Cookie Dough Dip is smooth, creamy, sweet, and speckled with as many chocolate chips as your heart desires! Basically, this addictive dip takes everything you love about cookie dough and makes it easy to scoop with pretzels, graham crackers, or anything else you like. And yes, it’s egg-free and safe to eat!
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What’s in this Cookie Dough Dip Recipe?
A no bake cookie dough dip that comes together in 5 mins with a handful of pantry staples.
- Butter: It needs to be unsalted and adjusted to room temperature.
- Cream Cheese: While you can use low-fat cream cheese, regular cream cheese has the creamiest, thickest consistency.
- Powdered Sugar: This helps create the best sweetness and fluffy consistency.
- Brown Sugar: In a pinch, you can always make your own by combining one cup of white granulated sugar with one tablespoon of molasses.
- Vanilla Extract: Ever since I started making my own homemade vanilla extract, I just can’t go back to the store-bought stuff. Try it and let me know what you think!
- Kosher Salt: Just a pinch is needed.
- Chocolate Chips: Semisweet mini chocolate chips are my favorite to use, but you can use any others you like.
Pro Tip: Make sure your ingredients are up to room temp.
What else can I add?
This chocolate chip cookie dough dip is wonderful as is, but of course you can have fun and mix in other goodies – why not! You could add in M&Ms, toffee pieces, mint chocolate chip, crushed candy canes (for a festive vibe), you could also crumble in some graham crackers for an added crunch. Get creative!
The great thing about this recipe is it’s a breeze to whip up – 5 mins and you’re dipping. If you’d like to make this in advance, make sure to refrigerate it. If you’re serving the dip after it’s been in the fridge, give it a little time to come up to room temp so that it’s soft and spreadable.
Yes! There are no raw eggs in this safe to eat dip.
Cookie dough dip also makes a pretty fantastic frosting for cakes and cupcakes.
How to Store
In an airtight container in the fridge, cookie dough dip will keep for about 4-5 days. Let it sit at room temperature for a few minutes prior to serving so it’s soft again and easy to scoop.
How to Freeze
In an airtight container in the freezer, cookie dough dip will stay fresh for up to 3 months. Let it slowly thaw in the fridge prior to serving.
Serving Suggestions
This rich and creamy sweet dip plays well with so many dippers, both sweet and savory! Here are some ideas.
- Pretzels
- Green apples
- Strawberries
- Chocolate graham crackers
- Waffle cones
- Corn Chips
- Nilla Wafers
- Golden Oreos
- Sugar cookies
- Ladyfingers
5-Star Review
“We had a dip contest at work and I submitted this recipe. AND IT WON! Tastes great. I made a triple batch according to the directions and the only mod I made was to just dump the rest of the second bag of mini chips into the mix. It was a hit. Thanks.” – Janeil
Chocolate Chip Cookie Dough Dip
Equipment
- Kitchen Scale (optional)
Ingredients
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- ¼ cup powdered sugar 28 grams
- ¼ cup brown sugar 53 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon kosher salt
- 1 cup semisweet mini chocolate chips 177 grams
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, sugars, vanilla, and salt on low until smooth, about 2-4 minutes.½ cup unsalted butter, 8 ounces cream cheese, ¼ cup powdered sugar, ¼ cup brown sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- Fold in the mini chocolate chips until evenly distributed in the dip.1 cup semisweet mini chocolate chips
- Serve with dippers like pretzels, green apples or chocolate graham crackers, waffle cones, or get really wild and try a sweet and salty combo with corn chip dippers!
Becky’s Tips
- Make sure your ingredients are up to room temp.
- I recommend using a stand or hand mixer, makes life even easier
- Feel free to add in other mix-ins – have fun!
- Make sure you fold in the chocolate chips so they are evenly distributed.
- Store in the fridge in an airtight container.
- Serve at room temp, so it’s lovely and soft – perfect for dipping!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I LOVED this BUT I made a mistake and used granulated sugar not powdered. Also used a 1/2 cup packed brown sugar. I am reading some bad reviews and am thinking these people don’t know how to read a recipe-like me? How I made it and understood the recipe it turned out AMAZING. Also it helps if when your making it you taste test and add accordingly.
Thanks for sharing, Trinity!
I don’t usually post on stuff like this but that post and person…if u can even call them that is just a poor excuse for a human. Atleast give honest ratings without being a a hole or don’t do it at all.
I am sorry to hear that!
I am sorry this wasn’t to your taste!
It is amazing with brownie brittle and fun to take camping!
Modify to your liking!
Modify to your liking!
How long is the shelf life?
Refrigerated no more than 5 days!
this dip sucks, it tastes like cream cheese.
Modify to your liking!
Can this be used as a cupcake frosting?
Sounds amazing!!
It’s that time of the Year again where I start looking up Cookie Recipes to add to my collection. Thank you for this Pumpkin Cookie Recipe. Never thought of adding Pumpkin to a Cookie. sounds delish. Can’t wait to get the ingred.
Thanks, Victoria Lloyd
I hope you enjoy them! Let me know how they turn out!!