Cookie Dough Dip (Chocolate Chip)

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Easy to make, and yummy to eat, this delicious Chocolate Chip Cookie Dough Dip has no eggs – so totally safe to eat! Make this for a party or holiday!

This recipe takes just a few minutes to mix, and served with graham crackers, pretzels, fruit (maybe animal crackers, too!). It’s a WINNER!! This dessert dip tastes just like cookie dough, you’ll find step by step instructions below – enjoy!

Okay people, GET EXCITED. This is the way to eat cookie dough, without actually having to bake cookies or anything crazy like that. AND if you are all knocked up, you can eat this without worrying about consuming raw eggs, as NO EGGS were HARMED during this recipe process! 

A yummy dessert, great to bring to parties or pot lucks or beloved co-worker’s birthdays. You WANT to share this, and not eat it all yourself, because… it’s softened butter and cream cheese…yikes, but YUM. This recipe can be made up to 3 days ahead. When it’s ready to eat, pull it out of the fridge and let it soften a little, for easy dipping. Change up whatever dippers you’ll use – whatever is in season will work. Cut up apples, ripe bananas (soft ones will just break), strawberries, grapes, etc.

Special equipment – none! You can use a stand mixer if you wish, but a hand mixer works just fine for this – unless you’re doubling or tripling the recipe!

Ingredients in Chocolate Chip Cookie Dough Dip

• Cream Cheese – full fat or reduced fat are equally good here. Because we’re beating the cream cheese til fluffy, you won’t notice if you save a few calories!
• Butter – I use salted butter
• Powdered Sugar – pack this into the cup!
• Brown Sugar – this is important for that “cookie dough” flavor and texture
• Vanilla – use pure vanilla extract for best flavor!
• Salt – not just for savory dishes, salt can help balance sweetness in desserts
• Chocolate Chips – use the mini ones, the bigger ones are just too big! Milk chocolate or dark chocolate both work deliciously.

How to make this recipe:

The full list of ingredients and quantities is found in the printable recipe card below. 

1.  In a large bowl, beat the cream cheese and butter until fluffy.
2. Add the sugars, vanilla and salt, and beat until well combined.
3. Fold in the chocolate chips.
4. Refrigerate, for at least 20 minutes.
5. Dip with graham crackers, fruit, or pretzels.
6. Devour.

Kylee’s Notes & FAQs

• Can I make this ahead?
  Yes! Just remove from the refrigerator a few minutes before serving so it is more easily scoopable.
• Is this safe for kids/pregnant women to eat?
  Absolutely – because it does not contain eggs at all, it’s completely safe. Dig in!
• What kind of chocolate chips should I use?
  The mini ones work best in this recipe. Bigger ones tend to make it harder to scoop. We can’t have THAT.

• Want some more easy dessert recipes?
  • No Bake Blueberry Cheesecake
  • Oreo Dirt Pudding Parfaits
  • Banana Cream Cheesecake

If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Chocolate Chip Cookie Dough Dip

5 from 3 votes

Easy to make, and yummy to eat, this delicious Chocolate Chip Cookie Dough Dip has no eggs – so totally safe to eat!

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Prep Time: 5 minutes minutes

Chilling Time: 15 minutes minutes

Total Time: 5 minutes minutes

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Yield: 16

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Ingredients

• 8 oz cream cheese (softened, low fat is fine)
• 1/2 cup butter (softened)
• 3/4 cup powdered sugar
• 1/3 cup dark brown sugar
• 1 tsp vanilla extract
• pinch salt
• 1 1/4 cups mini chocolate chips

Directions

• Beat the cream cheese and butter until fluffy.
• Add the sugars, vanilla and salt, and beat until well combined.
• Fold in the chocolate chips.
• Refrigerate, for at least 20 minutes.
• Add a few extra chocolate chips to the top of the dip before serving.
• Serve with graham crackers, vanilla wafers, and pretzels.
• Devour.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Notes

I use both the regular and chocolate graham crackers, and the flat pretzels for easy dipping!

Nutrition

Calories: 190kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 128mg | Potassium: 41mg | Sugar: 19g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.2mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Author: Kylee Cooks