Chocolate Chip Cookie Dough Dip
Easy to make, and yummy to eat, this delicious Chocolate Chip Cookie Dough Dip has no eggs - so totally safe to eat!
Servings 16
Calories 190kcal
Ingredients
- 8 ounces cream cheese softened, low fat is fine
- 1/2 cup butter softened
- 3/4 cup powdered sugar
- 1/3 cup dark brown sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1 1/4 cup mini chocolate chips
Instructions
Make the dip base
- Beat the softened 8 ounces cream cheese and 1/2 cup butter until fluffy.8 ounces cream cheese, 1/2 cup butter
- Add 3/4 cup powdered sugar, 1/3 cup dark brown sugar, 1 teaspoon vanilla extract, and a pinch salt, and beat until well combined.3/4 cup powdered sugar, 1/3 cup dark brown sugar, 1 teaspoon vanilla extract, pinch salt
Add the chocolate chips
- Fold in 1 1/4 cup mini chocolate chips.1 1/4 cup mini chocolate chips
Chill
- Refrigerate, for at least 20 minutes.
Serve
- Add a few extra chocolate chips to the top of the dip before serving.
- Serve with graham crackers, vanilla wafers, and pretzels.
- Devour.
Notes
Don't leave the dip out at room temperature for extended periods, especially during summer as it may spoil.
Place a bowl of ice underneath your serving bowl to keep it fresher longer.
What to do with leftovers
Store leftover cookie dip in an airtight container in the refrigerator for up to 5 days.
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
