Cookie Dough Dip
This cookie dough dip has the same taste and texture as classic chocolate chip cookie dough and is completely safe to eat! Serve this dip with pretzels, fruit, graham crackers, or whatever you prefer!
Freshly baked chocolate chip cookies that are still gooey in the center are irresistible, but my true kryptonite is the raw cookie dough.
I’ve been baking for enough years to know that raw cookie dough isn’t safe to eat. Between the raw eggs and uncooked flour, there are enough germs hanging out in cookie dough that it’s best to wait until the cookies have been baked.
Enter: this creamy cookie dough dip. The flour is heat-treated and the recipe is egg-free, letting you enjoy all of the cookie dough flavor — safely!
This chocolate chip cookie dough dip is an easy dessert to serve at parties, and is also perfect for picnics and potlucks. Serve it with some fruit and graham crackers, and watch it disappear!
I adapted this cookie dough dip from my edible cookie dough recipe with a few adjustments. Cream cheese and heavy cream are added to the mix to give it a softer texture that’s perfect for dipping.
I won’t go into detail about every ingredient needed to make this dessert dip, but here are the key things to have on hand:
- Flour: The flour thickens the dip and helps give it more of an actual cookie dough texture and flavor. Just be sure to spoon and level your flour so you don’t end up with too much.
- Heavy Whipping Cream: This keeps the cookie dough soft and dippable, even after it’s chilled in the fridge.
- Cream Cheese: You’ll need to use full-fat cream cheese that’s sold in a brick. I don’t recommend using whipped cream cheese because it would be too soft for this recipe.
- Brown Sugar & Powdered Sugar: Both are used to sweeten the dip. The brown sugar gives it that classic “chocolate chip cookie” flavor and the powdered sugar adds just a little extra sweetness.
- Chocolate Chips: I prefer to use mini chocolate chips because it gives you more chocolate in each bite. Feel free to use regular chocolate chips or whatever mix-ins you have on hand though!
How to Make Cookie Dough Dip
Making edible cookie dough dip is even easier than making regular chocolate chip cookie dough! Here’s a quick overview on how to make it:
- Heat-treat the flour: Line a baking sheet with parchment paper and spread the flour evenly over top. Bake the flour for roughly 5 to 7 minutes at 350ºF, or until it reaches a temperature of 160ºF.
- Combine the butter and cream cheese: You’ll want to beat them just until smooth.
- Add the remaining wet ingredients: Add the sugars, vanilla, and salt to the cream cheese mixture and beat until combined. Then, add the heavy whipping cream. If needed, stop and scrape down the sides of your mixing bowl and give it another good mix.
- Add the flour and chocolate chips: I recommend sifting in the flour, to remove any lumps. Then, fold in the semi-sweet chocolate chips.
- Serve: Enjoy immediately or chill until you’re ready to enjoy it!
Frequently Asked Questions
Yes! Do NOT skip this step. Heat-treating the flour kills any lingering bacteria that lives in the raw flour.
You need to bake the flour for 5 to 7 minutes at 350ºF, or until the flour reaches a temperature of 160ºF (71ºC). To be safe, I recommend testing the temperature of your flour with an instant-read thermometer.
Absolutely! You’re welcome to add up to 2/3 cup of any mix-ins you’d like. That includes butterscotch chips, peanut butter chips, chopped nuts, dried fruits, etc.
Store the dip in the fridge, tightly covered. It will last up to five days. If needed, you may freeze it for longer storage and thaw it overnight in the fridge.
What to Serve with the Dip
You can serve this cream cheese cookie dough dip with your favorite fruits, cookies, pretzels, and more! Here are some serving suggestions:
- Apple slices
- Whole strawberries
- Pear slices
- Graham crackers
- Waffle cone pieces
- Nilla Wafers
- Animal Crackers
- Ritz Crackers
- Do not skip heat-treating the flour! While this may feel like an extra step, this is necessary to kill any bacteria in the flour.
- Bring the ingredients to room temperature. Bringing the butter and cream cheese to room temperature will make the ingredients easier to combine and will result in a smoother, creamier dip.
- Enjoy now or chill for later. This is a wonderful make-ahead dessert option for parties. The dip holds up well in the fridge, but you need to cover it tightly so it doesn’t dry out.
Cookie Dough Dip
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ½ cup unsalted butter softened (115 grams)
- 8 ounces cream cheese softened (226 grams)
- 1 cup packed light or dark brown sugar (200 grams)
- ¼ cup powdered sugar (30 grams)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup heavy whipping cream (60 ml)
- ⅔ cup mini semi-sweet chocolate chips (120 grams)
- To heat-treat the flour: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Spread the flour evenly on the baking sheet. Bake for 5 to 7 minutes or until the flour reaches a temperature of at least 160°F (71°C). Remove from the oven and set aside to cool.
- To make the cookie dough dip: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and cream cheese until smooth, stopping to scrape down the sides of the bowl as needed.
- Add the brown sugar, powdered sugar, vanilla extract, and salt and mix until fully combined, then mix in the heavy whipping cream.
- Sift the flour in and continue mixing until fully combined, then gently fold in the chocolate chips.
- Serve and enjoy, or cover tightly and refrigerate until ready to serve.