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!
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.
Video
Notes
Storage Instructions: Dip may be stored in an airtight container in the fridge for up to 5 days.Adapted from my edible cookie dough recipe.