Description
This indulgent Cookie Dough Dip is a quick and easy treat that captures the nostalgic flavor of cookie dough but is entirely safe to eat raw. Creamy, sweet, and studded with mini chocolate chips, this dip pairs perfectly with graham crackers, fresh fruit, or pretzels for a fun dessert or party snack.
Ingredients
Scale
Cookie Dough Dip
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons milk
- 1 cup mini chocolate chips
Instructions
- Beat butter and sugar: In a medium bowl, beat the softened butter, packed light brown sugar, vanilla extract, and salt together using a hand mixer or stand mixer until the mixture is creamy and smooth, about 2-3 minutes.
- Add flour gradually: Gradually incorporate the all-purpose flour to the butter mixture, mixing continuously until fully combined and a thick dough-like consistency forms.
- Mix in milk: Add 2 tablespoons of milk to the mixture and continue beating until the dip becomes smooth and spreadable, about 1-2 minutes.
- Fold in chocolate chips: Using a spatula, gently fold in the mini chocolate chips to evenly distribute them without breaking them up.
- Serve: Transfer the cookie dough dip into a serving bowl and serve immediately with graham crackers, sliced fruits like apples or strawberries, or pretzels for dipping. Can be chilled for 30 minutes to firm up if desired.
Notes
- Make sure to use heat-treated flour if consuming raw flour is a concern to avoid foodborne illness.
- Softened butter should be at room temperature to ensure easy beating and smooth texture.
- This dip is best consumed within 2-3 days when stored covered in the refrigerator.
- For a dairy-free version, substitute butter with dairy-free margarine and milk with almond or oat milk.
- Can be doubled easily for larger crowds.
