Sweeten up your next party with my super easy Cookie Dough Dip! This dessert dip takes just 10 minutes to make and uses no raw eggs or raw flour. Recipe includes a how-to video!
Today’s cookie dough dip recipe is a quick and easy dip that tastes like your favorite chocolate chip cookie dough. It’s creamy, smooth, and absolutely impossible to consume responsibly, so grab your stretchy pants for this one.
Here’s what you’ll love about this cookie dough dip:
- Easy to make. Takes all of 5-10 minutes to whip together.
- Can be made in advance. If you simply don’t have that 5-10 minutes to spare on the day you need this dip, no worries! Make it up to 3 days in advance and store in the fridge.
- Safe to eat! No raw eggs and no raw flour (which, if you’re not up-to-speed, has occasionally been found to have been contaminated with e.Coli). We’ll heat-treat the flour briefly and in the microwave to eliminate any risk, literally takes just a few seconds!
- Actually tastes like cookie dough. This was a big one for me! You’ll have all the flavors of true, authentic chocolate chip cookie dough, from the rich notes of vanilla and butter to the subtle sugar-crystal texture from the sugar.
- Not too sweet! Using cream cheese as the base not only makes the dip incredibly creamy, it keeps the dip from being so overbearingly sweet that you can only handle a bite or two (without making the dip taste like cheesecake!).
Let’s get started!
What You Need
This cookie dough dip uses simple ingredients for indulgent results. Here’s what you need:
- Flour. It simply wouldn’t be a true cookie dough dip without flour. This ingredient helps to give the dip the proper consistency and flavor. will need to heat treat the flour before you use it to avoid any risk of E.coli.
- Sugar. I use a mixture of brown sugar and granulated sugar to balance the sweetness. For the brown sugar, you can use either light brown (which will yield a paler and slightly less rich dip) or dark brown (which will yield a darker and richer dip), or you can use a 50/50 split of the two, which is my preference! If you don’t have brown sugar on hand, see my tutorial on how to make brown sugar!
- Cream cheese. This gives the dip its creamy base and keeps it from being too sweet.
- Butter. I recommend unsalted, softened butter (though if you only have salted on hand you can use that and simply leave out the salt).
- Vanilla. Vanilla is key for cookie dough flavor. Use your homemade vanilla extract if you have it!
- Salt. Table salt or fine sea salt will work.
- Chocolate chips. I like to use mini semisweet chips. Full-sized chips will work, but I’ve found they can seem like a bit too much for dipping.
- Snacks for dipping. Strawberries, pretzels, graham crackers (my personal favorite), waffle cone pieces and vanilla wafers are all good options. Sometimes I like to be extra indulgent and use mini chocolate chip cookies for dipping.
SAM’S TIP: Make sure your cream cheese is thoroughly softened before using and blend it well with the butter, or your dip will be lumpy.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cookie Dough Dip
- Microwave your flour in 10-second increments until it reaches a temperature above 160F. Let it cool completely (warm flour could make your dip runny!).
- In a separate bowl, stir together cream cheese, butter, sugars, vanilla, and salt with an electric mixer until smooth and creamy.
- Sift your (cooled!) flour over the wet ingredients and stir to combine.
- Stir in your chocolate chips and enjoy!
SAM’S TIP: If you’re not serving this dip right away, you can cover it with plastic wrap and store in the fridge until ready to serve. Keep in mind it will likely need to soften at room temperature for a few minutes before you serve it from the fridge.
Frequently Asked Questions
My recipe makes about 2 ½ cups total, which, if you’re serving it at a potluck with a number of other dip and dessert options should be enough to serve about 8 people. However, if you’re anything like my typical guests you might want to consider doubling the recipe (and if you have they’ll keep in the fridge for several days!).
Yes! This recipe contains no raw eggs and includes a step for heat treating your flour, so you can eat it without worrying about salmonella or E.coli.
If you’re looking to go the cream-cheese-free route, I would instead suggest you make my edible cookie dough instead. Since this is a bit thicker than most dips, you will need to thin it out with some cream (about ½ cup) or milk (you’d need a bit less since the milk is thinner) until it’s dippable, but it will still taste great!
Due to the fact that cookie dough (and this cookie dough dip) are not cooked, the sugars that are used to sweeten it are not melted, which means they remain in their crystallized (gritty!) form. This dip should not have much of that sugary texture to it at all, but there is some as, in my opinion, there should be as this is characteristic of cookie dough and adds to the overall effect!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cookie Dough Dip
Ingredients
- ¼ cup (31 g) all-purpose flour
- 8 oz (226 g) cream cheese softened to room temperature
- ½ cup (113 g) unsalted butter softened to room temperature
- ¾ cup (150 g) brown sugar firmly packed (you may use either light or dark brown sugar, I personally like to use a blend of the two)
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt or finely ground sea salt
- ½ cup (85 g) mini chocolate chips
- Your favorite dippers – I recommend graham crackers classic or chocolate, vanilla wafers, pretzels, or even strawberries.
Recommended Equipment
Instructions
- Place flour in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C) (I use an instant-read thermometer to check the temperature). Set aside and allow to cool completely.¼ cup (31 g) all-purpose flour
- Combine cream cheese, butter, sugars, vanilla extract, and salt in a large bowl and use an electric mixer to beat until creamy, smooth, and completely combined. If using a stand mixer, be sure to scrape the sides and bottom of the bowl so cream cheese is smooth and no lumps remain.8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter, ¾ cup (150 g) brown sugar, ¼ cup (50 g) granulated sugar, ½ teaspoon vanilla extract, ¼ teaspoon table salt or finely ground sea salt
- Sift cooled flour over the cream cheese mixture (force any lumps through the sifter with a spoon to break them up) and stir until completely combined.
- Stir in chocolate chips. Serve immediately or store, covered, in the refrigerator until ready to serve.½ cup (85 g) mini chocolate chips, Your favorite dippers – I recommend graham crackers
Notes
Flour
Since some flours have been found to be contaminated with E.coli, I recommend always heat treating your flour first to avoid the risk of anyone getting sick. With such a small amount as this recipe calls for it’s simple and quick to do in the microwave, as indicated in the recipe.Storing
This dip may be stored in an airtight container for up to 3 days in the refrigerator. Note that it will often become more firm as it sits, so you may need to let it sit at room temperature for 10-20 minutes and stir again before serving, if making in advance.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Recipes
I originally shared this recipe on the blog in 2015 but have since updated it to make for a smoother dip and to heat-treat the flour. Some readers also did not care for the grit from the sugar of the original recipe, and while that is characteristic of cookie dough I was happy to oblige and make a much smoother dip (it still has some texture, just reduced!), which you see here today!
Mike
Can this recipe be made gluten free?
Emily @ Sugar Spun Run
Hi Mike! A 1:1 gluten-free flour should work just fine here. Enjoy 😊
Samantha
Hello how do you make this with heavy cream? All I see is the recipe linked for edible cookie dough and that listing doesnt mention it. Do we follow the edible cookie dough recipe to a tee and then just add heavy cream until it’s a little thinner?? Thank you
Sam
Hi Samantha! Since the heavy cream wasn’t part of the original recipe it’s not going to be listed in the original recipe. The edible cookie dough isn’t as much of a dip consistency so you will want to add up to 1/2 cup of heavy cream, stirring it in slowly until you get the proper consistency. I hope that helps. 🙂
Jen
Can I use margarine if I don’t have butter on hand?
Sam
Hi Jen! I think it should work. 🙂
Erin
My husband and I had made your original recipe many many times and it was definitely a favorite. Decided to try your new version. It’s delicious, but I really prefer the original! It seems much more like actual cookie dough to me. This one is smoother, but I can really taste the cream cheese. Again, still yummy, but for more authentic cookie dough flavor, I’d go with the original.
Sam
Thank you for the feedback, Erin, and for trying my recipe! I do have notes in the recipe so you can still make and enjoy the original! 🙂
Lindsey Duncan
What was the original recipe using heavy cream? That was my favorite! I would rather not use cream cheese.
Sam
Hi Lindsey! I actually have a link in the post to make a version that doesn’t have cream cheese. 🙂
Shannon
Sam I thought I was losing my mind since I made this last Christmas w heavy cream. How much cream do we use in the other recipe? Starting at 1/4 C going to 1/2?
Emily @ Sugar Spun Run
Hi Shannon! We think about 1/2 cup should do it. Enjoy!
Cyndi
Hi Sam,
Hope you and your family are doing well.
I noticed a few comments, on the new version of this recipe, of people not liking the cream cheese.
Do you think substituting marscapone cheese, in equal measure, would work?
Love your recipes and guidance. You are Godsend to all of us!!!!!
Sam
Hi Cyndi! I think it could work, but I would be hesitant to use it. You have to take care to not overwork the mascarpone and it’s going to change the flavor quite a bit.
Allie
This was my favorite, too!! A friend just asked for the recipe, so I came here to get it and now it’s gone! Can you share the original recipe with the heavy cream? I found the edible cookie dough link in this post, but I would love the old dip recipe if you have it.
Emily @ Sugar Spun Run
Hi Allie! We provide instructions on how to make the dip with heavy cream in the post. Enjoy 🙂
Melissa
How much cookie dough does this yield. Want to make some as party favors.
Sugar Spun Run
Hi, Melissa! This recipe makes approximately 2 cups worth. 🙂
Melissa
Love this recipe. Dipping with mini vanilla wafers is so good!
Sugar Spun Run
I am so glad that you enjoyed the cookie dough dip, Melissa! The vanilla wafers are wonderful with this recipe, right?! Thanks so much for commenting. 🙂
Melissa
Milk chocolate chips or semi sweet??
Sugar Spun Run
Hi, Melissa! Either will work fine. I typically do semi-sweet. I hope that you enjoy the cookie dough dip. 🙂
Ami Boomsma
Hi there! I just went to make this recipe & I was bummed to find out it was an updated recipe with cream cheese 😩
Can you please post the original cookie dough recipe or email me please? My friends & I are panicking b/c none of us wrote it down & we love love love it!!
Sam
Hi Ami! I actually have a note on how to make it cream cheese free in the actual post. 🙂
Samantha
Made this with mini m&Ms!! Tasted great!
Sugar Spun Run
I am so glad that you enjoyed the Cookie Dough Dip, Samantha! 🙂
Karen
We loved this recipe. My 12 year old son basically made it himself. We can’t wait to have it with the rest of the family later for movie night. It made a good amount more then I thought it would. Great for parties.
Sam
I am so glad you enjoyed it, Karen! 🙂
SERA
CIAO PER CREMA PESANTE COSA INTENDI?QUALE COMPRO?
Sam
It should say “heavy cream” on the label. If you can’t find that, double cream or whipping cream would work. You could even try using milk, but you’ll want to start with much less as milk is thinner than cream, then add as needed until the desired consistency is reached.
Lynnette
Well whom doesn’t love cookie dough? I’m going to make this for my niece’s gender reveal party sounds so yummy and fun, what are the best dippers for this?
Sam
Hi Lynnette! I like using mini pretzels and graham crackers. If you’re making it for a gender reveal I’d recommend heat treating the flour just to be safe for the mom-to-be. You can find more instructions on how to heat treat flour here in this recipe.
Enjoy!
Jan
Is it safe to eat even though there is raw flour in it?
Kiley
Although this tastes better than the recipes with cream cheese, I was pretty disappointed. My family isn’t big on sweets, but I thought cookie dough wouldn’t be that sweet for them. Entirely too much sugar holy crap!!! Sad to say we were not fans.
Sam
Sorry to hear it wasn’t a hit for you, Kiley! Cookie dough is definitely a sweet dessert, serving with pretzels or something salty can help but I’m not surprised it wasn’t a hit for a family that doesn’t have much of a sweet tooth.
Lorena
Not sure if anyone’s ever tried this, sounds weird but I promise it’s amazing! Use frito scoops to dip into it…the salty sweet combo is to die for!
Sam
I certainly have not tried it but it would definitely be worth a shot! ☺️
Phatty
This was AMAZING! I brought this to a party and everyone loooved it! My fave dipper was apples
Sam
I love the sound of apples as a dipper! I will definitely have to try that next time! Thanks for the feedback! I am so glad you enjoyed it! 😃
Hayley
I did this recipe with wheat flour and it is equally as awesome!
Sam
Thanks for the feedback Hayley! I’m glad you enjoyed it!
Jen
Just made this! I’m literally obsessed! All your recipes are fairly easy to make, which I love. Great recipe!!