An easy cookie dough dip made without eggs and without cream cheese.
After a wonderful, but very busy, long, holiday weekend I am not ready to turn the oven back on. Not yet. With New Year’s Eve just around the corner, I created a side dish for your sweet tooth that is almost effortless, no oven required.
Because right now I am craving sweet, and I am craving easy.
And it doesn’t get much easier than this.
I’ve seen cookie dough dips before, and many popular versions are made with cream cheese. While I am personally a huge fan of cream cheese and the subtle tangy ebb it provides to a sweet dessert, I know that not everyone is quite so on board. In fact, the most popular e-mail that I get comes from people asking me if there is a substitute for the cream cheese that my recipe calls for because they simply don’t like it.
So this one is for those of you who don’t like cream cheese (I feel that it takes away from a true cookie dough flavor, anyway).
A genuine-tasting cookie dough dip made safe for eating* by omitting the eggs — creamy (thanks to an addition of heavy cream) but authentic in its taste and texture.
This dip tastes best served immediately after making it, as if you refrigerate it it will stiffen and be difficult to scoop onto pretzels or crackers (or onto a spoon directly into your mouth). If you do find that you need to refrigerate it, allow it to sit at room temperature for 15-20 minutes before serving. You may notice some separation of the oils from the butter but this is fine–just stir and you’re good to go!
My preferred dipping utensils are pretzels and chocolate graham crackers (or just a spoon!).
*Note– though this recipe is egg free, there have been some reports that E. coli may be linked to consuming raw flour. I don’t let this stop me personally, but please consume at your own risk.
Cookie Dough Dip
An easy-to-make chocolate chip cookie dough dip made without eggs and without cream cheese!
- 1 cup butter softened to room temperature, 2 sticks
- 1 cup light brown sugar tightly packed
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4-1/2 tsp salt add to taste. The amount you need will vary depending on whether you use salted or unsalted butter
- 1/2 cup heavy cream
- 1 cup mini chocolate chips
In KitchenAid or with an electric hand mixer cream together butter and sugars.
Stir in vanilla extract.
With mixer on medium-low speed, gradually add in all-purpose flour and salt until completely combined. Stop mixer periodically to scrape down sides and bottom of bowl with a spatula.
Gradually add heavy cream to mixture until completely combined (again, pausing to scrape sides and bottom of bowl).
Stir in mini chocolate chips
Serve (I prefer to serve with pretzels and chocolate graham crackers).
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