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!
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
- ¼ cup all-purpose flour (31g)
- 8 oz cream cheese softened to room temperature (226g)
- ½ cup unsalted butter softened to room temperature (113g)
- ¾ cup brown sugar firmly packed (you may use either light or dark brown sugar, I personally like to use a blend of the two) (150g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt or finely ground sea salt
- ½ cup mini chocolate chips (85g)
- Your favorite dippers – I recommend graham crackers classic or chocolate, vanilla wafers, pretzels, or even strawberries.
- 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.
- 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.
- 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.
FlourSince 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.
StoringThis 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.
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.
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!