This is a quick and easy cookie dough dip recipe made without eggs and without cream cheese. This dip tastes just like real cookie dough, only it’s made with whipping cream to be smoother for dipping.
I originally shared this cookie dough dip recipe in 2015, but it’s always popular around New Year’s Eve, and so I wanted to re-share it today for those of you who may not have seen it before.
After a wonderful, but very, very busy holiday weekend full of lots of sugar cookies and other sweets, I’m not quite ready to turn the oven back on just yet. New Year’s Eve is just around the corner, though, and my family always goes all out with more food options than you can wrap your head around. While my jalapeno popper dip will be making an appearance this year, I’m also going to be re-making this super easy, no oven-required cookie dough dip to share.
It’s so simple to make and it tastes just like chocolate chip cookie dough, so amidst a New Year’s Eve spread of savory dips and appetizers, we’ve got your sweet tooth covered.
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 (hello, cheesecake) and the subtle tang it adds 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 a 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).
This 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!). Someone also commented that they used broken up waffle cones and that sounds like a great option as well!
*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. If you prefer to cook your flour to eradicate any chance of E. coli, you can follow the instructions listed in my edible cookie dough post.
Enjoy!
Cookie Dough Dip
Ingredients
- 1 cup unsalted butter softened to room temperature (226g)
- 1 cup light brown sugar tightly packed (200g)
- 1/2 cup sugar (100g)
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (220g)
- 1/2 teaspoon salt
- 1/2 cup heavy cream (120ml)
- 1 cup mini chocolate chips (170g)
Instructions
- Combine butter and sugars in a large bowl and use an electric mixer to cream until well-combined.
- Add vanilla extract and salt and stir well.
- With mixer on medium-low speed, gradually add in all-purpose flour 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 immediately (I prefer to serve with pretzels and chocolate graham crackers). If you need to store the cookie dough dip, keep refrigerated in an airtight container but be aware that the cookie dough dip will become very firm in the refrigerator and will need to sit at room temperature for at least 15 minutes and be stirred again to return to its dip-like consistency.
Nutrition
This recipe was originally published 12/28/2015. Photos and text updated 12/27/2017.
Original Photo:
Lauren says
February 23, 2018 at 11:19 amI made this recipe for a group of friends at a sips and dips party, and it was a HUGE hit. They loved it with pretzels. I, however, finished the remaining dip with a spoon! So good!
Sam says
February 23, 2018 at 7:50 pmSo glad to hear that it was such a hit! 🙂
Casandra Dry says
January 1, 2018 at 12:23 amI used sweetened condensed milk instead of heavy cream….mmm, delicious! Thank you for the cream cheese free recipe!
Sawyer says
December 17, 2017 at 2:43 pmThis dip was delicious! I added a little extra vanilla just because I love vanilla so much and it was probably the best thing I’ve ever eaten! This is gonna be my new party staple for sure! Used broken waffle cones to dip it in. Thanks so much for the great recipe!
Kate says
November 20, 2017 at 12:25 pmLooks amazing! Thinking of making to share with family on Thanksgiving (so I can’t eat the whole thing myself!)
Have you tried adding in peanut butter at all? Wondering if I could cut down the amount of butter if adding in some peanut butter.
Sam says
November 21, 2017 at 10:48 pmI haven’t tried adding peanut butter to this recipe in particular, but I definitely think it could be done. This is an easy recipe to play with because you can taste test it (no baking required!), so I would definitely recommend experimenting 🙂
Sarah says
October 17, 2017 at 2:36 pmI made this recipe and… IT WAS DELICIOUS!!!
Sam says
October 17, 2017 at 9:45 pmI’m so glad to hear it, thank you Sarah!! 🙂
Selina says
August 6, 2017 at 6:11 pmHow long does this keep and must it be kept in the frigirator when not serving?
Sam says
August 9, 2017 at 4:36 pmI wouldn’t keep it longer than a few days, do keep it refrigerated in an airtight container when not serving, but you will want to allow it to sit at room temperature for a bit when you are ready to serve as it can become quite firm in the refrigerator.
Courtney says
September 19, 2016 at 8:55 pmWow! This was fantastic! We just made a brownie batter dip with cream cheese and it was awful. We all were so pleased with your idea! We ate it with a spoon as well. Delicious! Thank you!
Sam says
September 19, 2016 at 8:58 pmAwesome! I’m so glad you liked it, thank you for commenting and letting me know!
Jessica says
August 9, 2016 at 5:52 pmDo you have a dairy free version? My son is allergic to raw dairy. I have a dairy free butter but I’d need a substitute for the heavy cream. I’d really appreciate any ideas you may have
Thanks!
Sam says
August 9, 2016 at 9:00 pmHi Jessica! I don’t have a dairy free version and I’m not very experienced with making things dairy free, but I think a substitution would be made. First check the consistency without adding anything for the cream, and if it’s not as creamy as you’d like it to be I think almond milk or coconut milk (or really any milk substitute) would work well. However, since they are thinner than heavy cream you will probably need less than 1/2 cup, so mix it in only 1 Tbsp at a time until you reach the desired consistency. I hope this helps! 🙂
Erin says
May 4, 2016 at 6:51 pmSince this recipe uses heavy cream, can you make this ahead of time (night before) or is it best when served immediately?
Sam says
May 4, 2016 at 7:57 pmHi Erin,
You can make this the night before (keep refrigerated in an airtight container) but it has a tendency to separate a bit. This can be fixed with some stirring, but I think it’s best to make it the same day you intend to serve it.
Beverly Denny says
March 19, 2016 at 12:43 pmI made this recipe this morning and it does taste just like cookie dough…a little sweet for me so I would cut down the brown sugar next time. I need to know the nutritional break down can you provide that for me?
Sam says
March 21, 2016 at 3:26 pmHi Beverly! I’m so glad that you liked the recipe! I don’t actually calculate/provide nutritional information on my site (my philosophy with most of my desserts is that you’re better off not knowing), but there are many sites where you can enter the ingredients and serving size to calculate nutritional information. http://www.myfitnesspal.com/recipe/calculator is one website that should work for this.
Shelby @ Go Eat and Repeat says
January 3, 2016 at 10:18 pmI love how you made this without cream cheese! I actually tried a cookie dough dip with cream cheese before and just didn’t really like it. It wasn’t like real cookie dough. So glad you went around that!
Sam says
January 7, 2016 at 11:08 amI agree, it’s just not the same! Thank you, Shelby!
Beeta @ Mon Petit Four says
January 2, 2016 at 2:31 amYum!! This is fantastic, Sam. I totally am with you; I love cream cheese too but I find that it takes away from the cookie dough flavor in dips. I can just imagine downing this stuff with just a spoon – no special dippers needed! 🙂
Sam says
January 7, 2016 at 11:09 amFrom someone who downed it with a spoon firsthand I can tell you it works just perfectly that way, too! Thank you, Beeta! 🙂
Sues says
December 29, 2015 at 10:18 amI much prefer butter flavor to cream cheese, so this is perfect. I would definitely eat WAY too much of it (but be veryyy happy)!!
Sam says
January 7, 2016 at 11:10 amYou and me both! Thank you, Sues! 🙂
Marsha | Marsha's Baking Addiction says
December 28, 2015 at 1:11 pmThis cookie dough dip looks absolutely scrumptious! I just wanna grab a spoon and eat it up!
Sam says
January 7, 2016 at 11:11 amIt’s SO good! Thank you, Marsha! 🙂
Medha @ Whisk & Shout says
December 28, 2015 at 12:17 pmThis cookie dough dip looks unreal- I just want to take a spoon to it! Pinning 🙂
Sam says
January 7, 2016 at 11:11 amThanks so much, Medha! 🙂