Cookie Dough Dip Recipe

Ben Carraoli

I just whipped up a batch of this cookie dough dip, and I have to say, it’s a game-changer for dessert lovers. It’s a creamy, sweet treat that captures everything we adore about cookie dough, but in a fun, shareable format.

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Prep Time 10

Ingredients Method Notes

Ingredients

1 block 8 ounces cream cheese: Use full-fat cream cheese, softened to room temperature, for the richest flavor and creamiest consistency.
1 stick 1/2 cup unsalted butter: Allowing the butter to soften makes it much easier to blend seamlessly with the other ingredients.
1/4 cup brown sugar: This adds a hint of molasses flavor that is classic in cookie dough.
1/3 cup granulated sugar: Balances the sweetness and contributes to the dip's smooth texture.
2 tsp vanilla extract: A good quality vanilla extract enhances the overall flavor making it taste more like authentic cookie dough.
1 cup mini chocolate chips: Mini chips are the best choice here because they disperse evenly throughout the dip and make it easier to scoop.

Method

In a large mixing bowl, combine the softened cream cheese, softened butter, brown sugar, and granulated sugar.
Using a hand mixer or stand mixer, beat the ingredients together on medium speed until they are light, fluffy, and completely smooth.
This step is crucial for creating the perfect, creamy foundation for your dip.
Once the base is smooth, add the vanilla extract to the mixture. Continue to mix for another 30 seconds until the vanilla is fully incorporated.
The vanilla adds that classic cookie dough aroma and taste that makes this dip so irresistible.
Switch to a spatula and gently fold in the mini chocolate chips.
Mixing by hand at this stage prevents the chocolate chips from breaking apart and ensures they are evenly distributed throughout the dip.
Your delicious cookie dough dip is now ready to be served and enjoyed.

Notes

I strongly suggest using mini chocolate chips instead of regular-sized ones. They make the dip much easier to scoop and eat, especially with more delicate dippers like fruit slices.
Always use softened, room-temperature butter and cream cheese. I learned the hard way that cold ingredients will result in a lumpy dip that’s difficult to mix.
After making the dip, I like to let it chill in the refrigerator for about 15-20 minutes. This helps the flavors meld together and gives it a slightly firmer consistency, which I prefer.
Don't overmix after adding the chocolate chips. A gentle fold with a spatula keeps them whole and gives the dip a better texture.