If you think the dough is the best part of cookies, you are going to love this chocolate chip cookie dough dip recipe. It tastes just like cookie dough, but it is safe to eat raw. It is great with fruit, graham crackers or pretzels and an easy dessert.

Chip and dip server with chocolate chip cookie dough dip in the center and pretzels and chocolate teddy grahams around the outside.

This cookie dough dip tastes just like eating dough from the bowl, bit there aren’t any raw eggs or flour to worry about. So go ahead and eat it on its own or as a fun dessert dip.

Dessert dips are such a fun option for parties. People can take a little bit or a lot and you can serve a variety of dippers.

Our love affair with sweet dips started when MiMi originally introduced us to monster cookie dough dip. It has a peanut butter base and has oats and chocolates mixed throughout.

It was a massive hit at our party, so we new we needed to get more recipes like it developed. She also created a fun peanut butter and jelly dip that is a fun twist on the classic sandwich combination.

Mixing bowl of cookie dough dip with chocolate chips.

White bowl piled high with cookie dough dip

But we didn’t have a dip that was devoted to the king of all cookie doughs, chocolate chip cookie dough. So this is righting that massive wrong and giving you a recipe that lets you dig into the best cookie dough there is without worrying about raw ingredients.

Carlee’s Tips For Making Heat Treated Flour

You may have noticed that most bags of flour now contain a warning that it is raw and should not be consumed raw. I know most of us grew up eating real raw cookie dough with raw flour and raw eggs and we survived it time and time again.

Just to be safe, we can easily make the flour not raw and cut the chances of having an uncomfortable night filled with stomach pain. Nobody wants to be the source of that kind of calamity.

By baking the flour for a bit, you can kill the potential germs and make it safe to eat. If you aren’t worried, you can certainly skip this step but it just takes a few minutes and almost no effort.

To heat treat flour you just spread flour over a parchment lined baking pan. Bake it at 350 F for 7 minutes. Let the flour cool completely before using.

Serving Cookie Dough Dip

You can make this recipe a day or two in advance if you would like. Just put it in the refrigerator until you are ready to serve it.

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Pull it out of the refrigerator at least fifteen to twenty minutes before you intend to serve it. Allowing it to warm up a bit will make it a better consistency for serving and dipping.

You can certainly just take a small scoop of the dip and eat it with a spoon if you want. That is one of the best ways to enjoy cookie dough after all!

Chocolate chip cookie dough dip ready to be served.

Pretzel dipped into chocolate chip cookie dough ready to eat.

But it is also great with a variety of dippers. I like pretzel twists because they hold up well to dipping as well as add a salty crunch.

Pieces of graham crackers are another great option. We used some chocolate teddy grahams that were fabulous as well.

You could use apple slices if you want some fruit options. Strawberries would taste good, but you would likely need to scoop some onto the berry rather than dipping them in.

Do you have a favorite dessert dip? I’d love to hear all about it. Let me know what it is and how you make it in the comments below.

4.91 from 20 ratings

Chocolate Chip Cookie Dough Dip

Author: Carlee

Servings: Servings

If you think the dough is the best part of cookies, you are going to love this chocolate chip cookie dough dip. It tastes just like cookie dough, but it is safe to eat raw. It is great with fruit, graham crackers or pretzels and an easy dessert.

Prep: 10

Cook: 0

Total: 10

Ingredients

▢ 8 ounces cream cheese softened
▢ ½ cup unsalted butter softened
▢ 1½ cups light brown sugar packed
▢ 2 teaspoons vanilla extract
▢ 2⅔ cup heat treated all-purpose flour
▢ ¼ teaspoon salt
▢ 2 Tablespoons milk
▢ 1½ cups chocolate chips

Instructions

Cream together 8 ounces cream cheese and ½ cup unsalted butter until smooth and creamy.
Add 1½ cups light brown sugar and 2 teaspoons vanilla extract, mixing to combine.
Stir in 2⅔ cup heat treated all-purpose flour and ¼ teaspoon salt.
Add about 2 Tablespoons milk or until your reach a good dip consistency.
Fold in 1½ cups chocolate chips.
Cover and chill.
Remove from refrigerator fifteen to twenty minutes before serving to soften.

Notes

You can make this a funfetti cookie dough dip by stirring in sprinkles. Or make it a birthday cookie dough dip by adding sprinkles and white chocolate chips. There are a lot of ways to make this dip your own with different mix-ins, so be creative and have fun!
Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for longer storage. Just defrost in the refrigerator overnight and give it a stir before you serve it.