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.
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.
But we didn’t have a dip that was devoted to the king of all cookie doughs, chocolate chip cookie dough. So this is writing that massive wrong and giving you a recipe that lets you dig into the best cookie dough there is without worrying about raw ingredients.
It has all of the brown sugar and chocolate chip goodness you would expect in chocolate chip cookie dough. So it is sure to be a hit!
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.
But 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 your 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.
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 afterall!
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.
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Chocolate Chip Cookie Dough Dip
- 8 oz. cream cheese softened
- ½ cup butter softened
- 1½ cups brown sugar
- 2 teaspoons vanilla extract
- 2⅔ cup heat treated all-purpose flour
- ¼ teaspoon salt
- 2 Tablespoons milk
- 1½ cups chocolate chips
- Cream together cream cheese and butter until smooth and creamy.
- Add brown sugar and vanilla, mixing to combine.
- Stir in flour and salt.
- Add milk until your reach a good dip consistency.
- Fold in chocolate chips.
- Remove from refrigerator fifteen to twenty minutes before serving to soften.