Description
This Cookie Dough Dip is a creamy, sweet treat perfect for snacking or entertaining. Made with classic cookie dough ingredients and mini chocolate chips, it’s safe to eat raw and pairs wonderfully with graham crackers, fruit slices, or pretzels for dipping. Easy to whip up in just 10 minutes, this dip delivers the nostalgic flavor of cookie dough without baking.
Ingredients
Scale
Cookie Dough Dip Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons milk
- 1 cup mini chocolate chips
Instructions
- Beat the butter mixture: In a medium bowl, beat the softened butter, light brown sugar, vanilla extract, and salt together until the mixture is creamy and smooth, ensuring all ingredients are fully incorporated.
- Incorporate the flour: Gradually add the all-purpose flour to the butter mixture, mixing continuously until the dough forms a consistent and smooth texture without lumps.
- Add milk: Pour in the milk and beat the mixture further until it becomes smooth and spreadable, enhancing the dip’s creamy consistency.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the dough, distributing them evenly throughout the mixture without overmixing.
- Serve and enjoy: Transfer the cookie dough dip to a serving dish and serve immediately with your choice of graham crackers, fruit slices, or pretzels for dipping.
Notes
- Use heat-treated flour to ensure it is safe to eat raw or substitute with oat flour for a gluten-free option.
- Keep the dip refrigerated if not serving immediately; allow it to soften slightly before serving.
- Adjust the amount of milk for desired thickness—add more to thin out or less for a thicker dip.
- Try swapping mini chocolate chips for other mix-ins like white chocolate chips or chopped nuts.
- This dip is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.
