Cookie Dough Dip recipe that’s safe to eat (no raw eggs!) and perfect for dipping fruit, pretzels, graham crackers, or even eating by the spoonful!
Ingredients:
- 1 (8 oz) block cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar (or coconut sugar)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup powdered sugar (for thickening)
- 1 cup mini chocolate chips (plus extra for topping)
- 2-3 tbsp milk (as needed for consistency)
Optional Add-ins:
- ½ cup peanut butter (for a nutty twist)
- ½ tsp cinnamon
- Crushed Oreos or sprinkles for topping
Instructions:
- Cream the Base – In a large bowl, beat the cream cheese and butter until smooth.
- Add Sugars & Flavor – Mix in brown sugar, granulated sugar, vanilla, and salt.
- Thicken – Gradually add powdered sugar until fully combined.
- Adjust Texture – If too thick, add milk 1 tbsp at a time until creamy.
- Fold in Chocolate Chips – Stir in mini chocolate chips.
- Chill (Optional) – For a firmer dip, refrigerate for 30 minutes.
- Serve – Top with extra chocolate chips and pair with apple slices, pretzels, or cookies.
Storage:
- Keep in an airtight container in the fridge for up to 5 days.
This dip tastes just like edible cookie dough—sweet, creamy, and dangerously addictive! Let me know if you want a healthier or dairy-free version. 😋🍪