introduction
This Cookie Dough Dip is sweet, soft, and easy to make. It tastes like raw cookie dough but is safe and creamy. If you want a protein twist with a similar flavor, try the cookie dough protein balls recipe for another quick snack idea.
why make this recipe
You make this recipe when you want a fast party snack or a sweet treat. It needs few ingredients. Kids and guests usually like it. You can serve it with fruit or crackers.
how to make Cookie Dough Dip
Work on room temperature cream cheese first so it mixes smooth. Add the sugars slowly and beat well. Stir in vanilla for flavor. Fold in mini chocolate chips and toffee bits last so they stay whole. Chill a short time if you want a firmer dip.
Ingredients :
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup toffee bits
- Graham crackers or apple wedges for serving
Directions :
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar and brown sugar, mixing well.
- Stir in the vanilla extract.
- Fold in the mini chocolate chips and toffee bits until evenly distributed.
- Serve with Graham crackers or apple wedges for dipping.
how to serve Cookie Dough Dip
Serve it in a small bowl on a platter. Put crackers, apple wedges, or pretzels around the bowl. Let guests scoop with small spoons or spread on crackers. For a party, make small cups with dip and a few crackers.
how to store Cookie Dough Dip
Put the dip in an airtight container. Keep it in the refrigerator. Use within 5 days for best taste. If you need longer, freeze in a freezer-safe container up to 1 month. Thaw in the fridge before serving.
tips to make Cookie Dough Dip
- Soften the cream cheese at room temperature for easy mixing.
- Use a hand mixer to get a smooth texture.
- Fold chips and toffee by hand to keep them whole.
- Chill for 15–30 minutes if you want a thicker dip.
- Taste and add a bit more powdered sugar if you like it sweeter.
variation (if any)
- Add a pinch of salt to balance the sweetness.
- Swap toffee bits for chopped nuts for crunch.
- Use white chocolate chips instead of mini chocolate chips.
- Make a peanut butter version by folding in 1/4 cup creamy peanut butter.
FAQs
Q: Is this dip safe to eat raw?
A: Yes. This recipe uses no raw eggs. The cream cheese is safe when kept cold.
Q: Can I use low-fat cream cheese?
A: Yes. The dip will be less rich but still tasty.
Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it in the fridge in an airtight container.
Q: Can I skip the toffee bits?
A: Yes. You can leave them out or replace them with more chocolate chips.
Q: How do I firm up a runny dip?
A: Chill the dip for 20–30 minutes or add a little more powdered sugar to thicken.
Cookie Dough Dip
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A sweet, creamy dip that tastes like raw cookie dough, perfect for parties and gatherings.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup toffee bits
- Graham crackers or apple wedges for serving
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add powdered sugar and brown sugar, mixing well.
- Stir in the vanilla extract.
- Fold in the mini chocolate chips and toffee bits until evenly distributed.
- Serve with Graham crackers or apple wedges for dipping.
Notes
Chill for 15-30 minutes if you want a firmer dip. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 19g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
