Is it too soon to post another cookie dough recipe?
Yes?
Maybe?
Well, sorry (yet not sorry at all) but I just can’t help myself. This chocolate chip cookie dip simply had to be made.
And I must have had a bigger dose of cookie dough cravings than I thought, because not only did I make (and eat all of) these Red Velvet Cookie Dough Bars, but when we had company come the following Friday and I needed a fast and easy dessert, I whipped up this chocolate chip cookie dough dip recipe.
But can you blame me? It’s a cookie dough recipe we’re talking about here. And graham crackers. Or maybe pretzels, if that sweet and salty combo if your thing.
Plus, we wouldn’t have been proper hosts to our guests if we didn’t pump their kids full of sugar at 8PM. Because I’m sure their parents just loved us for that.
Though, in my defense, it wasn’t until after this chocolate chip cookie dough dip recipe was already whipped, served, and scooped on to graham crackers that I realized what time it was. And I did start to feel a little bit bad about it. Really, I did.
But then I watched the parents scoop up their own helping of chocolate chip cookie dough dip and didn’t feel quite as guilty.
As the kids zoomed around the room, all was forgiven in the end (I think), and it was all thanks to this chocolate chip cookie dip.
As for the dip itself? It has a very sweet, rich flavor, which makes it a prime candidate for a crowd pleaser. It’s sweetness also makes it a perfect pair for a salty dipping option like pretzels.
As for the chocolate chips, you can use any type that you prefer. I took a small survey while throwing the ingredients together and (the kids) voted overwhelmingly for milk chocolate.
Which is totally fine with me – milk chocolate is where it’s at, amirite?!
We didn’t get through all the dip that night, so I packed it up in the refrigerator and snacked on it some the next day. Okay, okay, fine – so it might have been in the morning – but dessert for breakfast is just one of the many joys of being an adult.
And I did have a piece of toast first, so I’m going to go ahead and call my early morning chocolate chip cookie dip binge my second breakfast. And there are no rules about second breakfast.
So, there you have it: an easy dessert dip you can whip up in a flash and can be made in advance. It feels like I’m always stressing when we have company over, but this will easily become one of my go-to dips – and I always seem to have the ingredients on hand!
What to serve with cookie dough dip?
After making as many dessert dips as I have, you start to get a feeling for what goes best with these ultra creamy treats.
Below are some of my best suggestions. Feel free to try one (or as many) as you like!
- Pretzels
- Nilla Wafers
- Graham Crackers
- Ladyfinger cookies
- Oreos
- Golden Oreos
- Pretzels
- Sugar Cookies
- Gingersnap Cookies
- Cubes of pound cake
- Crumbled waffle cones
- Cinnamon Tortilla Chips
- Fruit
Can you make this dip in advance?
One of the most common questions I get about dessert dips is whether or not you can make them in advance. I totally understand why someone would want to do this, as it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event.
The good news is that the answer to this question is almost always yes. BUT, each dip has its own considerations depending on the ingredients.
For this cake batter dip, the ingredients you want to be careful of are the butter and cream cheese.
Butter and cream cheese are okay to refrigerate, but dairy can be tricky to freeze. Because of this, I do not recommend freezing this dip.
To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to two days. Before serving, allow dip to soften a bit at room temperature.
notes & tips for cookie dough dip
- The best part about this recipe? You can relive all those childhood memories of licking the beaters without getting those judgmental “don’t eat raw eggs or raw flour” side eye looks that seem all too common these days. This recipe is eggless and flour free, so enjoy it to your wildest content!
- This dip is made using softened butter and cream cheese to make mixing easier, and it also makes for an especially creamy dip. However, if you’d like the dip to be a bit firmer, put it in the serving bowl of your choice and refrigerate for 1-3 hours, checking the consistency until it’s as firm as you’d like it to be.
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This isn’t a recipe you can make by hand with a whisk.
- If making the dip in advance, refrigerate in a covered container overnight, then allow the dip to soften on your counter until it has a firmness you’d like for dipping.
More fun dessert dips
How to make cookie dough dip
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Using a stand mixer (or hand mixer + large bowl), add butter and cream cheese. Whip them together on medium-high speed until ultra creamy.
Step 2 – Stop the mixer and add in chocolate brown sugar, salt, vanilla extract, and powdered sugar, then whip again until smooth.
Step 3 – Stop mixer again and toss in the chocolate chips. Use a spatula to gently stir together.
Step 4 – Serve dip and enjoy!
Recipe Details
Cookie Dough Dip
Dazzle your guests by serving up dessert first with this ultra-creamy chocolate chip cookie dough dip recipe. It's also eggless and no bake!
Ingredients
Instructions
Using a stand mixer (or a hand mixer + large bowl), add in butter and cream cheese and beat on medium speed until fluffy, about 2 minutes.
- Drop mixer speed to low and add in brown sugar, salt, vanilla extract, and powdered sugar. Mix until thoroughly combined.
Using a spatula or spoon, fold in chocolate chips until chips are evenly dispersed.
Serve immediately with graham crackers, nilla wafers, pretzels, or other snack food for dipping. If preparing in advance: Keep in the refrigerator until ready to serve. Dip will need to be softened to room temperature before serving.
Recipe Notes
* Some commenters have suggested using 1/3 cup butter. I tried this version and also liked it, so it's a solid option if you'd like to go a little easier on the butter.
Stacey says
I made this for a Christmas party at work. When I taste-tested it, I agree with other commenters that the cream cheese taste is overwhelming & I would not call this a cookie dough taste. I added a flour like another person suggested & that really helped downplay the “cheesecake” flavor & bring it more close to a cookie dough taste. Very good! I’m going to call it “cheesecake cookie dough dip” & serve it with Graham crackers.
Miranda says
My dip came out a little bit thin and the cream cheese is definitely strong but it’s not really a problem because I like cream cheese. I will definitely do again!
Smantha says
Sorry, but all I tasted was the cream cheese! It was VERY overwhelming! But it was still good, what I did was had some white chocolate chips (along with milk chocolate) and used some pretzels..
Kaymie says
I made this for bible study, when we did a taste test, my an old friend of mine freaked and wanted to run away with it! It goes really good with not only Graham crackers, but also animal crackers! Amazing recipe, thanks so much we love it!!
Jennifer says
I made this for a bbq and just about flipped when I tasted it!! AMAZING!! I used salted butter and I have to say I thought it tasted very very close to cookie dough! The party goers couldn’t get enough!! I served it with sliced green apples and sliced pink lady apples, along with Nilla Wafer cookies. Best dessert I’ve had in a long time!!!
Bailey says
Tastes so much like cookie dough and I cant eat eggs so this was a great recipe for my family and I.
lou-lou says
it was really good! I recomend adding more sugar and flower so the cream cheese taste isn’t so strong but overall It was amazing!