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!

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Cookie dough dip served with graham crackers.

About Cookie Dough Dip

You guys. This chocolate chip cookie dip simply had to be made.

And 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 is your thing.

As for the dip itself, it has a very sweet, rich flavor, which makes it a prime candidate for a crowd-pleaser. Its sweetness also makes it a perfect pair for a salty dipping option like pretzels.

It’s an easy dessert dip you can whip up in a flash and can be made in advance.

What more could you ask for?

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!

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.

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.

Dipping a graham cracker into cookie dough dip.

Can you freeze cookie dough dip?

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.

How long can you leave out a dessert dip?

As with any appetizer or dessert, you should keep track of how long it sits out at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature, which is how this dip will be served.

As the party goes on, you can move your dip back to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.

notes & tips for cookie dough dip

  • The best part about this recipe? You can relive all those childhood memories of licking the beaters without judgemental “don’t eat raw eggs or raw flour” side-eye looks because 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.
  • As for the chocolate chips, you can use any type that you prefer.

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 served with graham crackers.
4.10 from 171 votes

Cookie Dough Dip

10 minutes prep
279 kcal
Yields: 10 servings
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!



  • Using a stand mixer (or a hand mixer + large bowl), beat butter and cream cheese on medium speed until fluffy, about 2 minutes.
    1/2 cup unsalted butter, 8 ounce cream cheese
  • Drop mixer speed to low and add in brown sugar, salt, vanilla extract, and powdered sugar. Mix until thoroughly combined, about 3 to 5 minutes.
    1/3 cup light brown sugar, 1 pinch salt, 1 teaspoon vanilla extract, 1/2 cup powdered sugar
  • Remove bowl from mixer. Using a spatula or spoon, fold in chocolate chips until chips are evenly dispersed.
    3/4 cup chocolate chips
  • Serve dip immediately with graham crackers for dipping.
    graham crackers


* 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.


Serving: 1serving | Calories: 279kcal | Carbohydrates: 23g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 86mg | Potassium: 41mg | Sugar: 22g | Vitamin A: 620IU | Calcium: 47mg | Iron: 0.3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Nicole
    • 1 star

    Skip this one!! Unless you are looking for brown sugar cream cheese and chocolate chips. I wish I had read the comments!

    • Amy B.

    I made this dip last year and found, as with all dip recipes, the flavor is much better when served the following day. This allows all the flavors to marry.

    • Dork

    Died of starvation
    while reading all of
    that narrow text before
    the recipe.

    • April
    • 4 stars

    I made this recipe for a New Year’s Eve work friends get together and I think some people were afraid of it for some reason 🤷‍♀️. I doubled the recipe and have a ton left over now lol. My bf and I love it though. Maybe the cream cheese flavor can be too much for people who are expecting traditional cookie dough flavor?

    • Dawn

    I melt the butter, whisk in the brown sugar until fully incorporated. Set aside to cool, add to whipped cream cheese and continue to whip until smooth, add chips and mix in with spoon. I do not add 10X sugar. Great with fresh strawberries! Vanilla paste bumps up the flavor and has visible seeds.

    • lou-lou
    • 4 stars

    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!

    • Bailey
    • 5 stars

    Tastes so much like cookie dough and I cant eat eggs so this was a great recipe for my family and I.

    • Jennifer
    • 5 stars

    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!!!

    • Kaymie

    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!!

    • Smantha
    • 3 stars

    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..

    • Miranda
    • 4 stars

    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!

    • Stacey
    • 3 stars

    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.