Chocolate Chip Cookie Dough Dip.
Go put on your stretchy pants.
Seriously. Do it now.
Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This only has happened a handful of times and when I find or create a delicious recipe that I am so passionate about, I can hardly wait to share it with all of you. After all, these recipes wouldn’t be as much fun without you.
This is the situation I found myself in late Monday evening. Sometimes, the best recipes come from you. Never hesitate to tell me about them! A reader, Amber, emailed me to share this delicious recipe. I nearly fell off my chair.
Or the couch from which I was laying on after eating 16 snickerdoodles. It happens.
I couldn’t wait to make it. In fact, I nearly got my rump off the couch and whipped it up at 10:00 pm. But then I remembered that I would want to photograph this amazing creation. And then I also remembered that I would be left all by my lonesome with this dip. It would be close to midnight. I would be in sweatpants. I would eat until my heart was content. I would never fall sleep. I would want to face-plant into cookie dough dip.
I decided to wait.
You can only imagine what I did first thing yesterday morning. I don’t even think I’ve bounded out of bed like that for freshly fried bacon.
So let’s hit all the major points:
1. Super simple (and fast!) to make? Check.
2. Easy enough that you most likely have the ingredients in your house right now? Check. (hint, hint… breakfast!)
3. Freakishly delicious and pants-popping? Double check.
I served it with animal crackers, but for the last 36 hours all I’ve been thinking about are more delectable dippers that would be fabulous. Graham crackers, Nilla Wafers, juicy apples, salty pretzels, homemade cookies, cinnamon sugar pita chips… the list goes on and on. Pick your poison.
Or you can do dirty things like eat it with a spoon.
Cookie Dough Dip
Ingredients
- 1/2 cup butter
- 1/3 cup brown sugar
- 1 8- ounce block of cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cups chocolate chips
Instructions
- Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
- Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
- Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.
Did you make this recipe?
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I appreciate you so much!
Oh! I almost left out the most important piece of the recipe that Amber shared. Cookie dough dip “has zero calories when eaten with friends.”
I think I love this girl.
406 Comments on “Chocolate Chip Cookie Dough Dip.”
Hi Jessica – I had the bright idea to use cookie dough dip as a filling and frosting for a chocolate cake. Do you think it would be the right consistency?
That sounds amazing!! I think it could definitely work as a filling, but I’m not sure about a frosting. At room temperature (how it’s normally served) it’s almost a bit… runny? And I think it may be too firm when refrigerated. But it’s totally worth a try!
i agree, i think as a filling it would work. then cover the cake in chocolate frosting and there ya go. bite after bite of heaven on earth. lol!
that just looks absolutely amazing, i must taste and try it
I’ve been reading your blog for awhile now and just made this last night. Umm, holy crud. Why didn’t someone think of this earlier? Is it bad that I used a cookie as my dipping vessel?
It is brilliant!
i made this for a work party yesterday and served it with nilla wafers and pretzel sticks. yumtastic!!!! i just saw the snickerdoodle version. i’m going to cookie dough dip myself into oblivion….
ummm, yeah, on the “must make soon” list :)
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This looks so delicious! There’s still a few hours until I start my healthy-eating New Years Resolution……
i just stumbledupon this recipe hahahaha
Of course I find this recipe on the LAST day of the year, my designated “Eat anything I want all day” day! And no cream cheese in this house, tear!
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I’m planning to post the recipe and a link to your site tomorrow morning on my blog if you don’t mind. This looks FABULOUS!
Wow, these worked a treat, thanks so much for the decent recipe.
Btw, if anyone is after a good profiteroles recipe, this one is excellent:
http://gomestic.com/cooking/chocolate-profiteroles/
:'( this sounds fabulous, but i dont like cream cheese. does it taste like it??
Yummmmy! This recipe has 2149 calories. I’ll just eat it by itself for breakfast lunch and dinner :). Or run 20 miles. Thanks for this!!!!!
Holy moly – this is being made ASAP! Yummmmmmm overload!
Ms. Jessica, mine tastes like straight-up cream cheese, and I followed directions carefully. I personally hate cream cheese, but I’ll still make delicious treats with it because it’s not so prominent when mixed with other things. (Oreo balls, for example.) Is there something I can do so it’s not so overbearing?
So did mine : (
I ended up adding in a lot of chocolate syrup and renaming it Chocolate Chip Cheesecake Dip. I served it with grahams which tasted good!
I agree…more like Cheesecake than cookie dough! Delicious, but not cookie dough!
So did mine : ( And I’m not a big fan of cream cheese flavored things either.
I added chocolate syrup and renamed the dip chocolate chip cheesecake dip…served with graham crackers. Should be good!
fyi, I followed the recipe ingredient amount exactly. The key is to make sure the brown sugar butter mixture is completely cool. I was being impatient so I stuck that part in the freezer to cool. You want it cooled to the point that there’s no separate melted butter. You don’t want to reform the stick tho :) If you use the freezer, take it out after a few minutes, stir it, and pop it back in for a few more minutes. If you have a few reformed bits of butter, that’s ok. Once it’s thick, then stir it into the cream cheese. A very luxurious, rich dip.
Oh my god I can’t wait to serve this at my next get together party with all my girlfriends!
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You make it look so healthy! I love it!
This sounds delicious!
Is this really a “zero calories”? How’s that so?
omg! I WANT THIS NOW!
Gott im himmel!! This looks amazing. Found you through a friend’s post on FB, but I’m subscribing right now. I think I actually gained a couple pounds just from your delicious pictures.
~Stacy
I think I’m going to make this my official Superbowl 45 dip! I might have to make a double batch it looks so good!
Any idea if we use unsalted or salted butter? I’m guessing salted since it’s not specified, but would love suggestions!
I usually use unsalted because that is what I tend to buy, but it will be fine with salted too!
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Have you tried the snickerdoodle dip with carrot or sweet potato chips?
Nope, but that sounds delish!
I made this with high expectations and am a little disappointed. It tastes like cream cheese. Also, that half a cup of powdered sugar is a crock. I added at least two cups and it’s still runny. I’ll try fixing it tomorrow :/
Did you use an electric stand mixer? You need an electric mixer. And the amount of sugar called for makes for a creamy dip. There is no problem with adding more!
I used an electric stand mixer.
I added more sugar and chilled it over night, it was less runny. It still tasted like cream cheese, though. I didn’t want to throw it away so I put it on stiff brownie dough and baked it till it bubbled– pretty good.
you are my new favorite blog! I am attempting to make this right at this moment.
I made a triple batch of this today for superbowl and agree it is a little cream cheesy. I dont think it makes it bad just maybe a tad more sugar would help? I did use a kitchen aid so that wasnt the issue. I didnt have any consistency problems once it was chilled. I did however have most of my chocolate chips melt when I added them to the warm mixture (which is not really avoidable seeing as you add a warm component) , that was a little annoying. I ended up chilling it and adding more chocolate chips to add for the texture. Super bowl hasnt started yet so we will see what the reviews are after :) Thanks for sharing.
this is amazing – I made it for superbowl, trying to stop scooping out spoonfuls!!!!
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Can’t wait to try this!!! Just bookmarked it and will be making it the next time I have dinner or hang-out guests (I don’t trust myself alone with it either :) )
I wish I had this for breakfast. like NOW! I will be making it in the very near future :)
So today at work, I had lunch with my two pregnant friends. One of them mentioned that she ate raw cookie dough for the Super Bowl and that she probably shouldn’t have because of the raw egg. The other one chimed in by saying that she’ll eat the stuff out the package which is even worse. I mentioned that I found a recipe (yours) for cookie dough dip that is egg-free and that they could eat it with a spoon if they wanted to. Now, you have to know my friends, but like with any pregnant girl, I’m assuming that the sound of raw cookie dough with no guilt or harm attached to it must sound like Christmas in July. They looked at me with such big eyes that I instantly promised to make it for them tomorrow… one batch regular, one batch peanut butter. Thank God for this recipe and how easy and yummy it is!
Pregnant girl here!! Currently eating this with a spoon and a glass of cold milk!! It is perfection!
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I have just stumbled it. I’ gonna try this
I ran across a version of this recipe that folds in a half-tub of Cool Whip (or real whipped cream, if you prefer) right before chilling. Everything else is the same.
Apparently this cuts the “cream cheesey” flavor a few folks have complained about.
I’m thinking about making it both ways and deciding which I like best…why the heck not, right?
yummy yummy, Though I am a weight conscious person,I will try it on weekends.
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