Chocolate Chip Cookie Dough Dip (+Video)
This no-bake Chocolate Chip Cookie Dough Dip recipe is so tasty! Made with cream cheese, brown sugar, butter and mini chocolate chips.
A SWEET DESSERT DIP
I have been meaning to share this little recipe for Chocolate Chip Cookie Dough Dip forever. I’ve taken it to book club and other get-togethers for years. It’s something I know how to make by heart and can whip up really quickly. Plus, everyone loves it!
FREQUENTLY ASKED QUESTIONS:
This dip is really easy to switch up from time to time. You can add in toffee pieces or mint chocolate chips for a minty twist. You can even crumble up a few graham crackers and add it to the dip.
This is not an overly sweet dip. However, if you want it sweeter, just add more powdered sugar. Also, for a deeper flavor, try using dark brown sugar instead light brown sugar.
This can be stored (covered) in the refrigerator for 5 days. I do not recommend freezing leftovers.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- cream cheese
- light brown sugar
- vanilla extract
- powdered sugar
- mini chocolate chips
- graham crackers or vanilla wafers, for serving
HOW TO MAKE NO-BAKE COOKIE DOUGH DIP:
Using a stand mixer, or an electric hand mixer, mix together softened butter and cream cheese in a medium-sized bowl, on medium speed, until combined and smooth.
Turn mixer to low speed and mix in brown sugar, vanilla extract, and powdered sugar. Mix until thoroughly combined.
Stir in mini chocolate chips. Serve with graham crackers for dipping!
CRAVING MORE RECIPES?
Chocolate Chip Cookie Dough Dip
Ingredients
- ⅓ cup salted butter, softened to room temperature
- 8 ounce block cream cheese, softened to room temperature
- ⅓ cup packed light brown sugar
- 1 ½ tsp vanilla extract
- ½ cup powdered sugar
- 1 cup mini chocolate chips
- honey graham crackers, chocolate graham crackers, animal crackers and/ or vanilla wafers, for serving
Instructions
- Using a stand mixer, or an electric hand mixer, mix together softened butter and cream cheese in a medium-sized bowl, on medium speed, until combined and smooth.
- Turn mixer to low speed and mix in brown sugar, vanilla extract, and powdered sugar. Mix until thoroughly combined.
- Stir in mini chocolate chips.
- Serve with graham crackers for dipping!
Video
Notes
- This can be stored (covered) in the refrigerator for 5 days. I do not recommend freezing leftovers.
- This is not an overly sweet dip. However, if you want it sweeter, just add more powdered sugar. Also, for a deeper flavor, try using dark brown sugar instead light brown sugar.
- This dip is really easy to switch up from time to time. You can add in toffee pieces or mint chocolate chips for a minty twist. You can even crumble up a few graham crackers and add it to the dip.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Instead of crackers. Maybe
Serve with vanilla wafers or
Butter cookies
Could this be used as icing on a cake
It could!
Is there a way to make without cream cheese? I can’t eat it! It makes me sick! But I would love something like this!!!
Try Marscapone cheese. I substitute that for cream cheese sometimes. Drain the whey out first.
This was a big hito
Love the cream cheese-y flavor, but my son and hubby weren’t as big of fans. Spread it on strawberries and I am addicted!!!
Really good tasting dip. We loved it
Thanks so much Desi!
I’m craving already! Just want to ask if you know the shelf life (though this for sure will be a hit)? TIA!
Hi Stefnie. I would say no more than 3 days in the fridge. 🙂
Delicious!It turned out exactly how it looked tasted even better!I ran out of graham crackers so I had to improvise with normal saltine crackers.But it still tasted good.Recommended!!
Made too runny, any recommendation to thicken up?
Placing it in the fridge and chilling it may tighten it back up.
How long does it stay edible? I made this recipe, and it’s delicious! I have quite a bit leftover though.
I made it with almond extract and it was so good!
I would like to bring this to a Christmas party of nine very hungry, very sweets-inclinded teenagers. How many does this dip serve typically?
Hi Kaylynn – not sure if you saw on the recipe card above but I guessed at about 10 (depending on how much everyone is eating, etc.) In the case of teenagers (is this the only thing you’re serving?), you may want to double. Ha!
Do you refrigerate afterwards?
Hi Jessi, if not serving immediately, or if you have any leftovers, you definitely want to cover and refrigerate.
Why is mine brown??? Lol
Ummmm….not sure. Ha! Did you use dark brown sugar maybe? A little more molasses in the dark brown can make it more brown. As long as you’re happy with the taste. You can tell folks it’s a chocolate chocolate chip cookie dough dip. 😉
It could also be that your chocolate chips got chipped – IOW broke up some.
Maybe over mixing the chips melted them a bit?
It is a good recipe. We’ve been making this recipe (almost exact amounts even) for our ladies tea for the past 6 years. . . as I’ve had the recipe in a Gooseberry Patch cookbook that I bought about 15 years ago.
Grandchildren thought it was absolutely fabulous!
You are rocking Grandma!! Thank you!! 🙂
I already know we are going to love this! It looks like so much fun to eat!