Chocolate Chip Cookie Dough Dip

Course: Dessert, Snack

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: people

Calories: 414kcal

Author: Becky Hardin

This dreamy, creamy Cookie Dough Dip is whipped up in a flash. Serve with pretzels, graham crackers, anything really!

Print Recipe

Equipment

Kitchen Scale (optional)
Stand Mixer

Ingredients

½ cup unsalted butter 113 grams, room temperature (1 stick)
8 ounces cream cheese 227 grams, room temperature (1 brick)
¼ cup powdered sugar 28 grams
¼ cup brown sugar 53 grams
1 teaspoon pure vanilla extract 4 grams
¼ teaspoon kosher salt
1 cup semisweet mini chocolate chips 177 grams

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, sugars, vanilla, and salt on low until smooth, about 2-4 minutes.
½ cup unsalted butter, 8 ounces cream cheese, ¼ cup powdered sugar, ¼ cup brown sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
Fold in the mini chocolate chips until evenly distributed in the dip.
1 cup semisweet mini chocolate chips
Serve with dippers like pretzels, green apples or chocolate graham crackers, waffle cones, or get really wild and try a sweet and salty combo with corn chip dippers!

Notes

Make sure your ingredients are up to room temp.
I recommend using a stand or hand mixer, makes life even easier
Feel free to add in other mix-ins - have fun!
Make sure you fold in the chocolate chips so they are evenly distributed.
Store in the fridge in an airtight container.
Serve at room temp, so it's lovely and soft - perfect for dipping!

Storage: Store chocolate chip cookie dough dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition