This post may contain affiliate links. Please read our disclosure policy.
Quick and easy Cookie Dough Dip is ready to serve in 5 minutes! Made with cream cheese, sugar, and chocolate chips, this creamy no-bake sweet dip will be a crowd favorite at your next party!
This cookie dough dip tastes just like licking the bowl of a freshly made batch of chocolate chip cookies, risk-free! Unlike raw cookie dough, this easy dip is perfectly safe to eat as-is because it does not contain raw eggs or raw flour. Plus, it is made with 7 simple ingredients that don’t require baking!
You’ll feel like a kid again, indulging in this fun and tasty sweet treat. Serve the dip with sweet and salty dippers like fresh fruit, pretzels, vanilla wafers, and graham crackers. If you’re looking for more easy dessert recipes, try my edible cookie dough, cookie in a mug, and easy skillet cookie recipe.
What You Need to Make This Recipe
Butter – unsalted butter works best in this recipe, but salted can work if needed; just reduce the added salt by ¼ teaspoon. Bring the butter to room temperature so it is soft enough to leave finger imprints when lightly squeezed.
Cream Cheese – opt for full-fat cream cheese instead of reduced fat for the best texture and creamiest consistency. Make sure the cream cheese is very soft before mixing it in.
Brown Sugar – light brown sugar adds molasses flavor to the dip and is essential to achieving that classic cookie dough flavor.
Powdered Sugar – also known as confectioners’ sugar, powdered sugar helps create a fluffy texture perfect for dipping! I do not recommend swapping this for granulated sugar it can make the dip too grainy.
Vanilla – vanilla extract adds a delicious fragrance that accentuates the other flavors in this dip. Stick to pure vanilla over artificial flavoring for the richest and most indulgent flavor.
Chocolate Chips – semi-sweet chocolate chips are my preferred type. Alternatively, you can use milk chocolate chips or dark chocolate chips, depending on your flavor preference. Mini chocolate chips are a great pick, too!
How to Make Cookie Dough Dip
1. In a medium mixing bowl or the large bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese at medium speed until smooth.
2. Beat in the sugars and salt until smooth and fluffy, scraping down the sides of the bowl as needed with a spatula, about 2 minutes.
3. Beat in the vanilla extract until smooth and creamy.
4. Use a spatula to gently fold in the chocolate chips until combined. Transfer the dip to a serving bowl and sprinkle with more chocolate chips on top. Serve with pretzels, honey graham crackers, vanilla wafers, or fruit for dipping.
Pro Tips For Making This Recipe
- Use a mixer. You will achieve the best fluffy consistency if you use a handheld or stand mixer when making this recipe. Mixing by hand will also work, but an electric mixer helps make this dip extra creamy!
- Add toppings/mixins. Dress up your cookie dip with fun toppings or mix-ins like toffee bits, candied walnuts or candied pecans, mini marshmallows, M&Ms, chopped chocolate bars, or other candy bars. I recommend finely chopping up any add-ins so the dip is easy to scoop! You can also add a tablespoon or two of peanut butter for a chocolate chip PB flavor twist!
- Serve at room temperature. For best results, serve this cookie dip recipe immediately after preparing it so it is perfectly soft and easily dippable. If you need to refrigerate leftovers, let the dip sit out for at least 30 minutes to soften before serving.
Frequently Asked Questions
Store leftover chocolate chip cookie dip in an airtight container in the refrigerator for up to 3 days. Allow the dip to sit at room temperature for at least 30 minutes before serving so it is dippable. I do not recommend freezing cookie dough dip as it does not hold its texture when defrosted.
Absolutely! Cookie dough dip can be made up to two days in advance of serving, and then refrigerated in an airtight container until ready to use. If you are making the dip and serving it within a couple of hours, you can cover it with plastic wrap and leave it out at room temperature. Any longer, and I would refrigerate it. If refrigerated for several hours, I recommend letting the dip sit at room temperature for 30 minutes to soften and stirring it again to loosen it up for easy dipping.
This chocolate chip cookie dough dip recipe is divine paired with a sweet and salty combo of finger foods. Serve it on a platter with an assortment of dipper options like apple slices, strawberries, pretzels, animal crackers, graham crackers, and shortbread cookies. It also makes a fantastic frosting for vanilla cupcakes!
Yes! Unlike traditional cookie dough used for baking, this dip recipe does not contain raw eggs or uncooked flour, so it is perfectly safe to eat right away. You get the irresistible taste of cookie dough without any of the dangers of eating raw dough. Dig in!
If you’ve tried this Cookie Dough Dip recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cookie Dough Dip
Ingredients
- ½ cup unsalted butter softened (113g)
- 8 ounces cream cheese softened (227g)
- ⅓ cup light brown sugar (73g)
- ¼ cup powdered sugar (30g)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup semisweet chocolate chips plus more to top (180g)
Instructions
- In a medium bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. Beat in the sugars, vanilla, and salt until smooth. Scraping down the sides of the bowl as needed. Fold in chocolate chips until combined.
- Transfer the dip to a serving bowl and sprinkle with more chocolate chips on top. Serve with pretzels, graham crackers, vanilla wafers, or fruit for dipping.
Notes
- Use a mixer. You will achieve the best fluffy consistency if you use a handheld or stand mixer when making this recipe. Mixing by hand will also work, but an electric mixer helps make this dip extra creamy!
- Add toppings/mixins. Dress up your cookie dip with fun toppings or mix-ins like toffee bits, candied walnuts or candied pecans, mini marshmallows, M&Ms, chopped chocolate bars, or other candy bars. I recommend finely chopping up any add-ins so the dip is easy to scoop! You can also add a tablespoon or two of peanut butter for a chocolate chip PB flavor twist!
- Serve at room temperature. For best results, serve this cookie dip recipe immediately after preparing it so it is perfectly soft and easily dippable. If you need to refrigerate leftovers, let the dip sit out for at least 30 minutes to soften before serving.a
Nutrition
Have you tried this recipe? Tag me today!
Mention @preppykitchen and tag #preppykitchen!
