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This No Bake Chocolate Chip Cookie Dough Dip comes together quickly and easily and with only a few ingredients. Watch it disappear at your next party.
Why You’ll Love This Recipe!
I first tasted this dip years ago at a friend’s party. I totally planted myself next to the bowl and just about refused to share it with anyone else. The dip was totally addictive!! If you love cookie dough you are going to love this dip!
Ingredients Needed
- Sugar. You will need both light brown sugar and powdered sugar.
- Chocolate chips. I prefer the mini chocolate chips but you can also use full size.
- Vanilla Extract
- Butter. You want your butter at room temperature.
- Cream cheese. Softened at room temperature.
How to Make Cookie Dough Dip
This dip is so easy to make and the perfect quick party treat. I use a stand mixer or a hand mixer to combine ingredients.
- Add together softened butter, cream cheese, sugar and vanilla into a mixer and beat until combined completely.
- Slowly mix in the chocolate chips by hand.
- Chill in the refrigerator until ready to serve or for at least an hour.
Tips from Leigh Anne
- Be sure your cream cheese and butter are both softened so that they combine easily and smoothly. You don’t want lumps. Cream cheese can sit at room temperature for two hours before using. Butter can sit at for an extended period.
- I love to make this dip with mini semi sweet chocolate chips but you could also use toffee bits or a flavored chip such as mint.
What To Dip:
- Mini Graham Crackers
- Pretzels
- Fruit
- Vanilla Wafers
Frequently Asked Questions
How do I store leftovers?
Any leftovers should be should be stored in an airtight container in the refrigerator for 4-5 days.
Can I make it more or less sweet?
To control the sweetness of the dip, just use more or less sugar.
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Cookie Dough Dip
Ingredients
- 1/3 cup Brown sugar
- 3/4 cup Chocolate chips mini
- 1/2 cup Powdered sugar
- 1 1/2 tsp Vanilla
- 1/2 cup Butter softened
- 1 8 oz. Cream cheese softened
Instructions
- Mix together butter, cream cheese and sugars until smooth.
- Stir in chocolate chips by hand.
- Chill until ready to serve or at least one hour.
Tips & Notes:
- Make sure your cream cheese and butter are both softened so that they combine easily and smoothly. You don’t want lumps. Cream cheese can sit at room temperature for two hours before using. Butter can sit at for an extended period.
- I love to make this dip with mini semi sweet chocolate chips but you could also use toffee bits or a flavored chip such as mint.
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Nutrition Facts:
Diana Herranen says
I love your website, Leigh Anne! And this recipe looks great…can’t wait to try it! You wouldn’t believe it, but I still use that recipe that you gave me years ago (Chocolate Chip Pie…I call it Ooey Gooey Chocolate Chip Pie). My kids love it! I’m still in Japan and still scrapbooking and stamping! I’m glad I found this wonderful website and will use it often…and refer it to my friends (all the Navy Wives on the Base). Take care and God Bless…
Diana
Leigh Anne says
Thank you so much Diana!! How fun that you still love that recipe. So do we, in fact I just made it a few weeks ago and am going to be reposting it on the blog with better pictures!!. I’m still scrapbooking but resigned from CM this year. It was a good 20 years. Glad you are keeping in touch through the blog and thanks for sharing it!!
Kristie says
Yummy!
Lovin’ the chevron platters, too.