Cookie Dough Dip Recipe: Creamy, Safe, and Perfect for Dipping

You know that moment when you're making chocolate chip cookies and you just want to eat half the raw dough? Yeah, me too. But then you remember the whole raw egg situation and you feel a little guilty. This cookie dough dip recipe solves that problem forever. It's creamy, it's safe to eat by the...

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Course cookie dough dip recipe

Ingredients

1/2 cup unsalted butter softened
4 oz cream cheese softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1/8 tsp salt
1 cup all-purpose flour heat-treated
2 tbsp milk or as needed
1/2 cup mini chocolate chips

Instructions

Heat-treat the flour: Place flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until flour reaches 165°F (about 2-3 minutes total). Let cool completely.
In a large bowl, beat softened butter and cream cheese together until smooth and creamy.
Add brown sugar, granulated sugar, vanilla extract, and salt. Beat until light and fluffy, about 2 minutes.
Gradually add the cooled heat-treated flour, mixing on low speed until just combined.
Add milk, one tablespoon at a time, until the dip reaches your desired consistency. It should be thick but scoopable.
Fold in mini chocolate chips with a spatula.
Transfer to a serving bowl. Chill for 30 minutes for a firmer texture, or serve immediately.

Notes

1. To heat-treat flour in the oven: spread flour on a baking sheet and bake at 350°F for 5-7 minutes.
2. Cool completely before using.
3. For a dairy-free version, use vegan butter and dairy-free cream cheese.
4. Store leftovers in an airtight container in the fridge for up to 5 days. Stir before serving.
5. If the dip becomes too firm after chilling, let it sit at room temperature for 10 minutes.