Name: Cookie Dough Dip
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1 tsp vanilla extract; 1 cup powdered sugar; 1 cup mini semi-sweet chocolate chips; Pinch of salt

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A creamy, dreamy dessert that tastes just like cookie dough—without the worry of raw eggs. This cookie dough dip is sweet, smooth, and loaded with mini chocolate chips. I love how it comes together in just minutes and makes a fun treat for everything from casual movie nights to holiday parties.

Cookie Dough Dip

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened

½ cup unsalted butter, softened

¾ cup light brown sugar, packed

1 teaspoon vanilla extract

1 cup powdered sugar

1 cup mini semi-sweet chocolate chips

Pinch of salt

Directions

I beat the cream cheese and butter in a large bowl until it’s smooth and creamy.

Then I add in the brown sugar and vanilla extract and beat again until the mix is light and fluffy.

I gradually mix in the powdered sugar, stirring until everything is well combined.

I fold in the chocolate chips and a pinch of salt for balance.

After transferring the dip to a serving bowl, I chill it for at least 30 minutes—it thickens up nicely this way.

When ready to serve, I set it out with graham crackers, pretzels, cookies, or fruit for dipping.

Servings and timing

This recipe makes about 10 servings. It takes only 10 minutes to prepare, and since there’s no baking involved, it’s ready in a flash. I recommend chilling it for 30 minutes, but that’s optional if I’m short on time. Each serving has roughly 310 kcal.

Variations

I sometimes swap the mini chocolate chips for chopped peanut butter cups or toffee bits for a twist.

For a festive spin, I like to add colorful sprinkles or crushed holiday candies.

If I want a more intense flavor, I use dark chocolate chips instead of semi-sweet.

To make it dairy-free, I use plant-based cream cheese and butter.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. I give it a good stir before serving again. It’s not meant to be reheated, but I let it sit out for a few minutes to soften slightly if it's too firm from the fridge.

FAQs

What should I serve with cookie dough dip?

I like using graham crackers, pretzels, vanilla wafers, sliced apples, or strawberries. The sweet and salty combinations work really well.

Can I make cookie dough dip ahead of time?

Yes, I often make it a day in advance. I just store it in the fridge, then let it sit out for 10–15 minutes before serving to soften slightly.

Is this dip safe to eat?

Absolutely. Since it doesn’t contain raw eggs or raw flour, it’s safe to eat and enjoy without baking.

Can I freeze cookie dough dip?

I don’t recommend freezing it because the texture can become grainy once thawed. It’s best enjoyed fresh or from the fridge.

How do I make this dip less sweet?

If I want to cut down the sweetness, I reduce the powdered sugar slightly or use a bit more cream cheese. A pinch of salt also helps balance it out.

Conclusion

This cookie dough dip is everything I want in a quick dessert—easy, fun, and full of classic cookie dough flavor. Whether I’m hosting a party or just craving something sweet, it always hits the spot. It’s a no-bake treat I keep coming back to.

Recipe:

Cookie Dough Dip

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Author: Cheryl
Total Time: 10 minutes (plus 30 minutes chilling, optional)
Yield: 10 servings
Diet: Vegetarian

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Description

A creamy, indulgent cookie dough dip that’s egg-free, no-bake, and loaded with mini chocolate chips. Perfect for parties or sweet cravings.