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

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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In a large bowl, beat the cream cheese and butter until smooth and creamy.
Add the brown sugar and vanilla extract. Beat until the mixture is light and fluffy.
Gradually mix in the powdered sugar until well combined.
Fold in the mini chocolate chips and a pinch of salt.
Transfer the dip to a serving bowl and chill for at least 30 minutes.
Serve with graham crackers, pretzels, cookies, or fruit.

Chilling the dip thickens it and enhances the flavor.

Try variations like toffee bits, dark chocolate, or sprinkles for a twist.

Use plant-based cream cheese and butter for a dairy-free version.

Let it sit out for a few minutes before serving if too firm from the fridge.