Chocolate Chip Cookie Dough Dip
Prep
15 mins
Cook
15 mins
Servings
32
Difficulty
Medium
You're going to love this recipe because it comes together in just thirty minutes and tastes like edible cookie dough without any raw eggs to worry about. I make this whenever I need a crowd pleasing dessert that won't break the bank. The brown sugar adds a lovely depth of flavor while also providing natural minerals like calcium and potassium that regular white sugar doesn't have. It's so simple to whip up, requiring just a few pantry staples and basic mixing. Serve it with graham crackers, pretzels, or fresh fruit, and watch your guests go absolutely wild for it.
Ella x
Ingredients
- 237 mlbutter
- 237 mlbrown sugar
- 1 teaspoonvanilla extract
- 11(8 ounce) package cream cheese)
- 237 mlconfectioners' sugar
- 710 mlsemisweet mini chocolate chips
- 237 mlchopped nuts(optional)
Detail level
Instructions
- 1
In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
- 2
Remove from heat, whisk in the vanilla and set aside to cool.
- 3
Beat the cream cheese and confectioner's sugar for 1 minute.
- 4
Slowly beat in the cooled butter mixture and beat again for another minute.
- 5
Stir in the chocolate chips and nuts, if using.
- 6
Pour into a serving bowl and refrigerate.
- 7
Garnish with additional chocolate chips or nuts, if you choose.
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