Cookie Dough Dip Recipe

Introduction

Cookie Dough Dip is a creamy, sweet treat that tastes just like raw cookie dough without any eggs. It’s perfect for dipping your favorite snacks like pretzels, graham crackers, or apple slices. Easy to make and delightful to share, this dip is a crowd-pleaser at any gathering.

A white speckled ceramic bowl filled with creamy, off-white dip containing visible small dark chocolate chips and light tan nut bits, with a textured light brown square cracker partially dipped into the mixture. The bowl sits on a white plate surrounded by golden-brown pretzels and round tan crackers, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounce package cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
1 cup powdered sugar
2 tablespoons brown sugar
1 & 1/2 teaspoons vanilla extract
1 cup mini chocolate chips
1 cup toffee bits

Instructions

Step 1: Using a handheld electric mixer, blend together the cream cheese and butter until smooth and creamy.
Step 2: Add the powdered sugar, brown sugar, and vanilla extract, then blend again until all ingredients are well combined.
Step 3: Fold in the mini chocolate chips and toffee bits, mixing gently to distribute evenly throughout the dip.
Step 4: You can eat the dip right away or cover and chill it in the refrigerator for about an hour to let the flavors meld and the texture firm up slightly.
Step 5: Serve the dip with graham crackers, pretzels, and apple wedges for dipping.

Tips & Variations

For a nutty twist, add chopped pecans or walnuts along with the chocolate chips and toffee bits.
Substitute toffee bits with crushed pretzels for a sweet and salty combination.
If you prefer a sweeter dip, increase the powdered sugar by 1/4 cup.
To make it lighter, use reduced-fat cream cheese and butter.

Storage

Store the cookie dough dip in an airtight container in the refrigerator for up to 5 days. Before serving, you can let it sit at room temperature for 10–15 minutes to soften slightly. If the dip firms up too much after chilling, give it a quick stir to restore its creamy texture.

How to Serve

The image shows a round white bowl filled with a creamy, light beige dip that has visible mix-ins of small dark chocolate chips and crushed nuts, giving it a textured look. A single light brown graham cracker is dipped halfway into the creamy mixture, standing upright in the bowl. The bowl sits on a white plate with a white marbled texture underneath, surrounded by a ring of shiny, dark golden brown pretzels with visible salt crystals and golden brown round crackers in the background. The overall composition focuses closely on the creamy dip and its crunchy accompaniments, with soft lighting highlighting the smooth texture and glossy parts of the pretzels. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this dip safe to eat raw since it tastes like cookie dough?

Yes, this dip is safe because it does not contain raw eggs or raw flour, which are the usual risks in raw cookie dough. The ingredients used are safe to eat as is.

Can I make this dip ahead of time?

Absolutely! You can prepare the dip a day in advance and keep it refrigerated. This also helps the flavors develop more fully, making it taste even better the next day.