Cookie dough dip makes a great no-bake dessert for your next party. This fluffy dessert dip is made with safe-to-eat cookie dough and tastes great with pretzels, graham crackers, and vanilla wafers.

Do you love sneaking a taste of cookie dough before baking your favorite chocolate chip cookies? This recipe is for you! Cookie dough dip is essentially a fluffy, safe-to-eat cookie dough that's perfect for slumber parties or movie night.
I made this recipe after (unsuccessfully) searching online for a cookie dough dip made without cream cheese. While I love dessert dips with cream cheese, like my chocolate chip cheesecake dip and strawberry cheesecake dip, I wanted this dip to taste like actual cookie dough, not cheesecake.
Concerned about eating raw cookie dough? This recipe is made with heat-treated flour and doesn't include eggs, so it's perfectly safe to eat. I recommend serving it with graham crackers, fresh fruit, or vanilla wafers!
Ingredients and substitutions
- Chocolate chips - I recommend making this recipe with mini chocolate chips for smaller bites of chocolate throughout the dip.
- Flour - You'll need all-purpose flour for this recipe. I haven't tested this recipe with other types of flour, so I can't say for sure how it would turn out with substitutions. If you'd like to use another type of flour, I highly recommend searching for a recipe that's written for that flour instead of making a substitution that hasn't been tested and potentially wasting ingredients.
- Sugars - We're using a combination of brown and granulated sugars to achieve the proper texture and flavor.
- Butter - Salted or unsalted butter works in this recipe. If you're using salted butter, omit the salt listed in the recipe. Use room temperature butter, not cold or melted butter. The butter must be room temperature to cream together with the sugar to create the proper texture.
- Vanilla - Adds flavor to the cookie dough.
- Salt - Enhances the flavor of the dip and balances with the sweetness without making it "salty". I don't recommend omitting the salt.
- Heavy cream - Necessary to make whipped cream, which gives the dip its fluffy texture. Lower fat dairy products like milk or half & half don't contain enough milkfat to whip into whipped cream and will not work in this recipe.
Tips and tricks
Heat treat your flour - Heat-treating flour kills harmful bacteria and makes it safe to eat. Use one of two methods: the microwave or oven. I prefer using the microwave because it's quick, easy, and effective. Place your flour in a microwave-safe bowl and microwave in 30 second increments until your flour reaches 160 degrees Fahrenheit. My flour was ready after 1 minute, but times may vary based on the model and power of your microwave.
Use room temperature butter - This recipe only works with room temperature butter. If your butter is melted, it will create a sludgy, muddy texture. Cold butter will leave chunks throughout the dough. To bring butter to room temperature quickly, unwrap, slice into thin pieces, and place on the countertop. Smaller pieces warm up faster than a whole stick.
Use a hand mixer - The cookie dough must be creamed together with a hand mixer to achieve a cookie dough consistency. You'll also need to whip the heavy cream in a separate bowl using a whisk attachment. I don't recommend preparing this dip by hand as you won't be able to recreate the fluffy, smooth consistency.
Fold gently - Using gentle, sweeping motions, fold the whipped cream into the cookie dough mixture to avoid deflating the whipped cream.
Storage
Leftover cookie dough dip will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Cookie dough dip can also be frozen for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight.
Frequently asked questions
I recommend serving cookie dough dip with graham crackers, pretzel chips, fresh fruit like strawberries or apple slices, and vanilla wafer cookies.
Yes, your dessert dip can be prepared up to two days ahead of time and stored in a tightly sealed container in the refrigerator.
Recommended
📖 Recipe
Cookie Dough Dip
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (113 g) heavy cream, cold
- 1 cup (177 g) mini chocolate chips
Instructions
Heat-treating flour
- Choose one of these methods to heat-treat your flour:
- Microwave - Pour flour into a microwave safe bowl and microwave in 30 second increments until temperature reaches 160 degrees Fahrenheit.
- Oven - Preheat oven to 300℉. Spread flour in a thin layer on a baking sheet and bake for about 10 minutes, or until flour reaches 160 degrees Fahrenheit.
- Allow flour to cool to room temperature before assembling dip.
Dip
- In a large bowl, add room temperature butter, brown sugar, granulated sugar, vanilla extract, and salt. Using a hand mixer, beat until creamed and fluffy, about a minute.
- Add heat-treated flour and mix on low until combined. Set aside.
- In a separate bowl, add heavy cream. Using a hand mixer or stand mixer with a whisk attachment, whip for about 2-3 minutes to medium peaks.
- Gently fold whipped cream into cookie dough mixture until fully incorporated. Add most of your chocolate chips (reserving a tablespoon or two to use as a garnish) and gently fold to incorporate.
- Spread dip into a wide, shallow bowl and top with reserved chocolate chips.
- Serve immediately with pretzels, graham crackers, or fresh fruit.
Equipment Recommendations
Notes
- Do I need to heat-treat my flour?: Heating your flour kills harmful bacteria, making it safe to eat. We're heat-treating our flour in this recipe because the dip itself isn't cooked or baked.
- Serve with: Graham crackers, pretzels, apple slices, strawberries, or vanilla wafer cookies.
- Storage: Cookie dough dip will keep in a sealed container in the refrigerator for 3-4 days.
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