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.
Heather's recipe summary
Flavor/texture: Cookie dough dip is a fluffy, sweet cookie dough that's filled with mini chocolate chips.
Is this safe to eat? This recipe is made with heat-treated flour and doesn't include eggs, so it's perfectly safe to eat.
Yield: About 3 cups (10 servings)
Similar to: Brownie Batter Dip and Grinch Dip
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Ingredients and substitutions
- Chocolate chips - Mini chocolate chips add a nice texture throughout the dip, but regular chocolate chips (or other flavors of baking chips) can work as a substitute.
- Butter - Salted or unsalted butter works in this recipe. If you're using salted butter, omit the salt listed in the recipe.
How to make cookie dough dip
- Use a hand mixer to beat butter, sugars, vanilla, and salt until fluffy.
- Add heat-treated flour and mix to combine.
- In a separate bowl, whip heavy cream to medium peaks.
- Gently fold whipped cream into the cookie dough mixture until fully incorporated.
Tips and tricks
Use room temperature butter - This recipe only works with room temperature butter. Melted butter creates a sludgy, muddy texture. Cold butter leaves 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 - A mixer is a must to recreate the fluffy, smooth consistency of cookie dough. You'll also need to whip the heavy cream in a separate bowl using a whisk attachment.
Fold gently - Using gentle, sweeping motions, fold the whipped cream into the cookie dough mixture to avoid deflating the whipped cream.
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.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!