Everything you love about cookie dough in a creamy, decadent dip! Ditch the oven and make Chocolate Chip Cookie Dough Dip instead. It’s no bake, egg free and completely delicious!
Desserts are an absolute must anytime you have guests over for dinner or just want to treat your kids to an extra tasty snack after school. Chocolate Chip Cookie Dough Dip impresses everyone! Dips for dessert are simple and something that everyone can enjoy without having to serve individual portions. Our Cream Cheese Fruit Dip and Sugar Cookie Dough Dip recipes are pretty popular, too.
We love it because it’s creamy, it feels totally decadent and we can enjoy it (almost) guilt free because there are no eggs or flour in the recipe. I love how easy it is to whip up; my daughter can make it totally on her own too which is great for me! It tastes like extra creamy cookie dough and it’s light enough to not leave you feeling overly full.
Serve it up with some of your favorite dippers, like pretzels, graham crackers and strawberries. Or you could really go wild and add some thin and crispy chocolate chip cookies around the bowl – wouldn’t that be fun?
Recipe and Ingredients Overview
- Cream Cheese + Butter: For the creamy portion of this recipe, we’re beating cream cheese with softened butter. Beating with an electric mixer smooths the cream cheese cheese while making it light and fluffy. The butter adds an extra creamy texture. I recommend using full fat block cream cheese and regular butter. Do not use spreadables or margarine.
- Two kinds of sugar. We’re using powdered sugar instead of granulated because it holds up better and won’t melt. And of course brown sugar is a must. The combination of the two sweetens the dip while also adding a warm depth of flavor.
- Vanilla + Salt: In this step you’ll also add vanilla extract and salt for flavor balance. An orange extract would add a lovely flavor if you wanted to try something different.
- What’s a chocolate chip cookie dough dip without chocolate chips? Stir in half a cup. These are mini chips, so you don’t need as much volume as with larger ones. Set aside a handful for sprinkling on top just before serving.
Top Tips and Recipe Notes
- For serving: Garnish with a few mini chocolate chips and serve in a pretty bowl. Surround the cookie dough dip with hand held dippables, like graham crackers, nilla wafers, jumbo marshmallows, pretzels or fruit like strawberries.
- For storage: Store, tightly covered, for up to 3 days in the fridge.
- Make Ahead: You can make this dip up to 2 days in advance. But the butter and cream cheese can be a little tricky, and can harden a bit in the fridge. Before serving, let it come to room temperature a bit for 15 minutes or so and give it a quick stir.
- Freezing is not recommended.
Variations
You don’t have to only use chocolate chips! Try mini M & Ms or chopped walnuts, beat peanut butter in place of the butter or add peanut butter chips. Anything you’d enjoy in a cookie you can mix into this dip.
More No Bake Dessert Recipes
- Strawberry Cheesecake Bars
- No Churn Cookie Dough Ice Cream
- Easy Cherry Cheesecake Dip
- Oreo Icebox Cake
Cookie Dough Dip
Ingredients
- 12 ounces 1 ½ blocks cream cheese, softened
- 1/4 cup butter softened
- 1/4 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 1/2 cup mini chocolate chips plus a handful for garnish
- Pretzel crisps graham crackers or nilla wafers or fruit for serving
Instructions
- Use an electric mixer to beat together softened cream cheese and butter until well combined and fluffy; 2-3 minutes. Beat in powdered sugar until combined, then brown sugar, vanilla and salt.
- Stir in ½ cup mini chocolate chips.
- Chill, covered. for 1 hour before serving.
- Garnish with a few mini chocolate chips on top and serve with pretzel crisps, graham crackers, nilla wafers or fruit for dipping.
Notes
- For serving: Garnish with a few mini chocolate chips and serve in a pretty bowl sitting on a larger plate. Surround the bowl with hand held dippables, like graham crackers, nilla wafers, jumbo marshmallows, pretzels or fruit like strawberries.
- For storage: Store, tightly covered, for up to 3 days in the fridge.
- Make up to 2 days in advance and store, covered, in the fridge. Before serving, let it come to room temperature a bit for 15 minutes or so and give it a quick stir.
- Freezing is not recommended.
- Add any mix ins you like, like peanut butter, nuts or m&ms.
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