When I was a kid and my mom would bake cookies, there was an unwritten rule that my sister and I would get to lick the beaters when my mom was done. This usually happened in the midst of holiday baking, and I have such fond memories of hanging out in the kitchen, waiting for her to be done with the mixer so that I could swipe some of that sweet, sugary cookie dough off the beater. At some point along the way, raw cookie dough became bad news amidst worries over salmonella. I don’t think my mom ever made us stop eating cookie dough, but it sure took some of the fun out of it! Luckily, this sweet dip tastes almost exactly like raw cookie dough (minus the gritty, sugary texture), which means all the sinful goodness without the raw eggs!
How to Make Chocolate Chip Cookie Dough Dip
Almost ten years ago, one of my best friends and I were lucky enough to work at the same place. We routinely used our work breaks to bring binders full of recipes to the corporate cafeteria and swap favorites. This recipe was one of the recipes that she gifted to me during one of those escapes from the cubicle, and it continues to be one of my favorites.
I love that it’s not a straight-up dessert, but rather an awesome sweet snack that’s perfect for get-togethers. If you grew up stealing bites of your mom’s cookie dough, you’ll absolutely love this dip!
In a small saucepan, melt the butter, brown sugar and salt over medium-low heat, stirring continuously, until the brown sugar dissolves. Remove from the heat, whisk in the vanilla extract, and set aside to cool to room temperature.
With an electric mixer on medium speed, beat the cream cheese and powdered sugar for 1 minute, until smooth and fluffy.
Reduce the mixer speed to low and slowly beat in the cooled butter mixture. Increase the speed to medium and beat for 1 minute. Stir in the chocolate chips.
Transfer the dip to a serving bowl and refrigerate if not serving immediately. Remove from the refrigerator 15 to 30 minutes before serving. Serve with graham crackers or Nilla wafers. Leftovers can be stored in the refrigerator for up to 5 days.
This was my first time making this dip after I saw it on social media. I really like it although the cream cheese kind of throws it off. If it did not have the cream cheese in it and was replaced with something else then I feel like I would like it a lot more. Other than that I would highly recommend!Â
A good idea in theory, but all we could taste was the cream cheese. Even after I tried doubling all the other ingredients, it just doesn’t taste like cookie dough.
Amazing! I have made this recipe several times and it’s always deliciously addicting. I can’t trust myself to make this recipe for just my husband and I because I will eat it all! So rich but so delicious. The last time I made this recipe I didn’t melt the butter and sugar. I just creamed the cream cheese, softened butter, and sugars until very well and added vanilla and chocolate chips. Also, the cream cheese is very strong for my taste, so when I serve it I just call it cookie dough cheesecake dip. 5 star recipe!
Easy to make and a big favorite at our house. It works well to add some diversity to the otherwise savory dip selection on game day. Perfect for a girls night too.
I made this today as my work was celebrating National Chip and Dip Day (who knew?). I won the prize for “Most Creative” with this recipe! Everyone loved it. Not a drop to bring home! ;) I’ll be making it again for sure.
I made this dip a few years ago (thank-you, Browneyedbaker), and it’s wonderful! It will help curb those chocolate chip cookie cravings and bring a smile to your face!
This is a great, easy dip that is so yummy. I think some of the problems others have had is first the brown sugar mixture needs to be cooled, then the powdered sugar and cream cheese needs to be blended very well. I agree that it does not taste as much like cookie dough as I thought it should be called chocolate chip cheese cake dip. Still a huge hit! Thanks sooooooooooo much!
Had this on my to-make list for some time, finnaly had the opportunity to give it a try. My son was home for the weekend and so it seemed like a good excuse. It was easy to make and delicious….. but I do have one recommendation. You ought to adjust the servings down a bit. It was so good it didn’t last long at all.
Not good! I am so sad to say this was pretty awful. Did not taste like cookie dough AT ALL! I followed the instructions to the T and it was a good consistency, but all I tasted was a vat of cream cheese and too many chocolate chips. I was looking forward to this recipe but was horribly disappointed by it. Tastes more like cannoli filling than cookie dough. Would not recommend to anyone and wish I hadn’t wasted ingredients on this.
I want to make this for a work buffet. But, I am concerned about it sitting out of refrigeration for four or five hours. Do you think that would be a problem?
Hi Mike, I personally would leave it out for 4 hours and be okay with it, but it’s totally a judgement call on your part, depending on how warm the room is and things like that.
I made this dip for a Christmas get together last year. It was a huge hit! I used chocolate wafers, marshmallows, fruit, graham crackers and small cookies as “dippers.” Easy to make and fun to eat!!
I have been wanting to make a cookie dough dip ever since a friend of mine brought it to a party. However, I haven’t taken the time to find a good recipe. Now I have no excuses, I have to make it! Thank you!!
I have never made cookie dough dip or other no egg cookie doughs because of the raw flour which apparently has a similar or higher risk as raw egg (according to WebMD). I love that this recipe doesn’t have any flour in it (and of course, no raw egg.) Finally! THIS will be the recipe I try! Thanks!
Ramona- Web Md and everyone else may say that raw dough or eggs are bad for you and can make you sick but that’s in reality a small percentage. If this was really true, then how come all the old timers (the grandmothers and grandfathers) had at one time tasted and ate before baking the batter and didn’t get ill. How come children of several generations have had the leftover batter and not died or got sick. How come some athletes that put raw eggs as protein in their drinks and drank it never got sick, and finally if raw cookie dough (with egg and flour as well as batter) is really bad how come they still market Chocolate Chip Cookie Dough ice-cream and Cookie Batter Ice-cream?? I mean everyone has their own approach in life but out of 27 years of me living and 22 of those years having at least a nice spoonful of raw batter i have never been sick or (obviously) died from it.
Oh my gosh, is this serious?! This looks soo good! I was going to make a cheese dip from Averiecooks this weekend, but this sounds sooo tempting too ♥_♥ I have to try this.
This looks so incredible!!! Like I could polish it off in minutes! Ive had one of those days that I need a bottle of wine. Or this dip. Or both…together! :) Pinned!
looks awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love cookie dough
I’m making this for our New Year’s Eve party. I know this will be an “appetizer” hit with vanilla and chocolate wafers, marshmallows, and sliced bananas on the side. Thanks for a great recipe!
I made something similar to this, using 1/2 cup softened butter, 8 oz softened cream cheese, 1 cup powdered sugar, 2 T brown sugar, 1 1/2 tsp vanilla and 1 cup chocolate chips. I just creamed it altogether and thought that’s how I was going to use it but I thought it tasted too much like the cream cheese. So, I saw a post somewhere else that suggested adding flour and white sugar so I did. I added like 1/2 to 3/4 c flour and about 1/2 c of white sugar. It made it more the consistency of regular cookie dough and was it ever yummy. I’m taking it to a church picnic for the first time tomorrow so we’ll see how it goes!
Made this for the Super Bowl – so so good!! Didn’t taste like cookie dough to me – you could taste the cream cheese too much. But it was still so delicious!!
My brown sugar melted waaaay before the butter did. Next time (oh yes there will be a next time!) I will cut up the butter so its smaller than a big stick and will melt faster.
I made this recently for a little get together. It is so simple to make and my friends loved it. But I am not sure I did it right… the brown sugar was not dissolving into the butter like I thought it should. It wasn’t a problem, however, once I blended everything together… it still mixed in nicely.
Also, I wanted to use graham cracker sticks but couldn’t find them at the store so I settled on the Nilla Wafers for dipping and LOVED THEM with this recipe. Thanks!
I have never done that, but before freezing I would recommend just making it a day or two in advance and keeping it covered and refrigerated if you need to free up some time.
I just made this and it tastes great. But mine is a beige color. I am not sure I cooked the brown sugar long enough. How do you know when the sugar/butter mixture has cooked long enough?
I made this for a Superbowl party I was going to – even doubled the recipe!! SO GOOD! – Just didn’t need to double it because it was so rich, even with using light butter & FF Cream Cheese! Delicious and will definitely make again – it’s gone into my “Busy Mom’s Cookbook” binder of all my go-to recipes.
I make a similar version but just soften the butter and cream cheese and blend it all together, then chill and serve with graham crackers or the chocolate wafer cookies sold by the ice cream toppings. I’ll definitely try the nilla wafers !!
I made this dip for our Super Bowl party yesterday. It was a huge hit by all the chocolate lovers! We used Nilla wafers for dipping, as you said it was your favorite. Thanks for an amazing recipe!
Please help me! I have made this dip several times, # 1 it is never white, and # 2 it is never solid it is gooey. Help what can I be doing wrong, I follow the reciepe to a tee.
Yum! I love this recipe. You are right, once you refrigerate it is pretty solid.
One cute thing I do with this is to crunch up the nilla wafers and add some melted butter then I push that into the bottom of a cupcake liner and then put the “dip” on top and refrigerate. I always get raves when I do that!
this looks so amazing. i loooove cookie dough so i will have to give this a try sometime. and your girls nights sound like a blast! i need to move to a neighborhood like that ;-)
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
too much. too rich, too sweet, tastes like pure cream cheese. doesn’t take like cookie dough.
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This was my first time making this dip after I saw it on social media. I really like it although the cream cheese kind of throws it off. If it did not have the cream cheese in it and was replaced with something else then I feel like I would like it a lot more. Other than that I would highly recommend!Â
A good idea in theory, but all we could taste was the cream cheese. Even after I tried doubling all the other ingredients, it just doesn’t taste like cookie dough.
looks very easy to make
Amazing! I have made this recipe several times and it’s always deliciously addicting. I can’t trust myself to make this recipe for just my husband and I because I will eat it all! So rich but so delicious. The last time I made this recipe I didn’t melt the butter and sugar. I just creamed the cream cheese, softened butter, and sugars until very well and added vanilla and chocolate chips. Also, the cream cheese is very strong for my taste, so when I serve it I just call it cookie dough cheesecake dip. 5 star recipe!
Easy to make and a big favorite at our house. It works well to add some diversity to the otherwise savory dip selection on game day. Perfect for a girls night too.
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It’s a yummy recipe, but it tastes nothing like cookie dough. 😢 It’s basically a mix of cream cheese frosting and butter cream frosting.
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I made this today as my work was celebrating National Chip and Dip Day (who knew?). I won the prize for “Most Creative” with this recipe! Everyone loved it. Not a drop to bring home! ;) I’ll be making it again for sure.
That’s awesome!!
Mine taste too much like cream cheese!! Anyway to calm that taste??
You could try using less cream cheese and more butter.
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Yummy! Looks like it’s perfect for a sweet treat for a party. I’m saving this recipe for later, that’s for sure!
I made this dip a few years ago (thank-you, Browneyedbaker), and it’s wonderful! It will help curb those chocolate chip cookie cravings and bring a smile to your face!
Made this yesterday. Super-Yum! Thanks for sharing, Michelle!
This is a great, easy dip that is so yummy. I think some of the problems others have had is first the brown sugar mixture needs to be cooled, then the powdered sugar and cream cheese needs to be blended very well. I agree that it does not taste as much like cookie dough as I thought it should be called chocolate chip cheese cake dip. Still a huge hit! Thanks sooooooooooo much!
Had this on my to-make list for some time, finnaly had the opportunity to give it a try. My son was home for the weekend and so it seemed like a good excuse. It was easy to make and delicious….. but I do have one recommendation. You ought to adjust the servings down a bit. It was so good it didn’t last long at all.
this looks divine. I cannot wait to try it, my kids will love it. I think I found my extra 7 holiday pounds!!!!
Not good!
I am so sad to say this was pretty awful. Did not taste like cookie dough AT ALL! I followed the instructions to the T and it was a good consistency, but all I tasted was a vat of cream cheese and too many chocolate chips. I was looking forward to this recipe but was horribly disappointed by it. Tastes more like cannoli filling than cookie dough. Would not recommend to anyone and wish I hadn’t wasted ingredients on this.
I want to make this for a work buffet. But, I am concerned about it sitting out of refrigeration for four or five hours. Do you think that would be a problem?
Hi Mike, I personally would leave it out for 4 hours and be okay with it, but it’s totally a judgement call on your part, depending on how warm the room is and things like that.
YUM!!! My sister and I adore cookie dough. This is perfect for a snack! Thanks!
This looks heavenly!
I made this dip for a Christmas get together last year. It was a huge hit! I used chocolate wafers, marshmallows, fruit, graham crackers and small cookies as “dippers.” Easy to make and fun to eat!!
This is incredible and such a good idea! I definitely need to bookmark this for later.
nueyork.blogspot.com
I LOVE cookie dough dip! Yours looks amazing!!
I’ve never heard of a dessert dip before but I’m in love with this recipe. I was concerned about whether it had egg in it but luckily it doesn’t.
Mmmm yummm!!
I have been wanting to make a cookie dough dip ever since a friend of mine brought it to a party. However, I haven’t taken the time to find a good recipe. Now I have no excuses, I have to make it! Thank you!!
I have never made cookie dough dip or other no egg cookie doughs because of the raw flour which apparently has a similar or higher risk as raw egg (according to WebMD). I love that this recipe doesn’t have any flour in it (and of course, no raw egg.) Finally! THIS will be the recipe I try! Thanks!
Ramona- Web Md and everyone else may say that raw dough or eggs are bad for you and can make you sick but that’s in reality a small percentage. If this was really true, then how come all the old timers (the grandmothers and grandfathers) had at one time tasted and ate before baking the batter and didn’t get ill. How come children of several generations have had the leftover batter and not died or got sick. How come some athletes that put raw eggs as protein in their drinks and drank it never got sick, and finally if raw cookie dough (with egg and flour as well as batter) is really bad how come they still market Chocolate Chip Cookie Dough ice-cream and Cookie Batter Ice-cream?? I mean everyone has their own approach in life but out of 27 years of me living and 22 of those years having at least a nice spoonful of raw batter i have never been sick or (obviously) died from it.
Oh my gosh, is this serious?! This looks soo good! I was going to make a cheese dip from Averiecooks this weekend, but this sounds sooo tempting too ♥_♥ I have to try this.
I can’t even tell you how badly I want this for breakfast :)
If you use mascarpone instead of Philadelphia-type cream cheese, what you’ve got is more-or-less cannoli filling…
This looks so incredible!!! Like I could polish it off in minutes! Ive had one of those days that I need a bottle of wine. Or this dip. Or both…together! :) Pinned!
looks awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love cookie dough
I’m making this for our New Year’s Eve party. I know this will be an “appetizer” hit with vanilla and chocolate wafers, marshmallows, and sliced bananas on the side. Thanks for a great recipe!
This was incredibly sweet and tasty.
I made something similar to this, using 1/2 cup softened butter, 8 oz softened cream cheese, 1 cup powdered sugar, 2 T brown sugar, 1 1/2 tsp vanilla and 1 cup chocolate chips. I just creamed it altogether and thought that’s how I was going to use it but I thought it tasted too much like the cream cheese. So, I saw a post somewhere else that suggested adding flour and white sugar so I did. I added like 1/2 to 3/4 c flour and about 1/2 c of white sugar. It made it more the consistency of regular cookie dough and was it ever yummy. I’m taking it to a church picnic for the first time tomorrow so we’ll see how it goes!
This looks so tempting. By the way, you’re one of my favorite blogs!
-Allison
Made this for the Super Bowl – so so good!! Didn’t taste like cookie dough to me – you could taste the cream cheese too much. But it was still so delicious!!
My brown sugar melted waaaay before the butter did. Next time (oh yes there will be a next time!) I will cut up the butter so its smaller than a big stick and will melt faster.
I made this recently for a little get together. It is so simple to make and my friends loved it. But I am not sure I did it right… the brown sugar was not dissolving into the butter like I thought it should. It wasn’t a problem, however, once I blended everything together… it still mixed in nicely.
Also, I wanted to use graham cracker sticks but couldn’t find them at the store so I settled on the Nilla Wafers for dipping and LOVED THEM with this recipe. Thanks!
Can this be made ahead of time then frozen? Once needed just thaw it out?
I have never done that, but before freezing I would recommend just making it a day or two in advance and keeping it covered and refrigerated if you need to free up some time.
this looks AMAZING! definitly trying these and the cookie dough brownies next! :D
I just made this and it tastes great. But mine is a beige color. I am not sure I cooked the brown sugar long enough. How do you know when the sugar/butter mixture has cooked long enough?
Hi Debbie, Just until the brown sugar is completely melted.
Did you use light brown sugar? Â Using the regular/darker brown sugar probably makes the dip color dark. Love this dip!Â
Boa tarde, só hoje tomei conhecimento do seu artigo por um alerta do Google. Descobri que verdadeiramente possui informações relevantes para minha atividade e tenho adicionado aos favoritos para futuras visitas. Parabéns pelo seu esforço!…
I made this for a Superbowl party I was going to – even doubled the recipe!! SO GOOD! – Just didn’t need to double it because it was so rich, even with using light butter & FF Cream Cheese! Delicious and will definitely make again – it’s gone into my “Busy Mom’s Cookbook” binder of all my go-to recipes.
I make a similar version but just soften the butter and cream cheese and blend it all together, then chill and serve with graham crackers or the chocolate wafer cookies sold by the ice cream toppings. I’ll definitely try the nilla wafers !!
THIS officially makes YOU my hero.
I made this dip for our Super Bowl party yesterday. It was a huge hit by all the chocolate lovers! We used Nilla wafers for dipping, as you said it was your favorite. Thanks for an amazing recipe!
This was an awesome recipe! I made it over the weekend. Thanks for sharing!
this was a huge hit at the superbowl party I attended!
This is going on my list of recipes to try!
Ugh, why not just open up a can of frosting and call it dip? blargh xP
Well “Someone”, that’s just rude of you. If you don’t like a recipe leave….
I just made this and I think I want to be your best friend. I lOVE the recipe. So fast and easy and unbelievably delicous!
Thanks for sharing it!
Please help me! I have made this dip several times, # 1 it is never white, and # 2 it is never solid it is gooey. Help what can I be doing wrong, I follow the reciepe to a tee.
Are you using real butter? Not margarine? And Philadelphia Cream Cheese…?
You could also be mixing the butter in before it is cool enough. Make sure the butter is completely cooled to room temp before mixing
I really wish that I could have dairy and sugar! This sounds SOOOO good!
Lactose free or vegan cream cheese, stevia chocolate chips and coconut sugar?
This looks so stinking good. I could go for a big scoop full of it right about now. I will be starring this recipe in my reader.
Yum! I love this recipe. You are right, once you refrigerate it is pretty solid.
One cute thing I do with this is to crunch up the nilla wafers and add some melted butter then I push that into the bottom of a cupcake liner and then put the “dip” on top and refrigerate. I always get raves when I do that!
Yummmm that sounds delicious I will have to try it
this looks so amazing. i loooove cookie dough so i will have to give this a try sometime. and your girls nights sound like a blast! i need to move to a neighborhood like that ;-)