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.