Chocolate Chip Cookie Dough Dip

My sister first made this Chocolate Cookie Dough Dip for a New Year’s celebration several years ago, but we never wrote down what was in it…we just kind of winged it! But now, I have written it down so I can share it with all of you! 

I made this cookie dough dip for two groups of people this weekend and it was a huge hit with both! And now you can enjoy it too! So let’s get to the good part…the recipe!

Chocolate Chip Cookie Dough Ingredients:

• 16 ounces ⅓ less fat cream cheese (2 blocks), softened
• ½ cup salted butter (1 stick), softened 
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup brown sugar, packed
• 2 cups powdered sugar
• 1 cup mini chocolate chips

Directions:

Using an electric or stand mixer, cream together the cream cheese and butter until smooth

Add vanilla and salt and mix until combined

Add brown sugar and mix until combined

Using the lowest speed, slowly add in powdered sugar, ½ cup at a time until smooth

Add chocolate chips and stir until mixed 

Serve with graham crackers, animal crackers, pretzels, strawberries. It’s a great dessert to bring to a potluck!

These are my favorite gluten free graham crackers: Pamela’s Gluten Free Honey Grahams and Schar Gluten Free Honeygrams

Storing Leftovers:

Store leftovers in an airtight container in the fridge for up to 4 days. To soften, let sit at room temperature for at least one hour. 

Can you Make this Cookie Dough Dip Ahead of Time?:

You can certainly make this ahead of time! I love making it the night before a party or get-together and then it softens in transit to wherever I’m going. If I’m serving it at home, I just let it sit on the counter for about an hour before everyone arrives and it softens right up! Just give it a stir to make sure it’s soft and creamy all the way through. 

Serving Suggestions:

Serve with strawberries, graham crackers, animal crackers, and pretzels! These are my favorite gluten free graham crackers: Pamela's Gluten Free Honey Grahams and Schar Gluten Free Honeygrams