Chocolate Chip Cookie Dough Dip

Yikes I’ve been a bad, bad blogger lately. For starters, grad school has been keeping me VERY busy. Also, my parents were in town last weekend (hi Mom and Dad!) so I was too busy having fun with them to sit down and write some very belated blog entries. But really, I’m going to do better with this whole updating my blog more than once a week thing. 🙂

Today I am sharing another recipe I made that I originally found on The Way To His Heart blog. I was really excited to try this recipe because I love cookie dough, but am paranoid about eating raw eggs. To ensure that I wouldn’t eat it all myself (I don’t want to even think about how many calories it has in it!), I made this dessert for my department’s weekly Coffee Hour. This dip got great reviews, and I would certainly make it again!


Chocolate Chip Cookie Dough Dip

From: The Way To His Heart


1/2 cup butter

1/3 cup brown sugar

1 8-ounce block of cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

3/4 cup mini chocolate chips, plus extra for sprinkling


In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.

In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers.


At Maeghan’s suggestion, I added 1.5 tsp of vanilla instead of 1 tsp for extra flavor. Additionally, I let the dip cool in the refrigerator overnight. Generally I found it tastes better the colder it is.