Chocolate Chip Cookie Dough Dip Recipe
American · Dessert · 10 min total
This egg-free, flourless dip tastes just like raw cookie dough but is safe to eat. Perfect for parties or a sweet snack.
10
min prep
min prep
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the vanilla extract and milk, and beat until combined.
- Gradually add the flour and salt, mixing until just incorporated. Do not overmix.
- Fold in the mini chocolate chips.
- Transfer to a serving bowl and serve immediately with graham crackers, apple slices, or pretzels.
Tips
- Store leftovers covered in the refrigerator for up to 5 days.
- For a dairy-free version, use plant-based butter and milk.
- Toast the flour at 350°F for 5 minutes to ensure safety if desired.
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