Description
This easy cookie dough dip recipe offers a smooth, creamy, and safe-to-eat dessert in minutes, perfect for movie nights, potlucks, or satisfying a sweet craving. It’s a quick family favorite that allows for safe indulgence without raw eggs.
Ingredients
- 113 g (0.5 cup) unsalted butter, softened
- 50 g (0.25 cup) granulated sugar
- 100 g (0.5 cup) light brown sugar, packed
- 120 g (1 cup) all-purpose flour, heat-treated
- 60 ml (0.25 cup) whole milk
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 150 g (5.3 oz) dark chocolate chunks (70% cocoa solids recommended), roughly chopped
- 226 g (1 cup) cream cheese, softened
- 2.5 ml (0.5 teaspoon) fine sea salt
Instructions
- Prepare Your Flour: Spread 1 cup (120 g) all-purpose flour on a microwave-safe plate. Microwave on high, stirring every 30 seconds, until it reaches an internal temperature of 74 degrees C (165 degrees F), typically 1 to 2 minutes. Let it cool completely.
- Cream Butter and Sugars: In a large mixing bowl, beat 0.5 cup (113 g) softened unsalted butter and 1 cup (226 g) softened cream cheese using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl sides. Add 0.5 cup (100 g) light brown sugar and 0.25 cup (50 g) granulated sugar; beat on medium-high for another 2 to 3 minutes until the mixture looks well combined and lightened in color.
- Add Wet Ingredients: Stir in 1 teaspoon (5 ml) alcohol-free vanilla extract and 0.5 teaspoon (2.5 ml) fine sea salt until just combined. Pour in 0.25 cup (60 ml) whole milk and continue to beat on low speed until the dip is smooth and creamy. (If the mixture seems too thick, add an additional tablespoon or two of milk until desired consistency is reached.)
- Incorporate Flour: Gradually add the cooled, heat-treated flour to the mixture, beating on low speed until just incorporated. Be careful not to overmix, as this can make the dip dense. The mixture will become thick and slightly crumbly.
- Fold in Chocolate Chunks: To prepare optional smoked paprika chocolate chunks, roughly chop 150 g (5.3 oz) dark chocolate. Melt 100 g (3.5 oz) of it, stir in 0.5 teaspoon (2.5 g) smoked paprika, then spread thinly on a parchment-lined baking sheet and chill for 15 to 20 minutes until firm. Break into irregular, rustic chunks. Gently fold these prepared smoked paprika chocolate chunks and the remaining 50 g (1.8 oz) un-melted chopped dark chocolate into the dip until evenly distributed.
- Chill (Optional): Cover the cookie dough dip and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up slightly, making for a more developed flavor and easier scooping.
Notes
Always heat treat flour for food safety; raw flour can contain harmful bacteria. This recipe contains no raw eggs. For instant enjoyment, skip the chill time; the dip will be softer but still delicious. Dairy-free options include vegan butter and plant-based milk; gluten-free options use a 1:1 gluten-free flour blend. Consider other mix-ins like sprinkles, M(and)M(s), chopped nuts, or peanut butter chips.
- Prep Time: 35 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Bake, Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup (60 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg