Cookie Dough Dip
This Cookie Dough Dip is a creamy, no-bake dessert dip that tastes like raw cookie dough without raw eggs or flour. Made with cream cheese, butter, brown sugar, vanilla, mini chocolate chips, and toffee bits, it is ready in 10 minutes.
Ingredients
- 8 oz block cream cheese softened
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 3 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 1/2 cup toffee bites
- 1 tablespoon mini chocolate chips for topping
Instructions
- Place the softened cream cheese and softened butter into a large mixing bowl.
- Add the brown sugar, granulated sugar, vanilla extract, and salt to the bowl.
- Use an electric mixer to cream the ingredients together on medium speed. Mix until the mixture is completely smooth and no lumps of cream cheese remain.
- Scrape down the sides of the bowl with a spatula to make sure everything is evenly combined.
- Add the mini chocolate chips and toffee bites to the bowl.
- Use a spatula to gently stir the chocolate chips and toffee bits into the dip. Avoid overmixing, because the chips can break apart and streak the dip.
- Transfer the Cookie Dough Dip to a serving bowl and top with the additional tablespoon of mini chocolate chips.
- Serve immediately with your favorite dippers, or refrigerate for 20 to 30 minutes for a firmer texture.
Notes
A quick tip for the smoothest result is to let the cream cheese and butter sit at room temperature for about 30 minutes before mixing. Cold ingredients can leave small lumps in the dip. If the dip feels too thick, let it warm slightly and stir again. If it feels too soft, a short chill will help it hold its shape.