A scoopable cookie dough dip for dipping sweet breads, pretzels, and fruit. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 1 1/2 cups (8 servings).
Cookie Dough Dip
Dessert
Sweet dips
Origin: Madagascar
Vanilla: Extract
Easy
A scoopable cookie dough dip for dipping sweet breads, pretzels, and fruit. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 1 1/2 cups (8 servings).
Prep
10 min
Cook
—
Total
10 min
Servings
8
Diet
—
Ingredients
Adjust yield
servings
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- ½ cup (60.0 g)heat-treated all-purpose flour, see tip
- ½ cup (114.0 g)unsalted butter, softened
- ½ cup (106.0 g)light brown sugar, packed
- 4.0 oz (113.0 g)cream cheese, softened
- 1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
- ⅛ tspfine sea salt
- ½ cup (85.0 g)mini chocolate chips
Make it at home
- Must-have Farberware Stainless Saucepan A heavy base heats evenly so dairy and sugar don't scorch. View on Amazon › (opens in a new tab)
- Makes it easier OXO Balloon Whisk Lump-free batters and silky custards. View on Amazon › (opens in a new tab)
- Worth the upgrade Piping Bags & Tips Set Fill and pipe neatly, no ziplock-bag mess. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Instructions
- Beat the butter and brown sugar until fluffy, about 2 minutes.
- Beat in the cream cheese, vanilla, and salt, then the flour on low speed.
- Fold in the chocolate chips. Serve with graham crackers, pretzels, or apple slices.
Tips
- To heat-treat flour, microwave it in 30-second bursts, stirring, until it reaches 165°F; cool before using. Raw flour isn't safe to eat.
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Refrigerate, covered, for up to 5 days; soften 15 minutes before serving.
Recipe FAQ
How long does it take to make cookie dough dip?
Plan on 10 minutes of prep. It makes about 1 1/2 cups (8 servings).
How should I store cookie dough dip?
Refrigerate, covered, for up to 5 days; soften 15 minutes before serving.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
281
Calories / serving
19.6g
Fat
26.3g
Carbs
2.2g
Protein
19.3g
Sugar
Whole recipe (8 servings): ~2248 cal · 157g fat · 210g carbs · 18g protein · 154g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 281 calories
What it takes to burn one serving
- Brisk walking 53 min·3.1 mi·~6200 steps
- Walking uphill or incline treadmill 38 min·1.9 mi·~3800 steps
- Moderate cycling 29 min·5.8 mi
- Swimming laps 39 min
- Jogging 28 min·2.3 mi·~4500 steps
- Stair climbing 26 min·~2350 steps
- Dancing 46 min
- Bodyweight circuit training 29 min
- Cleaning, errands, or playing with the dog 65 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment