This Cookie Dough Dip is a dreamy, indulgent treat that’s ready in just 10 minutes—no baking required. Creamy, rich, and packed with the nostalgic flavors of classic cookie dough, it’s perfect for satisfying your sweet tooth in a flash.
The smooth, velvety texture pairs beautifully with crunchy dippers like graham crackers, pretzels, or fresh fruit, creating a delightful contrast in every bite. With its irresistible blend of buttery sweetness and a hint of vanilla, this dip is a crowd-pleaser that’s as easy to make as it is to devour.
Each serving is a decadent escape, offering a balance of creamy and sweet that feels like a dessert and a snack rolled into one. Whether you’re hosting a party or treating yourself, this dip delivers big flavor with minimal effort. The rich, buttery base is studded with chocolatey goodness, making it impossible to resist.
Plus, it’s versatile—serve it chilled for a refreshing treat or at room temperature for a softer, spoonable delight. In just 10 minutes, you’ll have a dessert that feels both nostalgic and exciting, perfect for sharing or savoring solo.
Ingredients for Cookie Dough Dip
- ¼ cup (31 g) all-purpose flour (microwave-safe for heating)
- 8 oz (226 g) cream cheese (softened to room temperature)
- ½ cup (113 g) unsalted butter (softened to room temperature)
- ¾ cup (150 g) brown sugar (firmly packed; light, dark, or a blend works)
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt or finely ground sea salt
- ½ cup (85 g) mini chocolate chips
- Your favorite dippers (e.g., graham crackers, vanilla wafers, pretzels, strawberries)
Step-by-Step Instructions
- Heat the flour: Place the flour in a microwave-safe dish. Heat in 10-second increments until it reaches 160°F (71°C), checking with an instant-read thermometer. Set aside to cool completely.
- Combine wet ingredients: In a large bowl, combine the cream cheese, butter, brown sugar, granulated sugar, vanilla extract, and salt. Use an electric mixer to beat until creamy, smooth, and fully combined. Scrape the sides and bottom of the bowl to ensure no lumps remain.
- Add the flour: Sift the cooled flour over the cream cheese mixture. Use a spoon to force any lumps through the sifter. Stir until completely combined.
- Mix in chocolate chips: Stir in the mini chocolate chips until evenly distributed.
- Serve or store: Serve immediately with your favorite dippers, or cover and refrigerate until ready to serve.
Perfect Pairings: Dippers and Toppings
While graham crackers are a classic choice, this Cookie Dough Dip shines with a variety of dippers. Try vanilla wafers, pretzel sticks, or even fresh strawberries for a sweet-and-salty twist. For an extra indulgent touch, sprinkle a handful of crushed Oreos or mini marshmallows on top before serving.
Storage Secrets: Keep It Fresh
This dip can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. If it firms up too much, let it sit at room temperature for 10-15 minutes before serving. Avoid freezing, as the texture may change once thawed.
Quick Tips for Smooth Success
To save time, microwave the flour in 10-second increments while prepping other ingredients. Ensure your cream cheese and butter are fully softened to avoid lumps. If you don’t have a sifter, use a fine-mesh strainer to evenly incorporate the flour.
Fun Variations to Mix It Up
Customize this dip to suit your taste! Swap mini chocolate chips for M&M’s, chopped nuts, or sprinkles. For a richer flavor, try using dark brown sugar or adding a pinch of cinnamon. You can even fold in a tablespoon of peanut butter for a nutty twist.
Common Questions Answered
Can I skip heating the flour?
It’s not recommended, as heating ensures it’s safe to eat raw.
Can I use a different type of flour?
All-purpose flour works best, but almond flour can be used for a gluten-free option. Just note the texture may vary slightly.
Cookie Dough Dip
Ingredients
- ¼ cup all-purpose flour
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- ¾ cup brown sugar firmly packed (you may use either light or dark brown sugar, I personally like to use a blend of the two)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt or finely ground sea salt
- ½ cup mini chocolate chips
- Your favorite dippers – I recommend graham crackers classic or chocolate, vanilla wafers, pretzels, or even strawberries.
Instructions
- Place flour in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C) (I use an instant-read thermometer to check the temperature). Set aside and allow to cool completely.
- Combine cream cheese, butter, sugars, vanilla extract, and salt in a large bowl and use an electric mixer to beat until creamy, smooth, and completely combined. If using a stand mixer, be sure to scrape the sides and bottom of the bowl so cream cheese is smooth and no lumps remain.
- Sift cooled flour over the cream cheese mixture (force any lumps through the sifter with a spoon to break them up) and stir until completely combined.
- Stir in chocolate chips. Serve immediately or store, covered, in the refrigerator until ready to serve.