Chocolate chip cookie dough dip
Chocolate Chip Cookie Dough Dip
Ooo La La.
That just about sums it up. If you prefer eating your chocolate chip cookies while they are still in their natural state, a.k.a. cookie dough, then this dip is right up your alley.
As it turned out, the white chocolate brownies were just not brownie-like enough for me to take them to book club. I’m one of those really annoying perfectionist types. Plus, Sam liked them so much that he made quite a dent in them after school. That’s okay though. This dip took only a couple minutes to make and the results are wonderful.
I really wanted to take a great treat to the library, because this month’s book selection was less than popular. I figured at least we’d have something tasty to nibble on while we tore the book to pieces. More on that in another post though.
Back to this dip. I found the recipe at Brown Eyed Baker. I’d hug her if I could. I will definitely be making it again and again. And again. I served this with honey graham crackers, chocolate graham crackers, and vanilla wafers. All tasted great with the dip. Make yourself some soon. Bet you’ll love it.
Recipe: Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup powdered sugar
3/4 cup semisweet mini chocolate chips
In a small saucepan, melt the butter with the brown sugar over low/medium heat. Stir continuously, until the brown sugar dissolves and the mixture comes together. Remove from heat, whisk in vanilla extract and set aside to cool down.
Beat the cream cheese and powdered sugar for 1 minute, scraping bowl as needed. Slowly beat in the cooled butter mixture and beat again for 1 minute, until smooth.
Stir in chocolate chips with a wooden spoon. Spoon into serving bowl and serve with graham crackers or vanilla wafers.
Refrigerate until about 20 minutes before serving. Allow dip to soften up at room temperature so it will be a soft consistency when you’re ready to serve.
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