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Cookie Dough Dip Recipe You’ll Want to Make on Repeat

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Cookie Dough Dip
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Key takeaways
  • Safe, egg-free cookie dough dip using heat-treated or oat flour for worry-free raw snacking.
  • Quick and easy: ready in under 10 minutes with pantry staples and creamy, scoopable texture.
  • Highly customizable: vegan, gluten-free, or flavor variations like birthday cake, peanut butter, or brownie.
  • Serve suggestions and storage: pairs with crackers, fruit, cookies; refrigerate up to 4–5 days, avoid freezing.

Last Updated on December 22, 2025 by Souhail

Okay, confession time: I used to be that person, the one who hovered a little too close to the cookie dough bowl, hoping no one would notice my spoon slipping in for a “taste test.” If you can relate (no judgment here!), then this cookie dough dip is basically your dream come true. It captures everything you love about raw cookie dough, minus the worry about raw eggs or uncooked flour—and turns it into the creamiest, most scoopable, dangerously addictive dessert dip.

This dip is a go-to in my house for everything from last-minute movie night treats to fun birthday party spreads. It takes less than 10 minutes to whip up, uses pantry staples, and tastes like you just snuck a bite of freshly mixed chocolate chip cookie dough. Rich, buttery, with hints of vanilla and packed with mini chocolate chips, this treat is all about cozy comfort and sweet indulgence.

Whether you’re serving it up with pretzels, fruit, or graham crackers, this cookie dough dip hits that perfect balance between sweet and salty, and yes, you’ll probably need to double the batch.

Table of contents

Let’s be real—edible cookie dough is one of life’s greatest guilty pleasures, but this dip version takes things to a whole new level. It’s sweet, creamy, and meant for sharing (though I totally support keeping it all to yourself). Here’s why you’ll love this version:

  • Safe to Eat Raw: No eggs or raw flour here! We use heat-treated flour, and everything else is pantry-safe and ready to mix.
  • Quick and Easy: Takes under 10 minutes from mixing bowl to mouth. No baking, no waiting. Just dip and devour.
  • Creamy & Dreamy Texture: Cream cheese and butter make the base super smooth and rich—like a cloud of cookie dough.
  • Crowd Pleaser: Serve it at your next game night alongside buffalo chicken dip or chicken sausage balls and watch it disappear.
  • Endless Dip-ability: Pair it with graham crackers, pretzels, apples, or sugar cookies (like these perfect sugar cookies) for a sweet-and-salty masterpiece.

Customization Ideas:

  • Make it Vegan: Use plant-based butter and cream cheese, and sub in almond or oat milk.
  • Gluten-Free Option: Swap in gluten-free flour or oat flour and double-check that your mix-ins are gluten-free.
  • Mix It Up: Add sprinkles for a birthday cake vibe, or peanut butter chips for that salty-sweet combo.

How To Make This Recipe

Cookie Dough Dip Recipe
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Cookie Dough Dip Recipe

Recipe by Kenza
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Calories

250

kcal

This cookie dough dip is creamy, sweet, and totally safe to eat raw! Perfect for parties, movie nights, or sweet cravings.

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Ingredients

  • 0.5 cup unsalted butter, softened

  • 1 block (8 oz) cream cheese, softened

  • 0.75 cup brown sugar, packed

  • 1 tsp vanilla extract

  • 1 cup heat-treated all-purpose flour (or oat flour)

  • 0.25 tsp salt

  • 1 cup mini chocolate chips

  • 2 tbsp milk (as needed for texture)

Directions

  • Start by letting your cream cheese and butter come to room temperature so they blend smoothly. Once they’re soft, use a hand mixer or stand mixer to beat the butter and cream cheese until smooth and fluffy, about 2–3 minutes.
  • Next, add the brown sugar and vanilla extract, and beat until fully combined and creamy.
  • If using regular flour, be sure to heat-treat it first by microwaving for 1 minute or baking at 350°F for 5 minutes. This step is important for food safety. Once it’s cool, add the flour and salt to the mixture and mix until just combined.
  • If the dip feels a little thick, add a tablespoon or two of milk to loosen it up to your desired consistency.
  • Finally, fold in the mini chocolate chips, making sure they’re evenly distributed.
  • Serve immediately with your favorite dippers, or refrigerate for 15–20 minutes if you prefer it thicker.

Notes

  • Heat-treated flour is essential for safety. Don’t skip this step!
  • For a thinner dip, add more milk gradually until you like the texture.
  • Use full-fat cream cheese for the best flavor and texture.
  • Store leftovers in the fridge and stir before serving again.
  • Try substituting half the chocolate chips with toffee bits for a caramel twist.
  • Don’t want to use brown sugar? Powdered sugar works in a pinch (but the flavor changes a bit).

Nutrition Facts

  • Calories: 250kcal
  • Fat: 18g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 16g
  • Protein: 3g
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Even though this recipe is super forgiving, a few little tricks can make it taste next level.

  • Use room temperature butter and cream cheese so your dip turns out silky smooth—no lumps!
  • Cream it well: Beat the butter, sugar, and cream cheese for at least 2–3 minutes until fluffy. That whipped texture is everything.
  • Don’t skip the vanilla: Use pure vanilla extract for the richest, most cookie-dough-like flavor.
  • Chill if you want it thicker: If your dip feels too soft, pop it in the fridge for 15–20 minutes to firm up before serving.
  • Heat-treat your flour: If you’re using all-purpose flour instead of oat flour, microwave it for 1 minute or bake it at 350°F for 5 minutes to kill any bacteria.

One of the best things about this recipe? It’s a total blank canvas. You can stick to the classic chocolate chip version, or you can go wild with your favorite mix-ins and flavors. Here are a few of my go-to variations:

Birthday Cake Cookie Dough Dip

Swap out the chocolate chips for rainbow sprinkles and white chocolate chips. Add a tiny drop of almond extract for that classic birthday cake flavor. It’s basically a party in a bowl.

Peanut Butter Cookie Dough Dip

Stir in 2 tablespoons of peanut butter with the butter and cream cheese. You can even add chopped mini peanut butter cups or Reese’s Pieces. If you love that salty-sweet combo, this one’s a winner.

Cookies and Cream Dip

Use crushed Oreos in place of chocolate chips. The result? A rich, crunchy dip that tastes just like your favorite sandwich cookie.

Brownie Batter Twist

Add 2 tablespoons of cocoa powder to the base, and swirl in mini chocolate chips and chunks of fudgy brownie. This one’s for serious chocolate lovers.

Holiday Version

Add crushed peppermint candies during the holidays, or stir in chopped toffee or cinnamon chips for fall. It’s a great way to theme your dip for any season or gathering.

You could eat this cookie dough dip straight off the spoon (and I won’t stop you), but pairing it with some dippers turns it into the ultimate party treat.

Try these tasty sides:

  • Graham crackers – Classic, crunchy, and mildly sweet
  • Pretzel sticks – That salty crunch balances the sweetness perfectly
  • Apple slices – Fresh, crisp, and a little tart
  • Nilla Wafers – A soft cookie vibe that complements the dip
  • Sugar cookies – Especially these easy sugar cookies! Double the cookie fun
  • Marshmallows – Fluffy and fun for kids and kids-at-heart

Pro tip: Set this out as part of a dessert charcuterie board with fruits, cookies, and some crockpot buffalo chicken dip to balance sweet and savory.

Storing and Reheating (If You Somehow Have Leftovers!)

This dip stores like a dream, and it’s just as tasty the next day.

  • To Store: Transfer to an airtight container and refrigerate for up to 4–5 days.
  • To Serve Again: Take it out about 15–20 minutes before serving so it softens. Give it a good stir before serving.
  • Freezing? Not really recommended. The cream cheese texture gets weird when thawed.

This recipe isn’t just for dipping! Here are a few other ways I love using it:

  • Frosting Hack: Spread it over brownies or cupcakes for a unique twist.
  • Dessert Quesadilla: Spread it between two tortillas, grill for a minute on each side, and dust with powdered sugar.
  • Stuffed Strawberries: Fill fresh strawberries with a spoonful of dip—super cute and party-ready.
  • Layer in Parfaits: Alternate layers of dip, crushed cookies, and whipped cream in a glass. Instant no-bake dessert.
  • Make it a Trifle: Layer the dip with pound cake chunks and fruit for a crowd-pleasing bowl of goodness.
Can you make cookie dough dip ahead of time?

Absolutely! Just store it in the fridge in an airtight container. Let it sit at room temp for 15–20 minutes and stir before serving.

Is cookie dough dip safe to eat?

Yes! This version has no eggs and uses heat-treated flour, so it’s totally safe for raw snacking.

What can I dip into cookie dough dip?

Graham crackers, pretzels, cookies, apple slices, marshmallows—you name it. It’s also amazing spread on toast or sandwiched between cookies.

Can you freeze cookie dough dip?

Not recommended. Freezing can mess with the texture of the cream cheese, making it grainy when thawed.

Can I use almond flour or oat flour instead of all-purpose flour?

Yes! Oat flour is a popular alternative and doesn’t need heat-treating. Almond flour adds a nutty taste and is also safe raw.

How do I make this dip dairy-free?

Use plant-based cream cheese and butter, and dairy-free chocolate chips. Add a splash of almond or oat milk to get the texture just right.

Wrapping It Up

There you have it—your new favorite snack table showstopper! This cookie dough dip is the kind of recipe that turns casual hangouts into mini celebrations. It’s quick, customizable, and just plain fun to eat. Whether you’re serving it alongside 7-layer dip for game day, or sneaking a bite straight from the fridge (hey, no shame!), it’s guaranteed to hit the spot.

Try it soon, and if you love it, let me know! Leave a comment, tag me with your creations, or share how you made it your own. And if you’re in the mood for more party-ready ideas, check out my crockpot buffalo chicken dip or chicken sausage balls next!

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