There is nothing more sinfully delicious than chocolate chip cookie dough. Growing up, whenever my mom made chocolate chip cookies, my sister and I would always fight over who got to lick the beaters and the scrape the bowl of any leftover cookie dough. Nowadays, I get the bowl and the beaters to myself. 😉 If you want to get the taste of cookie dough, without the risk of salmonella poisoning, this dip is for you! It tastes very similar to cookie dough, and is always a huge hit whenever I bring it to a party. One of my friends suggested using Heath bar chips instead of chocolate chips, which I definetly plan on trying next time.
Chocolate Chip Cookie Dough Dip
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) package cream cheese
1/2 cup confectioner’s sugar*
3/4 cup semisweet mini chocolate chips
*I always increase the powdered sugar to 1 1/2 cups to make it thicker
In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
Remove from heat, whisk in vanilla extract and set aside to cool.
Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips.
Pour into a serving bowl and refrigerate. Garnish with additional chips, if you choose, and serve with Nilla wafers, teddy grahams or graham crackers.
*Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.*
Source: Brown Eyed Baker