This easy cookie dough dip recipe is best cold dessert appetizer, made with chocolate chips, toffee bits, and no egg. Whip up a batch in just 10 minutes!
Ya’ll are either going to love me or hate me for this one. But because of several urgent requests from yesterday when I served this cookie dough dip, I decided it’s not fair to deprive everyone else who doesn’t know about it yet. And so, you get a bonus recipe this week. It’s like winning the lottery! No? Oh…
When I spotted this dessert dip recipe, I actually had to catch my breath a little. Cookie dough dip. COOKIE. DOUGH. DIP. Ridiculous! Ridiculously fantastic, right!?
Recipe Notes
- There is no raw egg in the ingredients, so it’s perfectly safe to eat.
- Refrigeration for an hour helps the flavors blend and lose a bit of the cream cheese taste, IF you can wait that long.
- It is perfectly acceptable to forego the graham crackers and just eat this with a spoon. Nobody will judge you. They’ll just think you’re smart and follow along.
Other Dessert Dips We Love!
- Nilla Wafer Pineapple Dip
- Cannoli Dip
- Tiramisu Dip
- Coconut Cream Pie Dip
Watch the Video for Cookie Dough Dip
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Cookie Dough Dip
Ingredients
- 8 ounce package cream cheese , softened
- 1/2 cup unsalted butter , softened
- 1 cup powdered sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla
- 1 cup mini chocolate chips
- 1 cup toffee bits
Instructions
- Whip together cream cheese and butter with a handheld electric mixer. Add all remaining ingredients and mix until well-combined.
- Eat right away or allow to chill in the refrigerator for an hour.
- Serve with Graham crackers or apple wedges.
Nutrition
(originally from Add A Pinch)
Chris Hybicki says
I have to find an event I can make this for! Couldn’t trust not eating the whole thing myself.
Donna Cameron says
Can you use salted butter instead of unsalted
Amy @Belly Full says
You can, but I wouldn’t recommend it. This dip is not meant to be salty.
Cherylholt09 says
I’m curious if this would work low car. Switch out the brown sugar with coconut sugar and add dark chocolate morsels. Has anyone tried ?
Amy says
Sooo delicious!!! Very easy to make, too!! Will definitely be making this again!
Jess says
I want to take this to my family get together Sunday. They’re 2 1/2 hours away. Will the dip last that long of a ride or will it be ruined? Please help me asap! ?
Amy @Belly Full says
It definitely won’t be ruined…just extremely soft. This dip is best when refrigerated and then set out at room temperature for 30 minutes before serving. So if there’s a way to keep it chilled in a little portable cooler and then take it out 30 minutes before arriving, that would be ideal.
Missy says
I like this dip and was wondering if you have made it as a dessert ball. I thought, after refrigeration, rolling it in wax paper to shape. Remove paper and then roll in chopped nuts, or coconut or graham cracker crumbs. Refrigerate until serving. What do you think?
Amy @Belly Full says
I don’t think the consistency is thick enough for it to hold its shape, even after refrigeration. But you can try it!
Dottie says
Sounds great to me! I’m a Coconut freak and love nuts too! Yummy ?
Shirley says
Recipe calls for 1/2 c butter, but in video it looks like one stick ==1/4 c butter. Would that be enough?
Amy @Belly Full says
Hi Shirley. The video shows a full stick, which is 1/2 cup as written. Some sticks of butter are longer and thinner, while others are shorter and fatter. This is why I would never recommend going off the video – it’s just there as a fun visual . Thanks!
Kris Henderson says
would it work with country Crock ? in the tubs
Loretta Cooper says
I love this dip!! I want to try the Carmel ‘APPLE’ grapes (for those who complained about the name) I have been making nothing but your recipes since I ran across my first Amie and Paul (foodstuffs) video. The salsa Verde chicken… delicious! And the chicken chimichurry (hopefully I got that right) I have to try the sliders (all of them) and your jam….well if I say all of them I’d pretty much be typing in every recipe but you get the idea ;) my fiancee and I used to watch all your videos together.
Heather says
Making this today. Can’t wait to try it!!!
Annette says
looking for a diabetic version
Diane says
Hey, I’m diabetic too! Suppose if we usd Splenda brown sugar, made powdered sugar from Splenda baking sugar and cutting chips in half, it would cut the carbs? Will ask my dietician! Diane
Debra says
try the brown sugar cinnamon torani’s sugar free syrup, which is also fantastic in hot or cold tea. there are a lot of substitutes out there but this tastes like the real thing. Skip the powdered sugar – use a dash more vanilla. don’t scrimp on the real cinnamon – it helps with blood sugar. improve the texture even more by adding fine chopped pecans, walnuts or whatever you prefer. don’t go crazy though – always carbs in nuts even though they are good for diabetics.
Just putting in my 2 cents. type 2 diabetes, long time
Debra says
oh yeah. and look into cacao nibs or cocoa nibs – crispy, chocolatey and a bit bitter but high chocolate flavor. try that instead of chocolate chips.
11 g of carbs, 3 tbs, and 8 of those are fiber. No sugar at all.
Kelly says
They have sugar free and Splenda type choc chips!!
Sammy says
Made this for my daughter today. She has a major sweet tooth. Absolutely amazing. Even I ate some with her. We used Shortbread alphabet cookies to dip. Tasted amazing. Can’t wait to switch it up and try other flavors. Thank you for the post!!
JoAnne says
Can you taste the cream cheese at all after it has been refrigerated? Thanks
Tonii says
Where did you find toffee bits?
Rippin says
Safeway or any grocery. They are skor bars in the baking aisle
Heather says
Walmart and krogers sell them. Its Heath brand.
Patty says
OH.MY.GOD. This was incredible. I let it chill in the fridge for about an hour and then let it sit at room temp for about 10 minutes. We devoured it. So easy and amazing!
Denise Ellingson says
This would also be really good with ginger snaps.
Peter says
I don’t eat cream cheese what can I use instead
Janet Blosser says
I don’t eat it either but believe me you’ll know it’s in there. So good.
Jessica says
You do taste the cream cheese or don’t?
Karen says
Can you eat marscapone cheese? That might work, but you might need to add some cornstarch to thicken. I’ve not tried this substitution, but it came to mind when I read your comment, and it may be worth trying.
Kristin says
Just made this. Automatically doubled the recipe because…duh.
But it’s really liquidy?! Will it thicken in the fridge? Or what can I do?
Amy @Belly Full says
Should not be liquidy at all. Not sure what you did (or didn’t) do…
Natalie says
Did it thicken while setting in the fridge? I figured your butter had melted a little?
Linda says
If putting it in the fridge didn’t help and unless it is terribly liquidy use a little powdered sugar to help thicken it. Not sure what could have went wrong.
Natababe says
I’ve had cream cheese go liquid when I beat it too much. It didn’t set up again in the fridge, but maybe with this it would because the butter would.
Sandra Kelly says
Sometimes amounts change when you double something. If you combined the two batches in the same bowl, you might want to try doing separate batches.
Deb says
Can I put this on cupcakes?
Amy @Belly Full says
Sure!
Kristin says
I don’t have an electric mixer. Can I jus hand mix?
Laura says
Omg I tasted this for the first time yesterday. I said it would be excellent on chocolate cupcakes!!!
Ramona says
Would you use this as a cake filling?
Amy @Belly Full says
Nope. It’s a dessert dip – serve it with Graham crackers or apple wedges. Always a hit at parties.
Scott Gilbraith says
You could if you liked. Might be good between two round chocolate cakes.
Devin Colby says
Do left overs (if any ?) need to be refrigerated because it has cream cheese? Can this only be out for a certain amount of time because of the cream cheese?
Amy @Belly Full says
Yes! Any left overs definitely need to be refrigerated (for up to 3 days)
Gabrielle Foust says
Made this and added a tad bit of cinnamon in it as well! Absolutely wonderful! It was a hit at our bonfire.
Jenn says
Quick question. Can I make this the night before?
Amy @BellyFull says
Hi Jenn – yes, that would be fine. Just refrigerate it, but then let it sit out for 30 minutes or so the next day before serving to soften it a bit. Enjoy!
Emmajean Janiszewski says
Smy Flanigan. This dip sounds great, can’t wait to try it. Sorry but I just have to ask. My mothers maiden name was spelled that way with an i instead of an a. Flanigan, just need to see if you are related. Was the original family from St. Gabriels in Back of the Yards in Chicago???
Amy @Very Culinary says
Flanigan is my married name – I don’t know the exact origins, sorry! But everyone always spells it wrong, with an “a” instead of an “i” – I guess the “a” is more common. Drives me crazy! ;-)
Beth says
I made this and ate it with mini vanilla wafers, amazing!!
Kim says
I have stumbled upon Nirvana. I will have this and a bowl of bacon jam and I will live happily ever after.
Amy says
Hee hee!! This dip. Seriously. Sometimes I wish I’d never discovered it. Just kidding.
T says
Great recipe! I hope to make this for a weekend treat!
On a side note, it’s sad to hear people thinking raw eggs aren’t “perfectly safe to eat.” If you do a little research, you will find that raw egg yolk is absolutely a benefit to your health when consumed raw!
Factory chickens raised in confinement are prone to illness more readily than farm chickens. Coincidently, factory eggs are more than likely crawling with salmonella and other health-compromising bacteria. Never ever eat store bought eggs raw! Ever.
You can count on your local farm to provide you with 100% free-range chicken eggs that are 100% safe to consume raw!
Ella says
LOVE YOUR SITE! http://www.seasonalcooking.webs.com is my site. You seem like a funny and wonderful person.
Andie says
Amazing recipe! Just wondering, is powdered sugar also called icing sugar? And also what kind of toffee bits are used?
Amy says
Hi Andie – powdered sugar is also referred to as confectioner’s sugar…I don’t know about icing sugar? The toffee bits I used are Hershey’s Heath Milk Chocolate Toffee Baking Bits that come in an 8 ounce package
Anne says
Icing sugar = powdered sugar = confectioners sugar :)
heather @ new house, new home, new life says
Just finished making this terrific recipe to take to a girls night tomorrow. I changed it up a bit as I didn’t buy mini-chips and thought they were too big once the dip was done. Popped it into the blender and pulsed it a bit to break down the chips – now it’s a bit browner than your’s, but equally delicious. I also added 1 TBS cream to lighten it a bit – to make it more spreadable.
Can’t wait to eat it tomorrow night.
heather @ new house, new home, new life says
Oh this will be perfect for my girls’ night in watching Grace Kelly movies coming up this Saturday. We are to bring appetizers only – I think this qualifies!!!
Lana says
My girls wrote the recipe for this dip on our dry-erase board. There is no going back now:)
Amy says
HA! I love it!!
Dad says
Seems perfectly reasonable to me especially if you’re dipping an Oreo, Nutter Butter, or even Sugar Wafers into it. On the other hand, you could just spread it on a banana split with French vanilla and chocolate ice cream only. Let’s not get carries away.
Amy says
Most people were breaking a cracker in half, putting the dip in between, and making a little dip cookie. The kids used spoons. And once everyone left, the little bit of dip that remained was consumed using my finger. It was the fastest way…
Becka says
So freaking yummy. I have made a version of this before and love it. I could so eat the whole thing by myself. The only thing I did differently was melt the butter then put the brown sugar in it to melt it smooth then let it cool to add to the rest of the stuff. It kept the brown sugar from getting clumpy or grainy.
Stephanie says
Oh. Emm. Geeeeeeeeeee. Is this for real?! It’s a damn good thing I don’t have any parties planned anytime soon, as I’m currently trying to loose my belly-bulge. This is a MUST TRY!
Joanne says
This would have been so perfect to go with the Edible Arrangements piece that my family and I devoured today. I’ll need to make up for last time by eating a bowl. Singlehandedly.
Mom says
Am I the only one who things this is cruel and unusual punishment?
We’re still trying to lose those extra holiday pounds, but you aren’t helping!
Jenna says
Wow–I can understand why you had to jump the gun and post this fast. The picture of those sweet, creamy swirls is making me salivate!
Sandi says
We have a short cut version of this, we open up the tub or frosting, pull off the “seal” and dunk our graham crackers in it! When I was pregnant with my youngest, I craved that!!! That’s when frosting came in an actual can. Not to date myself…LOL
Amy says
I didn’t think there could be a shortcut version for a 10 minute recipe, but you proved me wrong – although trust me, this is WAY better than canned frosting :D
Debbi Does Dinner Healthy says
Sorry, I kinda hate you for this. This looks SO good, I could eat the entire thing. Dip is my ultimate weakness. :-)
the wicked noodle says
Oh, my stars!! I could never hate you, although I’m not sure I *love* you at this very moment. Well, I do love you, but my belly and butt don’t. Does this really taste like cookie dough?!!!
Amy says
Yes! Dare I say, even better? I’m so glad I made this while I had a crowd over because I couldn’t be trusted with this on my own.
Jen says
This is even BETTER than cookie dough. It’s so creamy and amazing that you’ll have trouble tearing yourself away.