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! Ridiculous. Ridiculously fantastic, right!?
Cookie Dough Dip Ingredients
You only need a few simple ingredients for this cold dessert dip! (Scroll down for the detailed printable recipe.)
- Cream cheese
- Unsalted butter
- Powdered sugar
- Brown sugar
- Mini chocolate chips
- Toffee bits
How To Make Cookie Dough Dip
This dip could not be easier to make! You simply whip together the cream cheese and butter with a handheld electric mixer. Then add in the remaining ingredients until well combined. Then serve right away or chill in the refrigerator for an hour (recommended.)
- 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. HA!
How To Store
Any leftover dip should be kept in a tightly sealed container in the refrigerator for up to 2 days. Before serving, allow dip to soften a bit at room temperature.
Other Dessert Dips We Love!
Watch the Video!
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
- 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
- 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.
(originally from Add A Pinch)
Reader Questions and Reviews
This dangerously good!
can something be too good? I think this is it. Amazing!!!!!
How would this tastes leaving the toffee out ? I really don’t like it .
I forgot to buy the toffee once but now I make it without it all the time. It’s delicious!
I made this and loved it, I had this great idea to use it to frost the chocolate cake I had baked. It worked really well and tasted wonderful. Why does it say it only will last a few days. Is it because it’s so good or because of the ingredients.
Sooo good! Served with chocolate & honey graham crackers, looked pretty too.
For the cookie dough dip. Can you make it the night before serving or do you recommend making the day of serving. Thanks!
You can definitely make it the night before – just let it sit out for a bit before serving, otherwise it will be very stiff and difficult to dip.
I have to find an event I can make this for! Couldn’t trust not eating the whole thing myself.
Can you use salted butter instead of unsalted
You can, but I wouldn’t recommend it. This dip is not meant to be salty.
I just made cc this and it’s thick ….. what did I do wrong lol
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 ?
Sooo delicious!!! Very easy to make, too!! Will definitely be making this again!
Im making this for my grandbaby’s first birthday party and was thinking of serving with cinnamon graham crackers but curious if that would be too sweet to serve with it and should i use honey graham instead? Do you recommend something else?
Hi Melanie! My preference is honey graham crackers or sliced apples, but you can use cinnamon graham crackers. It’s so sweet as is, that a little more isn’t going to matter! HA.
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! ?
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.
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?
I don’t think the consistency is thick enough for it to hold its shape, even after refrigeration. But you can try it!
Sounds great to me! I’m a Coconut freak and love nuts too! Yummy ?
Recipe calls for 1/2 c butter, but in video it looks like one stick ==1/4 c butter. Would that be enough?
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!
would it work with country Crock ? in the tubs
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 Amy 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.
Made this today and it was AMAZING!!!
looking for a diabetic version
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
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
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.
They have sugar free and Splenda type choc chips!!
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!!
Can you taste the cream cheese at all after it has been refrigerated? Thanks
Where did you find toffee bits?
Safeway or any grocery. They are skor bars in the baking aisle
Walmart and krogers sell them. Its Heath brand.
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!
This would also be really good with ginger snaps.
I don’t eat cream cheese what can I use instead
I don’t eat it either but believe me you’ll know it’s in there. So good.
You do taste the cream cheese or don’t?
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.
Just made this. Automatically doubled the recipe because…duh. Stupid good!!
Should not be liquidy at all. Not sure what you did (or didn’t) do…
Did it thicken while setting in the fridge? I figured your butter had melted a little?
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.
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.
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.
Vanilla extract, or flavor?
Can I put this on cupcakes?
I don’t have an electric mixer. Can I jus hand mix?
Omg I tasted this for the first time yesterday. I said it would be excellent on chocolate cupcakes!!!
Would you use this as a cake filling?
Nope. It’s a dessert dip – serve it with Graham crackers or apple wedges. Always a hit at parties.
You could if you liked. Might be good between two round chocolate cakes.
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?
Yes! Any left overs definitely need to be refrigerated (for up to 3 days)
Made this and added a tad bit of cinnamon in it as well! Absolutely wonderful! It was a hit at our bonfire.
Quick question. Can I make this the night before?
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!
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???
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! ;-)
I made this and ate it with mini vanilla wafers, amazing!!
So easy and amazing. As if it wouldn’t be! Served this for poker night and it was gone instantly!
I have stumbled upon Nirvana. This dip is unbelievable. I don’t know if I love you or hate you. LOL.
Hee hee!! This dip. Seriously. Sometimes I wish I’d never discovered it. Just kidding.
Great recipe! This was perfect for my girls weekend retreat. Thank you!
Amazing! Took it to my book club and everyone begged for the recipe!
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
Icing sugar = powdered sugar = confectioners sugar :)
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.
My girls and I made this together and then ate all of it. LOL. Irresistible!
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.
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…
So freaking yummy!! Made as directed and it was perfect!
Oh. Emm. Geeeeeeeeeee. Make sure you let it sit at room temp for a bit after chilling or your crackers will break. But honestly, does it even matter. LOL. So easy and delicious!!!
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.
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!
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!
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
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
Sorry, I kinda hate you for this. This looks SO good, I could eat the entire thing. Dip is my ultimate weakness. :-)
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?!!!
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.
This is even BETTER than cookie dough. It’s so creamy and amazing that you’ll have trouble tearing yourself away.