Cookie Dough Dip

Cookie Dough Dip from Very Culinary

by Amy Flanigan on February 6, 2012 · 27 comments

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 it, 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 recipe, I actually had to catch my breath a little. Cookie dough dip. COOKIE. DOUGH. DIP. Ridiculous! Ridiculously fantastic, right!?

Things worth noting:
1. There is no raw egg in the ingredients, so it’s perfectly safe to eat.
2. One of my awesome readers, Denise, made it immediately after I pinned it on Pinterest, and she suggested letting it sit out (or refrigerate) for a couple hours to let the flavors blend, and lose some of the cream cheese taste. She was right! Thanks for the tip, Denise!
3. 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.

Cookie Dough Dip
Makes approximately 2 cups
Prep time: 10 minutes

Ingredients
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips (I used mini chips)
• 1 cup toffee bits

Directions
Whip together cream cheese and butter. Add all remaining ingredients and mix until well-combined.

Serve with graham crackers or apple wedges.

(from Add A Pinch)

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{ 27 comments… read them below or add one }

Emmajean Janiszewski January 21, 2014 at 2:53 pm

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???

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Amy @Very Culinary January 21, 2014 at 3:14 pm

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! ;-)

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Beth January 14, 2014 at 6:16 am

I made this and ate it with mini vanilla wafers, amazing!!

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Kim February 1, 2013 at 1:51 pm

I have stumbled upon Nirvana. I will have this and a bowl of bacon jam and I will live happily ever after.

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Amy February 1, 2013 at 7:21 pm

Hee hee!! This dip. Seriously. Sometimes I wish I’d never discovered it. Just kidding.

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T April 9, 2012 at 3:12 pm

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!

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Ella March 7, 2012 at 3:26 pm

LOVE YOUR SITE! http://www.seasonalcooking.webs.com is my site. You seem like a funny and wonderful person.

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Andie March 5, 2012 at 2:43 am

Amazing recipe! Just wondering, is powdered sugar also called icing sugar? And also what kind of toffee bits are used?

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Amy March 5, 2012 at 6:30 am

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

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Anne December 30, 2013 at 9:30 am

Icing sugar = powdered sugar = confectioners sugar :)

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heather @ new house, new home, new life March 2, 2012 at 12:27 pm

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.

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heather @ new house, new home, new life March 1, 2012 at 5:02 am

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!!!

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Lana February 10, 2012 at 6:36 pm

My girls wrote the recipe for this dip on our dry-erase board. There is no going back now:)

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Amy February 11, 2012 at 4:11 pm

HA! I love it!!

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Dad February 8, 2012 at 5:33 pm

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.

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Amy February 9, 2012 at 6:14 am

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…

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Becka February 7, 2012 at 7:16 pm

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.

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Stephanie February 7, 2012 at 9:27 am

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!

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Joanne February 6, 2012 at 8:03 pm

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.

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Mom February 6, 2012 at 11:01 am

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!

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Jenna February 6, 2012 at 10:45 am

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!

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Sandi February 6, 2012 at 10:41 am

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

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Amy February 6, 2012 at 10:51 am

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

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Debbi Does Dinner Healthy February 6, 2012 at 10:37 am

Sorry, I kinda hate you for this. This looks SO good, I could eat the entire thing. Dip is my ultimate weakness. :-)

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the wicked noodle February 6, 2012 at 9:38 am

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?!!!

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Amy February 6, 2012 at 10:04 am

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.

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Jen February 6, 2012 at 10:54 am

This is even BETTER than cookie dough. It’s so creamy and amazing that you’ll have trouble tearing yourself away.

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