Extreme Cookie Dough Dessert Dip

Happy your next hour with this delectable cookie dough dip! Chocolate chip cookie dough chunks (egg free of course!), those twist-apart chocolate sandwich cookies, and loads of cream cheese form the basis for this dessert dip.

To get started, whip up a batch of homemade chocolate chip cookie dough chunks. They’re mixed like any regular cookie dough recipe. Butter and brown sugar form the base for these unbaked tasties. Don’t worry though. Eggs aren’t part of the equation, making this dough safe to eat raw. Form the dough using a small ice cream scoop to get equal sizes. A teaspoon does the job too. Freeze until firm.

Now if you’re a cookie dough junkie like I am, you could just stop right there. Mmmm…frozen cookie dough… But to really go over the top, cream cheese, powdered sugar, almond extract and sour cream are beaten into a silky, smooth dip base. Why stop there right? Crushed chocolate sandwich cookies, like Oreos, are folded in.

And that chocolate chip cookie dough that’s chilling out? It’s folded in with the crushed chocolate cookies for good measure. Vanilla wafers, graham crackers, or cut up fruit like apples are perfect vessels to move this delicious dessert dip from the bowl to your mouth. (Spoons are excellent too. Wink, wink!)

Extreme Cookie Dough Dessert Dip

Print Recipe

Sweeten up your snacking hour with this scrumptious chocolate chip cookie dough and chocolate sandwich cookie dip!

• Author: Erin Thomas
• Yield: About 4 Cups Dip 1x

Ingredients

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For Chocolate Chip Cookie Dough:

6 tbsp. unsalted butter, at room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 tbsp. milk

1 tsp. vanilla

1/4 tsp. salt (kosher, table or sea)

1–1/4 cup all-purpose flour

1 cup semisweet chocolate chips*

For Dip:

2–8 oz. bricks cream cheese, at room temperature

2 cups powdered sugar

6 tbsp. milk

1 tsp. almond extract

1/4 tsp. salt (kosher, table or sea)

1/2 cup sour cream

10 chocolate sandwich cookies, crushed

Vanilla wafers or graham crackers, for serving

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Instructions

To Make Chocolate Chip Cookie Dough:

Using a standing or hand-held mixer, combine butter, brown and granulated sugars.  Cream until light and fluffy.  Add milk, vanilla and salt.  Beat until well blended.   Add flour and beat until combined.  Stir in chocolate chips.   Using a teaspoon or a small ice cream scoop, form and press dough into balls.  Place dough balls on a parchment lined baking sheet.  Freeze for about 15 minutes or until firm.

To Make Dip:

In a food processor or using a standing/hand-held mixer, beat cream cheese and powdered sugar together until smooth and creamy.  Add milk, almond extract, salt and sour cream.  Beat again until smooth.  Gently fold in crushed sandwich cookies until evenly combined.   Gently stir in frozen cookie dough balls.  Serve immediately with vanilla wafers or graham crackers.   Dip can also be refrigerated until needed.

Notes

*Mini chocolate chips are preferred, but regular sized chocolate chips are tasty!