Extreme Cookie Dough Dessert Dip
Sweeten up your snacking hour with this scrumptious chocolate chip cookie dough and chocolate sandwich cookie dip!
- Yield: About 4 Cups Dip 1x
Ingredients
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
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!
Find it online: https://gloveboxeats.com/?p=7222