|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 3g||11%|
|Total Sugars 42g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Haven't we all longed to devour fistfuls of raw cookie dough until our stomachs burst, only to be told "Don't get that—you'll get salmonella from the eggs"? Resist the call no more with a gooey chocolate chip-studded dip that's completely egg free; instead, a cream cheese substitute gives us both a tangy kick and the same decadent texture.
This recipe asks for flour, which many cookie dough dips will usually leave out. From our experience, it's the key to getting the feel and flavor of the dip to closely resemble the cookie dough you'd bake with. If you're wary about adding raw flour because of the E. Coli scare back from a few years ago, there's a simple trick to make it edible and safe: just pop a pan of flour in the oven to kill off any bacteria. Allow it to cool and add to the dip!
You can easily use whole wheat flour instead of white flour if you want to kick up the nutritional value in this recipe. Also feel free to to mix in other fun ingredients like a 1/3 cup of any of the following:
- Mini marshmallows
- Caramel chips
- Chopped walnuts
- Shredded coconut
- Or try a combination of a bunch of toppings!
You can even add a drizzle of caramel syrup of a dollop of marshmallow fluff to take it to the next level of decadence!
1 cup all-purpose flour
1/2 cup (4 ounces) butter, softened
1 (8-ounce) package cream cheese, softened
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup mini chocolate chips
1 ounce mini pretzels, for serving
Cinnamon sugar pita chips, for serving
Graham crackers, for serving
Gather the ingredients.
Preheat the oven to 350 F. Place the flour on a parchment paper-lined baking sheet. Spread it out evenly on the sheet. Put the sheet pan in the oven and bake for five minutes. Keep a close eye on it to make sure it doesn't burn or become too brown. Placing it on a lower rack in the oven will help avoid this problem.
Allow the flour to cool while mixing together the rest of the ingredients. In the bowl of a stand mixer or using a regular bowl and hand mixer, beat together the butter, cream cheese, brown sugar, white sugar, heavy cream, vanilla extract, and salt until smooth and completely combined.
Add in the flour and chocolate chips until completely incorporated. If the mixture is too thick to be dippable, then add a little more heavy cream until it reaches desired consistency.
Serve immediately or place in a sealed container in the refrigerator until ready to serve. Allow the dip to sit at room temperature for 10 minutes before serving to soften it slightly.
Serve the dip with the pretzels, graham crackers, or pita chips.