|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 1g||4%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*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, only to be told it's not safe to eat? Resist the call no more with this chocolate chip-studded cookie dough dip that's made with heat-treated flour and completely egg-free. The dip has all of the flavors you want from cookie dough, and cream cheese gives it a tangy flavor and a decadent texture.
This recipe asks for heat-treated flour. By cooking the flour for a short amount of time in the oven or microwave, you kill any lingering bacteria and greatly reduce the risk of E. coli. Let the flour cool and then add to the recipe. You can even heat-treat flour up to a day or two ahead of time—just store it in an airtight container.
Because there's no baking involved (other than treating the flour) and snacking is allowed, it's a great recipe to make with kids that are getting into baking. Have fun making the recipe your own by adding your favorite cookie mix-ins. Serve at your next birthday party, game day potluck, and more. Just don't try to bake this cookie dough dip—it won't work in the oven like regular cookie dough.
1 (8-ounce) package cream cheese, softened
1/2 cup (4 ounces) unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup heat-treated and cooled all-purpose flour
3/4 cup mini chocolate chips
Mini pretzels, cinnamon sugar pita chips, and/or graham crackers, for serving
Gather the ingredients.
In the bowl of a stand mixer or a large mixing bowl and hand mixer, beat together the cream cheese, butter, brown sugar, white sugar, heavy cream, vanilla extract, and salt until smooth and completely combined and fluffy.
Add in the flour and chocolate chips and gently mix until completely incorporated. If the mixture is too thick to be dippable, then add a little more heavy cream until it reaches the desired consistency.
Serve the dip with pretzels, graham crackers, and/or cinnamon pita chips.
How to Heat Treat Flour
Consuming raw flour creates a risk of food-borne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven on a cookie sheet for 10 minutes; or microwave the flour in a bowl on high power for 30-second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.
How to Store and Freeze
- This cookie dough dip can be made ahead of time. Cover tightly and stash in the fridge for up to three days. Allow the dip to sit at room temperature for 10 minutes before serving to soften it slightly.
- You can also freeze cookie dough dip for up to three months. Defrost in the fridge overnight before serving.
You can easily use whole wheat flour instead of white flour if you want to kick up the nutritional value in this recipe. Try adding a drizzle of caramel syrup or a dollop of marshmallow fluff to take it to the next level of decadence, or mix in other fun ingredients like a 1/3 cup of any of the following:
- Mini marshmallows
- Caramel chips
- Chopped walnuts
- Shredded coconut
Is Edible Cookie Dough Safe?
Edible cookie dough does not contain raw eggs and typically contains heat-treated flour, making it safe to eat without cooking. These two factors (as opposed to raw cookie dough) greatly reduce the risk of food-borne illness.