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Chocolate Chip Cookie Dough Dip is a creamy and sweet dip that has all your favorite cookie flavors. It’s perfect as a fruit dip – or you can dip cookies or pretzels or anything you like. This cheesecake dip is full of chocolate chips!
I love an easy dip recipe and when I can make it into a cheesecake dip it’s even better. This creamy dip is ready in minutes with just 7 ingredients and it’s safe to eat raw. There are no eggs or flour. I’ve tested cookie dough dip with strawberries, apple slices, pretzels, cookies, and a spoon, and they’re all delicious.
Ingredients in Cookie Dough Dip
- Cream Cheese makes this a cheesecake dip. It also makes it a little heartier and able to stand up to the weight of the chips.
- Brown sugar – Adds a brown coloring and sweetness. You can use light brown sugar. The brown sugar gives it that chocolate chip cookie flavor.
- Vanilla extract is perfect for a cookie dip, but you could also use almond extract or even cake batter extract (or anything you like to flavor it your way).
- Whipped topping or freshly whipped cream – Choose what you prefer and what is the easiest.
- Mini chocolate chips – Any sized-chocolate chips will be fine. You can also change up the flavors.
- Assorted dippers – See below for great ideas and options. You can always mix it up and use whatever you’d like. (my kids literally eat it with a spoon sometimes!)
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Testing Notes & Tips
- Make sure the cream cheese is softened to avoid lumps!
- Also make sure your brown sugar doesn’t have lumps, or crush the lumps with your fingers so they don’t make clumpy dip.
- Let the whipped topping sit at room temperature for 2 hours to thaw.
- My favorite dippers include apple slices, berries, pretzels, Chocolate Chip Cookies or Sprinkle Cookies.
Chocolate Chip Cookie Dough Dip
Video
Ingredients
- 8 ounces (226g) cream cheese, , softened
- ½ cup (100g) packed brown sugar
- Pinch Salt
- 1 teaspoon vanilla extract
- 8 ounces (226g) Cool Whip whipped topping, (or 3 cups freshly whipped cream)
- 1 cup (170g) mini chocolate chips
- Assorted dippers
Instructions
- Beat cream cheese and brown sugar in a large bowl using a hand mixer until smooth. Mix in salt and vanilla then fold in whipped topping. Gently stir in chocolate chips.
- Serve in a bowl with assorted dippers: cookies, graham crackers, Nilla wafers, pretzels, apple slices, berries or other fruit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Storing and make ahead instructions
Once you make this simple dip recipe, you need to be sure to keep it chilled in the fridge. Store it in an airtight container with a lid to keep it fresh.
You can also make this ahead and store it for a day. This can be a great way to prepare and save yourself some time the day that you’re serving it.
How to make cookie dough dip
- Mix the cream cheese and brown sugar first until smooth so you don’t have lumps. It will be pale brown.
- Fold in the cool whip by hand.
- The final dip is thick and creamy looking and just off-white.
This dip is incredible! So easy to make and serve! I even took it up a notch and used it as icing on a double layer cho chip cake mix!
Thanks for sharing, Holly! Glad you like it!
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