Edible Cookie Dough Dip
This dip tastes like a bowl of chocolate chip cookie dough, made safe to eat by the spoonful. It has no eggs, and the flour is heated to 74°C (165°F) first because raw flour can carry bacteria. Cream cheese keeps it soft and scoopable, so it works with salty pretzels, crisp apple slices and graham-style crackers.
Published
- Prep Time
- 15 mins
- Cook Time
- 2 mins
- Cool flour
- 10 mins
- Total Time
- 27 mins
- Servings
- About 3 cups
How do you make Edible Cookie Dough Dip?
Heat 65 g flour in the microwave in 30-second bursts, stirring, until it reaches 74°C (165°F), then cool. Beat 115 g butter and 225 g cream cheese with brown sugar, icing sugar, vanilla and salt until creamy. Mix in the flour and a splash of milk, fold in mini chocolate chips and serve with pretzels, apple slices or graham crackers.
- Total time
- 27 mins
- Calories
- 260 per serving
- Protein
- 2.5 g
- Yield
- About 3 cups
- Difficulty
- Easy
- Method
- No-bake
Ingredients
Dip
For dipping
Equipment
Microwave-safe bowl or rimmed baking sheet · Instant-read thermometer · Sieve · Large mixing bowl · Electric hand mixer · Serving bowl
Quick Directions
Heat-treat the flour
Put the flour in a microwave-safe bowl and microwave on high in 30-second bursts, stirring well between each, until an instant-read thermometer reads 74°C (165°F) in several spots, usually 1-1 1/2 minutes in total.
Cool the flour
Spread the hot flour on a plate and leave it to cool completely, about 10 minutes.
Beat the base
Beat the butter, cream cheese, brown sugar and icing sugar in a large bowl with a hand mixer for 2-3 minutes, until light and creamy.
Add the flour and chips
Mix in the cooled flour on low speed until combined.
Serve
Spoon the dip into a serving bowl and scatter the remaining chips on top.
Step-by-Step Instructions
Follow these detailed steps to make the perfect edible cookie dough dip.
Heat-treat the flour
Put the flour in a microwave-safe bowl and microwave on high in 30-second bursts, stirring well between each, until an instant-read thermometer reads 74°C (165°F) in several spots, usually 1-1 1/2 minutes in total. Or spread it on a lined rimmed baking sheet and bake at 175°C (350°F) for 5-8 minutes, stirring once, until it reaches 74°C (165°F). Raw flour can carry bacteria such as E. coli and salmonella, and this step kills them.
Cool the flour
Spread the hot flour on a plate and leave it to cool completely, about 10 minutes. Press it through a sieve to break up any lumps.
Beat the base
Beat the butter, cream cheese, brown sugar and icing sugar in a large bowl with a hand mixer for 2-3 minutes, until light and creamy. Beat in the vanilla and salt.
Add the flour and chips
Mix in the cooled flour on low speed until combined. Add the milk 1 tbsp at a time until the dip is soft and scoopable. Fold in most of the chocolate chips.
Serve
Spoon the dip into a serving bowl and scatter the remaining chips on top. Serve with pretzels, apple slices and graham-style crackers. For a firmer dip, chill it for 30 minutes first.
Recipe Tips
- Check the temperature in several places. Microwaves heat unevenly, and every part of the flour needs to reach 74°C (165°F).
- Heat-treated flour may smell a little toasty. That is fine, but stop before it starts to brown.
- Graham crackers are lightly sweet wholewheat crackers. Digestive biscuits or any plain sweet biscuit work just as well for dipping.
- The dip contains cream cheese, so do not leave it out for more than 2 hours. On a long party table, set out half and keep the rest in the fridge.
Variations
- Sprinkle dip: swap half of the chocolate chips for rainbow sprinkles.
- Peanut butter cookie dough: replace 55 g (1/4 cup) of the butter with 65 g (1/4 cup) smooth peanut butter. Peanuts are a common allergen, so label the bowl.
- Lighter dip: replace half of the cream cheese with thick plain Greek yogurt. It will be tangier and a little softer.
Nutrition (per serving)
| Calories | 260 |
|---|---|
| Protein | 2.5 g |
| Carbs | 25.5 g |
| Fat | 17.5 g |
| Saturated fat | 10.5 g |
| Fibre | 1 g |
| Sugar | 19.5 g |
| Sodium | 115 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in a covered container for up to 5 days. Stir before serving, and let it sit at room temperature for 10 minutes if it is too firm.
- Freezer
- Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and stir well before serving.
Edible Cookie Dough Dip FAQs
Why do you have to heat-treat flour for edible cookie dough?
Flour is a raw ingredient. Grain is grown outdoors and is not treated to kill bacteria, and raw flour has been linked to outbreaks of E. coli and salmonella. Heating it to 74°C (165°F) kills these bacteria, so the flour is safe to eat without baking.
How do you heat-treat flour at home?
Microwave it on high in 30-second bursts, stirring well each time, until it reads 74°C (165°F) in several spots, usually 1-1 1/2 minutes for 65 g. In the oven, bake it on a lined baking sheet at 175°C (350°F) for 5-8 minutes, stirring once, and check with a thermometer. Cool and sift before using.
Is this cookie dough dip safe to eat raw?
Yes. It contains no eggs, and the flour is heated to 74°C (165°F) before it goes in. Because it contains cream cheese and butter, keep it in the fridge and do not leave it at room temperature for more than 2 hours.
Can I bake this cookie dough?
No. It has no eggs or baking soda, and the cream cheese makes it very soft, so it spreads into flat, greasy puddles in the oven. Use a regular chocolate chip cookie recipe for baking.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
