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A Delicious Six Ingredient Cheesecake Cookie Dough Dip – perfect for any occasion!
So I was making my Cream Cheese Frosting one day and was starting to play with different flavours. I wasn’t too sure what I was trying to be honest, but I was just trying anything. Sometimes in baking, you just wing it to find something new…
I adore the frosting recipe, but it did make me think about how this could be used for more than just a cake frosting? Why not use it to make a filling or even just eat it on its own. May sound gross, but roll with me here!
I found this blog post from Add A Pinch which is a cookie dough dip, and it just looked so utterly delicious!! I’ve had many requests for a cookie dough dip, and after looking at how the ratios are similar to the Cream Cheese Frosting, I thought I would give it a go!
Now, many many batches later… I am addicted. Oh, my actual golly this is just SO DAMN TASTY. It’s also so incredibly easy to make. I use a stand mixer which makes it much easier to make, but you can use an electric hand mixer, or even just a bowl and a spoon.
I use the base of unsalted butter, icing sugar, and light brown sugar to start the recipe. The light brown sugar gives the cookie dough dip a browner and more cookie dough colour, whilst also bringing a bit of a caramel hint which is delicious. You can use all icing sugar or even dark brown sugar instead of the light.
Then, you use FULL-FAT soft cream cheese. I emphasise full-fat here for a reason. The fat content of the recipe is what you need to get the best end results. Similar to a cream cheese frosting, you don’t want to mix this to soup, and the fat content helps prevent this.
You beat the butter for a while to soft, and then full beat in the sugars till it’s combined very well. You then add in the cream cheese and vanilla and beat well. You may think “but doesn’t beating it make it looser?!” but with this method of more cream cheese compared to sugar, it’s needed!
Once you’ve got a thick mixture, you can just casually add in the chocolate chips. I used supermarket chocolate chips as they are smaller and work really well, but you can just use chopped up chocolate (just like every other recipe that requires chips!). It also doesn’t matter what type of chocolate you use – just whatever you prefer.
Once you’ve done this, it’s ready to eat. You can leave it for a while before you serve though, so you can definitely make it in advance. It lasts about 3 days in the fridge, so it’s good for a party or a girls night!
The reason this is called a cookie dough dip is that it really does taste like delicious cookie dough – and it is SO GOOD with almost anything. I had apple slices, strawberries and biscuits on the day I made this – but you can swap it up!
You can also use this for a cake (lookout for a delicious new recipe soon using it on a cake…!) but wow yummy. I really hope you love this recipe! Enjoy!! x
Cookie Dough Dip!
- 125 g Unsalted Butter (room temp)
- 100 g Icing Sugar
- 25 g Light Brown Sugar
- 250 g Full Fat Cream Cheese (I use philadelphia)
- 1 tsp Vanilla Extract (optional)
- 200 g Chocolate Chips
- Apple Slices
- In a large bowl, add the unsalted butter. Beat on its own for a few minutes to loosen
- Add in the icing sugar and light brown sugar, and beat again until smooth.
- Add in the cream cheese and vanilla extract, and beat again until smooth. It may look lumpy at first, but will smooth out eventually.
- Finally, fold through the chocolate chips.
- Add the mixture into a new bowl, and refrigerate until required.
- Serve with apple slices, strawberries, biscuits, or anything else you prefer.
- You can use any full fat cream cheese - but make sure to remove any excess water. I find some supermarket own ones can have more water than others.
- The vanilla is optional - but I love using Nielsen Massey Vanilla to get the lovely vanilla flecks!
- The cookie dough dip lasts about 3 days in the fridge.
- You can freeze the dip!
- You can use any flavour chocolate chip!
Find my other Recipes on my Recipes Page!
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