Cookie Dough Dip!
A delicious six ingredient cheesecake cookie dough dip - perfect for any occasion!
light brown sugar
full fat cream cheese
(I use philadelphia)
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
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