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- 1 cup all-purpose flour (heat-treated) - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1 cup chocolate chips - 1/3 cup cream cheese, softened - 1/4 cup milk - Nuts (e.g., walnuts or pecans) - Sprinkles for garnish - Additional chocolate chunks When I make this dip, I start with the required ingredients. Heat the flour first. This step is key. Raw flour can have bacteria. Heat-treating it makes it safe to eat. I bake the flour for about 5-7 minutes at 350°F (175°C). Let it cool before mixing. Next, I blend the softened butter with the sugars. This creates a creamy texture. I add the cream cheese and vanilla next. These flavors blend perfectly. Then, I mix in the heat-treated flour and salt. It is important not to over-mix at this stage. Finally, I fold in chocolate chips. This makes it extra yummy! If the dip is too thick, I slowly add milk. This helps me get the right consistency. Trust me, the dip is best when chilled for at least 30 minutes. This lets the flavors mix well. For fun, consider adding optional ingredients. Nuts add crunch. Sprinkles make it look festive. Extra chocolate chunks boost the chocolatey taste. You can find the full recipe to try this at home! To make the dip safe, we need to heat-treat the flour. Preheat your oven to 350°F (175°C). Spread one cup of all-purpose flour evenly on a baking sheet. Bake the flour for about 5 to 7 minutes. This process kills any harmful bacteria in raw flour. Once done, let it cool before using it in the dip. Start by creaming the butter and sugars. In a large bowl, beat half a cup of softened butter with half a cup of brown sugar and half a cup of granulated sugar. Mix them together until the blend is light and fluffy. This takes about 2 to 3 minutes. Next, we need to add cream cheese and vanilla. Take one-third cup of softened cream cheese and one teaspoon of vanilla extract. Add these to the bowl. Beat everything until the mixture is smooth and fully combined. Now, we will incorporate the dry ingredients. Gradually add the cooled, heat-treated flour and a quarter teaspoon of salt to the mixture. Stir it with a spatula or mix on low speed until everything is just combined. After that, it's time to fold in the chocolate chips. Add one cup of chocolate chips to the bowl. Gently fold them in, making sure they are evenly mixed throughout the cookie dough dip. Sometimes, the dip can be too thick. If that happens, mix in milk to adjust the texture. Add a quarter cup of milk slowly, one tablespoon at a time. Keep mixing until you reach the perfect dip thickness. You want it to be creamy but not runny. Chilling the dip lets the flavors mix well. Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes. This time helps the dip firm up. For serving, I recommend using graham crackers, pretzels, or fresh fruit. Serve the dip in a fun bowl and sprinkle some chocolate chips on top for a decorative touch. Add colorful fruit or sprinkles around the bowl to make it look even more inviting. Check out the Full Recipe for more details! To keep your chocolate chip cookie dough dip fresh, store it in an airtight container. Place it in the fridge right after serving. It stays good for about 3 to 5 days. If you see any change in color or smell, it’s time to toss it. What should you dip into this treat? I love using: - Graham crackers - Pretzels - Fresh fruit like apple slices and strawberries Try different dippers for fun! Each adds a new twist to your experience. Want to prepare this dip in advance? You can! Make it up to two days ahead. Just follow the recipe, chill it, and cover it well. When it’s time to serve, just pull it from the fridge and enjoy. It’s super easy! {{image_2}} You can make your chocolate chip cookie dough dip even more fun. Try adding different extracts to change the taste. Almond extract gives a nutty kick. Hazelnut brings a rich flavor. Just add about half a teaspoon of any extract you like. Mix it in when you add the vanilla. This simple swap makes your dip unique. If you want a lighter dip, you can make easy swaps. Use coconut sugar instead of brown and granulated sugars. It cuts down on refined sugar and adds a nice flavor. For a gluten-free version, try almond flour instead of all-purpose flour. You can also use Greek yogurt instead of cream cheese. This adds protein and lowers the fat content. Seasonal dips can be a hit at parties. For Halloween, add orange and black sprinkles. For Christmas, mix in crushed peppermint. You can even use food coloring to make the dip festive for holidays. Think of the colors and flavors of each season. Themed dips can make your gatherings extra special and fun. Check out the Full Recipe for all the details on this delicious treat! One serving of chocolate chip cookie dough dip is about 1/4 cup. Each serving has around 200 calories. This number can change based on your choice of dippers. If you use graham crackers, the calories will rise. This dip has ingredients that add flavor and some nutrition. - All-purpose flour: Provides carbs for energy. Heat-treating it reduces bacteria risk. - Brown and granulated sugar: These sweeteners give energy but watch the quantity. - Unsalted butter: Offers good fats, adding to taste and texture. - Vanilla extract: Adds flavor and may have some antioxidants. - Chocolate chips: Dark chocolate can be a good source of antioxidants and may improve mood. - Cream cheese: Brings creaminess and offers some protein. - Milk: Adds calcium and helps with consistency. This recipe contains several common allergens: - Gluten: From all-purpose flour. - Dairy: From butter, cream cheese, and milk. - Soy: Found in some chocolate chips. Always check labels for specific allergens. If you serve this dip, inform guests about these ingredients. Yes, you can eat cookie dough dip raw. However, there are safety concerns. Raw flour can contain harmful bacteria. To make it safer, heat-treat the flour before using it in the dip. This process helps kill any bacteria. I recommend baking it for 5-7 minutes at 350°F (175°C). Let it cool before adding it to your dip. Chocolate chip cookie dough dip lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and safe to eat. If you notice any changes in smell or texture, it is best to toss it out. Yes, you can freeze chocolate chip cookie dough dip. To freeze, place it in an airtight container. It can last for about 2 to 3 months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. Once thawed, stir it well to get the right consistency again. You can serve chocolate chip cookie dough dip with many fun dippers. Here are some ideas: - Graham crackers - Pretzels - Fresh fruit (like apple slices or banana) - Vanilla wafers - Mini marshmallows These options add fun flavors and textures. Enjoy experimenting with what you like best! For the full recipe, check out the details above. You now have all you need to make a tasty cookie dough dip. We covered the essential ingredients, mixing steps, and helpful tips to perfect your dip. Don't forget the optional add-ins to make it your own. Remember, this dip works great for any occasion. Now you can enjoy it with fun dippers like crackers or fruits. Have fun creating different flavors and serving ideas. Each bite will bring a smile to everyone. Enjoy making and sharing this delightful treat!

Chocolate Chip Cookie Dough Dip

Indulge in this Decadent Chocolate Chip Cookie Dough Dip that's perfect for parties or movie nights! With a creamy blend of butter, brown sugar, and chocolate chips, this delightful dip is a sweet treat everyone will love. Simply heat-treat the flour for safety, mix in the ingredients, and chill before serving with your favorite snacks. Click through for the full recipe and make your next gathering a hit!
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Ingredients
  

1 cup all-purpose flour (heat-treated)

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup chocolate chips

1/3 cup cream cheese, softened

1/4 cup milk

Instructions
 

Heat the Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake for about 5-7 minutes to heat-treat it. This helps to kill any bacteria in raw flour. Let it cool.

    Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes.

      Add Cream Cheese and Vanilla: Add the softened cream cheese and vanilla extract to the mixture. Beat until fully combined and smooth.

        Incorporate Dry Ingredients: Gradually add the cooled, heat-treated flour and salt into the mixture. Stir with a spatula or mix on low speed until just combined.

          Add Chocolate Chips: Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough dip.

            Adjust Consistency: If the dip is too thick, slowly mix in the milk, a tablespoon at a time, until you reach your desired consistency.

              Chill and Serve: Cover the dip with plastic wrap and refrigerate for at least 30 minutes to firm up and let the flavors meld. Serve with graham crackers, pretzels, or fresh fruit for dipping.

                Prep Time: 10 minutes | Total Time: 40 minutes (plus chilling) | Servings: 6-8

                  - Presentation Tips: Serve the dip in a decorative bowl and garnish with a sprinkle of chocolate chips on top. Add some colorful fruit or sprinkles around the bowl for a fun touch!