Chocolate Chip Cookie Dough Dip
Get ready to swoon over this no-bake Chocolate Chip Cookie Dough Dip—a creamy, sweet snack perfect for parties or late-night cravings.
Ingredients
- 8 ounces full-fat cream cheese room temperature
- 1/3 cup packed light brown sugar coconut sugar works, too
- 1/2 cup plain whole milk Greek yogurt for extra creaminess—regular or dairy-free yogurt is fine
- 1 teaspoon pure vanilla extract look for Mexican or Tahitian vanilla for depth
- Pinch fine sea salt balances sweetness
- 3/4 cup mini semisweet chocolate chips or chopped dark chocolate for richer flavor
- 1 tablespoon mini M&M’s or colored sprinkles optional festive pop
Instructions
- In a large bowl, use an electric mixer on medium speed to whip the room-temp cream cheese with brown sugar until pale and fluffy—about two minutes.
- Scrape the sides of the bowl, then add Greek yogurt and vanilla extract. Mix on low until smooth—avoid overbeating or the yogurt can separate.
- Use a rubber spatula to gently fold in 3/4 cup mini chips (plus sprinkles if you like).
- Spoon the mixture into a pretty serving dish or mason jar. Cover and refrigerate for at least 30 minutes—chilling firms it up and lets flavors meld.
- Offer graham crackers, pretzels, apple wedges, or Nilla wafers—mix textures for maximum delight. Garnish with extra mini chips or a sprinkle of flaky salt.
- When your dip is gone, whisk any fridge leftovers to revive texture, then stir in a handful more chips for second-day crunch.
Notes
Let that cream cheese soften fully—cold lumps lead to a grainy dip. Measure sugar by spooning into the cup, then level off. Mini chips fall seamlessly through a piping bag or alongside dippers.
Nutrition
Calories: 250kcal
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