The best childhood memories typically include hanging around the kitchen as mom bakes cookies for the whole family. The rich, savory smell of melted chocolate always brings about a feeling of nostalgia and innocence. One sweet treat that people can’t seem to get enough of is chocolate chip cookie dough. This sugary treat eventually got a bad reputation after several cases of salmonella infection spread all over the country.
Fortunately, you can up your own version of mom’s signature chocolate chip cookie dough without the health risks. Keep reading to find out how.
Chocolate Chip Cookie Dough Dip Recipe
Scroll down for the video
Honestly, who hasn’t been caught with their hands in the mixing bowl? Chocolate chip cookie dough is so good that you shouldn’t be guilty over wanting to have a taste before they’re placed in the oven. So how do you get to enjoy safe cookie dough? Well, you whip up a batch that’s meant to be eaten raw, of course!
You can serve this dip with graham crackers, wafers, pretzels, or other lightweight snacks out there. The egg-less recipe reduces the risk of diseases like salmonella or E. coli.
- ½ cup unsalted butter, cut into small pieces
- ⅓ cup light brown sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- ½ cup powdered sugar
- ¾ cup semisweet mini chocolate chips
- Graham crackers or Nilla wafers, to serve
- Melt the butter, brown sugar, and salt over medium-low heat in a saucepan. Be sure to stir continuously to melt brown sugar. Turn off the heat and whisk vanilla extract in. Once done, set aside to allow to cool at room temperature.
- Take out your electric mixer and set it at medium speed. Beat cream cheese and powdered sugar for approximately 1 minute or until smooth and fluffy.
- Reduce the mixer speed to low and beat in the butter, sugar, and salt mixture. Increase speed to medium and allow to mix for a minute before adding chocolate chips.
- Transfer to a clean bowl and refrigerate, if you don’t intend to serve immediately. Make sure you remove it at least 20 minutes before serving. Your cookie dough mix can be stored up in the refrigerator for up to five days.