Chocolate Chip Cookie Dough Dip
Ready in minutes and irresistibly sweet, this no-bake Chocolate Chip Cookie Dough Dip brings the party to your taste buds—perfect for dessert, snack time, or any gathering.
Ingredients
- 8 oz full-fat cream cheese room temperature (use Philadelphia for reliable creaminess)
- 1/2 cup light brown sugar packed (dark brown for deeper molasses flavor)
- 2 tbsp unsalted butter softened
- 1/4 cup pure maple syrup or honey (sub: agave for vegan sweetener)
- 1/2 cup plain whole milk Greek yogurt (Fage or Chobani)
- 1 tsp pure vanilla extract (Madagascar bean if you’re feeling fancy)
- pinch fine sea salt (balances the sweetness)
- 3/4 cup mini semi-sweet chocolate chips (Ghirardelli or Hershey’s)
- 2 tbsp rainbow sprinkles or chopped toasted pecans
Instructions
- In a large bowl, beat room-temperature cream cheese and softened butter on medium speed until smooth and light—about 2 minutes.
- Add brown sugar, maple syrup, vanilla extract, and pinch of sea salt. Beat on low to combine, then bump speed to medium until mixture is glossy, about 1–2 minutes.
- Gently stir in the Greek yogurt with a spatula, keeping it airy—overmixing can make the dip too loose. If it seems too soft, pop it in the fridge for 5–10 minutes.
- Fold in most of the mini chocolate chips, reserving a few for garnish. The chips should stay intact—you want that delightful snap.
- Transfer the dip into a pretty bowl, smooth the top, and press the reserved chips or sprinkles on top. Chill for at least 20 minutes to let flavors marry.
Notes
Tips: Let your cream cheese sit out for 30 minutes—cold lumps will fight you. Greek yogurt adds tang and creaminess while trimming calories. Brown sugar packed well prevents grit.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more