Description
A simple, no-bake dip that tastes like raw cookie dough.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Beat in the vanilla extract and milk until just combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the mini chocolate chips by hand.
- Serve immediately with graham crackers, pretzels, or fruit.
Notes
- To make the flour safe for eating raw, heat it in the microwave for 1 minute, stirring halfway through, until it reaches 165 degrees Fahrenheit. Let it cool before adding it to the recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Keywords: chocolate chip cookie dough dip, edible cookie dough, no bake dip, dessert dip, sweet dip