Ingredients
🛒 Ingredients
Base:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Structure + Safety:
- 1 cup all-purpose flour (heat-treated)
Mix-ins:
- ¾ cup mini chocolate chips
Optional:
- 2–3 tbsp milk
- Pinch of salt
Instructions
Spread flour on a baking sheet and bake at 350°F for 5–7 minutes. Let cool completely.
Tip: Heat-treating flour means briefly baking it to kill bacteria, making it safe to eat in no-bake recipes like this one.
<details> <summary>Click to learn why this step matters</summary>
Raw flour can contain bacteria like E. coli, which makes it unsafe to eat without cooking.
Heat-treating flour is a simple step where you briefly bake it to eliminate any harmful bacteria, making it safe for no-bake recipes like cookie dough dip.
Spread the flour on a baking sheet, bake at 350°F for 5–7 minutes, and let it cool completely before using.
This ensures your dip has the classic cookie dough texture while staying completely safe to enjoy. </details>
Beat cream cheese and butter until smooth and fluffy.
Tip: Fully softened ingredients prevent lumps.
Mix in brown sugar, granulated sugar, and vanilla until light and creamy.
Tip: Beating slightly longer improves texture.
Gradually mix in cooled flour.
Tip: Add slowly to avoid a dense dip.
Add milk one tablespoon at a time until smooth and scoopable.
Tip: Stop when it’s soft but holds its shape.
Stir in mini chocolate chips.
Tip: Sprinkle extra on top before serving.
Refrigerate for 20–30 minutes before serving.
Tip: Enhances flavor and texture.