Chocolate Chip Cookie Dough Dip

It’s that time of year for work potlucks. Unfortunately too many people had already signed up for dessert which killed my original plan. The only side dishes I was in the mood to make were best served warm, and I didn’t feel like figuring out how to maintain that warmth from the time I left home at 7:30 am until noon. Oh the dilemma! I was stumped. Which was unusual because normally I cannot decide between several things. I went to bed the night before convinced I was going to cop out and stop at the grocery store on my way into work for a fruit tray. To my relief I finally remembered a fabulous dip I had made for last year’s Superbowl that was devoured by all, and knew that was going into work with me that morning. After dashing to the grocery store for a few ingredients I did not have on hand, I managed to whip this up in time to leave for the day.

Oh glorious cookie dough, how I love to enjoy you in your pre-cooked state. But this dip saves us all by dodging the “you’re going to get sick from eating raw eggs” comment. Scoop this dip up with a Nilla wafer, or whatever your scooper of choice may be.

I feel like this dip could be very versatile. Try as frosting on a cupcake? Filling to a layered cake? Made into truffles (rolled into balls, frozen, dipped into chocolate)? In fact, the next time the dessert slot is open, I think I might need to transform this into a cheesecake!

Ingredients:

1/2 cup butter

1/3 cup brown sugar

1 tsp vanilla extract

1-8 oz package Neufchatel cream cheese

1/2 cup confectioner’s sugar

3/4 cup semisweet mini chocolate chips

Directions:

  1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.
  2. Remove from heat, whisk in vanilla extract and set aside to cool.
  3. Beat the cream cheese and confectioner’s sugar for 1 minute.
  4. Slowly beat in the cooled butter mixture and beat again for another minute.
  5. Stir in the chocolate chips.
  6. Pour into a serving bowl (garnish with additional chips, if you choose) and refrigerate.
  7. Remove 15-30 minutes before serving with Nilla wafers or graham crackers.

Source: Adapted from Sugar & Spice (which is now Brown Eyed Baker)

Print Friendly

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
Photobucket
Photobucket
SAVE TIME AND MONEY WITH EMEALS MEAL PLANS
Photobucket
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
Photobucket
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
stephsbitebybite.com
Manage your shopping list and search for recipes from across the web at ZipList.com
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio