Thursday, January 13, 2011

Chocolate Chip Cookie Dough Dip

**Today begins my final facebook fan page blog giveaway, and it's by far the one I'm most excited to be giving. Make sure you follow my fan page here, hit "like" and answer the question of the day. Contest ends at midnight tomorrow (Friday, January 14)!**

Now that that's out of the way, can we get to that dip up there?! Yes, puh-lease, let's.

I made this dip years and years ago to take to a friend's house and I remember thinking "This is what people rave about?! This stuff?! Really?!" I loved the idea- I really did- but the taste was wrong to me. It tasted too much like cheesecake to call itself cookie dough dip. And yet, years later, I still have longed to try it again but a little differently. I thought of options- pudding, less cream cheese, more sugar... hmmm, what to do...  Enter Cool Whip.

I made this for Christmas Eve and Christmas day. It was a hit at both locations and people were eating it like crazy. I personally ate my weight in dip, and someone else's weight in dip too. But hey, my pants still button (barely...) so who cares, bring on the dip!!

For me the Cool Whip is essential. It makes it lighter and fluffier, it cuts the cream cheese taste, and it makes my soul cry out in joy. If you like that cheesecake taste, hey- leave the Cool Whip out- it's up to you. But me, yeah, I use it.

Source: Adapted from

1/2 cup butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 8oz. package cream cheese
1/2 cup confectioners' sugar
3/4 cup mini chocolate chips, plus more for topping
1/2 tub Cool Whip

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, stir in the vanilla.
3- Beat the cream cheese and confectioners' sugar for 1 minute.
4- Stir in the cooled butter mixture and beat again for another minute.
5- Stir in the chocolate chips. 
6- Fold in the Cool Whip until evenly dispersed. 
7- Pour into a bowl. Top with additional chocolate chips, if desired.
8- Refrigerate at least 1 hour. Remove from fridge at least 15 minutes before serving.
9- Serve with assorted small cookies (Nilla Wafers, Teddy Grahams, animal crackers, etc.)


  1. Oh yum! Reminds me of my favorite aunt, she makes a dip similar to this in the summer.

  2. I wish I had read this recipe yesterday. I made the original version with all cream cheese and I think it tastes horrible.
    Ok, not horrible, but not amazing.

  3. I agree Branny! I was so unimpressed with the original (and believe me- I wanted to like it) but this version is spot on.

  4. This sounds like a party pleaser, for sure. I've never tried anything like it, and I'd like to give it a shot. But I don't understand why you wouldn't make your own fresh whipped cream instead of using Cool Whip. If I'm already using powdered sugar and I've got the mixer out, I may as well whip some cream with more powdered sugar. It only takes a couple extra minutes and then you can avoid all the corn syrup and hydrogenated processed crap.
    I'm going to give it a shot. Thanks for the post!

  5. Oh Wow! This sounds deliciously insane. I have never heard of this before, but am totally going to try it.