Chocolate chip cookie dough in dip form

  • By J.M. Hirsch Associated Press
  • Tuesday, December 18, 2012 6:07pm
  • Life

This summer I had the misfortune to encounter the Internet culinary sensation known as cookie dough dip.

It was at a potluck party and folks were raving about this creation, which until then I’d been ignorant of. Being fans of all things cookie dough — not to mention feeling a fair degree of affection for all manner of dips — my son and I were eager to try this seemingly miraculous blend of two of nature’s most wonderful food products.

The look of betrayal on my son’s face as he put a heaping bite of it into his mouth was hilariously heartbreaking. So I tried it. He was right. This wildly popular dip is made by blending canned white beans and chocolate chips, among other unlikely ingredients. The idea is to create a healthy dip that supposedly tastes like cookie dough. It doesn’t. It’s not cute. It’s not tasty. It’s not coy. And it’s certainly not good.

So I decided to create my own version of this monstrosity. Except that my chocolate chip cookie dough dip would actually taste like chocolate chip cookie dough miraculously transformed into a dip. The result was a delicious sugar rush that begs for something crunchy and salty to dip in it.

For the cookie dough nuggets, I used a modified version of an eggless chocolate chip cookie dough recipe from Lindsay Landis’ book, “The Cookie Dough Lover’s Cookbook.” You could use purchased cookie dough instead, but be certain to use one that contains only pasteurized eggs.

Chocolate chip cookie dough dip

For the cookie dough:

6tablespoons unsalted butter, at room temperature

1/2cup packed brown sugar

1/4cup granulated sugar

1tablespoon milk or cream

1teaspoon vanilla extract

1/4teaspoon salt

1 1/4cups all-purpose flour

3/4cup mini chocolate chips

For the dip:

28-ounce packages cream cheese, softened

2cups powdered sugar

6tablespoons milk

1teaspoon almond extract

Pinch salt

1/2cup sour cream

10 Oreo (or similar) cookies, crushed

To make the cookie dough, in a large bowl use an electric mixer to beat the butter and both sugars until light and fluffy. Add the milk, vanilla and salt, then mix well. Add the flour and mix just until thoroughly blended. Mix in the chocolate chips.

Divide the mixture into chunks, about 1 teaspoon each. They don’t need to be perfectly rounded. Arrange them without touching on a parchment paper-lined baking sheet, then place in the freezer for 15 minutes.

Meanwhile, in a food processor combine the cream cheese and powdered sugar. Process until smooth and creamy. Add the milk, almond extract, salt and sour cream, then process. Transfer to a bowl, then use a spatula or spoon to gently stir in the crushed cookies.

Once the cookie dough chunks have chilled, gently stir them into the dip. Transfer to a serving bowl and serve immediately or chill until ready to serve.

Makes 24 servings. Per serving: 240 calories; 120 calories from fat (50 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 29 g carbohydrate; 1 g fiber; 21 g sugar; 3 g protein; 105 mg sodium

More in Life

Heavy Hollywood headlines: Robert Horton’s movies preview

In the midst of all the sexual-misconduct allegations, the holiday film season offers some relief.

‘Love, Chaos and Dinner’ an Teatro ZinZanni’s original show

The “Parsian cabaret” is a superb circus dinner theater operation in Marymoor Park through April 29.

Denzel Washington’s remarkable performance isn’t helped by plot

The actor is convincing as an awkward, eccentric lawyer, but unconvincing contrivances pile up.

‘The Breadwinner’ animation is strong, but its story is stilted

The Cartoon Saloon film never lets you forget that you’re here to learn an important lesson.

Pianist Kaitlyn Gia Lee, 10, of Mill Creek, will perform Mozart’s Piano Concerto No. 23 in A Major on Nov. 26 with the Everett Philharmonic Orchestra.
Young pianist to perform Mozart with Everett Philharmonic

Kaitlyn Gia Lee, 10, of Mill Creek, will play the piano at the Music for the Imagination concert.

Liz Oyama as Belle, Jimmi Cook as Gaston and John Han as Lefou star in the Edmonds Driftwood Players production of Disney’s “Beauty and the Beast,” opening Nov. 24. Magic Photo
In Driftwood’s ‘Beauty and the Beast,’ Belle has girl-power bend

Edmonds Driftwood Players presents Disney’s adaptation of the fair tale Nov. 24 through Dec. 17.

Celebrate Native American Heritage Month with reads, listens

Pay tribute to the contributions of indigenous people to national history and culture.

Franken’s rising political star obscured by accusations

He faces an ethics investigation after allegations he had unwanted physical contact with four women.

Johnny Cash boyhood home considered for historic nomination

The house was provided as part of an economic recovery program during the Great Depression.

Most Read