Monday, January 23, 2012

Cookie Dough Dip

Ok everybody. Get ready for this.

I don't know about you guys, but when I make cookies, about 40% of the batter is reserved for being eaten raw. And, y'know, it isn't healthy because eggs and salmonella and blah blah blah...

But THIS recipe? No eggs. So you can eat this delicious dessert dip guilt free.

... Well, except for the guilt of eating the butter and sugar and cream cheese.

But I digress.

Here is the recipe, taken from Jessica at How Sweet It Is:
-1/2 cup butter
-1/3 cup brown sugar
-1 teaspoon vanilla extract
-1 8 oz. block of cream cheese
-1/2 cup powdered sugar
-3/4 cup chocolate chips

Melt the butter on the stovetop on medium heat. Add the brown sugar, and whisk until it dissolves and combines, and it starts to bubble. Take off heat, and mix in vanilla extract.

Next, cream together the cream cheese and powdered sugar for about 60 seconds. With mixer on low, add in the brown sugar and butter mixture, and mix until combined. Put the mixture in the fridge and allow to cool a bit, then add in the chocolate chips.

You can eat this with graham crackers, animal crackers, apple slices, or pretzels.

And, if you're interested in mixing it up, check out Jessica's cookie dough flavour trio- either snickerdoodle, peanut butter chocolate chip, or double fudge cookie dough dip:

.... OR.

You can do what I did, and make a glorious Frankenstein cookie dough dip creation by combining the best bits of all cookies, thereby making:

Snickerdoodle Toffee-Crunch Chocolate Chip Cookie Dough Dip.

Simply follow the recipe above, but when mixing the entire mixture together, add in about 2-3 tablespoons of cinnamon. Then, after you refrigerate the mixture, add in chocolate chips and about a half cup of toffee bits (such as Skor bits).

This is the most delicious little monster I've ever created.

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