A sweet cream cheese dip is loaded with balls of egg-free cookie dough for a sweet dip that you won’t be able to keep your hands out of!
This Post Has Been Sponsored by Pretzel Crisps
I’ll try to keep this short since it’s a holiday today. But I just had to share this recipe with you today in case you are looking for a last minute dessert to bring to your BBQs, picnics, family get-togethers, etc. tonight.
You could easily make this for dessert tonight, and I’m betting that you might even have all of the ingredients on hand. And you will be the hit of the party if you bring this dip along!
Now, the base of this dip is nothing new. Sweet cookie dough dips have been around for a long time. And I’ve had my fair share of them. But every time I make them, or eat them when someone else makes them, I have one problem with it. I’ve never really understood why it is called cookie dough dip. Because really, the dip by itself doesn’t really taste like cookie dough. Don’t get me wrong – I love the stuff, but the name just never really made sense to me.
So I decided to remedy that. And turn it into an actual Chocolate Chip Cookie Dough Dip by adding in pieces of egg-free cookie dough.
Yeah. I should have done this a long time ago.
If you are a cookie dough lover, and let’s face it – who isn’t? – you won’t be able to keep your hands out of this. But don’t take my word for it – try it out and you’ll see I’m right. 😉 The only change I would make is that I made the balls of cookie dough about 1 teaspoon each, and I would cut that down to about 1/2 teaspoon each. That way you get a bite of cookie dough with each bite!!
Since the dip is so sweet, the perfect dipper is a big bag of Original Pretzel Crisps. The saltiness of the Pretzel Crisps adds the perfect savory element. I could seriously sit and eat an entire bowl of this by myself!!
One of my favorite parts of my job is getting to work with brands that I love and that I use regularly. I have actually been working with one of my favorites – Pretzel Crisps – for the past year, so I was thrilled when I had the chance to attend BlogHer Food in Miami a little over a week ago, sponsored by Pretzel Crisps. My family seriously always has multiple flavors open in the pantry. (My fav is the sea salt and cracked pepper, my kids love the minis, and my husband always goes for the original!) I loved getting to share my love for Pretzel Crisps with the other attendees and will always be a big fan of Pretzel Crisps.
Another one of my favorite parts of my job is getting to meet and hang out with some pretty amazing people. As a food blogger, sometimes things can get a little lonely since I’m working from home by myself. But luckily, there is a pretty amazing food blogging community out there. I’m lucky enough to actually get face time with some of my blogging friends regularly, but having the opportunity to get together with a large group of bloggers from all over the country is priceless. We go to these conferences to attend classes and connect with brands, but honestly, my favorite part is getting to spend time with my fellow bloggers. That is when I learn the most, when I’m most inspired, and when I get the rejuvenation that I need. It’s amazing what a few days spent with people who “get” what you do can do for your soul!!
I had the honor of rooming with Carrian from Sweet Basil, Kristy from Sweet Treats and More and Christy from The Girl Who Ate Everything. (Adjoining rooms for the win!) These girls are all pure gold and I loved the chats that we had – usually over a bag of Pretzel Crisps!! I feel pretty lucky to call these girls friends!
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- 6 tablespoons butter, at room temperature
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons milk
- ¾ cup mini chocolate chips, divided
- 1 (8 oz) package cream cheese, at room temperature
- ½ cup butter, at room temperature
- ½ cup powdered sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- In a bowl, cream together the butter and both sugars until smooth and fluffy. Mix in the vanilla extract. Add in the flour and salt and mix until combined - it may look crumbly at this point. Add in the milk and mix. Stir in ½ cup of the mini chocolate chips. Using your hands, make the dough into small balls, about ½ teaspoon of dough each.
- In another bowl, cream together the cream cheese, butter, powdered sugar, brown sugar and vanilla until smooth. Gently stir the cookie dough balls into the dip, along with the remaining ¼ cup mini chocolate chips. Serve with Original Pretzel Crisps.
*If the dough is not stirring into the dip easily, freeze the cookie dough balls for about 10 minutes before stirring in.
Check out these other sweet dips from my blogging friends:
Banana Cream Caramel Cheesecake Dip from Sweet Treats and More
No Bake Cheesecake Dip with Raspberry Sauce from Sweet Basil