Cozy Edible Cookie Dough Dip Recipe with Graham Sticks
A safe-to-eat raw cookie dough dip that’s creamy, rich, and studded with mini chocolate chips. Ready in 10 minutes with no oven required, perfect for cozy nights in or crowd-pleasing gatherings.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (for heat-treating flour)
- Total Time: 12 minutes (plus optional 15-20 minutes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons milk (whole milk preferred)
- ¾ cup all-purpose flour, heat-treated
- ¼ teaspoon fine sea salt
- ½ cup mini chocolate chips
- Graham crackers or graham sticks, for serving
Instructions
- Heat-treat the flour: Place ¾ cup all-purpose flour in a microwave-safe bowl and microwave on high for 30-second intervals, stirring between each, until flour reaches 165°F (74°C), about 60-90 seconds total. Alternatively, spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let cool completely.
- Cream the butter and sugars: In a mixing bowl, combine softened butter, granulated sugar, and packed brown sugar. Beat on medium speed for 2-3 minutes until light, fluffy, and slightly pale. Scrape down sides halfway through.
- Add vanilla and milk: Pour in vanilla extract and milk. Beat on low speed until just combined. Mixture may look slightly separated; that’s normal.
- Mix in dry ingredients: Add cooled heat-treated flour and salt. Mix on low speed until a soft, cohesive dough forms. If too dry, add another teaspoon of milk; if too sticky, add a tablespoon more flour.
- Fold in chocolate chips: Using a rubber spatula, gently fold in mini chocolate chips until evenly distributed.
- Chill (optional but recommended): Cover bowl and refrigerate dough for 15-20 minutes to firm up for easier scooping. Can serve immediately if desired.
- Serve: Transfer dip to a serving bowl. Arrange graham sticks, pretzels, apple slices, or vanilla wafers around it. Enjoy immediately.
Notes
Heat-treating flour is essential for food safety. Use room temperature butter for best texture. For vegan version, use dairy-free butter and plant-based milk. For gluten-free, use a gluten-free all-purpose flour blend with xanthan gum. Dip can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Nutrition
- Serving Size: ¼ cup dip (without d
- Calories: 220
- Sugar: 18
- Sodium: 95
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: edible cookie dough, cookie dough dip, no-bake dessert, safe cookie dough, graham sticks, chocolate chip dip, easy dessert, 10-minute recipe