This Cookie Dip tastes exactly like chocolate chip cookie dough! It's smooth and creamy and one of the easiest dessert recipes you'll ever make; taking just 10 minutes from start to finish! It's perfect for parties or a quick snack and goes with so many different things! From cookies to pretzels to graham crackers to fresh fruit, this cream cheese dessert dip goes with everything! As always, it's gluten free, egg free, nut free and can easily be made dairy free (vegan) with a few tweaks!
With only 10 minutes and a handful of ingredients, this Cookie Dip is the perfect dessert dip for so many occasions. Parties, after school snacks, late night snacks or when you're just super busy and don't feel like baking! I love no-bake recipes and this one could not be easier! My family could not get enough and I'm sure it will be a hit with yours as well!
For more quick no-bake recipes, try my Chocolate Nonpareils, my S'mores Snack Mix, my Gluten Free No Bake Cookies and my "Oreo" Dip.
Reasons to Love this Cookie Dip
- Allergy Friendly- This recipe is gluten free, nut free, eggless and can easily be dairy free (vegan).
- 7 Simple Ingredients- This easy dip recipe only uses 7 ingredients!
- So Many Dipping Options- Dip graham crackers, animal crackers, fresh fruit, nilla wafers, pretzels, broken ice cream cones or more chocolate chip cookies! The possibilities are endless!
- Easy to Make- It only requires 10 minutes to make this treat and zero baking!
Ingredient Notes
- Butter/ Vegan Baking Stick- Only use room temperature butter. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Cream Cheese- Creates a delicious sweetness with that cheesecake flavor. Only use block full fat cream cheese only. Do not use spreadable cream cheese. It is way too soft and your dip will be too runny. Use vegan to make this dessert dairy-free! If using vegan, make sure it is block and not from a spreadable tub.
- Confectioners' Sugar- Creates a nice sweetness and makes the dip thick enough to hold onto whatever you dip into it!
- Light Brown Sugar- Helps make the dip have that classic cookie dough flavor!
- Vanilla- Make sure to use pure gluten free vanilla extract otherwise the dip will have a chemical taste.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Chocolate Chip Cookies- I used Cybele’s Free To Eat Chocolate Chip Cookies, like in my Chocolate Chip Cookie Ice Cream. They’re free of the top 9 allergens, there are zero of those allergens in the facility and they are certified gluten free. Always read labels as companies can change policies and/or ingredients at any time. You can of course use homemade as well.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Dessert
- Make sure to use vegan and gluten free sugar.
- Only use vegan baking sticks.
- Use cream cheese that is gluten free and vegan.
- Buy vegan chocolate chips.
- Only use dippings that are gluten free and vegan.
This recipe has not been tested with non gluten free substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookie Dip
Here are the step by step instructions to make this cookie cream cheese dip recipe!
Step 1: Break the Cookies
Break the chocolate chip cookies into small chunks. Set aside.
Step 2: Beat the Butter, Cream Cheese, Sugars and Vanilla
In the large bowl of an electric mixer, beat the butter until smooth and creamy. About 2 minutes.
Then beat in the cream cheese until smooth and creamy and zero lumps. About 1 minute.
Next beat in the confectioners' sugar, light brown sugar and vanilla until sooth and combined.
Step 3: Fold in the Chocolate Chips and Cookie Chunks
Using a spatula, gently fold in the mini chocolate chips and the chocolate chip cookie chunks.
Dip in whatever you desire! Graham crackers, animal crackers, fresh fruit, nilla wafers, pretzels, broken ice cream cones or more chocolate chip cookies! The possibilities are endless!
Expert Tips
- Use Block Cream Cheese- If the cream cheese is too cold, it will create lumps in the cheesecake filling and be chunky instead of smooth and creamy. However, if you let it sit out too long the filling will be too runny. Let the cream cheese sit about for maybe 10 minutes prior to using. Do not use spreadable cream cheese. It is way too soft and your dip will be too liquidy. And if using vegan, make sure it is block not from a spreadable tub.
- Break the Cookies By Hand- If you chop the cookies and make them too fine, they will turn dip completely sandy which is why I like to break them by hand.
- Making The Dip- If the dip is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the dippings and not run off but thinner than a frosting. If the dip appears too thick, add a little water ¼ teaspoon at a time.
Recipe FAQs
Yes. You can make this dip the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature for about 10 minutes, so the dip thins out.
I would not. Using less sugar makes the dip very runny.
Use whatever type you desire! Simply replace the gluten free/vegan chocolate chip cookies with whatever cookies you desire!
Storing: Store extra dip in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature on the counter for about 10 minutes, to regain the dip consistency.
Freezing: I do not recommend freezing this dessert as it doesn't defrost well.
More No-Bake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cookie Dip
Ingredients
- ½ cup unsalted butter or vegan baking stick
- 8 ounces cream cheese (use full fat block cream cheese)
- 1 ½ cups confectioners' sugar
- ¼ cup light brown sugar , packed
- 1 ½ teaspoons pure vanilla extract
- ½ cup mini chocolate chips
- 10 chocolate chip cookies , broken into tiny chunks
Instructions
- Break the 10 chocolate chip cookies into small chunks. Set aside.
- In the large bowl of an electric mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.
- Then beat in the 8 ounces cream cheese until smooth and creamy and zero lumps. About 1 minute.
- Next, beat in the 1 ½ cups confectioners' sugar, ¼ cup light brown sugar and 1 ½ teaspoons pure vanilla extract until combined with no lumps.
- Using a spatula, gently fold in the ½ cup mini chocolate chips and the chocolate chip cookie chunks.
- Dip in whatever you desire! Graham crackers, animal crackers, fresh fruit, nilla wafers, pretzels, broken ice cream cones or more chocolate chip cookies! The possibilities are endless!
John says
I whipped up this cookie dip so fast! Thanks! It tasted great!