The products and services mentioned below were selected independent of sales and advertising. However, Simplemost may receive a small commission from the purchase of any products or services through an affiliate link to the retailer's website.
There’s no denying the power of raw cookie dough. We know we shouldn’t — raw eggs and uncooked flour both pose health risks — but we just can’t help ourselves to a spoonful as we’re baking cookies. The temptation has so overwhelmed us that the marketplace has caught up to this irresistibility: Toll House has now created safe-to-eat cookie dough in pint-sized cartons, and Pillsbury decided to make their premade refrigerated dough with heat-treated flour so it’s OK to eat it raw.
Since we’re already in the habit of sticking a spoon into a bowl of cookie dough, anyway, it’s no surprise that home chefs have decided to craft cookie dough dip recipes. Scoop it into a bowl and dip with animal crackers, pretzels, anything you like! Or just eat it right off the spoon, we certainly won’t judge.
Shugary Sweets’ recipe for Reese’s peanut butter cookie dough dip skips the flour and eggs and combines cream cheese with peanut butter and sugar to create a faux cookie dough.
In addition to chocolate chips, the recipe calls for using Reese’s Peanut Butter Cups Minis just to up the yum factor.
Aimee at Shugary Sweet suggests serving this dip with pretzels, animal crackers or graham cracker sticks.
Aimee showed how easily this recipe comes together in a video on her Facebook page. You can serve it immediately, or chill it and serve it later:
Right about now, you might be thinking about creative ways to use this dip. Could it be a topper for another dessert, too? Well, rest assured that cookie dough frosting already exists, so you don’t have to reinvent a recipe. I Am Baker put together a cookie dough frosting recipe that’s easy to spread on cakes and cupcakes or anything else you want to deck out with some extra cookie dough flavor.