The recipe itself seemed simple enough – 1 packet of cream cheese, sugar, butter, chocolate chips (you know, the basics in a 20-something’s kitchen). The result was a creamy concoction that didn’t really taste like cookie dough (it doesn’t include eggs, after all), but was nonetheless delectable in its own way. It had a heavy cream cheese flavor that resembled cheesecake. Though my friend Kat (whom you may remember from my last food post) and I followed the recipe word for word, we decided to add more phentermine brown sugar (1/2 cups from 1/3 cups) and vanilla (2 teaspoons from 1 teaspoon) to balance out the cream cheese flavor. On a related note, this would be a great cookie cheesecake recipe. Finally, we served the dip with graham crackers. Overall, this was a very tasty treat, though next time I would increase the amount of confectionery sugar from 1/2 cups to 3/4 cups, and maybe use slightly less cream cheese. I always hesitate to add too much sugar to a recipe but if you’re going to indulge in something like cookie dough dip you may as well indulge to its fullest potential. Here is the recipe if these pictures have got your sweet tooth aching.
Do you have your own cookie dough dip recipe? Let me know in the comments.