Thursday, October 23, 2014
Inquirer Daily News

Chocolate chip cookie dough dip

By AP Food Editor J.M. Hirsch

24 serving(s)

For the cookie dough:

6 tablespoons unsalted butter, at room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tablespoon milk or cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups all-purpose flour

3/4 cup mini chocolate chips

For the dip:

Two 8-ounce packages cream cheese, softened

2 cups powdered sugar

6 tablespoons milk

1 teaspoon almond extract

Pinch salt

1/2 cup sour cream

10 Oreo (or similar) cookies, crushed

1. To make the cookie dough, in a large bowl use an electric mixer to beat the butter and both sugars until light and fluffy. Add the milk, vanilla and salt, then mix well. Add the flour and mix just until thoroughly blended. Mix in the chocolate chips.

2. Divide the mixture into chunks, about 1 teaspoon each. They don't need to be perfectly rounded. Arrange them without touching on a parchment paper-lined baking sheet, then place in the freezer for 15 minutes.

3. Meanwhile, in a food processor combine the cream cheese and powdered sugar. Process until smooth and creamy. Add the milk, almond extract, salt and sour cream, then process. Transfer to a bowl, then use a spatula or spoon to gently stir in the crushed cookies.

4. Once the cookie dough chunks have chilled, gently stir them into the dip. Transfer to a serving bowl and serve immediately or chill until ready to serve.

Nutrition information per serving: 240 calories; 120 calories from fat (50 percent of total calories); 13 g fat (8 g saturated; 0 g trans fats); 30 mg cholesterol; 29 g carbohydrate; 1 g fiber; 21 g sugar; 3 g protein; 105 mg sodium

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