Easy Cookie Dough Dip Recipe (with No Eggs & Directions for Safe Flour) Post Preview: Need a dessert dip for a party or just for a fun snack for at home? You’ll find an easy recipe for Cookie Dough Dip that contains no eggs. There are also directions for toasting flour.
Raw cookie dough is one of those guilty pleasures held over from childhood. You know, back when I had never heard about the dangers of eating raw cookie dough. Of course, now it’s not just the raw eggs that can be problematic, but also the flour.
Why is it both so bad and yet so delicious? It’s just not right.
I’ve got a quick and easy Cookie Dough Dip Recipe today that should hit that craving for edible raw cookie dough without worrying about the dangers. Plus, it’s pretty tasty too!
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Easy Cookie Dough Dip Recipe (with No Eggs & Directions for Safe Flour)
If you prefer a printable version of the recipe, you can grab one farther down in the post.
Easy Cookie Dough Dip Ingredients
- 5 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup flour (there are directions below on how to toast the flour before using)
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoon sprinkles
- 2 tablespoon mini chocolate chips
Easy Cookie Dough Dip Directions
1. Spread your flour on a cookie sheet or Silpat mat. Toast in a 350 degree oven for 5 – 10 minutes. You want your flour to get to a temperature of 160 degrees in order to kill off any possible E. coli. Allow your flour to cool for around 10 minutes before using in the recipe.
*Legal Note: I cannot promise you that this will make the flour safe to eat raw. It should, but you are doing this at your own risk. (Here is information about raw flour.)
2. Beat the softened butter and sugar together until light and fluffy.
3. Add vanilla extract to the butter and sugar mixture and combine.
4. Add the toasted (and cooled) flour and salt. Blend until the mixture is smooth.
5. Add milk and beat until well blended.
6. Stir in sprinkles and mini chocolate chips. If you want to skip either of these, you definitely can. Just make sure to add in extra of the one that you prefer.
7. Serve your cookie dough dip with vanilla sandwich cookies (especially the thin variety) or graham crackers. Yum!
Make sure to refrigerate any unused portion and eat within a couple of days.
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Easy Cookie Dough Dip Printable Recipe
- 5 tablespoons butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup flour (there are directions below on how to toast the flour before using)
- ¼ teaspoon salt
- ¼ cup milk
- 2 tablespoon sprinkles
- 2 tablespoon mini chocolate chips
- Spread your flour on a cookie sheet or Silpat mat. Toast in a 350 degree oven for 5 - 10 minutes. You want your flour to get to a temperature of 160 degrees in order to kill off any possible E. coli. Allow your flour to cool for around 10 minutes before using in the recipe. (*Legal Note: I cannot promise you that this will make the flour safe to eat raw. It should, but you are doing this at your own risk.)
- Beat the softened butter and sugar together until light and fluffy.
- Add vanilla extract to the butter and sugar mixture and combine.
- Add the toasted (and cooled) flour and salt. Blend until the mixture is smooth.
- Add milk and beat until well blended.
- Stir in sprinkles and mini chocolate chips. If you want to skip either of these, you definitely can. Just make sure to add in extra of the one that you prefer.
- Serve your cookie dough dip with vanilla sandwich cookies (especially the thin variety) or graham crackers. Yum!
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