Easy Cookie Dough Dip Recipe (with No Eggs & Directions for Safe Flour)
Recipe type: Dessert
  • 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
  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.)
  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.
Recipe by Real Life at Home at https://www.reallifeathome.com/cookie-dough-dip-recipe/