Thursday, February 9, 2012

Cookie Dough Dip

Sometimes we just need to splurge.  There are many things that would not fall under the "health food" category, yet we eat them anyway.  Ice cream, pie, brownies, and this latest recipe fall into that category.  Sometimes we just have to satisfy that craving for something sweet, and let me tell you this will do the trick.  Welcome to the world of cookie dough dip.  All the wonderful flavor of cookie dough without the raw eggs.  (Although I never hesitate to sample some cookie dough before I make the cookies.) Enjoy this indulgence with vanilla wafers, graham crackers or pretzels.  Or just go for it with a spoon.

Cookie Dough Dip
Adapted from HowSweetEats

1/2 c. butter
1/3 c. brown sugar
1 t. vanilla
1 8-oz. block of cream cheese, softened
1/2 c. powdered sugar
1/2 - 3/4 c. milk chocolate chips

1. Melt butter in a small saucepan over medium heat.  Add the brown sugar and whisk until sugar dissolves and mixture starts to bubble.  Set aside to cool.  Once cool, add the vanilla.
2. Cream together the cream cheese and powdered sugar until combined. With the mixer on low speed, add in the butter/brown sugar mixture. Mix until combined.
3. Add the chocolate chips and continue to mix to help break up the chip pieces a little bit.
4. Serve with vanilla wafers, graham crackers, pretzels or a spoon.  This recipe is good to eat right after you make it.  However... if you can wait, let it sit in the refrigerator overnight so the flavors can get all cozy, and it will go from good to wow!


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