Sweet treats

Cookie dough dip made with cookie dough, not beans



Chocolate Chip Cookie Dough Dip

For 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 dip

2 (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

To make dough, beat butter and both sugars with electric mixer until fluffy. Beat in milk, vanilla and salt. Mix in flour just until blended. Stir in chocolate chips. Drop teaspoonfuls on a parchment paper-lined baking sheet and place in freezer 15 minutes.

Meanwhile, blend cream cheese and powdered sugar in food processor until creamy. Pulse in milk, almond extract, salt and sour cream. Transfer to a bowl and stir in crushed cookies. Gently stir in chilled cookie dough chunks and serve immediately with bread sticks or other dippers. Makes 24 servings.

Source: J.M. Hirsch, Associated Press.

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

Associated Press

After encountering the unappetizing Internet culinary sensation known as cookie dough dip — canned white beans blended with chocolate chips and other unlikely ingredients — we decided we could do better. The result: a delicious, homemade sugar rush that begs for something crunchy and salty to dip in it.

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