Cookie dough-inspired dip

This cookie dough-inspired dip turns a classic snack into a comforting, rich party dish. I was one of those kids who was always sneaking bits of cookie dough before it could be baked, and this dip recipe pays homage to that childhood impulse. There are no eggs in the recipe, though, so now you can snack away without having to worry!

It’s the perfect dip for sharing with friends or a great companion to hot chocolate after a day at the skating rink or on the ski hills. It would also make an excellent addition to any holiday dessert table. I love to serve it with an assortment of fresh fruit, graham cookies, crackers and pretzels.


  1. In a large bowl, using an electric mixer, mix the butter and peanut butter on medium speed. Add the brown sugar and mix for a few more minutes or until light and fluffy.
  2. Add the flour, vanilla extract and salt. Mix on a low speed until completely incorporated. If this becomes too difficult for your mixer (the mixture will be thick), you can switch to a wooden spoon.
  3. Beat in the cream 2 tbsp. (30 ml) at a time, until you reach the desired texture and thickness. You should add about 8 to 10 tbsp. (120 to 150 ml) in total.
  4. Using a wooden spoon, stir in the chocolate chips and toffee bits.
  5. Transfer cookie dough dip to a serving bowl and garnish with chocolate chips and toffee bits. Serve with fresh cut fruit, pretzels, crackers and graham cookies. Store leftover dip in the fridge, where it will keep for up to 3 days.

One Tough Cookie

Toronto, Ontario

Alanna Lipson is a Toronto-based sweets lover who spins many plates, most of them food-filled. She is a culinary writer, a food stylist and photographer, a recipe developer, but, most importantly, an all-around food lover.

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