browned butter toffee chocolate chip cookie dough dip

December 23, 2011


Everyone knows that the cookie dough is the best part of baking cookies.


I made these cookie dough truffles a little while ago…they were the jam. And now I’m on a major cookie dough kick. Like these? Insane. (Also, Pinterest is officially my new obsession)


But right now, let’s talk about this cookie dough dip. It’s not exactly your quintessential cookie dough, because it has cream cheese in it. But unless you have some sort of bizarre aversion to cream cheese + sugar, it tastes absolutely amazing.


Another unconventional secret ingredient? Crushed Heath bar. The buttery crunch of the toffee is perfect.


I found Stacy’s Pita Chips in GINGERBREAD, and they completely made my month. Other suggestions for dippers would be chocolate graham crackers, honey graham crackers, cinnamon sugar pita chips, animal crackers, Ritz crackers, Nilla Wafers, pretzels, or apple wedges.


But I won’t judge you if you just lick it straight off the spoon.

Cookie Dough Dip

Adapted from How Sweet It Is

1/2 cup salted butter
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup powdered sugar
8 ounces cream cheese
1 chopped Heath bar
1/2 cup mini chocolate chips

Brown 1 stick of butter*, and add the brown sugar, whisking until the sugar dissolves.

Whisk in vanilla to the brown butter and sugar mixture, and set aside to cool.

Cream together the powdered sugar and 8-ounces of softened cream cheese.

Add in the brown sugar and butter mixture. Mix until combined.

Add in 3/4 cup chocolate chips and chopped Heath bars

Garnish with additional chocolate chips

*Since I made this in my dorm room, I used the microwave to brown the butter! It was a pretty incredibly discovery. I took the butter straight from the fridge, put it in a fairly large bowl (since the butter will foam and expand) and microwaved for 1 minute. I added the brown sugar, then microwaved for another minute! The butter fats will separate, and you’ll have delicious toffee smelling butter in minutes 🙂

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