Mint Chocolate Chip Cookie Dough Dip

This dip skips the flour and eggs entirely, building a fluffy cream cheese base flavored with fresh mint and peppermint extract, then studded with mini chocolate chips. It comes together in just 5 minutes with a hand mixer and tastes like a cross between mint chocolate chip ice cream and cookie dough. Serve it with cookies, pretzels, or fruit for an easy no-bake party dip.

A fluffy mint cream cheese dip studded with mini chocolate chips, ready to scoop up with cookies or fruit in minutes.

Why You'll Love This Recipe

• Fast: ready in about 5 minutes (5 min prep, ? min cook)
• Simple: 9 everyday ingredients
• Feeds the family: 4 servings

Ingredients

• 1 8 oz package cream cheese, softened
• 1/2 cup unsalted butter (softened)
• 1 cup powdered sugar
• 1/4 cup packed fresh mint leaves (finely chopped)
• 1/2 teaspoon peppermint extract
• 1/2 cup mini chocolate chips
• Chocolate syrup (for drizzling (optional))
• Mint leaves (for garnish (optional))
• Cookies (pretzels, or fruit, for dipping)

Instructions

1. Combine the softened cream cheese and butter in a mixing bowl, beating with a hand mixer or stand mixer until smooth and creamy.
2. Gradually add the powdered sugar to the cream cheese mixture, beating until well combined and smooth.
3. Fold in the finely chopped fresh mint leaves and peppermint extract until evenly distributed throughout the mixture.
4. Gently stir in the mini chocolate chips until evenly distributed, being careful not to overmix.
5. Transfer the dip to a serving bowl, drizzling with chocolate syrup if desired, and garnishing with mint leaves for a festive touch.
6. Serve immediately with cookies, pretzels, or fruit for dipping.

Cooking Tips

• Make sure the cream cheese and butter are fully softened for the smoothest dip.
• Chop the mint leaves very finely so they distribute evenly through the dip.
• Chill the dip for a bit before serving if you prefer a firmer texture.

Substitutions

• Skip the mint and peppermint extract for a classic, non-minty version.
• Regular chocolate chips can replace mini chocolate chips.
• Coconut cream can be used in place of butter for a dairy-lighter version, though texture will vary.

Storage

• Refrigerate in an airtight container for up to 5 days.
• Let it sit at room temperature for a few minutes before serving if it's too firm to scoop.

Serving Suggestions

• Serve with cookies, pretzels, or fresh fruit for dipping.
• Drizzle with chocolate syrup just before serving.
• Garnish with fresh mint leaves for a festive touch.

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