Cookie Dough – Our Fav!

The Ultimate in Cravings... Cookie Dough Dip

If we had to list our top 10 craves, cookie dough would rank either 1 or 2, depending on how much chocolate we ate the previous day. So when we found this crazywonderful idea for a Cookie Dough Shot, we said, in unison and with feeling, “YEAH!” 

‘Course that’s when we automatically associated them with the time-honored tradition of Jell-O shots and the archaic and yet iconic Kamikazes. Sadly – but fortunately, because we’d be wasted in no time at all – these “shots” do not contain liquor. The term refers only to their size and how they’re marketed – in shot glasses. 

You can find them at the Roasting Plant coffee shop in downtown Detroit, where they are, totally understandably, “a hit with customers.” Here’s what the write-up says, “The uncooked dough balls, studded with chunks of dark chocolate, are sold in shot-glass-sized plastic cups in a cooler in front of the shop’s cash registers. Managers Kristen Wing and Hannah St. Onge say the dough shots are not only good sellers, they’re good conversation starters.” We’re thinking it would go something like, “Do you prefer choco chip to snickerdoodle?” But that’s just us. The site to check out is And there’s a cautionary aside about salmonella on there, which seems to come with anything having to do with cookie dough (which often contains raw eggs) these days. Read it because you should. But then you should also read the following, which is another look at the subject: 

And now… because we love you so very much… here’s what you’ve been craving! 

Chocolate Chip Cookie Dough Dip

There are no eggs, but there’s a BUNCH of butter! 


½ c unsalted butter, cut into small pieces

⅓ c light brown sugar

Pinch of salt

1 tsp vanilla extract

8 oz cream cheese

½ c powdered sugar

¾ c semisweet mini chocolate chips

Graham crackers or Nilla wafers, to serve 


In a small saucepan, melt the butter, brown sugar and salt over medium-low heat, stirring continuously, until the brown sugar dissolves.

Remove from the heat, whisk in the vanilla extract, and set aside to cool to room temperature.

With an electric mixer on medium speed, beat the cream cheese and powdered sugar for 1 minute, until smooth and fluffy.

Reduce the mixer speed to low and slowly beat in the cooled butter mixture. Increase the speed to medium and beat for 1 minute. Stir in the chocolate chips.

Transfer the dip to a serving bowl and refrigerate if not serving immediately. Remove from the refrigerator 15 to 30 minutes before serving. Serve with graham crackers or Nilla wafers. Leftovers can be stored in the refrigerator for up to 5 days. 

Found this wonderful thing at 

Remember going into or driving up to the bank with your parental unit and being handed a lollipop just because you exist? Great to be a kid, huh?




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