Description
Indulge in the delightful Peppermint Cookie Dough Dip, a festive and creamy treat that’s perfect for any gathering. This no-bake dessert combines the nostalgic flavors of cookie dough with a refreshing peppermint twist.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 8 oz Cream Cheese, softened
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Peppermint Extract (or to taste)
- 1–2 tbsp Milk (as needed)
- 1 cup Heat-Treated All-Purpose Flour
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Crushed Peppermint Candies or Candy Canes
Instructions
- Prepare the Flour: First things first, we need to heat treat our all-purpose flour. Spread the flour evenly on a baking sheet and bake it in a preheated oven at 300°F (150°C) for 5-7 minutes, or until it reaches an internal temperature of 160°F (71°C). This makes it safe for raw consumption. Let it cool completely to room temperature before moving on.
- Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, beat together the softened unsalted butter and softened cream cheese on medium speed. Continue mixing until the mixture is light, fluffy, and completely smooth, with no lumps of cream cheese visible. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients and Sweetener: Reduce the mixer speed to low. Gradually add the powdered sugar, a cup at a time, mixing until fully incorporated and smooth. Once all the sugar is in, add the vanilla extract and peppermint extract. Remember my advice about peppermint extract – start small! Mix until everything is well combined and fragrant. Taste a tiny bit to check the peppermint level and add more if you like, mixing after each addition.
- Incorporate Flour: Slowly add the cooled, heat-treated flour to the mixture, continuing to mix on low speed until just combined. Be careful not to overmix at this stage; we just want it incorporated.
- Adjust Consistency with Milk: If the dip appears too thick or stiff, add milk one teaspoon at a time, mixing after each addition, until you reach your desired creamy, scoopable consistency. The goal is a texture that’s thick enough to hold its shape but easy to dip into.
- Fold in Mix-ins: Remove the bowl from the mixer. With a spatula, gently fold in the mini chocolate chips and about half of the crushed peppermint candies or candy canes. You want these distributed throughout the dip.
- Chill: Cover the bowl with plastic wrap and refrigerate the Peppermint Cookie Dough Dip for at least 30 minutes. This chilling time allows the flavors to meld together and helps the dip firm up to the perfect consistency.
- Serve: Once chilled, transfer the dip to a serving bowl. Sprinkle the remaining crushed peppermint candies on top for a festive finish.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Don't skimp on chilling time to enhance flavors and texture. Adjust peppermint extract gradually to avoid overpowering the dip. This dip pairs well with graham crackers, fruit slices, or cookies.