This Gluten Free Raw Cookie Dough Dip Won't Give You Salmonella

Real talk: we've all been caught with our fingers in the mixer bowl at one point or another. Cookie dough is just so good, but since it has raw eggs, apparently we're supposed to eat it in moderation? So, I've found the ultimate solution -- eggless cookie dough that's meant to be eaten raw.

You can serve this with pretty much anything, but some ideas would be graham crackers, Nilla wafers, animal crackers, pretzels, wheat thins, or any other carb-friendly snack out there. We used chocolate-covered pretzels and apples and they both worked very well. Oh, and it's gluten free.

Chocolate Chip Cookie Dough Dip

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6-8

Ingredients:
½ cup unsalted butter, cut into pieces
1/3 cup brown sugar
1 pinch salt
1 teaspoon vanilla extract
8-oz. cream cheese
½ cup powdered sugar
¾ cup mini semisweet chocolate chips

Directions:
In a large heatproof bowl, microwave the butter in 30-second intervals, stirring throughout until completely melted.

Add the brown sugar and salt, and stir until the brown sugar dissolves.

Stir in the vanilla extract, then set aside to cool to room temperature.

In a separate bowl, cream together the cream cheese and powdered sugar with an electric mixer, rubber spatula, or even your hands.

For the full recipe, click here.

All photos by Julia Gorlovetskaya.

Original article by Katherine O'Malley for Spoon University - Hamilton College.

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