Chocolate Chip Cookie Dough Flag Dip
Celebrate with this outrageous Chocolate Chip Cookie Dough Flag Dip this 4th of July weekend! Edible chocolate chip cookie dough is loaded with toffee bits and peanut butter chips for the most delicious dip ever! Decorated in red, white, and blue, this easy dessert recipe is perfect for Memorial Day and Labor Day weekend as well!
Servings 20 servings
Calories 235kcal
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups all purpose flour
- 1 cup mini chocolate chips
- 3/4 cup peanut butter chips
- 3/4 cup Heath toffee bits
- 1 tbsp milk 1 to 3 tbsp
- M&M's red, white, and blue
- animal crackers Nilla wafers, graham crackers for serving
Instructions
- Spread flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely. Cream butter and sugars together in a large mixing bowl for 3 minutes.
- Mix in vanilla and salt until combined.
- Mix in flour just until combined.
- Stir in chocolate chips, peanut butter chips, and toffee bits.
- Test the dough for consistency. You want the dough to be firm enough to hold it's shape and soft enough that you can press the M&M's into the dough and they'll stick,
- Stir in milk as needed. Start with one tablespoon and go from there. (I only needed one tablespoon.)
- Form the dough into a rectangle on a flat surface.
- Press the M&M's into the dough to create a flag. I started at the bottom row with red with M&M's and worked my way up. I did the sides last.
- The dip is ready to eat immediately.
- If refrigerating the dip for more than 2 hours before serving, do not add M&M's.
- Remove the dough from the fridge and let soften on the counter for 20 minutes before adding the M&M's.
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 25mg | Fiber: 1g | Sugar: 22g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg