White Chocolate and Cranberry Cookie Dough Dip

Hey there!

In this Instructable I am going to share with you my take on some cookie dough dip, which tastes surprisingly similar to spooning cookie dough in mums kitchen - but with a bit of a twist!
This dip is perfect for when you have some fresh fruit lying around and also makes for a great and super fast dessert, when you have some friends coming over. Just put a plate of fruit and cookies on the table and let everybody top it off with as much dip as they desire!

Even better: The leftovers are perfect for some ice cream cookie sandwiches, but more on that later :)

For the cookie dough dip, you will need:

• 8 oz./ 250g Cream Cheese
• 3.5 oz. /100g Chocolate chips - I went for white, but go by your taste!
• 1.75oz. / 50g brown sugar
• 4 oz. / 125g or one stick of Butter - This needs to be very soft, but not molten.
• One vanilla bean or half a teaspoon of vanilla extract - I would choose to go for the bean option. Buy organic and fair trade if you can!
• 4 oz. / 120g of powdered sugar
• Cookies of your choice - I like to go with shortbread/butter biscuits. These are for texture and crunch later, but a nice and flavorful cookie will surely give some flavor to the final product.
• About half a teaspoon to a teaspoon of salt

The first step is mixing the butter with the brown sugar. While not necessary, I would recommend using an electric mixer of some sort for this. The goal is to have most of the sugar dissolved in the butter and a creamy, even texture. Make sure you scrape down the sides of the container regularly, to achieve even mixing!

After you've successfully mixed the butter, add the cream cheese and the powdered sugar on to.

Fold in the powdered sugar using a rubber spatula twice or so times, so it doesnt make a mess later. Slice in half a vanilla bean and scrape out the inside, using the dull side of the knife. Add this to the mixture as well. Beat until smooth and combined. Be careful when starting up the mixer, as we dont want the powdered sugar all over our kitchen!

Soooo, you've come so far! Now its time to add the soul to our dip! For my version I chose to go with white cocolate chips and cranberries, as I feel it is lighter and happier, but feel free to try other combinations, like cinnamon and dark chocolate.

Also, at this point you will want to add a handful of cookies. Crush them down using some sort of flat surface. It is important to keep some bigger chunks here, as we want to add them for crunch and texture, so we have something to bite onto later.

Add everything into the mix and give it a quick whisk to combine.

Well .. almost. You will notice that it doesn't really resemble something in the direction of cookie dough just yet.

The reason for this is that we're missing salt. Salt is the key ingredient and I can't stress enough, how necessary it is to lift a sweet dish into different spheres! They thrive off of the addition of salt.

If you want to start conservative, add half a teaspoon of salt at first. Combine and give it a taste. I like to add a rather big amount of salt and usually go for a little more than 1 - 1.5 teaspoons.

Combine everything together and plate it.

The dip is amazing with fresh fruit, so use whatever you have in your house. It tastes amazing either spooned together with the fruit, or you can make a beautiful looking presentation on some waffles, I used belgian waffles for this. Enjoy, but start in moderation. This dish will be very filling!

If you have leftovers ( or are like me, and make this stuff for this purpose), try putting some of the dip onto some shortbread or waffles and freeze them for half an hour to an hour. The butter and cream cheese will prevent the mixture from freezing and will give you a wonderful chewy texture. I promise, if you try this: It will be the best ice cream cookie sandwich you've ever had!