Mint Chocolate Chip Cookie Dough Dip + Video
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Enjoy Mint Chocolate Chip Cookie Dough as a scrumptious, safe-to-eat dessert dip! It teases your taste buds and pleases your sweet tooth with every bite. Grab your favorite dippers (or a spoon!) and dig in, because you are in for a real treat!
Mint Chocolate Chip Cookie Dough
Made in minutes, this decadent dessert has the perfect mix of chocolate and mint. Take it to the next big potluck and watch it disappear before your eyes.
This mint chocolate chip dip is perfect for anyone who loves cookie dough, but doesn’t want to deal with raw eggs!
Plus, you can use Oreo cookies, graham crackers, or even Thin Mints to scoop it and shovel it into your mouth.
Recipe Video
To see us make this mint chocolate chip cookie dough dip from start to finish, watch the video in this post!
Don’t stop there — I’ve got all kinds of dessert dips to choose from! Try regular chocolate chip and Funfetti sugar cookie dough dips, or peppermint truffle and Christmas Tree Cake Dip for the holidays.
I think it would be so fun to whip up a few different flavors and make a dessert board to try them all!
Ingredient Notes and Substitutions
- Butter – Every brand has a different amount of salt, so it’s best to add it yourself. If you only have a salted stick, omit the salt in the recipe.
- Sugar – Use a mixture of granulated and light brown sugar for the best flavor and texture.
- Mint & Vanilla Extracts – These create the perfect flavor — like those buttery mints grandma always used to have in her candy dish.
But pay close attention to the label and avoid peppermint extract, or your mint chocolate cookie dough will taste like toothpaste! - Flour – This is what gives the mint cookie dough its structure. Take the time to sift it beforehand for really smooth results.
And feel free to use a GF cup-for-cup blend instead! - Half & Half – Easily swap this for regular or non-dairy milk if needed. Just know that it won’t be quite as creamy, and substitutes may alter the flavor.
Or, make your own by mixing equal parts whole milk and heavy cream. - Chocolate Chips – Use your favorite! I prefer semi-sweet, but this cookie dough dip tastes just as scrumptious with milk chocolate or dark chocolate chips.
You can even use chunks or chop up your favorite candy bar. - Green Food Coloring – For that gorgeous hue! I always have gel food coloring on hand, which won’t alter the consistency, but the liquid droppers work well too. You just may need a little extra flour.
Tips and Tricks to Make Perfect Mint Chocolate Chip Dip
- Forgot to soften the butter?
Luckily, there are a few tricks to speed up the process! The fastest method is your microwave — place the wrapped stick inside and heat for 15 seconds at 30% powder. If you can’t adjust the power level, heat in 5-second increments until it’s ready.
You can also pour boiling water into a bowl or tall glass to heat it up. Dump out the water, dry the dish thoroughly, and flip it upside down over the butter. Leave it flat for the bowl, but stand it up for the glass.
After a couple of minutes, your butter stick will be perfectly and evenly softened!
- Cream the butter and sugars really well before adding the other ingredients.
The mixture should be light and fluffy, almost like a thick, whipped frosting. This can take 2-3 minutes.
If yours isn’t getting fluffy, it’s possible your butter was too soft. Pop the bowl in the refrigerator for 10-15 minutes, then try again.
- Heat the flour if you’d like.
Many articles state that eating raw flour is bad for you, though I’ve never had any issues when making this mint chocolate cookie dough.
If it’s a concern for you, sprinkle the flour on a sheet pan and bake at 350°F for 5 minutes.
Prep Ahead
- Soften butter
Kitchen Tools You Will Need
- Stand Mixer or mixing bowl with Hand Mixer – Ensures your mint chocolate chip cookie dough comes out just right!
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
We typically reach for mint Oreos for even more minty flavor, but anything that goes with a sweet dip is perfect!
Regular Oreos, wafer cookies, or even chocolate chip cookies are all tasty options as well.
And instead of dipping, you can sandwich some mint cookie dough between two cookies for a thick cookie sandwich.
You can also use pretzels and graham crackers, or eat this mint chocolate chip cookie dough by the spoonful. No judgment here!
Storing Leftover Mint Cookie Dough
Place the mint chocolate chip dip in a sealed container with a tight-fitting lid. It will last in the refrigerator for 3-4 days.
Or for a chilled treat, place it in the freezer for up to 1 month. The texture will be slightly different, but you can eat it frozen or thawed.
Mint Chocolate Chip Cookie Dough FAQ
Absolutely! While it will take longer to whip up this mint chocolate chip cookie dough dip, it’s still going to be just as delicious when mixed by hand.
You will need a strong whisk and enough elbow grease to whip it by hand until it’s thick and creamy.
Cream cheese will help it thicken and add a lovely tang to contrast the sweet flavors.
Add this after creaming the butter and sugars but before adding the flour. You may not need as much flour as listed in the recipe!
No, not with this recipe. The ingredients and amounts are specifically to make a creamy, dippable dessert, so you’d only end up with a gloopy mess if you tried to bake it.
However, you could add some mint extract (and green food coloring if you’d like) to my gooey chocolate chip cookie recipe for some baked treats!
Enjoy!
With love, from our simple kitchen to yours.
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Other Mint Chocolate Recipes
Mint Chocolate Chip Cookie Dough Dip + Video
Ingredients
- 1/2 cup unsalted butter, 1 stick, room temperature
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons pure mint extract
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- 3 tablespoons half and half
- 12 drops green food coloring
- 1 cup mini semi-sweet chocolate chips
Instructions
- Cream butter and sugars in a medium size mixing bowl. Once mixture if light and fluffy, add extracts and salt. Mix to combine. With the mixer running slowly sprinkle in flour. Mixture will become thick. Add half and half. Mix to combine. Add food coloring until desired color is reached. Mix well to combine. Stir in chocolate chips.
- Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2013, updated and republished December 2024
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who could resist this! Not I!
Wow – so creative and beautiful!
I agree!
This is quite the desert!
Oh yum, sounds amazing!
Looks amazing!
Am I missing something? I would love to try this, but don't see a recipe. 🙁
Hi Kathryn, It is at the bottom of the page, just above the comment section. Thanks! Donna
It is to buttery in a nutshell
I didn't see it either Kathryn! Thanks for asking! 🙂
Do you know if there is any way to cook these and make cookies? Yummy recipe, just wanted to know if I could make cookies! 🙂
This comment has been removed by the author.
Sorry but what is half and half? I'm in the UK xx
It is a mixture of milk and cream. You can substitute either milk or cream. Hope that helps! Enjoy. XOXO
Yum! This goes into my "Will Make It" recipes.
Thank you for sharing this fantastic recipe! I've scaled it down (and converted to UK grams) and included it in a mint chocolate chip cookie dough ice cream recipe on my blog. I hope you don't mind! I credited you as the creator of this very addictive cookie dough recipe!
http://tangolikeraindrop.blogspot.co.uk/2013/06/mint-chocolate-chip-cookie-dough-ice.html
This looks amazing. I am pinning it to remember for later. Thanks for the recipe.
Where would I find the plain unstuffed Oreo wafer things like in the picture????
They're not unstuffed, they're just mint cream oeros
Why does most recipes call for a stand mixer? I can't afford one and a lot of recipes just don't cut it with a hand mixer, they get all gummed up and wont turn anymore. I love the look and sound of the ingredients for the cookie dough dip. As you, I am a great cookie dough fan, and brownie dough fan and…
This one will work with a hand mixer. Let us know how it goes. Enjoy!
I'm in love with that colour!! The colour itself is so enticing. LOL
~Jayne
http://www.tenacioustinkering.com
What's half and half?
What's "half and half"?
It is a mixture of 1/2 milk and 1/2 cream. You can substitute either milk or cream. Hope that helps! Enjoy. XOXO
Not sure eating raw flour is such a good idea.
I heard it's bad to eat raw flour too:(
Pretty much everything is bad for you in some scenario. Raw flour in this small of a quantity is at the bottom of my list.
You can bake the flour at 350 for 5 minutes first, and that should kill the bacteria. And I also agree that it's pretty rare for any harmful stuff to actually be in the flour anyways.
Would it be okay to use peppermint extract instead of mint extract? I don't have any mint extract and I can't run to the store. What would the flavor difference be? Thanks!
Absolutely you can use peppermint. Peppermint has menthol in it and gives a cooling feel to the tongue. So your flavor will be cooler but delicious none the less. Enjoy and let us know how it goes.
That looks so fun!!!
With what I can change the half and half to make it dairy free? ?
probably almond milk or rice milk
This was really good! I just scaled down the mint extract from 2 tsp. to 1tsp. because it would be really minty :). I love this!
i made this! it makes enough to fit into 3 small ramekins! is really really good! will use as dip for vanilla cookies…..i'm in the UK so for "half-and-half" i used half semi-skimmed milk and half single cream- this worked fine for me :)i used peppermint extract instead of mint extract and this was good- (for anyone else doing this, you only need 1-1.5 teaspoons of it) Amazing! 🙂
Can I use creme de menthe instead of mint extract cause I can find them in japan.. thank you
I am making this for a class project. How much would I need to make to serve 20-ish people