Mint Chocolate Chip Cookie Dough Dip + Video

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Mint chocolate chip cookie dough dip is going to tease your taste buds and please your sweet tooth. Grab a spoon and dig in, because you are in for a real treat!

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 cookie dough dip recipe 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. For a different flavor try this Christmas Tree Cake Dip, it is delicious!

No need to turn on the oven either! If you are craving more no-bake recipes, don’t miss out on my peppermint cheesecake bars. Seriously, they are insanely good. Or if you are in the mood for ice cream, try this no-bake cookie dough ice cream cake.

bowl of mint chocolate chip cookie dough dip

  • Out of half and half? No problem, you can swap it for milk or the non-dairy milk of your choice. Keep in mind the texture won’t be as creamy and the flavor may vary if you use a substitute.
  • Soften the butter. If you forget to set the butter out ahead of time, you will be glad to know you can speed up the process. Add water to a bowl and microwave. Then pour out the water and dry the dish. Then place the butter inside while it’s still hot and it will soften it quickly.
  • Heat the flour if you’d like. There are many articles that state eating raw flour is bad for you. If it’s a concern for you, place it on a sheet pan in the oven at 350 degrees for 5 minutes. 
ingredients on counter for cookie dough dip recipe

Kitchen Tools Needed

  • MixerUsing a good quality mixer will ensure that the texture is perfect! 

To see how to make this recipe from start to finish, watch the video in this post. 

FAQ – Common Recipe Questions

Can I make this without a mixer?

Yes, absolutely! While it will take longer to whip up, it’s still going to be just as delicious when mixed by hand. You will need a strong whisk and whip it by hand until it’s thick and creamy.

What do I use to dip in it?

You can really use anything you’d like. We typically reach for mint Oreos because they added mint from the cookie is so good!

Regular Oreos, wafer cookies, or even chocolate chip cookies are all tasty options as well. You can also use pretzels, graham crackers, or eat it by the spoonful.

sweet dip ingredients combined in a bowl

Can I bake the dough?

No, I’m sorry, but it will not turn out if you try to bake this dip. This is a dip, not an actual cookie dough. In order to bake it and have them turn out properly, you would need to add several ingredients.

How do you store leftovers?

Place the 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.


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bowl of mint chocolate chip cookie dough dip

mint cookie dough dip in white bowl

Mint Chocolate Chip Cookie Dough Dip + Video

Donna Elick
Mint chocolate chip cookie dough dip is going to tease your taste buds and please your sweet tooth. Grab a spoon and dig in, because you are in for a real treat!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Method Mixed
Servings 6


  • 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


  • 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!



Serving: 1 | Calories: 521cal | Carbohydrates: 54g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 46mg | Sodium: 111mg | Sugar: 32g | Fiber: 4g | Calcium: 48mg | Iron: 4mg

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.

Tried this recipe?Let us know how it was!
titled collage for mint cookie dough dip recipe

Originally published March 2013, updated and republished October 2021

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  1. 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! 🙂

    1. It is a mixture of milk and cream. You can substitute either milk or cream. Hope that helps! Enjoy. XOXO

  2. 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…

    1. It is a mixture of 1/2 milk and 1/2 cream. You can substitute either milk or cream. Hope that helps! Enjoy. XOXO

    1. 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.

    2. 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.

  3. 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!

    1. 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.

  4. 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!

  5. 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! 🙂

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