Cookies: deconstructed

This week’s recipe is the most delightful cookie dip I’ve had in a long time! I tried it for the first time at a party, then passed it onto a few friends and then finally made it myself. It was scooped up quickly and the bowl was cleaned up — that’s how much of a hit this cookie dip is.

It’s easy to make, it just requires a few hours to cool in the fridge after you mix it together.

I highly recommend dipping these with a thin chocolate cookie — we also tried it with graham crackers and digestive cookies. Make sure it is a cookie that can handle a heaping, piled high scoop of dip because that’s what’s inevitably going to happen with it!

Next party you’ve got planned, or potluck you’re invited to — don’t even question it, this Toffee Chocolate Chip Cheesecake Dip is a home run in the shareable department.

Toffee Chocolate Chip Cheesecake Dip

Adapted from Taste of Home

Ingredients

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon vanilla extract

3/4 cup confectioners’ sugar

2 tablespoons brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup Skor toffee pieces

Chocolate cookies or Graham crackers

Directions

In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips and toffee bits. Cover and refrigerate for 2-3 hours.

Serve with graham crackers or chocolate wafer cookies.

Justine Gelevan’s not a professional baker or critic; she’s a Halifax girl who loves all kinds of goodies – eating them, sharing them, making them and talking about them. She keeps her kitchen stocked with the tastiest ingredients with the help of Atlantic Superstore and President’s Choice. Visit her blog for more recipes and how-tos at thegoodiegirl.ca.