Name: Best Football Cookie Dough Dip
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 8 oz cream cheese (softened to room temperature); 0.5 cup unsalted butter (softened); 0.75 cup light brown sugar (packed); 1 cup powdered sugar; 1 tsp vanilla extract; 0.5 tsp salt; 1 cup all-purpose flour (heat-treated); 1 cup mini chocolate chips; 0.5 cup chocolate sprinkles (jimmies); 2 tbsp white icing (or melted white chocolate)

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Introduction Let’s be honest, darling sometimes the best part of the Super Bowl isn’t the game; it’s the snacks! If you want to be the MVP of your viewing party this year, you need this Football Cookie Dough Dip.

After 40 years of hosting parties, I’ve learned that people gravitate toward two things: comfort food and cute presentation. This recipe gives you both. It is a creamy, fluffy, safe-to-eat cookie dough (no raw eggs here!) shaped like a football and coated in chocolate sprinkles. It pairs salty pretzels with sweet cream cheese dough for that addictive “sweet and salty” combo we all crave. Let me show you how to whip this up in under 20 minutes!

Why You’ll Love This Super Bowl Dessert Dip

Totally Safe to Eat: We skip the eggs and heat-treat the flour so you can indulge without worry.
Make-Ahead Friendly: You can shape this the day before and just decorate it right before kickoff.
Crowd-Pleaser: Who doesn’t love chocolate chip cookies? This is that flavor, but in a dippable format.
Visual Stopper: It looks impressive on a platter but requires zero artistic skill to create.

Ingredients Needed For Best Football Cookie Dough Dip Recipe

Cream Cheese: 8 oz block. Chef’s Note: It must be softened to room temperature to avoid a lumpy dip.
Unsalted Butter: 1/2 cup (1 stick), softened. This gives it that authentic cookie dough richness.
Brown Sugar: 3/4 cup, packed. Provides that caramel-molasses flavor distinct to chocolate chip cookies.
Powdered Sugar: 1 cup. Used for stability and sweetness.
Vanilla Extract: 1 teaspoon. Use high-quality pure extract if you can!
All-Purpose Flour: 1 cup. Crucial: You must heat treat this (instructions below) to kill bacteria.
Mini Chocolate Chips: 1 cup. Regular chips are too chunky for a dip; mini chips ensure chocolate in every bite.
Decoration:
- Chocolate Sprinkles (Jimmies): About 1/2 cup to coat the “football.”
- White Decorating Icing: Or melted white chocolate for the laces.
Dippers: Pretzels (twists or flats), apple slices, strawberries, and vanilla wafers.

1. Heat Treat the Flour (Don’t Skip This!) Raw flour can contain harmful bacteria. To make this safe, spread your flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in a bowl for 60-90 seconds until it reaches 160°F. Let it cool completely.

2. Cream the Base In a large mixing bowl using a hand mixer or stand mixer, beat the softened cream cheese and butter until smooth and creamy. This usually takes about 2-3 minutes.

3. Add Sweetness & Flavor Add the brown sugar, powdered sugar, vanilla, and salt. Beat on medium speed until fluffy. Scrape down the sides of the bowl to ensure everything is incorporated.

4. Incorporate Dry Ingredients Turn the mixer to low and gradually add the cooled, heat-treated flour. Mix just until combined. Chef’s Tip: Don’t overmix, or the dip can become gummy. Fold in the mini chocolate chips by hand.

5. Shape the Football Lay a large piece of plastic wrap on your counter. Scoop the dough onto the center. Wrap the plastic around the dough and use your hands to mold it into an oval/football shape. Why do this? The plastic wrap keeps your warm hands from melting the butter, keeping the shape firm! Refrigerate for at least 30 minutes to set.

6. Decorate Unwrap the dough and place it on your serving platter. Gently press chocolate sprinkles all over the surface until fully coated. Use a pipe of white icing to draw one long line across the top and 3-4 shorter lines across it to create the “laces.”

Expert Tips for Success Eggless Cookie Dough Dip

Sift Your Flour: After heat-treating the flour, it tends to clump up. Run it through a sieve before adding it to the bowl for a silky smooth texture.
Use Mini Chips: I cannot stress this enough—regular chocolate chips become hard waxy lumps when chilled. Mini chips provide a much better mouthfeel.
The “Glue” Trick: If the sprinkles aren’t sticking, let the dip sit at room temperature for 5 minutes so the surface becomes slightly tacky, or lightly brush the outside with a tiny bit of milk.
Chill Before Serving: While you can eat it immediately, letting it firm up in the fridge for an hour creates a better texture for dipping sturdy pretzels.

Serving and Storage Tips Game Day Appetizers Sweet

Serving: Surround your football with a mix of colors. Green apples (Granny Smith) look like turf, strawberries add a pop of red, and pretzels add a nice brown contrast.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Yes! You can freeze the shaped dough (without sprinkles) for up to 1 month. Thaw in the fridge overnight before decorating.

Frequently Asked Questions

Q: Can I use gluten-free flour? A: Absolutely! Just ensure you use a 1-to-1 gluten-free baking flour. You should still heat treat it to be safe.

Q: Why is my dip runny? A: You likely melted the butter instead of softening it, or the cream cheese was too warm. Pop the bowl in the fridge for 20 minutes to firm it back up.

Q: Is it safe to eat raw flour? A: No, raw flour is considered a raw agricultural product and has been linked to E. coli. Always heat treat it (bake or microwave) for no-bake recipes like this!

Conclusion This Football Cookie Dough Dip is guaranteed to be the touchdown of your Super Bowl party spread. It’s sweet, nostalgic, and incredibly easy to make.

Did you make this recipe? I’d love to see your game day spreads! Leave a star rating below and tell me in the comments—are you team “Pretzel Dip” or team “Fruit Dip”?