I’m a chronic cookie dough eater. It drives my husband nuts because he’s convinced I’m going to die from eating raw eggs. I was so excited when I ran across this recipe because it meant I could eat all the cookie dough I wanted without him nagging.

The hardest part of making this has been having it sit in the fridge all day without devouring it.

It’s also great because it’s gluten free. Mark’s cousin and uncle are both celiacs so when we go to family parties I like to bring dishes they’ll be able to enjoy too. We’ll be serving this with Nilla Wafers for the non-celiacs and gluten-free animal crackers for the celiacs.

Chocolate Chip Cookie Dough Dip
(from Food.com)

1 c. butter
2/3 c. brown sugar
2 t. vanilla extract
2 (8 oz.) packages cream cheese
1 c. confectioners’ sugar
1 1/2 c. semisweet mini chocolate chips

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. Remove from heat, whisk in the vanilla and set aside to cool.

Beat the cream cheese and confectioner’s sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute. Stir in the chocolate chips.

Pour into a bowl and refrigerate until ready to serve.