Cake Batter Cookie Dough Dip

references: williowbirdbaking

This quick and easy cake batter cookie dough dip is a fun twist on the great taste everyone loves, chocolate chip cookie dough! Serve with vanilla wafers or even graham crackers.

Makes about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
 
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Try the following recipe for a healthier version of the quick and easy cake batter cookie dough dip.





 



Ingredients

• 1 1/2 cups chickpeas or white beans (1 can) (250g after draining) 
•  3 tbsp cashew butter or a butter-type spread like Earth Balance
• 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
• 2 1/2 tsp pure vanilla extract
• 1/8 tsp baking soda
• heaping 1/8 tsp salt
• 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
• 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
• 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)

    optional: sprinkles!

Directions

Drain and rinse beans very well. Blend all ingredients in a food processor or blender. Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!