Instructions
HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH FLAG DIP, IF YOU LIKED IT SAY HELLO
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups all purpose flour
- 1 cup mini chocolate chips
- 3/4 cup peanut butter chips
- 3/4 cup Heath toffee bits
- 1 tbsp milk 1 to 3 tbsp
- M&M’s red, white, and blue
- animal crackers Nilla wafers, graham crackers for serving
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Spread flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely. Cream butter and sugars together in a large mixing bowl for 3 minutes.
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Mix in vanilla and salt until combined.
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Mix in flour just until combined.
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Stir in chocolate chips, peanut butter chips, and toffee bits.
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Test the dough for consistency. You want the dough to be firm enough to hold it’s shape and soft enough that you can press the M&M’s into the dough and they’ll stick,
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Stir in milk as needed. Start with one tablespoon and go from there. (I only needed one tablespoon.)
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Form the dough into a rectangle on a flat surface.
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Press the M&M’s into the dough to create a flag. I started at the bottom row with red with M&M’s and worked my way up. I did the sides last.
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The dip is ready to eat immediately.
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If refrigerating the dip for more than 2 hours before serving, do not add M&M’s.
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Remove the dough from the fridge and let soften on the counter for 20 minutes before adding the M&M’s.
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups all purpose flour
- 1 cup mini chocolate chips
- 3/4 cup peanut butter chips
- 3/4 cup Heath toffee bits
- 1 tbsp milk 1 to 3 tbsp
- M&M's red, white, and blue
- animal crackers Nilla wafers, graham crackers for serving
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