• I cannot lie, I eat cookie dough. I feel that it is my right as the baker to sample the dough. You know, to make sure that it is scrumptious. I admit, I even eat it with raw eggs inside. Scandal, I know. But, those are just for a few bites here and there. If I were to really indulge in cookie dough, I would have to be safer than sorry. What is that you say? You don’t eat lots of cookie dough? You’re missing out.

    I often make an eggless cookie dough and serve it as a dip for graham crackers. Every time I put it out, it is a huge hit. Because it is cookie dough. I once even frosted cup cakes with this glorious stuff. Sometimes a girl just needs some cookie dough to make her life better. Cookie dough, it’s what’s for dinner.

    This is the recipe for a single serving of dip, but it can easily be doubled or tripled for sharing.

    You start with 1 1/2 tablespoons of unsalted butter at room temperature. Pour two tablespoons of brown sugar on top of that. Using a fork mash the butter and the sugar together. It will sort of become pasty. Next stir in 3 tablespoons of flour. At this point the whole thing will look iffy, and you will worry about my sanity. Keep at it. That crumbly mess will soon make sense. Next add in 1 tablespoon of vanilla yogurt. If the mixture continues to be dry add in a bit more yogurt until you get cookie dough consistency.

    Toss in a pinch of salt and a hand full of chocolate chips (to taste). Stir to combine.

    Enjoy! Dip in pretzels, graham crackers, fruit, just about anything is tasty! Because, you know, it’s cookie dough!