Peppermint Cheesecake Dip

This mouthwatering peppermint cheesecake dip is perfect for dipping cookies, pretzels, fruit, or crackers! It's a quick and tasty treat that will bring even more joy to your festivities!

During the holidays, I love indulging in festive foods, but I don't always have the time for complicated recipes. That's why I whipped up this Christmas cookie dough dip.

It was a last-minute savior for my Christmas party. It's basically a richer, fluffier, creamier version of sugar cookie dough, topped with festive red and green sprinkles. It not only tastes amazing but also adds a beautiful touch to the holiday table!

If you need some recipes for things to dip, here's my chocolate chocolate chip cookie recipe:

Chocolate Chocolate Chip Cookie Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chocolate chips (dark, semi-sweet, or a mix)

Instructions:

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

• Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.

• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; we want soft, fudgy cookies!

• Gently fold in the chocolate chips until evenly distributed throughout the chocolatey dough.

• Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets. Give them some space to spread while baking.

• Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. The cookies will firm up as they cool.

• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

You can also add chopped nuts, white chocolate chips, or even a sprinkle of sea salt on top before baking!

You can use store bought graham crackers but if you want to be adventurous and make them at home, here's my recipe for homemade graham crackers:

Homemade Graham Crackers

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 3 tablespoons honey

Instructions:

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

• In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt. Set aside.

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

• Add the vanilla extract and honey to the butter-sugar mixture. Mix until well combined.

• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don't overmix; just combine until everything is evenly incorporated.

• Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up for easier rolling.

• On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut out your desired shapes for the graham crackers.

• Transfer the cut-out crackers to the prepared baking sheets, leaving a little space between each.

• Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them, as baking times can vary.

• Allow the graham crackers to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

• Once cooled, enjoy your homemade graham crackers with your peppermint cheesecake dip!