Ingredients
Equipment
Method
- Lightly grease a 2- to 3-quart slow cooker. Place the softened cream cheese cubes in the bottom, then pour in the half-and-half. Add the chocolate chips and sweetened hot cocoa mix.
- Add the mini marshmallows, ground cinnamon, and fine salt. Cover with the lid and set the slow cooker to LOW.
- Cook for 60 to 75 minutes, stirring every 20 to 25 minutes, until the chocolate and marshmallows have melted and the mixture is hot. Whisk thoroughly to incorporate the cream cheese until smooth.
- Stir ½ cup of the crushed snickerdoodle cookies into the chocolate mixture. Let the crumbs soften briefly, then stir again until evenly distributed.
- Switch the slow cooker to WARM. Sprinkle the remaining ½ cup crushed snickerdoodle cookies over the dip just before serving. Serve warm with graham crackers, pretzels, fruit, or assorted cookies.
Nutrition
Notes
Use fully baked snickerdoodle cookies rather than raw cookie dough or dry cookie mix.
Full-fat block cream cheese gives the dip its richest, smoothest consistency.
Use LOW heat and stir periodically to keep the chocolate from overheating near the sides.
Reserve half the cookie crumbs until serving so the topping remains crunchy.
If the dip thickens, add warm half-and-half a tablespoon at a time until dippable.
Full-fat block cream cheese gives the dip its richest, smoothest consistency.
Use LOW heat and stir periodically to keep the chocolate from overheating near the sides.
Reserve half the cookie crumbs until serving so the topping remains crunchy.
If the dip thickens, add warm half-and-half a tablespoon at a time until dippable.