This monster cookie dough dip is inspired by the monster cookie and whipped until light and airy. It's loaded with peanut butter, oatmeal, candies, chocolate chips. Serve with pretzels for a sweet and salty taste! If you love this cookie dough dip, be sure to check out my chocolate chip cookie dough dip too!
Who doesn't love cookie dough? I could face plant into a big bowl of it. I don't even care if it has raw eggs in it, if I'm honest.
OKAY! I do care a little, but I'm really bad at having some self-control when it comes to cookie dough. No worries though, this recipe is eggless.
I wanted to be able to dip my pretzels in so I needed my dip to be light and airy. To achieve the perfect texture, I whipped it on high for 1 to 2 minutes.
There's nothing worse than your pretzel or chip snapping off inside of the dip. Then you're left trying to dig out that broken pretzel with a whole pretzel. Real stressful stuff, I tell you.
Remember how I said yesterday in my lemon lime cake post that I was going to ease into spring cleaning? All that talk made me want to jump in. So I did. I used my 10-Piece POP Container Set to organize my pantry somewhat. I really like the push button lid on the containers.
After I got my pantry organized, I realized I had all of the stuff for some monster cookie dough dip. I couldn't help myself but to take a dessert break. I
know, it's kind of counter-productive. Put everything in neat little containers and remove it in the same day. If it makes you feel better though, the spaghetti noodles are still in their container.
After that, I got behind my microwave stand, the side of my fridge, and behind my stove with my handy dandy Microfiber Under Appliance Duster to clean out the cobwebs. That's a pretty unpleasant job.
Lately, I scrubbed my filthy sink faucet. I was ashamed by the stacks of dishes I had yet to do so instead I wanted to show you how awesome this Kitchen Appliance Cleaning Set can clean up your blender or food processor blades.
I'm always surprised how pleased I can be over something as insignificant as two different sized candy-coated chocolates in a recipe. Adding both regular and mini candies really did something visually for me with this dip. Does anyone else feel the same way or does oddball Miranda strike again?
Monster Cookie Dough Dip
- 8 oz. cream cheese room temperature
- ½ cup salted butter room temperature
- 1 cup creamy peanut butter
- 1 cup light brown sugar packed
- 1 ½ cups powdered sugar
- ¼ tsp. salt
- ½ cup quick cooking oats
- 1 cup candy coated chocolates
- 1 cup milk chocolate chips
- In a large mixing bowl, add in the cream cheese, butter, and peanut butter. Beat on high until combined.
- Add in the brown sugar, powdered sugar, salt, and quick cooking oats. Beat on high until light and fluffy. I used the stand mixer and beat it on high for 1 minute, but a hand mixer on high for two minutes or so should work just fine.
- Stir in the candies and milk chocolate chips.
- Pile high into a bowl and serve with pretzels. Store in the fridge.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
OXO provided me the POP containers, under appliance duster, and appliance cleaning set to use and review for you. As always, all opinions are my own.
Get Dessert Recipes Delivered To Your Inbox
AND A BONUS FREE Baking Substitutions too!
Atim at EffiFit says
This looks so delicious! Do you think I could make it without the peanut butter? Thanks for sharing on the Inspire Me Monday Link party!
Miranda C. says
Peanut butter is definitely needed to make this dip taste its best. However, you could replace it with a different nut butter. Almond butter, hazelnut butter or sun butter would all work well. Enjoy!
Danielle @ A Sprinkle of Joy says
Oh my goodness!!! This looks so good!!!
This looks insanely delicious! I could eat a ton of pretzels topped with this dip! #MerryMonday
the cape on the corner says
oh man, i want a whole bowl full lol!
Kristen M Chidsey says
Oh so decadent, but totally perfect for Pretzels!
Art from my Table says
Wow! This dip looks incredible! I can't wait to make it for my kids!
Megan @ MegUnprocessed says
It sure looks sweet and fun!
sara bowers says
this was such a great idea!! love it <3
Is there a substitute for butter?? Ihave a butter allergy but LOVE LOVE LOVE cookie dough. This recipe looks AMAZING 🙂
Maybe try leaving it out completely?
Any suggestions for making without peanut butter?
You could use any nut butter as a substitute or Nutella.
Hi, I'm just curious about the caloriesin this recipe. When you say 7120 calories, that has to be for the whole bowl right. That can't be one serving of calories.
Yeah, it's for the whole recipe and it's also estimated. 🙂
This is delicious. Wondering if leftover dip can be frozen.? Thanks
This looks delicious! Does anyone know if you can taste the peanut butter? I have a picky husband who doesn't like the taste of it.
How far in advance can you make this dip?
I would make it the same day as serving. The m&m's will bleed color into the dip if you let it sit overnight.
Can anybody tell me how many servings this makes? Thinking about making it for a super bowl party and I am debating doubling it.
It makes about 2 1/2 to 3 cups.
Julie Howard says
I made this the night before and after storing in the fridge, its not light and fluffy at all. It definitely is the consistency of regular cookie dough now, so not great for dipping anything. But it is still delicious.
Hi! Looking to make this and just realized I had no oats! Is this necessary to have or am I ok without it?
Also- if they are necessary- should I get instant? Is that what “quick cooking” would mean? And do suggest steel cut or old fashioned. I’m new to the oat game lol thank you in advance!!
Miranda C. says
Yes! You do need oats. Quick cooking oats are a type of rolled oats. They are sold in the big tubes in the grocery store. They tend to be softer than regular rolled oats. DO NOT use steel cut oats which are completely different! I hope this helps 🙂
Yes! That helps greatly thank you!! I purchased rolled cooking oats. Thanks so much, making this tomorrow!