A quick dessert to whip up, this makes enough (really delicious) dip that it’s probably for the best to make it before having a bunch of friends over, rather than sitting home alone with the bowl and some Netflix…
The recipe originally called for 1/4 cup all-purpose flour. Many dips do, and I’m not positive why, other than to thicken the dip up. The night before making this, I had tried a different dip and substituted in all-purpose gluten-free flour. The gf flour made the whole bowl so gross that, even after trying to mask the taste with extra caramel sauce and ganache, we ended up throwing out the whole batch plus the rest of the flour. This time, I just left out the flour entirely. If your dip isn’t as thick as you’d like, additional oats work just fine to thicken it up, without adding an unwanted hint of rotting compost.
Ingredients:
- 1 8 ounce package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- up to 2 1/2 cups rolled oats, old fashioned or quick (quick oats are smaller, so the same volume of them will create a slightly thicker dip)
- 2/3 cup plain M&Ms or other small chocolate candies (I used Reese’s minis)
- 1 cup semi-sweet chocolate chips
- cookies, pretzel thins, apple slices, etc for serving
In a large bowl, beat together the cream cheese, butter, and peanut butter until smooth.
Mix in the sugars and vanilla.
Using a wooden spoon or your mixer’s paddle attachment, stir in the oats to your desired thickness, keeping in mind that the dip will get a bit stiffer as it chills.
Stir in the candies.
Store in the fridge until ready to serve, then eat with cookies, apple slices, spoons, or whatever else is convenient in your kitchen.
Monster Cookie Dough Dip
From The Girl Who Ate Everything.
- 1 8 ounce package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- up to 2 1/2 cups rolled oats, old fashioned or quick (quick oats are smaller, so the same volume of them will create a slightly thicker dip)
- 2/3 cup plain M&Ms or other small chocolate candies
- 1 cup semi-sweet chocolate chips
- cookies, pretzel thins, apple slices, etc for serving
In a large bowl, beat together the cream cheese, butter, and peanut butter until smooth. Mix in the sugars and vanilla. Using a wooden spoon or your mixer’s paddle attachment, stir in the oats to your desired thickness, keeping in mind that the dip will get a bit stiffer as it chills. Stir in the candies.
Store in the fridge until ready to serve, then eat with cookies, apple slices, spoons, or whatever else is convenient in your kitchen.
sparecake 