I have to admit: this monster cookie dough dip almost didn’t make it to the recipe page. I kept testing it to get the balance just right, and before I knew it, nearly half the batch had been eaten. It took a lot of willpower (and the tightness of my jeans) to stop long enough to snap a photo for you.
If you love edible cookie dough and monster cookies, this dip is for you. Creamy, peanut-buttery cookie dough meets the chew of oats and the sweet crunch of M&Ms. It’s basically monster cookies in dip form—rich, satisfying, and dangerously easy to eat. Serve it at parties and you’ll instantly become the hero of snack time.
This dip pairs perfectly with graham crackers, pretzels, or apple slices if you want a slightly healthier option. It’s kid-approved and adult-friendly. Leftovers freeze well—thaw in the refrigerator for a few hours before serving. Stored in an airtight container, the dip will keep in the fridge for up to a week.
INGREDIENTS
- 8 oz cream cheese, softened to room temperature
- 8 tablespoons unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/4 cup heavy cream (optional, add as needed)
- 1 cup M&Ms (plain, peanut, or a mix)
DIRECTIONS
- Beat the cream cheese and butter together until smooth and creamy. Add the peanut butter and beat until evenly combined, scraping the bowl as needed.
- Mix in the powdered and brown sugars along with the vanilla. Add the flour and oats and stir until well combined. If the dip seems too thick, add heavy cream one tablespoon at a time until you reach your desired consistency. Omit the cream for a thicker dip.
- Fold in the M&Ms. Serve with graham crackers, pretzels, apples, or your favorite dippers.