Peanut Butter Cup Cookie Dough Dip (2024)

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Peanut Butter Cookie Dough Dip is so simple to make and perfect for the peanut butter and chocolate lover. This creamy and fluffy dessert dip is loaded with mini Reese’s cups,Reese’s Pieces, and just the right amount of chocolate chips.

Peanut Butter Cup Cookie Dough Dip (1)

Reese’s Peanut Butter Cup Dip

If when you’re making peanut butter cookies, the raw cookie dough tempts you, you’re going to love this safe, no-bake, peanut butter cookie dough dip!

Made in just minutes with cream cheese, peanut butter, heat treated flour, chocolate chips, and chock full of peanut butter flavor thanks to Reese’s Pieces and Reese’s mini cups. It is sure to be one of your new favorite dessert recipes.

It takes everything you love about cookie dough, without the raw egg, and piles in even more mix-ins to make the perfect sweet treat.

Sweet dips can be served either as a dessert dip or an appetizer, if you have a serious sweet tooth.

Why you’ll love Peanut Butter Cookie Dough Dip

  • This is a versatile sweet dip that you can customize easily and add in any mix-ins that you would like.
  • Delicious Dessert – It’s a rich, decadent treat, I mean, you can’t go wrong with anything peanut butter + chocolate flavored-right?!
  • Easy Recipe – This recipe only takes 10 minutes to whip up & is perfect for your next party, potluck, celebration, or even an after school snack.
  • Make Ahead – You can make it a couple days ahead of time if needed.
  • Both kids and adults line up for a dessert plate of this decadent dip.
Peanut Butter Cup Cookie Dough Dip (2)

Equipment you’ll need

Ingredients for Peanut Butter Cookie Dough Dip

Below is a list of the ingredients you’ll need to gather to make this recipe.Scroll all the way down for the full recipe card.

  • BUTTER I use salted to help balance some of the sweetness, but unsalted works just as well.
  • CREAM CHEESE I use regular but light cream cheese will probably work fine. Either way, start with it at room temperature.
  • BROWN SUGAR Light brown sugar for the lighter color.
  • FLOUR – – All purpose white flour. You need to heat treat it first so it’s safe to eat (directions below).
  • PEANUT BUTTER – I use creamy peanut butter (smooth) but chunky would be good for added texture and crunch.
  • VANILLA EXTRACT – Pure vanilla extract, not imitation, for the best flavor.
  • POWDERED SUGAR – Sometimes called icing sugar or confectioners’ sugar. All the same thing.
  • DEMERARA SUGAR – Demerara sugar is made from sugarcane and has larger grains that provide a nice, crunchy texture. You can substitute with turbinado sugar, or skip it altogether.
  • MINI REESE’S CUPS – Mini peanut butter cups.
  • REESE’S PIECES – Candy coated peanut butter candies.
  • CHOCOLATE CHIPS – Mini chocolate chips or full size. I like to use dark chocolate to balance the sweetness.
Peanut Butter Cup Cookie Dough Dip (3)

How to make Peanut Butter Cookie Dough Dip

  1. STEP ONE: Heat treat the flour. First, to make raw flour safe to eat, spread it out on a baking sheet and bake for 5 minutes at 350°.
  2. STEP TWO: Make the dip. To a large mixing bowl, cream together the butter, cream cheese, and brown sugar until smooth, light and fluffy. Add the peanut butter, heat treated flour, and vanilla extract and continue mixing until everything is fully incorporated. Finally, add the powdered sugar and demerara sugar and mix again.
  3. STEP THREE: Add the mix-ins. Gently stir in the the chocolate chips, Reese’s pieces, and mini Reese’s until evenly distributed.
  4. STEP FOUR: Serve. Transfer the dip to a serving dish and top with additional chocolate chips and Reese’s cups alongside the dippers of your choice.
Peanut Butter Cup Cookie Dough Dip (4)

What to serve with it

More Desserts

Looking for more chocolate or peanut butter desserts to serve alongside this one? Try Chocolate Rice Krispie Peanut Butter Balls, no bake Peanut Butter Bars, Chocolate Peanut Butter Cornflake Cookies, and Chocolate Peanut Butter Haystack Cookies.

More sweet dips? Try brownie batter dip or oreo dip!

Savory Dips

If you’re serving this sweet dip at a party, you can pair it with some savory dips like:

  • crockpot buffalo chicken dip
  • spinach artichoke dip
  • garlic herb dip
  • view the rest of the here
Peanut Butter Cup Cookie Dough Dip (5)

Tips and Suggestions

  • I use salted butter, but unsalted butter will work just fine too!
  • Demerara sugar is an optional ingredient but it helps bring this dessert dip to the perfect crunchy texture. It can be replaced with turbinado sugar or, if you don’t want that texture, you can omit it altogether.
  • Make sure to heat treat your flour before using it so it is safe to eat in this Peanut Butter Dip. For more info on heat treating, see the FAQ section below.
  • For best results, use room temperature ingredients before starting to mix them together so they’ll combine easier.
  • You can use regular size or miniature chocolate chips.
  • Be sure not to let the dip sit out longer than 2 hours at room temperature since it has perishable ingredients in it.

How to store leftovers

Dessert dips never last long in my house but if you have leftovers, it should be stored in the refrigerator in an airtight container.

If you are serving it after it’s been chilled in the fridge, let it come to room temperature first so it is dippable.

How long with peanut butter cup dip last in the fridge?

When stored properly, this dip should last 3-5 days in the refrigerator.

Can I freeze it?

Yes, once prepared, the dip can be stored in a freezer safe container in the freezer for up to one month.

When ready to serve it, allow the dip to thaw in the refrigerator overnight, then allow the dip to soften at room temperature.

Peanut Butter Cup Cookie Dough Dip (6)

FAQs

Why is my cookie dough dip a different color?

Colors may vary depending on if you use light versus dark brown sugar in this recipe.Sometimes the colors of the candies you mix-in can also bleed a bit into the dip.

Why do you have to heat treat flour?

Flour is a raw food. The grains from which flour are ground are grown outside. You’d wash any other fruits or vegetables that grow outside, right? Since this is a no-bake recipe, you need to heat the flour to 160° before you use it to kill any potential bacteria. Read more flour handling tips from the FDA.

How do you heat treat flour?

Heat your oven to 350° and line a cookie sheet with parchment paper. Spread the amount of flour you need in a thin layer on the prepared baking sheet and bake for approximately 5 minutes. It should reach 160° to kill any bacteria.

What to serve with this dip

  • Animal crackers
  • Graham sticks or graham crackers
  • Vanilla wafers
  • Pretzels
  • Fruit: apple slices, strawberries, grapes, etc.
  • Your favorite cookies, like fudge stripe cookies, Oreos,shortbread cookies, etc.

You could also drizzle honey, caramel sauce, hot fudge, or melted peanut butter over the top!

How far ahead can you make it?

You can make this dip up to two days in advance. Make sure you refrigerate it until you’re ready to serve it.

Need more sweet dip recipes? Try these:

Cannoli Dip
Easy Oreo Dip
Brownie Batter Dip
Caramel Apple Cheesecake Dip
Monster Cookie Dough Dip

Need more no bake dessert recipes? Try these:

Berry Cheesecake FluffChocolate Dirt PuddingChocolate Chip Cookie Dough Truffles
Easy Chocolate Cream PIe

Click here for my entire collection of dessert recipes.

Peanut Butter Cup Cookie Dough Dip (7)

Peanut Butter Cup Cookie Dough Dip (8)

4.74 from 15 votes

Peanut Butter Cup Cookie Dough Dip

Created by Melissa Williams | Persnickety Plates

Servings: 12 servings

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Peanut Butter Cookie Dough Dip is so simple to make and perfect for the peanut butter and chocolate lover. This creamy and fluffy dessert dip is loaded with mini Reese’s cups,Reese’s Pieces, and just the right amount of chocolate chips.

Ingredients

  • ¼ cup all purpose flour heat treated
  • ½ cup butter room temperature
  • 8 ounces cream cheese room temperature
  • ½ cup brown sugar
  • ¾ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar
  • 3 tbsp demerara sugar optional for texture
  • ½ cup mini Reese’s cups
  • ½ cup Reese’s Pieces
  • ¼ cup chocolate chips

Instructions

  • To heat treat flour, spread out on a baking sheet and bake for 5 minutes at 350° F.

  • Add butter, cream cheese, and brown sugar to the bowl of a stand mixer, or a large mixing bowl, and mix with an electric mixer on medium high speed until smooth, light and fluffy.

  • To the butter mixture, add peanut butter, heat treated flour, and vanilla extract. Mix on medium high speed until everything is fully incorporated.

  • Add powdered sugar and demerara sugar and mix again.

  • Gently fold in chocolate chips, Reese’s pieces, and mini Reese’s cups.

  • Transfer to a serving dish and top with more chocolate chips and peanut butter cups.

  • Serve immediately with all toppings and add-ins of your choice.

Notes

Flour is a raw ingredient and should be heat treated before serving. Since this is a no-bake dessert, I recommend baking the flour for at least 5 minutes at 350 degrees, then allowing it to cool before mixing in.

The demerara sugar is an optional ingredient, used to create a crunchy texture. It can be omitted from the recipe with no substitutions.

Store covered in the fridge for up to 5 days.

Optional toppings and dippers: Nutter Butters, strawberries, graham crackers, pretzels, Fudge Stripe Cookies, Oreos, Nilla Wafers, honey, etc.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 37g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 270mg | Potassium: 220mg | Fiber: 2g | Sugar: 29g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

Peanut Butter Cup Cookie Dough Dip (2024)

FAQs

What does chilling peanut butter cookie dough do? ›

Chilling cookie dough is very similar to marinating meat – things just get so much better if you wait a day or two. The baked cookies become chewier and thicker and the flavor intensifies.

What happens if you add milk to cookie dough? ›

The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.

Can I add peanut butter to store-bought sugar cookie mix? ›

Prepare sugar cookie mix according to package directions. Add water and peanut butter. Mix at low speed 1 minute.

What happens if you don't chill peanut butter cookie dough? ›

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential.

How long should you refrigerate peanut butter cookie dough? ›

Prep your Peanut Butter Cookie recipe up to 24 hours in advance, cover it and refrigerate it so you are ready to bake at a moment's notice. The kids can even help you scoop, roll and flatten the cookies. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.

How long to chill cookie dough? ›

Scooping then chilling your cookie dough for at least. 2 hours before baking. As you can see, this primarily affects spread and height, both of which significantly contribute to texture.

Is dipping cookies in milk normal? ›

Whether it's with the perfect chocolate chip cookie or any other type of cookie Grandma would be proud of, the classic combo is a recipe for happy taste buds and sweet nostalgia. In fact, eating cookies with milk is scientifically designed to taste good.

What does adding more brown sugar to cookies do? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Why is my peanut butter cookie dough sticky? ›

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Does chilling cookie dough make it less sticky? ›

This improves the flavor of the cookies. Makes the cookie dough less sticky and easier to handle. This is especially important for rolling and cutting out cookie dough, such as in these sugar cookie and lemon poppy seed cookie recipes.

Why is my Snickerdoodle cookie dough sticky? ›

Too Much Liquid

If there is too much liquid in the dough for the flour to absorb, the result will be a soft and sticky dough.

What if my peanut butter cookie dough is too dry? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why is my peanut butter cookie dough runny? ›

If you incorporate too much milk, eggs, or another liquid, you can add a proportionate amount of the dry ingredients to the cookie dough to account for the excess liquid. Chill the dough. If the butter became too soft during the mixing process, it can sometimes result in a thin cookie dough.

What to add to dry peanut butter cookie dough? ›

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

Does chilling cookie dough make a difference? ›

Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.

Does freezing cookie dough change the taste? ›

The taste will remain, but the cookies will not spread as large. If you want the spread to be the same, we recommend thawing the dough for 24 hours in the fridge. Some cookie doughs just don't freeze well. These are doughs that rely on egg whites rather than butter for volume and texture in the cookie.

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