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.
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.
Equipment you’ll need
- Mixing bowl – I love the grippy bottoms on these.
- Silicone spatulas – I have far too many of these but I use them for everything!
- Hand mixer – This one has a case for storage.
- Serving platter – I like the compartments on this one for the dippers.
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.
How to make Peanut Butter Cookie Dough Dip
- 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°.
- 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.
- STEP THREE: Add the mix-ins. Gently stir in the the chocolate chips, Reese’s pieces, and mini Reese’s until evenly distributed.
- 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.
What to serve with it
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!
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 dips for crackers & veggies here
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.
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
- 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:
Easy Oreo Dip
Brownie Batter Dip
Caramel Apple Cheesecake Dip
Monster Cookie Dough Dip
Need more no bake dessert recipes? Try these:
Berry Cheesecake Fluff
Chocolate Dirt Pudding
Chocolate Chip Cookie Dough Truffles
Easy Chocolate Cream PIe
Click here for my entire collection of dessert recipes.
I made it for someone and now it is a repeated requested recipe
Melissa Williams says
Yay 🙂 thanks for letting me know!