Easy No-Bake Monster Cookie Dough Dip Recipe
This ridiculously easy, totally safe-to-eat, and downright addictive Monster Cookie Dough Dip whips up in minutes with absolutely NO baking. It's packed with classic "monster" fixings like peanut butter, oats, M&Ms, and chocolate chips, making it the first thing to disappear at any gathering. Pure nostalgic delight!
Equipment
- Large mixing bowl
- Stand mixer or hand mixer
- Sturdy Spatula
Ingredients
- 8 oz cream cheese softened
- 0.5 cup salted butter softened
- 0.5 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1.5 cups powdered sugar confectioners' sugar
- 0.25 tsp salt
- 0.5 cup quick-cooking oats
- 1 cup candy-coated chocolates e.g., M&Ms
- 1 cup milk chocolate chips
Instructions
- Step 1: In your largest mixing bowl, toss in the softened cream cheese, butter, and peanut butter. Using a stand mixer with the paddle attachment or a hand mixer, beat this mixture on high speed for about 1-2 minutes until super smooth, fluffy, and totally combined. Scrape down the sides of the bowl as needed.
- Step 2: Add the brown sugar, powdered sugar, salt, and quick-cooking oats to the bowl. Continue beating on high speed for another 1-2 minutes until it transforms into a light, airy, and well-mixed dough-like consistency.
- Step 3: Take the bowl off the mixer. Add your candy-coated chocolates and milk chocolate chips. Switch to a sturdy spatula and gently fold these in until they are evenly distributed throughout the dough. Be careful not to overmix.
- Step 4: Scoop the dip into your serving bowl. Cover it tightly with plastic wrap and pop it in the refrigerator for at least 30 minutes to help it firm up slightly and let the flavors meld together.
Notes
Ensure cream cheese and butter are properly softened for a smooth dip. Use quick oats, not old-fashioned or steel-cut. Gently fold in mix-ins to avoid crushing them. The dip can be made a day in advance; store covered in the fridge and stir before serving. Store leftovers in an airtight container in the fridge for 3-4 days. Do not freeze.