Ingredients
- 8 oz. cream cheese, room temperature
- 1/2 cup salted butter, room temperature
- 1 cup smoooth peanut butter
- 1 cup light brown sugar, packed
- 1 + 1/2 cups powdered sugar
- 1/4 tsp. salt
- 1/2 cup quick cooking oats
- 1 cup candy coated chocolates
- 1 cup milk chocolate chips
Recipe Description
This monster cookie dough dip is inspired by the monster cookie and whipped until light and airy. It’s loaded with peanut butter, oatmeal, candies, chocolate chips. Serve with pretzels for a sweet and salty taste!
Who doesn’t love cookie dough? I could face plant into a big bowl of it. I don’t even care if it has raw eggs in it, if I’m honest. OKAY! I do care a little, but I’m really bad at having some self-control when it comes to cookie dough. No worries though, this recipe is eggless.
I wanted to be able to dip my pretzels in so I needed my dip to be light and airy. To achieve the perfect texture, I whipped it on high for 1 to 2 minutes. There’s nothing worse than your pretzel or chip snapping off inside of the dip. Then you’re left trying to dig out that broken pretzel with a whole pretzel. Real stressful stuff, I tell you.
Recipe Directions
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In a large mixing bowl, add in the cream cheese, butter, and peanut butter. Beat on high until combined.
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Add in the brown sugar, powdered sugar, salt, and quick cooking oats. Beat on high until light and fluffy. I used the stand mixer and beat it on high for 1 minute, but a hand mixer on high for two minutes or so should work just fine.
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Stir in the candies and milk chocolate chips.
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Pile high into a bowl and serve with pretzels. Store in the fridge.
