Monster Cookie Dough Dip

Who doesn’t like cookies!? More importantly who doesn’t like monster cookies? Monster cookies, both in ingredients and size, are a cookie lover’s dream. They are without a doubt, the ultimate cookie.  So what could be better that a monster cookie itself you ask? Let me introduce you to monster cookie dough dip. Free of all things raw, this recipe is cream cheese based and mom approved. And when Christy over at The Girl Who Ate Everything says this recipe is addicting, she isn’t lying. I found myself hooked instantly.
What I love even more is that this recipe is customizable to your taste preferences. I mixed it up a bit. The original recipe calls for regular cream cheese, but at the time I made this I had a tub of whipped cream cheese. Along with that I added a bit of store bought cream cheese frosting that I had lying around. Also instead of creamy peanut I went with crunchy (I guess you can call me a bit of a nut! HA!) And last but not least I added WAY MORE M&M’s than the recipe called for. The more chocolate, the better.
Monster Cookie Dough Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 ½ cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips

Instructions:
1. With a mixer, beat the cream cheese, butter, and peanut butter until smooth.
2. Add in the powdered sugar, brown sugar, flour, and vanilla.
3. Using a wooden spoon, mix in the oats. You may want to use more or less here. I fan of a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
4. Add the M&Ms and chocolate chips.
5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, apple slices or anything  of your liking. You can dip it ,spread, spread it, or eat it by the spoonful- there’s no wrong or right way to eat this delicacy!
6. Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it’s finer and will make the dough thicker.

Like what you see? Show her some sugar…

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8 Comments

  • July 31, 2012

    LaVonne

    this looks so yummy!!! 🙂

  • July 31, 2012

    gretchen from lifenut

    How do genius ladies think of these things? Seriously, I am grateful for mad scientists who come up with this stuff. Unfortunately, we have multiple peanut allergies to deal with, but I wonder if there’s a worthy substitute? Nutella?

    • July 31, 2012

      Amy

      I’m sure Nutella would work out just as good, maybe even better! I might just have to try that the next time I make this!

  • July 31, 2012

    Gina @ Special Happens

    I would love to do this recipe with my kiddos… unfortunately, my littlest guy has a peanut allergy. Any thoughts on whether it would turn out okay without the peanut butter?

  • July 31, 2012

    Lori Lavender Luz

    I’m sure I can modify for nut allergies. Uh, YUM!

  • August 1, 2012

    Rajean

    That ain’t right. Especially as I wonder if I have all the ingredients at midnight!

  • August 1, 2012

    kia

    Whoa – that is a crazy concoction. I see so many ways to customize it to keep it still safe from all the raw ingredients.