★★★★★

Reese’s Peanut Butter Cookie Dough Dip

If you love sneaking bites of cookie dough, this Reese’s Peanut Butter Cookie Dough Dip is decadent and drool worthy. Serve it up with pretzels or apples and watch it disappear!

Love sweet dips? Try our favorite Cannoli dip for a twist on a classic Italian dessert. Or give this Funfetti dip a try with fruit and cookies!

Peanut butter cookie dough dip in a bowl served with pretzels and animal crackers.

Why this Recipe Works

I’ve got an insane recipe for you today. Reese’s Peanut Butter Cookie Dough Dip!

This dip has it all:

  • chocolate
  • peanut butter
  • cookie dough

All mixed together for the ultimate decadent scoopable dessert.

Peanut butter cookie dough dip gets its soft, creamy texture from cream cheese. Beaten with powdered sugar, it provides the perfect base the Reese’s bits and chocolate chips.

You end up with an amazing contrast of smooth and chunky textures to deliver all that great chocolate-peanut butter flavor to your mouth.

Scoop it up with pretzels and graham crackers or Nilla wafers. It takes a lot of willpower to resist just digging into the bowl with a spoon!

If you can’t resist eating the cookie dough when making Peanut Butter Cookies, this dip is created for you!

Ingredient Notes

Ingredients needed to make Reese's peanut butter cookie dough dip.

Chances are you have most of these ingredients already in your pantry! Stock up some Reese’s and you’ll be ready in minutes.

Peanut butter. Smooth creamy peanut butter works best.

Reese’s Peanut Butter Cups. I used the mini peanut butter cups. Full sized Reese’s chopped into bite sized chunks will work too.

Chocolate chips. I prefer the texture of mini chocolate chips in the dip, however regular chocolate chips are fine if that’s all you have.

Cream Cheese. Make sure it’s softened first!

Step by step ingredients to make peanut butter cookie dough dip.

Tips and Tricks

  • Light brown sugar is best to keep the dip a lighter color and help the peanut butter flavor shine through. You mix this with peanut butter and butter while warming on the stove.
  • Let the butter mixture cool completely while you beat together cream cheese and powdered sugar. Only add the butter mixture to the cream cheese once its fully cooled.
  • Add Reese’s and mini chips at the end. Be sure all the other dip ingredients are well combined, before mixing in the candies.
  • Serve immediately OR store in the fridge. It’s delicious room temperature or chilled!

Recipe FAQs

Can I use salted butter instead of unsalted butter?

Yes, salted butter will work just fine in this peanut butter cookie dough dip recipe.

Why is my Cookie Dough Dip a darker color?

The dip may turn out darker if you use dark brown sugar. If the brown sugar mixture is still warm when you beat it into the dip, it will also cause the chocolate to melt into the dip a bit. This can result in a darker brown color.

What do you serve with cookie dough dip?

This Peanut Butter Cookie Dough Dip is amazing with all kinds of dippers. Pretzels, animal crackers and graham crackers are my favorite! Nilla wafers and apples are delicious choices too.

Can this recipe be made ahead of time?

Yes, you can make this dip up to 2 days in advance. Keep in the fridge until ready to serve!

Pretzel being scooped into cookie dough dip with Reese's.

More Game Day Recipes

Chocolate Oatmeal Cream Pie Footballs: classic Little Debbie pies with a chocolate twist. Shape them into footballs and they will be irresistible at your party!

Slow Cooker Barbacoa: why not make your own burrito bowls? Try my recipe for barbacoa and cilantro lime rice! Add guacamole, salsa, cheese, lettuce and tomato and everyone is pleased!

Want another easy dinner idea? Make a big Taco Pizza. Feel free to use packets of pizza crust mix. It’s all about the toppings here…

Taco Snack Mix: easy, no bake chex mix with a taco flair (goes great with that Barbacoa theme)! A big bowl won’t last long enough though, it’s quite addictive.

Jalapeno Corn Dip: every party needs a dip. Not the person, but the edible snack that keeps you going back for more!!

Parmesan Artichoke Bread: one of my favorite recipes to serve to a large crowd. So easy to make too!

And of course, in my house, it’s not a party unless there is a tray of fudge! Peanut Butter Fudge would be perfect for any party!

Don’t forget the football shaped Peppermint Patties. So easy and fun!

Yield: 12 servings

Reese's Peanut Butter Cookie Dough Dip

Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 15 minutes
Total Time 25 minutes

If you love sneaking bites of cookie dough, this Reese's Peanut Butter Cookie Dough Dip is decadent and drool worthy. Serve it up with pretzels or apples and watch it disappear!

Ingredients

  • ½ cup unsalted butter
  • ½ cup light brown sugar, packed
  • ¼ cup creamy peanut butter
  • 8 oz cream cheese, softened
  • ¾ cup powdered sugar
  • ½ cup semi sweet mini chocolate chips
  • 8oz pkg Reese's peanut butter cup Minis (or about 1 ½ cup chopped Reeses cups)

Instructions

  1. In a small saucepan over medium heat, melt butter and whisk in the brown sugar and peanut butter. Heat until sugar dissolves (about one minute). Remove from heat immediately and allow to cool to room temperature (very important).
  2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined.
  3. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

Notes

  • Light brown sugar is best to keep the dip a lighter color and help the peanut butter flavor shine through. You mix this with peanut butter and butter while warming on the stove.
  • Let the butter mixture cool completely while you beat together cream cheese and powdered sugar. Only add the butter mixture to the cream cheese once its fully cooled.
  • Add Reese's and mini chips at the end. Be sure all the other dip ingredients are well combined, before mixing in the candies.
  • Serve immediately OR store in the fridge. It's delicious room temperature or chilled!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 499Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 42mgSodium: 258mgCarbohydrates: 47gFiber: 2gSugar: 41gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

A sweet dessert dip like this Reese’s Peanut Butter Dip would be a hit at any Superbowl party! Don’t wait to grab a bite–it’ll disappear before you know it.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 18, 2021

Comments & Reviews

  1. I every time emailed this website post page to all my friends, since if like to read it
    afterward my friends will too.

  2. I just made this and it is DELICIOUS!!!!
    It took me 3 tries though, so I have a couple comments.
    I’m not very bright and obviously don’t cook a lot, so at the beginning when it says “whisk the sugar into the butter.” This means BROWN SUGAR. The first time I did it, I whisked in the powdered sugar, then I got further along in recipe and realized my mistake.
    The second try, I whisked in the brown sugar, and after about 1-1.5 minutes, it seemed nicely blended. After I let it cool, it looked and tasted grainy, so I figured I didn’t let it dissolve long enough over the heat.
    The third try, I whisked the brown sugar longer with the butter, about 2-3 minutes. It made it a little darker, but the sugar seemed to dissolve better.
    YUM! Thank you for this recipe!!!!

  3. Replaced the peanut butter Cookie Butter (not TJ’s but Biscoff brand) and the peanut butter cups with Whoppers to make it nut-free. It was a hit! I want to try it with Nutella…still trying to figure out what candy to pair with that…

  4. This dip looks amazing!! If I make this, so,done might have to pry the bowl and spoon away from me! Love it. Pinned! 🙂

  5. This dip looks amazing!! If I make this, someone might have to pry the bowl and spoon away from me! Love it. Pinned! 🙂

  6. I made this for the Superbowl yesterday. It was awesome!!!!
    I made two substitutions:
    1. I used neufchatel cheese (1/3 less fat) instead of cream cheese….I’ve subbed this many times and you seriously can’t taste the difference.
    2. I subbed blue and orange peanut butter M&Ms for half of the Reese’s minis…..but that didn’t seem to help the Broncos out one bit…..or maybe I just distracted them with this awesome cookie dough dip!

    1. I also used neufchatel cheese and it came out fine. I only had reduced fat peanut butter, so I used that as well. I don’t think it made a difference.

  7. This is off the hook! I shared it on my facebook page at https://www.facebook.com/JaseysCrazyDaisy 🙂

  8. This looks amazing! Trying it for sure. You know what would be fantastic? Making chocolate chip cookies and using this to make whoopie pies…

  9. So, mine didn’t come out as light as the picture, but, didn’t matter one bit, tasted wonderful. Thinking of using the dip minus the chips and reeses between two layers of chocolate cake! thanks for the recipe

  10. My attempt at this dip came out truly awful. I don’t usually work with melting sugar on the stove so I had no idea that it could caramelize. I also had to use dark brown sugar instead of light brown so that could have added to my disaster. The sugar wasn’t dissolving into the butter so I just kept stirring for about five minutes and then gave up. I let it cool for a few hours and when I checked on it, it was completely solid, so I had to reheat it in order to mix it and I think I also managed to burn it. It ended up not tasting so good so I’m saving my reese’s and chocolate chips for attempt #2.

  11. Forgive my stupidity, but I are unable to for your life of me discover your sites rss feeds. Mind directing me to it? Many thanks.

  12. Even though you indicated not to several times, I thought I could bypass the cooling stage. Guess what? You can’t! It was still good, but very gloppy. I hated to waste it, so I just added enough flour to the dip until it resembled real peanut butter cookie dough. The end result was a really nice, smooth dough (still just as sweet). I am going to make this again and follow the directions exactly as written so that I can have the light, fluffy dip that you picture, but was relieved that my mistake didn’t make my efforts a total bust. Thank you for posting this!

  13. Do you think it would make a noticeable difference if I used salted butter instead of unsalted? It is all I have in my house right now. Thanks. 🙂

    1. It should be okay. Plus, sweet and salty is a nice combo. No, seriously, you should be fine 🙂

  14. When I added the peanut butter in it seperated! What did I do wrong? I have a huge thick goopy mess on the bottom and peanut butter and butter liquid on top!

  15. Good morning, Aimee & Happy National Chocolate Chip Day!! Stopping by to let you know you that I featured your delicious dip on my blog today in celebration of this “sweet” occasion! 🙂 http://www.chattingoverchocolate.com/2013/05/oh-how-pinteresting-national-chocolate.html
    … Have a fabulous day! :*)

  16. This dip is really great served with apple slices as well for anyone who is gluten-free. I have made this several times for work now and it is a huge hit!

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