Monster Cookie Dessert Dip takes everything people love about classic monster cookies—peanut butter, oats, chocolate chips, and colorful M&Ms—and turns it into a soft, scoopable dip you can serve straight from a bowl.
The base is an egg‑free, flour‑free “cookie dough” made from cream cheese, butter, peanut butter, brown sugar, powdered sugar, and oats, beaten until light and creamy, then packed with chocolate chips and M&Ms. Because there’s no baking and no raw egg, it’s a safe way to enjoy cookie‑dough flavor, and it comes together in about 10–15 minutes, making it a go‑to no‑bake dessert for holidays, game days, and movie nights.
Equipment
- Large mixing bowl for the cream cheese, peanut butter, and sugars.
- Hand mixer or stand mixer to beat the mixture until smooth and fluffy.
- Rubber spatula for scraping down the bowl and folding in oats, chocolate chips, and M&Ms.
- Measuring cups and spoons for accurate amounts of sugars, peanut butter, oats, and mix‑ins.
- Serving bowl for the finished dip.
- Optional platter and small bowls for dippers like pretzels, graham crackers, and fruit.
Ingredients
A typical Monster Cookie Dessert Dip, based on several popular recipes, uses these measurements.
- 8 oz (226 g) cream cheese, softened to room temperature.
- ½ cup (113 g) unsalted butter, softened.
- ½–1 cup (125–250 g) creamy peanut butter (most recipes use ¾–1 cup; 1 cup gives a stronger PB flavor).
- ½ cup (100 g) packed light brown sugar.
- 1–2 cups (120–240 g) powdered sugar (many recipes land around 1½–2 cups depending on desired sweetness and thickness).
- 1 teaspoon vanilla extract.
- ½–1 teaspoon cinnamon, optional but adds warm cookie flavor.
- 1–2 cups (about 45–180 g) oats; most versions use 1–1½ cups quick or old‑fashioned oats for chew and structure.
- 1 cup (170–180 g) mini chocolate chips (or regular chips).
- ¾–1 cup (about 130–170 g) mini M&Ms or regular M&Ms, plus extra for topping.
- ⅓ cup (80 ml) milk, only if needed to thin a very thick dip (used in some recipes for a softer texture).
Serve with: pretzels, graham crackers, vanilla wafers, animal crackers, waffle cone pieces, or apple slices.
Instructions and steps
Monster Cookie Dessert Dip comes together in just a few mixing steps. First, the base is made smooth and creamy. In a large mixing bowl, the softened cream cheese and softened butter are beaten together with a hand mixer on medium speed until completely smooth, with no lumps remaining; this usually takes 1–2 minutes, and starting with fully softened ingredients makes a big difference in texture.
Next, the creamy peanut butter is added to the bowl and beaten in until the mixture is fully combined, light, and fluffy, scraping down the sides of the bowl as needed so everything mixes evenly.
Once the creamy base is uniform, the sugars and flavorings go in. Brown sugar, powdered sugar, vanilla extract, and cinnamon (if using) are added and beaten on medium speed until the mixture is thick, smooth, and slightly lighter in color.
The brown sugar adds that classic cookie‑dough depth, while powdered sugar sweetens and helps create a fluffy, dippable texture. At this point the mixture will be quite thick; if a softer, looser dip is desired, a splash of milk can be beaten in, 1 tablespoon at a time, until it reaches your preferred consistency.
The oats are folded in next to give the dip its monster‑cookie chew. Quick oats or old‑fashioned oats are added to the bowl and mixed on low speed or stirred with a spatula until they are evenly distributed throughout the base.
Oats not only add texture and flavor reminiscent of monster cookies, but also help thicken the dip so it clings well to dippers like pretzels and crackers. Some recipes note that using quick oats gives a slightly softer texture, while old‑fashioned oats add more chew.
Finally, the fun mix‑ins go in. Mini chocolate chips and M&Ms are gently folded into the mixture with a spatula so they stay intact and are evenly scattered throughout the dip.
Mini chips and mini M&Ms make the dip easier to scoop and eat because the pieces are smaller, though regular‑size candy also works if that’s what you have. A handful of extra M&Ms and chocolate chips can be reserved to sprinkle over the top once the dip is in its serving bowl for a colorful, loaded look.
To serve, the finished dip is transferred to a serving bowl, piled high, and topped with the reserved candies. You can serve it immediately at room temperature if you prefer a softer, creamier dip, or cover and refrigerate it for at least 30–60 minutes to let it firm up slightly and allow the flavors to meld.
When chilled, the texture becomes more like thick cookie dough; letting it sit out for 10–15 minutes before serving makes it easier to scoop again. Leftovers should be stored in an airtight container in the refrigerator, where the dip typically keeps well for several days and can even be frozen for longer storage.
Variations
Monster Cookie Dessert Dip is easy to customize to different tastes and occasions. Some recipes keep things very simple and skip the oats entirely, using just cream cheese, peanut butter, sugars, and chocolate candies for a smoother, more frosting‑like cookie dip; this makes the dip looser, so it’s better for graham crackers, wafers, or fruit than for heavier pretzels.
Others add more oats or even a spoonful or two of flour (or gluten‑free flour) for a thicker, more “doughy” texture that feels closer to classic cookie dough, especially when served slightly chilled.
Mix‑ins can be swapped around as well. Peanut butter chips, white chocolate chips, or chopped peanut butter cups can replace some of the chocolate chips for an even more indulgent peanut‑butter‑heavy dip. Holiday versions use seasonal M&Ms—red and green for Christmas, pastels for Easter, orange and purple for Halloween—and themed sprinkles on top, turning the same base recipe into a festive dessert for any time of year.
For a lighter touch, some people reduce the powdered sugar slightly and add extra oats, then serve the dip with apple slices, celery sticks, or rice cakes for a sweet snack platter.
No matter the variation, the core idea stays the same: blend cream cheese, peanut butter, sugar, oats, chocolate chips, and M&Ms into a rich, scoopable “monster cookie” mixture and serve it as a fun, shareable dip that feels like you’re officially allowed to eat cookie dough with a spoon.
