Monster Cookie Dough Dip
MONSTER COOKIE DOUGH DIP
Wow. Honestly…that’s all I can say.
They say a person’s true character is revealed by what he does when no one is watching…
I guess I’m a self-indulgent, ravenous Monster.
A Monster Cookie Dough Dip eating fool…
I made this dip around lunch time and could not stop eating it. I ate so much I just decided to call it lunch. Hey…peanut butter has protein in it.
I managed to save a little but for my husband to try after he came home from golfing.
My husband, the personification of self-control said, “Why can’t I stop eating this?!!”
You can customize it to be thinner like an actual dip or thicker like cookie dough which is how I like it. Serve it will graham crackers, apples, pretzels, or just a spoon (again…how I like it).
CAN YOU EAT RAW FLOUR?
I have never gotten sick from eating raw flour but if you want to heat treat it to be safe you can.
HOW TO HEAT TREAT FLOUR
There are two ways to do this:
- Place the flour in a microwave safe bowl and heat in 30 second intervals stirring in between. Make sure there are no hot spots that will burn. Do this until flour reaches 165 degrees F.
- Spread flour into an even layer on a baking sheet and bake at 300 degrees F in two minute intervals stirring in between until flour reaches 165 deggred F.
OTHER HALLOWEEN RECIPES:
- Dracula Dentures
- How to Make Edible Fake Blood
- Scarecrow Treats
- Mini Red Velvet Cheesecakes
- Candy Corn Cupcakes
- Spooky Shepherd’s Pie
- Monster Cookies
- Monster Cookie Cheesecake Bars
- Magic Monster Cookie Bars
Monster Cookie Dough Dip
- 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
- With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
- Add in the powdered sugar, brown sugar, flour, and vanilla.
- Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
- Add the M&Ms and chocolate chips.
- Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
- 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.