Peanut Butter Cup Cookie Dough Dip


  • ¼ cup all purpose flour heat treated
  • ½ cup butter room temperature
  • 8 ounces cream cheese room temperature
  • ½ cup brown sugar
  • ¾ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar
  • 3 tbsp demerara sugar optional for texture
  • ½ cup mini Reese’s cups
  • ½ cup Reese’s Pieces
  • ¼ cup chocolate chips


  1. To heat treat flour, spread out on a baking sheet and bake for 5 minutes at 350° F.
  2. Add butter, cream cheese, and brown sugar to the bowl of a stand mixer, or a large mixing bowl, and mix with an electric mixer on medium high speed until smooth, light and fluffy.
  3. To the butter mixture, add peanut butter, heat treated flour, and vanilla extract. Mix on medium high speed until everything is fully incorporated.
  4. Add powdered sugar and demerara sugar and mix again.
  5. Gently fold in chocolate chips, Reese’s pieces, and mini Reese’s cups.
  6. Transfer to a serving dish and top with more chocolate chips and peanut butter cups.
  7. Serve immediately with all toppings and add-ins of your choice.


Flour is a raw ingredient and should be heat treated before serving. Since this is a no-bake dessert, I recommend baking the flour for at least 5 minutes at 350 degrees, then allowing it to cool before mixing in.

The demerara sugar is an optional ingredient, used to create a crunchy texture. It can be omitted from the recipe with no substitutions.

Store covered in the fridge for up to 5 days.

Optional toppings and dippers: Nutter Butters, strawberries, graham crackers, pretzels, Fudge Stripe Cookies, Oreos, Nilla Wafers, honey, etc.


Serving: 1gCalories: 403kcalCarbohydrates: 37gProtein: 8gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 270mgPotassium: 220mgFiber: 2gSugar: 29gVitamin A: 505IUVitamin C: 1mgCalcium: 54mgIron: 1mg

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