Edible Monster Cookie Dough
Edible Monster Cookie Dough is a no-bake, peanut butter dessert dip loaded with quick oats, mini chocolate chips, and Halloween M&M’s. Add some candy eyes, grab the graham crackers, and you’ve got an edible cookie dough dip everyone will want to dig into!
Get the Scoop!
- Make it Ahead: Whip this edible monster cookie dough together in just 10 minutes, and keep in the fridge up to 2 days in advance.
- No-Bake Recipe: Just mix it together and serve it straight from the bowl. It’s totally safe to eat raw since there’s no flour or egg in this recipe.
- Made for Halloween: Candy eyes turn this easy dessert dip into a fun party treat.
Kitchen Confessions
I tested this no-bake dip with regular creamy peanut butter rather than natural peanut butter, and it makes a big difference. Natural peanut butter can separate and leave the dip oily, so stick with the regular kind for the smoothest texture.
The peanut butter dough thickens as the oats are added, so you can adjust it with a little extra milk if you like a softer, more scoopable consistency. If you refrigerate it before serving, let it sit at room temperature for about 20 minutes to soften slightly.
Ingredients You’ll Need
- Cream cheese: Use softened cream cheese so the dip blends smoothly without lumps.
- Creamy peanut butter: Regular creamy peanut butter works best for smooth, rich cookie dough texture.
- Powdered sugar: Adds sweetness and helps thicken the dip.
- Brown sugar: Gives that classic brown sugar flavor you expect from cookie dough.
- Quick oats: It’s best to use the quick oats instead of old fashioned oats in this recipe.
- Mini chocolate chips: Stir some into the dough and save the rest for topping.
- Halloween M&M’s: Adds colorful chocolate bites and plenty of Halloween fun.
- Candy eyes: The finishing touch that turns this cookie dough dip into a monster!
How to Make Monster Cookie Dough
- Beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar, brown sugar, and milk. Beat until smooth.
- Add the quick oats and mix just until combined.
- Fold in most of the mini chocolate chips and Halloween M&M’s.
- Spoon the dough into a serving bowl. Top with the remaining chocolate chips, M&M’s, and candy eyes.
- Serve immediately with your favorite dippers, or cover and refrigerate until ready to serve.
Favorite Dippers
- Graham crackers
- Pretzels
- Vanilla wafers or sandwich cookies
- Apple slices
Variations
Make it crunchy: Use crunchy peanut butter instead of creamy for extra texture.
Make it year-round: Swap the Halloween M&M’s for regular M&M’s to enjoy this cookie dough dip any time of year.
Adjust the texture: Add an extra splash of milk if you prefer a softer, creamier dip.
Debi’s Dip Tips
- Make sure the cream cheese is softened before mixing for a smooth texture.
- Use regular creamy peanut butter instead of natural peanut butter, which can separate and make the dough oily.
- If the refrigerated dough feels too firm, let it sit at room temperature for about 20 minutes before serving.
- Add the candy eyes and extra M&M’s just before serving for the best presentation.
Recipe FAQ
This recipe is made to be eaten as a no-bake cookie dough treat. There are no eggs added, and since flour is also omitted in this dough, it’s safe to eat raw. Quick oats are also safe to eat raw since they are pre-steamed during manufacturing.
Milk loosens the cream cheese and peanut butter mixture just enough to keep the dip creamy and easy to scoop after the oats are added.
Yes! Cover and refrigerate the dip until you’re ready to serve. Add the candy eyes and extra M&M’s shortly before serving for the best appearance.
Storage Guide
- Store edible cookie dough in an airtight container in the refrigerator for up to 3 days.
- You can freeze this dip for up to 3 months in an airtight container.
- For the best texture, let the refrigerated dip sit at room temperature for about 20 minutes before serving if it feels too firm. Add the candy eyes and extra M&M’s just before serving.
More Halloween Fun
Planning a Halloween party? Include these easy recipes to create a holiday-themed dessert spread!
Edible Monster Cookie Dough
*See notes in post for detailed tips, photos and instructions.
Equipment
- hand mixer
- spatula
- serving bowl
Ingredients
- 12 ounces cream cheese - softened
- ¾ cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup light brown sugar - packed
- 3 Tablespoons milk - any type
- ¾ cup quick oats
- ¾ cup mini chocolate chips - divided
- ¾ cup Halloween M&M’s - divided
- candy eyes - for topping
Instructions
- With a mixer, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the powdered sugar, brown sugar, and milk. Beat until smooth.
- Add the quick oats and mix just until combined.
- Fold in most of the mini chocolate chips and Halloween M&M’s with a spatula.
- Spoon the dough into a serving bowl. Top with the remaining chocolate chips, M&M’s, and candy eyes.
- Serve immediately with your favorite dippers, or cover and refrigerate until ready to serve.
Notes
- Make sure the cream cheese is softened before mixing for a smooth dip.
- Use regular creamy peanut butter instead of natural peanut butter, which can separate and make the dough oily.
- If the refrigerated dough feels too firm, let it sit at room temperature for about 20 minutes before serving.
- Add the candy eyes and extra M&M’s just before serving.
Nutrition
*Nutrition info is an auto generated estimate.
