This Monster Cookie Dip Recipe isn’t the kind of dessert recipe you make and enjoy–it’s the kind that you can’t get enough of!
What are Monster Cookies? Well, Monster Cookies are giant cookies. Frequently cut-out to be the size of a shortening container lid, they are packed with peanut butter, oats, and M&M’s (among other things). This dip mimics those flavors–in an easy to make form.
After hearing from dinner guests that they were too full to snack, I brought out this. Let’s just say that we may all have been moaning and groaning afterwards from too-full bellies, but it was so worth it!
This recipe has been floating around the web--but without any attribution. This is not my creation, just so ya know.
I used a combination of Mini Semi-Sweet Chocolate Chips and Regular Chocolate Chips because I underestimated what I had on-hand. I used Regular-sized M&M's as well. I think you may want to use the small size chips but as to the M&M's--they work well.
Serve this with pretzels and graham crackers. It is delicious! A hit with kids and grown-ups alike.
8 oz. Cream Cheese, Softened
1/2 Cup Butter, Softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tablespoons Brown Sugar
1 teaspoon Vanilla Extract
1 Cup Oats (Quick-Cooking are Fine)
1 Cup Plain M&M's (Minis are Fine)
1 Cup Miniature Semi-Sweet Chocolate Chips
Combine Cream Cheese, Butter, and Peanut Butter.
Mix in Powdered Sugar, Brown Sugar, and Vanilla Extract.
Add in Oats, M&M's, and Mini Chocolate Chips.
Chill until serving.
I would not use stick pretzels with this recipe. It makes it harder to dip!
Jessica Nunemaker is the little Indiana owner and Host of a little Indiana segment state-wide on PBS. Sometimes, she even sleeps. You'll usually find Jessica gallivanting around Indiana towns (population 15,000 and less) with her husband, Jeremy, and two boys (ages 9 and 5) in tow in search of where to stay, play and eat in small towns across the state! Small towns: destinations, not drive-thrus!