Peanut Butter Chocolate Chip Cookie Dough Dip Recipe
This Peanut Butter Chocolate Chip Cookie Dough Dip is SO EASY! Rich, creamy, and packed with peanut butter and chocolate chips, it’s perfect for any sweet occasion.
Equipment
- Blender or Food Processor
- Mixing Bowl
- Spatula
- Serving Dish
- Measuring cups and spoons
Ingredients
- 1 cup graham cracker crumbs ground to a fine crumb
- 1/2 cup cocktail peanuts chopped
- 1/2 cup butter melted (1 stick)
- 1 cup confectioners' sugar
- 1 cup peanut butter
- 1/2 cup chocolate chips
Instructions
- Grind the graham crackers into fine crumbs using a blender or food processor. Set aside. Chop the cocktail peanuts into smaller pieces, leaving some larger chunks for texture.
- In a large mixing bowl, combine the melted butter and peanut butter. Stir until well blended and creamy.
- Gradually add the confectioners' sugar, mixing thoroughly until the mixture is smooth and free of lumps.
- Fold in the graham cracker crumbs and chopped cocktail peanuts. Mix until everything is evenly distributed throughout the dip.
- Gently stir in the chocolate chips, ensuring they are evenly spread throughout the dip.
- Transfer the dip to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with graham crackers, apple slices, or pretzels.
Notes
- For a low-carb version, substitute almond flour for graham cracker crumbs and use a keto-friendly sweetener instead of confectioners' sugar.
- If the dip is too thick, add a splash of milk or cream to loosen it up; if too runny, add more graham cracker crumbs or chill longer.
- Store leftovers in an airtight container in the fridge for up to one week; stir before serving as it may thicken.