Look no further – you have stumbled onto the BEST cookie dough dip recipe. The other night my friend Di made the most fabulous Monster Cookie Dough Dip! We couldn’t put it down and kept fighting over it!

I don’t normally like a sweet dip, but this one is irresistible! This dip tastes like heaven, and you can serve with graham crackers, fruit slices, pretzel sticks, Teddy Grahams – seriously, you’ll want to just eat it with a spoon! After you give this easy recipe a shot, you will also want to try Di’s Chocolate Chip Cheesecake Dip. OH MY, both are so good.

cookie dough dip on graham stick
  • Safe to eat. At our house, we love raw cookie dough. I know I know…. you are not supposed to eat it because of the raw eggs.  I must admit we still do. This egg-free cookie dip is the perfect guilt-free solution because it tastes like cookie dough – that delicious combo of brown sugar, butter, and vanilla and is safe to eat. It is also flour free. There can be issues with uncooked flour.
  • Makes a ton! I divided it in half and wrapped one half in plastic wrap forming a ball and put it in the freezer. Now I will have a Monster Cookie Dough Cheese Ball for later – this is the perfect treat to pull out for an appetizer at your next party, kids’ sleepover, or football game. Just thaw it in a large bowl in the fridge.
  • Super Delicious! Read all the comments and you will see this cookie dough dip recipe is a huge hit! I actually think it tastes better than just plain chocolate chip cookie dough. If you want to give it even more candy flavor and make it over the top how about adding in some toffee bits?! Dip with graham crackers,  graham sticks, or animal crackers. Vanilla wafers would also be yummy. If you like a sweet and salty combo, serve with pretzel.
cookie dough dip in a white bowl with graham sticks along the side

Honestly, you probably have most of the ingredients for this dessert in your kitchen already, it’s so simple! I love these easy desserts in the summer because they are no-bake and come together in just a few minutes.

  • Butter
  • Creamy Peanut Butter
  • Cream Cheese
  • Oatmeal (either quick or regular oats work)
  • Powdered Sugar
  • Brown Sugar
  • Vanilla
  • Miniature Plain M&Ms
  • Miniature Semi-Sweet Cocolate Chips
  • Vanilla

Mix the cream cheese, butter, vanilla, and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms, and chocolate chips.

The recipe is simple, but I do have a few tips.

  • Use softened butter and cream cheese that has been softened to room temperature before mixing up this dip. This will ensure a smooth creamy mixture that is evenly incorporated.
  • I do think mini chocolate chips and mini m&m’s make it easier to eat.
  • This dip freezes beautifully, remove from freezer to refrigerator overnight. Allow to sit at room temperature for about 30 minutes before serving.
  • If dip has been in the refrigerator allow some time at room temp so it is easy to scoop onto the dippers! Peanut butter can get pretty firm when it’s chilled, but it will soften.
  • A hand mixer or stand mixer is a must for getting the dip super creamy before folding in the oatmeal, chocolate chips and mini m&m’s.

I know you are really going to like this dessert dip.  If you have allergy concerns, please read the comments. People have been so helpful with substitution ideas so everybody can enjoy this cookie dip recipe!

5 from 22 votes

Monster Cookie Dough Dip Recipe

Egg free cookie dough, yes, please! This sweet dip is perfect with graham dippers! 
Prep Time 10 minutes
Total Time 10 minutes


  • 8 oz. Cream Cheese softened
  • 1/2 Cup Butter softened
  • 1 Cup Creamy Peanut Butter
  • 1 Cup Powdered Sugar
  • 3 Tbsp. Brown Sugar
  • 1 tsp. Vanilla
  • 1 Cup Oats regular or quick
  • 1 Cup  Miniature Plain M&Ms
  • 1 Cup Miniature Semi-Sweet Chocolate Chips


  • Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms, and chocolate chips.
    Serve with pretzels or graham cracker sticks.


Calories: 275kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 121mg | Potassium: 153mg | Fiber: 2g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1.1mg
Servings: 24
Course: Dessert
Cuisine: American
Author: Cindy Hopper

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  1. According to the Food and Drug Administration (FDA) eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

    According to WebMD eating raw eggs can be potentially dangerous if they contain Salmonella. About one in 20,000 eggs does. Salmonella is a bacteria commonly found in food that causes diarrhea, fever, cramps, and vomiting. If you are consuming raw eggs, the U.S. Food and Drug Administration (FDA) recommends using pasteurized eggs.

    The FDA says processing raw grains into flour does not kill harmful bacteria. Many foods made with flour also contain raw eggs, which may contain harmful bacteria. Cooking is the only way to be sure that foods made with flour and raw eggs are safe. Never eat or taste raw flour, dough, or batter.

  2. The problem with cookie dough is not raw egg (you can eat raw egg just fine if you handle with care), the problem is always the wheat flour. In regular dough the flour must be heat treated to be safe to eat.

  3. I decided to be smart and divide this into 3 bowls for my boys so I wouldn’t have any fighting happening, haha! It’s really good and such a tasty treat.

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