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Creamy Monster Cookie Dough Dip with Pretzels

creamy monster cookie dough dip with pretzels - featured image

A quick, no-bake sweet and salty dip made with cream cheese, peanut butter, heat-treated flour, and oats, served with crunchy pretzels for dipping.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (heat-treated)
  • 1/2 cup quick or rolled oats
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini pretzels or broken pretzel pieces
  • 1/2 teaspoon salt

Instructions

  1. Heat-treat the flour by microwaving on high for 1-2 minutes (stirring every 30 seconds) until it reaches 165°F, or baking at 350°F for 5 minutes. Let cool completely.
  2. Ensure butter and cream cheese are softened to room temperature.
  3. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
  4. Add the peanut butter and brown sugar, mixing on medium speed until well combined and light and fluffy.
  5. Stir in the vanilla extract and salt until just combined.
  6. Gently fold in the cooled heat-treated flour and oats until evenly distributed.
  7. Fold in the chocolate chips.
  8. Cover and refrigerate for at least 30 minutes to firm up.
  9. Prepare pretzels by breaking larger rods into bite-sized pieces if necessary.
  10. Serve the chilled dip with pretzels for dipping.

Notes

Ensure all ingredients are at room temperature for the smoothest consistency. Heat-treating the flour is essential for safety when eating raw. The dip can be made up to 3 days in advance and stored in the refrigerator. For a gluten-free version, use certified gluten-free flour and oats. For a nut-free version, substitute peanut butter with sunflower seed butter.

Nutrition

Keywords: cookie dough dip, monster cookie dip, no-bake dessert, sweet and salty snack, peanut butter dip, pretzel dip, easy party snack, gluten-free option