Wednesday, April 10, 2013

Reese's Peanut Butter Cup Cookie Dough Dip

I am totally guilty of eating raw cookie dough, despite the warnings against it.  I'm sure I'm not the only one, go ahead, admit it!

I found this dessert dip on Lynsey Lou's via Shugary Sweets that takes the guilt out of eating raw cookie dough.  I made this last week for Mason's birthday party and several people asked for the recipe before leaving. 

One the side, I served it with vanilla wafers, graham crackers, and pretzels.  Each combination was a winner!

  • 1/2 Cup (1 stick) unsalted butter
  • 8 oz (1 bar) cream cheese, room temperature
  • 1/3 Cup heavy whipping cream
  • 1/4 Cup peanut butter (creamy or crunchy)
  • 1/2 Cup brown sugar
  • 3/4 Cup powdered sugar
  • 1 Tsp vanilla
  • 3/4 Cup mini chocolate chips
  • 1 (8oz) bag mini Reese's peanut butter cups or 8 regular size peanut butter cups cup up in pieces

  1. Combine butter and brown sugar in a small saucepan and place over low-medium heat. Stir mixture occasionally until butter is completely melted. Once the butter has melted whisk to combine, until sugar is dissolved into the butter. Bring the mixture to a boil then immediately remove from heat. Add the peanut butter and vanilla and stir to combine. Set mixture aside and allow to cool.
  2. Pour the heavy whipping cream in a small bowl and beat on high until stiff peaks form. Set aside.
  3. Combine cream cheese and powdered sugar in a large bowl and beat until creamy, about 3-4 minutes. Reduce the mixing speed to low and slowly pour the peanut butter mixture into the cream cheese, mixing until completely incorporated.
  4. Gently fold in the chocolate chips and peanut butter cups. Once the chocolate chips and peanut butter cups are mixed in, fold in the whipping cream.
  5. Serve immediately or refrigerate until ready to serve.

Chasing Tiny Feet