Reese’s cookie dough dip

There’s something about a creamy, peanut-buttery dip that makes cold coffee taste warmer and the afternoon stretch a little longer. I’ve been making Reese’s cookie dough dip for years, and it always seems to vanish in minutes when I have friends over or when my kids come racing in from school. It’s basically a no-bake dream: a silky blend of cream cheese, peanut butter, and a pillow of sweet goodness, studded with chopped Reese’s cups. If you’ve ever whipped up a quick chocolate-hazelnut dip, you’ll recognize the vibe here—just a bit more playful, a little more peanut-forward, and definitely more snack-friendly. The best part? It’s incredibly forgiving. You can dip with graham crackers, apple slices, pretzels, or even sturdy cookies, and it still feels luxurious without the fuss. I always say this one’s a lifesaver on busy nights when we need something spoonable and comforting. Reese’s cookie dough dip isn’t just a recipe; it’s a shared memory in a bowl, the kind you reach for when you want something familiar and indulgent, without turning on the oven.

What is Reese’s cookie dough dip?

Think of Reese’s cookie dough dip as edible cookie dough turned into a silky, store-bought-smooth dip, loaded with extra candy love. It’s essentially a creamy base of softened cream cheese and peanut butter, lightly sweetened with powdered and brown sugars, then folded with chopped Reese’s cups and mini chocolate chips for that classic peanut-butter-chocolate swagger. There’s no raw egg in sight, and no oven required, which makes it perfect for watching a movie, topping a simple slice of apple, or pairing with a platter of cookies for an easy party snack. The name itself hints at the star ingredient—Reese’s—so you’ll get that iconic peanut butter cup flavor with every scoop. Think of it as a grown-up, no-bake version of your favorite cookie dough, dressed up for dipping and sharing. It’s essentially dessert in a dip, with the cozy familiarity of a homemade treat that you can whip up in minutes.

How to Make Reese’s cookie dough dip

Quick Overview

This dip comes together without turning on the oven, then gets a glossy, chocolatey finish with a quick glaze and a gentle chill. You’ll whisk a luscious cream cheese-peanut butter base, fold in sugars for that cookie-dough sweetness, and fold in chopped Reese’s cups and chips for texture and bite. A simple chocolate glaze on top makes it feel extra special, while still staying laid-back enough for a weeknight. The result is a dip that’s silky, speckled with candy, and incredibly easy to pull off—perfect for when you want something celebratory but not complicated.

Ingredients

For the Main Batter:

• 8 oz (1 cup) cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1/2 cup creamy peanut butter (or use half peanut butter, half almond butter for a twist)
• 1/4 cup light brown sugar, packed
• 1/3 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• A pinch of salt

For the Filling:

• 1/2 cup roughly chopped Reese’s peanut butter cups
• 1/3 cup mini chocolate chips
• Optional: 2 tablespoons finely chopped pretzels for contrast

For the Glaze:

• 2–3 tablespoons semi-sweet chocolate chips
• 1 teaspoon coconut oil or light corn syrup (to thin glaze)
• Optional: a pinch of flaky sea salt or a drizzle of peanut butter

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

No oven this time, so skip heating anything. Instead, grab a shallow serving dish or a small pie plate, and line it lightly with a smear of butter to prevent sticking. Have a spatula ready, a few dipping dippers (graham crackers or apple slices), and a pretty serving spoon. If you’re planning to store leftovers, an airtight container is your friend—refrigeration will be your best friend here too.

Step 2: Mix Dry Ingredients

In a small bowl, whisk the powdered sugar with the pinch of salt. This is a tiny step, but it helps prevent clumps in the final dip and keeps the sweetness even. If you’re using a pinch of flaky salt on top later, you can reserve a tiny pinch to sprinkle after you glaze. Trust me on this—flaky salt is magic with chocolate and peanut butter.

Step 3: Mix Wet Ingredients

In a roomy mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Add the peanut butter, brown sugar, powdered sugar, and vanilla. Beat on medium speed until the mixture is light and there are no lumps. If you’ve got an electric mixer, you’ll know you’ve got it right when the mixture looks like glossy, pale peanut butter frosting.

Step 4: Combine

Scrape down the sides of the bowl, then mix one more time to ensure everything’s evenly incorporated. If you’re not using a mixer, this comes together with a sturdy spoon and a little arm work—but I promise it’s worth it for the creaminess you’ll get in the end.

Step 5: Prepare Filling

Fold in the chopped Reese’s cups and mini chocolate chips. If you like extra texture, toss in the chopped pretzels here. This is where the candy bar dream starts to become real—every scoop should be a little celebration with bites of chocolate and peanut butter in every mouthful.

Step 6: Layer & Swirl

Spread the base into your prepared dish, then gently swirl a few spoonfuls of melted chocolate chips over the top for a marble look. If you want more drama, swirl in a few spoonfuls of peanut butter while the base is still soft. Don’t overmix—you want ribbons of chocolate to peek through.

Step 7: Bake

There’s no baking here, but we’re going to set this dip so the flavors meld and the texture becomes extra scoop-friendly. Chill the dip in the refrigerator for at least 2 hours, or up to 24 hours if you’re planning ahead. If you’re pressed for time, a 30–45 minute chill will do in a pinch—but longer is better for that cheesecake-like set.

Step 8: Cool & Glaze

When you’re ready to serve, melt the glaze ingredients together in a small microwave-safe bowl or on a stovetop, stirring until smooth. Drizzle the glaze over the top in a thin, flowing line or create a few delicate swoops for visual appeal. If you want the glaze to set faster, chill the dip for another 15 minutes after glazing. Finish with a light sprinkle of flaky salt if you like that salty-sweet contrast.

Step 9: Slice & Serve

Use a flexible spatula to scoop out portions into small serving bowls or onto a platter with your dippers. The texture should be scoopable, not runny, with little peaks where the candy bits peek out. Serve with graham crackers, apple slices, pretzels, or shortbread cookies. My kids actually beg for this with cinnamon-sugar pita chips—prove that it plays nicely with all kinds of dippers. If you want to keep it neat for guests, you can portion into mini ramekins and cover them for display on the counter or in the fridge.

What to Serve It With

This Reese’s cookie dough dip is versatile enough to shine at lots of occasions. Here are a few ideas that keep the mood relaxed and delicious:

For Breakfast: Set it out as a little mid-morning treat with sliced baguette rounds or apple slices, and offer a hot cup of coffee or cocoa on the side. It’s not the star of the morning, but a cheeky, cozy lift that makes a weekday feel celebratory.

For Brunch: Build a small dessert board with bite-sized fruits, pretzels, and triangular shortbread. A dollop beside a croissant half brings a smile to guests who aren’t expecting dessert so early in the day.

As Dessert: This is where it truly shines. Pair with a fleet of cookies—snack-size chocolate chip, sugar cookies, and even vanilla wafer cookies. A dusting of cocoa powder or a few extra chopped Reese’s cups around the edges makes it photo-perfect for a quick post on social.

For Cozy Snacks: A late-night dip session with blankets, a favorite movie, and a hot mug of tea or milk is hard to beat. It’s the kind of snack that becomes tradition in our house—the dish that ends up in the center of the coffee table, with spoons waving like tiny flags as everyone dives in.

Top Tips for Perfecting Your Reese’s cookie dough dip

These tips come from years of tinkering in my kitchen, where I learned the small things that turn a good dip into a creamy, crave-worthy favorite.

Zucchini Prep: I know this sounds odd, but bear with me. This label became my goofy shorthand for moisture control. In dairy-based dips, you’ll sometimes see a little water separation or a looser texture if the ingredients aren’t at room temperature. So, here’s my quick trick: always bring the cream cheese and butter to room temperature (they should be soft but not melty), and pat the sweet components with a dry towel if they’ve picked up humidity. No zucchini actually goes into Reese’s cookie dough dip, but the concept of moisture management keeps your texture creamy and stable.

Mixing Advice: Don’t overbeat once you add the dry and wet components together. Overmixing can trap air and make the dip feel airy and a bit stiff. Beat just until smooth, then fold in the mix-ins gently. You want a velvet base with little pockets of candy here and there for texture.

Swirl Customization: The glaze isn’t the only way to make it pretty. You can create ribbon swirls of peanut butter on top by drizzling warm peanut butter and using a toothpick to pull it through in a marbled pattern. For color contrast, a light dusting of crushed pretzels or a few mini Reese’s cups pressed into the surface looks stunning on a white plate.

Ingredient Swaps: This recipe is forgiving. If you need to swap for allergy reasons, try almond butter or sun butter in place of peanut butter. You can also use light cream cheese and a touch more powdered sugar to maintain creaminess. If you’re not a fan of chocolate, skip the chips and use more chopped Reese’s cups for a chunkier bite. If you’re dairy-free, use full-fat coconut cream mixed with a dairy-free cream cheese substitute in the same ratio—the texture stays lush.

Baking Tips: The magic of this dip is the chill time. If you’re in a rush, a quick 30-minute chill helps set the base; for best results, 2–4 hours or overnight makes it scoop-perfect. Place the dish on a small tray to catch drips if you drizzle glaze, and keep it covered in the fridge to maintain that glossy finish.

Glaze Variations: You can go bold with a glossy dark chocolate glaze, or keep it lighter with a white chocolate drizzle. A peanut butter glaze, made by whisking peanut butter with a touch of powdered sugar and milk, creates a creamy, pint-size spread that tastes like a cross between a dip and a frosting. A pinch of salt on top after glazing heightens the flavor beautifully.

Storing and Reheating Tips

Storage is where this Reese’s cookie dough dip shines for a busy home. It travels well in a sealed container, and it stays creamy in the fridge for several days. Here’s how I manage it at our house:

Room Temperature: Not for long. If you’re serving within an hour, keep it in a cool spot and use dippers that aren’t too heavy. If it sits out longer than two hours, refrigerate rather than leave it out to avoid talk of dairy safety later in the day.

Refrigerator Storage: Keep in an airtight container for up to 4–5 days. The texture remains creamy, and the candy stays bright. If the dip stiffens in the fridge, let it sit at room temperature for 10–15 minutes before serving to regain scoopability.

Freezer Instructions: Freezing isn’t ideal for the texture, but you can freeze individual portions for up to 1 month. Thaw in the fridge overnight and whisk a little to restore creaminess before serving. If you do this, you may want to re-fold in a few fresh Reese’s cups to revive the texture.

Glaze Timing Advice: If you plan to freeze, skip the glaze and add it fresh after thawing. A quick warm drizzle can bring the surface back to a glossy finish without compromising the base texture.

Frequently Asked Questions

Final Thoughts

I still remember the first time I served Reese’s cookie dough dip to friends—half of them dipped once and then kept coming back for seconds, as if we’d discovered a tiny, delicious secret. The texture is creamy enough to feel indulgent, yet casual enough to whip up on a weeknight. It’s one of those recipes that makes you feel like you’re sharing a family treasure, even if you’ve only just perfected it last week. If you’re feeding a crowd, you’ll be so glad you brought this to the table; it’s a “please pass the spoon” moment that never gets old. Once you’ve made it, you’ll find yourself tweaking the mix-ins to suit your crew, but the core is always the same: a cozy, nostalgic dip that tastes like a warm hug in a bowl. If you try variations or tweaks, I’d love to hear what you swapped in and how people reacted. Happy baking, scooping, and sharing! And please drop a comment with your favorite dipping pairing or a fun twist you discovered along the way. Can’t wait to hear how yours turns out!

Reese's Peanut Butter Cookie Dough Dip

This Reese's Peanut Butter Cookie Dough Dip is creamy, decadent, and loaded with chocolate chips and mini Reese's cups. It's the perfect no-bake dessert for parties and gatherings!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 cup unsalted butter, softened
• 0.5 cup light brown sugar, packed
• 0.25 cup creamy peanut butter
• 8 oz cream cheese, softened
• 0.75 cup powdered sugar
• 0.5 cup mini semi-sweet chocolate chips
• 8 oz Reese's peanut butter cup minis, chopped or about 1.5 cups chopped Reese's cups

Instructions

 

Preparation Steps

• In a medium bowl, beat together the softened butter, brown sugar, and peanut butter until well combined. This mixture should be smooth.
• In a separate large mixing bowl, beat the softened cream cheese and powdered sugar together until creamy and smooth, about 3-4 minutes. Be sure to scrape down the sides of the bowl.
• Add the peanut butter and brown sugar mixture to the cream cheese mixture and beat on low speed until just combined. Do not overmix.
• Gently fold in the mini chocolate chips and chopped Reese's peanut butter cups until evenly distributed.
• Serve immediately with your favorite dippers such as pretzels, graham crackers, animal crackers, or fruit. Alternatively, cover and refrigerate until ready to serve.

Notes

This dip is best served chilled. It can be made up to 2 days in advance and stored in an airtight container in the refrigerator.