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Just like classic monster cookies, Monster Cookie Dough Dip is fully-loaded with chocolate and peanut buttery goodness. But it’s flourless, eggless, and perfect for scooping up with fruit or cookies. It covers all of the bases for a delicious and easy treat.
You’ve seen recipes for Monster Cookies, right? Basically, they are a salty-sweet cookie loaded with peanut butter, oats, chocolate chips, and M&M’s or other candies. For a cookie that is so amazing, the cookie dough might be even better. So imagine digging into a bowl full of the cookie dough that is actually safe to eat!
Sure, this simple dessert dip is packed with chocolate and peanut buttery goodness, but it’s actually made with a secret ingredient and it’s flourless and eggless. And maybe even secretly a little bit healthier. It’s like cookie dough hummus. Oh yeah!
With regular cookie dough that you are using to make cookies, the concern about food safety is related to the potential for salmonella in the raw eggs and, occasionally, in the raw flour. Uncooked flour is also present ion most eggless edible cookie dough recipes.
However, since this is a sweet hummus made from chickpeas, it is flourless, egg-free, and, therefore, safe to eat.
This decadent dessert dip is made with simple pantry ingredients. You can even use leftover Halloween candy. Here is a quick overview of what you’ll need. Be sure to scroll down to the recipe card for the full amounts and detailed instructions.
- Canned chickpeas. Rinsed, drained, and dried on a paper towel.
- Unsalted butter. Softened to room temperature
- Peanut butter. I use creamy, but chunky would add extra texture.
- Brown sugar. Light or dark is fine.
- Vanilla extract.
- Semisweet chocolate chips. Feel free to swap with another kind of chips.
- Old-fashioned oats. Be sure to use certified gluten free, if needed (See: Are Oats Gluten Free?)
- M&M’s chocolate candies. This keeps it true to the classic cookie recipe, but you can really use any favorite chocolate candy chopped into pieces. Generally, plain M&M’s are gluten free as long as you avoid holiday colors and Pretzel M&M’s and Crispy M&M’s. If you are concerned, you can use Sixlets.
- Process the ingredients. Combine the drained chickpeas, butter, peanut butter, brown sugar, vanilla, and salt in a food processor and process until smooth, breaking up clumps with a spatula as needed.
- Add the mix-ins. Stir in the oats and chocolate chips completely. Then add the M&M’s and stir briefly to combine.
- Serve and enjoy. Serve in small bowls to eat with a spoon or scoop up with your favorite dippers.
You can scoop up the monster cookie dough with all kinds of fruits, cookies, and more. Try these ideas:
- Fruit or veggies. Apple or pear slices are great for scooping, but you can also try carrots.
- Cookies. The classic would be graham crackers, but vanilla wafers would be great too.
- Salty snacks. For a salty-sweet combo, go with pretzels or even crackers.
- Cookie sandwiches. You can even smoosh it between a couple of peanut butter cookies or instead of the cream in gluten free Oreos for an over-the-top treat.
Tips for Success
Don’t overmix. Once you’ve added the M&M’s, be careful not to stir too much or the colors will run and get all smeary. If you want to have those bright pops of color, reserve a few M&M’s and press them into the top of the dip just before serving.
Try variations. Use different types of nut butter, other flavors of chips, or your favorite candy, chopped into smaller pieces, as needed.
Store in the fridge. The cookie dough dip can be stored covered for several days in the refrigerator. Over time the oats will soften a bit and the dip will firm up, so you may want to serve with a knife for spreading.
Things You’ll Need
I typically use a food processor to make regular or sweet hummus. If you want to try to use a blender, I would recommend a high-powered blender, such as my favorite from Blendtec. I am a Blendtec Ambassador so earn a commission on sales, but I have been using their products for years. If you purchase a Blendtec and use the code CUPCAKESANDKALECHIPS, you will receive 20% off. The Twister Jar with the scraping lid makes it super easy to make thicker recipes like hummus where you need to scrape down the sides frequently.
- 15 oz. can of chickpeas rinsed, drained, and dried on a paper towel
- 1/4 cup unsalted butter (half a stick), softened
- 1/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup old fashioned oats, certified gluten free if needed
- 1/2 cup M&M's chocolate candies or two 1.69 oz. single serving bags
- Pretzels, cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for serving
- Place the chickpeas, butter, peanut butter, brown sugar, vanilla, and salt into a food processor, and process until smooth. You may need to scrape with a spatula or break up clumps of brown sugar once or twice in order to get it completely smooth.
- Scoop the mixture into a bowl, add the oats and chocolate chips, and mix in completely.
- Add the M&M’s and stir briefly to combine (see Note).
- Serve with pretzels, cinnamon sugar or chocolate tortilla chips, graham crackers, fruit, etc. for dipping or spreading.