My Husband made this one day and I was very skeptical. I told him before even trying any, "you're going to end up eating that all yourself." He kept reassuring me I'd like it. "Nope, I don't like peanut butter cups" I'd say. "Just try it" he said. "I probably won't like it." I'd say.
Well, guess who ate most of it? This girl.
Much to my surprise, it was good! I honestly don't like peanut butter cups so I would scoop around them just getting the cookie dough & some chocolate chips. Yum!
Next up, I'd like to try a brownie batter dip or cake batter dip. I'm still skeptical of a sugar cookie dip only because I imagine it to be too sweet and sugary. But, I need to remind myself not to judge a book by its cover, or a dip by its peanut butter cups!
Here's a great dip idea, pumpkin dip, for any of you Fall lovers like me!
Peanut Butter Cookie Dough Dip
Recipe from: Shugary Sweets
1/2 cup unsalted butter
1/2 cup light brown sugar (all we had was dark)
1/4 cup creamy peanut butter
8oz cream cheese
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
8 oz package Reese's peanut butter cup minis OR 1 1/2 cups chopped Reeses cups
In a small saucepan, melt the butter over medium heat. Whisk in the sugar, heating until all of the sugar dissolves. Remove from the heat immediately and add the vanilla. Allow this to cool to room temperature. If it isn't completely cooled, it will affect the end result of the dip.
In a large mixing bowl, beat the cream cheese, powdered sugar and peanut butter until creamy, about 3-4 minutes. With the mixer on low, add in the brown sugar mixture that has now been cooled to room temperature. Mix until combined. Fold in the chocolate chips and Reese's. Serve immediately or store in refrigerator until ready to serve. We enjoyed this with graham crackers. Animal crackers would also be good! I wasn't a fan of eating it with pretzels. But, give that a try if you think it sounds good!