Layers of peanut butter eggless cookie dough, crispy graham cracker crumbs, and toasted marshmallows make up this Reeses Peanut Butter Smores Dip.
When Reeses Peanut Butter Cups are blended with cookie dough and topped with melty micro marshmallows, you get this fantastic taste explosion. This Reeses Peanut Butter Cup Smores Dip should be on your dessert menu.
My friend Lindsay and I decided to throw a cookie dough week last summer, and one of the recipes I created for cookie dough week was a Cookie Dough Smores Dip. Since I haven’t posted a cookie dough recipe in FOREVER (p.s. what was I thinking? ), I figured it was time to remedy that.
This peanut butter and chocolate Smores dip has been on my mind for quite some time. I knew I wanted a chocolate cookie dough foundation with peanut butter cup bits, but I wasn’t sure how I was going to prepare the cookie dough. Then Reeses Chocolate Peanut Butter Spread entered my life, which is just wild. It tastes similar to the interior of a peanut butter cup, but it spreads like peanut butter. Come on, I mean it. Is it any better than that? Sorry about that, Nutella.
Alas, I knew I’d prepare my cookie dough with the Reeses Spread and obtain the peanut butter chocolate taste I desired. Because this cookie dough is eggless, there is no need to bake it beforehand. This cookie dough comes together fast with just a few ingredients.
To prepare the dip, start with a layer of crushed graham crackers, then a layer of cookie dough, and finish with some small marshmallows. In my tiny skillet, I combined all of the ingredients and baked it in a preheated oven until the marshmallows were browned.
When the marshmallows toast, wonderful things happen. The chocolate chips in the cookie dough melt, making each taste of this dip ooey gooey bliss. You can toast the marshmallows with a kitchen flame, but there will be nothing to melt the chocolate chips, and believe me when I say that you want the chocolate to be melted!
This dip is best served soon after it is prepared. If you need to prepare it ahead of time, you may chill it and then bake it immediately before serving. This dish was created in a 6-skillet and is intended to feed 4-6 people, depending on how hungry your buddies are. You may cook this in whatever oven-safe dish you have on hand. Don’t forget the dippers! To serve with this, choose your favorite chip or cracker.
When you blend Reeses Peanut Butter Cups with chocolate, then add cookie dough and top it with small marshmallows, you get this fantastic burst of taste.
- C Unsalted butter
- C Reeses Peanut Butter Chocolate Spread
- C Sugar
- 1 C Flour
- Pinch of salt
- 2 tbsp Vanilla extract
- 12 tbsp Milk
- C Mini chocolate chips
- C Reeses Minis
- 2/3 C Mini Marshmallows
- C Graham crackers
- 2 tbsp Unsalted butter
- Preheat oven to 425 F
- Microwave butter for 15 seconds to soften.
- Beat butter on medium speed with a handheld mixer until soft. Beat in the Reeses Spread until smooth.
- In a mixing basin, combine the sugar. Mix until smooth. All sugar and butter pieces should be broken up.
- Mix in the flour and salt until just mixed. The batter will be crumbly.
- 1 tablespoon at a time, add vanilla extract and milk Stir until the dough is soft.
- Fold in chocolate chips and Reeses Minis.
- If using entire graham crackers, crush them into a fine crumb in a food processor.
- In a microwave-safe dish, melt butter and combine with graham cracker crumbs. Fill the bottom of your pan with graham crackers. Gently push into the pan’s bottom.
- Spread the cookie dough equally on top of the graham cracker. Sprinkle with more Reeses Minis and top with small marshmallows.
- Heat for 10-12 minutes at 425 F to melt the chocolate and toast the marshmallows.
- Serve with graham crackers or cookies right away.