If you love peanut butter and you're craving an easy-to-make dessert dip, you're going to love this Nutter Butter Dip. It's creamy, it's fluffy, and it's packed with peanut butter goodness.
Best of all? It comes together in less than 10 minutes, is perfect to put out for a party, and when you combine it with pretzel chips, it takes it to a whole other level.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Cream Cheese – Every dip needs cream cheese, it makes the dip nice and smooth and creamy.
- Brown Sugar – Adds a rich, caramel-like sweetness.
- Peanut Butter – I used Justin's Classic Peanut Butter, but use your favorite brand here.
- Cool Whip – The Cool Whip really lightens up the dip and makes it nice and fluffy.
- Nutter Butter Cookies – We're crushing the Nutter Butters into the dip, and also using them as scoopers.
- Pretzels – Speaking of scoopers, I love using pretzels as well, the salty + sweet is a great combo.
HOW TO MAKE NUTTER BUTTER DIP
1. Mix the Base
In a large mixing bowl, use a hand mixer to combine the softened cream cheese and brown sugar until smooth and creamy.
2. Add the Peanut Butter
Stir in the peanut butter and use the hand mixer to mix until well incorporated.
3. Fold in the Cool Whip
Gently fold in the Cool Whip, being careful not to overmix.
4. Crush the Nutter Butters
Place the cookies in a Ziploc bag and crush them into fine crumbs using a rolling pin.
5. Combine
Stir the crushed cookies into the dip until everything is well-combined.
6. Serve & Enjoy
Transfer the dip to a serving bowl and top with whole Nutter Butter cookies. Serve with pretzels and more Nutter Butters.
PRO TIPS FOR MAKING THIS RECIPE
- Want it extra creamy? Use a little more Cool Whip to lighten it up even more.
- No Cool Whip? Swap in homemade whipped cream.
- Make it ahead! This dip keeps well in the fridge for up to 2 days.
Nutter Butter Dip
Ingredients
- 8 oz cream cheese softened
- 1 cup brown sugar
- 2 tbsp creamy peanut butter
- 8 oz Cool Whip
- 12 Nutter Butter cookies
Instructions
- In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth.
- Add the peanut butter and mix again until fully incorporated.
- Gently fold in the Cool Whip until the mixture is light and fluffy.
- Crush the Nutter Butter cookies in a Ziploc bag using a rolling pin until they’re in small crumbs.
- Fold the crushed cookies into the dip, saving a few for garnish.
- Transfer the dip to a serving dish and top with whole or crumbled Nutter Butter cookies. Serve with pretzels and enjoy!
Notes
- Want it extra creamy? Use a little more Cool Whip to lighten it up even more.
- No Cool Whip? Swap in homemade whipped cream.
- Make it ahead! This dip keeps well in the fridge for up to 2 days.
