• baking / chocolate / cookies / dessert / glutenfree / peanutbutter / snacks / vegetarian

    3-ingredient Chocolate Chip PB Dip & Cookie Sticks

    3-ingredient Chocolate Chip PB Dip & Cookie Sticks3-ingredient Chocolate Chip PB Dip & Cookie Sticks by rachLmansfield

    3-ingredient Chocolate Chip PB Dip & Cookie Sticks, I’m not sure who the main star of the show is here in this post.

    Is it the 3-ingredient Chocolate Chip Peanut Butter Dip? Or is it the Cookie Sticks?

    The Chocolate Chip Peanut Butter Dip is definitely the original recipe here since I used pre-made cookie dough to make the cookie sticks.

    Oops, I cheated..

    Sometimes you have to cut corners right? Plus with all the amazing clean, vegan & delicious cookie dough out there, how can you not want to use it? Instead of using the cookie dough to make conventional round cookies, I wanted to make cookie sticks so they were prime for dipping. It’s basically like the dessert version of carrots and hummus 😉

    This 3-ingredient Chocolate Chip PB Dip & Cookie Sticks will be served at pretty much every entertaining opportunity in my future. The dip is almost too easy to make since it only calls for 3 ingredients and is ready in basically 2 minutes.

    All you need is your favorite yogurt (greek, almond, coconut, anything), powdered peanut butter & chocolate chips.

    You can also get creative with this and add some nuts, actual peanut butter or anything else you are craving. I think chopped up peanut butter cups would be a game changer, but I wanted to keep this dip “light” for the most part.

    So let’s get to it. 3-ingredient Chocolate Chip PB Dip & Cookie Sticks are waiting for you.

    [bctt tweet=”3-ingredient PB Chocolate Chip Dip & Cookie Sticks “]

    3-ingredient Chocolate Chip PB Dip & Cookie Sticks by rachLmansfield3-ingredient Chocolate Chip PB Dip & Cookie Sticks by rachLmansfield3-ingredient Chocolate Chip PB Dip & Cookie Sticks by rachLmansfield

    3-ingredient Chocolate Chip PB Dip & Cookie Sticks

    Prep Time 10 mins
    Cook Time 1 hour 20 mins
    Total Time 1 hr 30 mins
    Yields 5-8 people

    Ingredients

      Peanut Butter Dip

      • 1 cup vanilla yogurt (can use coconut, almond greek, or regular yogurt)
      • 1/3 cup dairy free dark chocolate chips
      • 6 tablespoons of powdered peanut butter (you can use regular PB but it won't be as light of a dip)

      Cookie Sticks

      • 1 14 ounce container of your favorite cookie dough

      Directions

      1. Preheat the oven to 350 degrees and grease an 8x8 baking dish well
      2. Place the cookie dough in the baking dish and press down to form the dough to the dish so it looks like a square (it should fit perfectly in 8x8 dish)
      3. Bake in the oven for about 20-30 minutes (stick a toothpick in and it should come out clean)
      4. Let the cookie dish cool for at least 30 minutes
      5. While it cools, line a baking tray, spray well and reduce the oven temperature to 325 degrees
      6. Using a knife, slice into 4 rows across and down making the "sticks"
      7. Gently place each cookie stick on the baking tray and pop back in the oven for 10-15 minutes
      8. While the cookie sticks are baking, mix together yogurt ingredients in a medium bowl until well combined
      9. Cookie Sticks & Peanut Butter Dip will stay for about 5 days in the fridge in an airtight container

      by

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      xx, Rach

       

      This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thanks for supporting the blog and making rachLmansfield.com possible! xx

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      11 Comments

    • Reply Emilie @ Emilie Eats March 24, 2016 at 12:32 pm

      Can I have this for breakfast or…..?

      View Comment
    • Reply Elaine Lin March 25, 2016 at 1:03 am

      This looks like such a cute party appetizer, but I’d just take all of them. <3

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      • Reply Rachel March 25, 2016 at 8:00 am

        Haha! You can always save some on the side of course 🙂 Such a yummy party dish though! xx

        View Comment
    • Reply Liz March 25, 2016 at 11:39 am

      Girl. Stop. This looks INCREDIBLE! It brings me back to the days of Dunkaroos— aka the best childhood snack ever!

      View Comment
      • Reply Rachel March 25, 2016 at 1:20 pm

        YES! Exactly what I said when I ate them haha! The good ol’ days! xx

        View Comment
    • Reply Ellie | Hungry by Nature March 28, 2016 at 3:34 pm

      I just recently discovered PB2 and am loving it. Like loooooving it. And I’m thinking this could totally count as breakfast. 😉

      View Comment
      • Reply Rachel March 28, 2016 at 7:50 pm

        Omg it is a game changer! SO easy to use PB2. Nothing can replace actual creamy pb but it is so perfect in recipes and especially pancakes!!

        View Comment
    • Reply rachel @ athletic avocado March 28, 2016 at 5:30 pm

      oh my gosh cookies and dip!??? you just made my day!!

      View Comment
      • Reply Rachel March 28, 2016 at 7:49 pm

        Thank you, Rachel!! YES it is so easy to make too, you will love! xx

        View Comment
    • Reply Vegan Cranberry Orange Oatmeal Cookie Sticks - Diary of an ExSloth May 17, 2016 at 6:45 am

      […] made from cookie dough and are long, thin, crunchy and stick-like. So I borrowed the term from Rachel and my version of cookie sticks were […]

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