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Peanut Butter Oreo Fluff

A decadent, no-bake dessert dip featuring an airy peanut butter cheesecake base loaded with crushed chocolate sandwich cookies and peanut butter candies.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Fluff Base
  • 8 oz full-fat cream cheese softened to room temperature
  • 1 cup creamy peanut butter standard commercial, not natural
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 8 oz whipped topping (e.g., Cool Whip) fully thawed
Mix-ins
  • 1 package (14.3 oz) chocolate sandwich cookies (Oreos) roughly crushed
  • 1 cup miniature peanut butter cups chopped
  • 3 whole cookies for garnish

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Zip-top bag and rolling pin

Method
 

  1. Place cookies in a zip-top bag and gently crush them with a rolling pin into chunky pieces. Reserve 1/2 cup for garnish.
  2. In a large bowl, beat the softened cream cheese and creamy peanut butter with a mixer on medium speed until completely smooth.
  3. Add the powdered sugar and vanilla extract, beating until light and fluffy.
  4. Using a rubber spatula, gently fold the thawed whipped topping into the peanut butter mixture until no white streaks remain. Do not overmix.
  5. Gently fold in the crushed cookies and chopped peanut butter cups.
  6. Transfer to a serving bowl, cover, and chill in the refrigerator for at least 2 hours to allow flavors to meld and cookies to soften slightly.
  7. Before serving, top with reserved crushed cookies and garnish with whole cookies. Serve with graham crackers, pretzels, or a spoon!

Notes

Chill time is highly recommended but not strictly required if you are in a rush. Do not use natural peanut butter as it will make the dip oily and grainy.