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I have made more fluff recipes than I can count, and this Peanut Butter Fluff is one that never makes it home from a party. It is creamy, loaded with Reese’s minis and peanut butter cups, studded with mini chocolate chips, and just rich enough that one scoop is never enough. The kind of dip people hover around, asking what is in it, and then going back for more before you have had a chance to answer.
The base comes together in minutes using cream cheese, creamy peanut butter, white chocolate pudding mix, and whipped topping. Then it gets folded full of Reese’s minis, peanut butter cups, and mini chocolate chips before being chilled until perfectly scoopable. It is rich, creamy, and packed with peanut butter and chocolate in every single scoop.
If you love my Peanut Butter Icebox Cake or Reese’s Pieces Peanut Butter Ball, this dip delivers all of those same flavors in a scoop-and-share format that is perfect for parties, potlucks, and game day spreads.
Ingredients
- Cream cheese: one 8-ounce block, softened to room temperature
- Creamy peanut butter: stick with a regular creamy peanut butter like Jif or Skippy; natural peanut butter separates too easily and will affect the texture
- Instant white chocolate pudding mix: one 3.4-ounce package; make sure it says instant on the box, not cook-and-serve
- Cold whole milk
- Whipped topping: one 8-ounce container, thawed; you can also use homemade whipped cream
- Fun-size peanut butter cups: 14 total, quartered; 10 go into the filling and 4 are reserved for garnish
- Reese’s minis: unwrapped; 1 cup halved for the filling and ½ cup whole for garnish
- Mini semi-sweet chocolate chips: 1½ cups total; 1 cup for the filling and ½ cup for garnish
- Dippers: Nutter butters, chocolate sandwich cookies, or chocolate striped cookies
How to Make Peanut Butter Fluff
Step 1: Beat the cream cheese and peanut butter. Using a stand mixer or a large mixing bowl with a handheld mixer on medium-high speed, beat the softened cream cheese and creamy peanut butter together for 1 to 1½ minutes until completely smooth. Scrape down the sides of the bowl as needed.
Step 2: Add the pudding mix and milk. Sprinkle the instant white chocolate pudding mix over the peanut butter mixture. Lower the mixer to medium-low and slowly drizzle in the cold whole milk while mixing. Keep going until the pudding is fully incorporated and the mixture is smooth.
Step 3: Fold in the whipped topping. Switch to a rubber spatula and gently fold in the thawed whipped topping until the mixture is light and fluffy. Fold rather than stir to keep the texture airy.
Step 4: Fold in the candy. Fold in the 10 quartered fun-size peanut butter cups, 1 cup of halved Reese’s minis, and 1 cup of mini chocolate chips until evenly distributed.
Step 5: Transfer, garnish, and chill. Spoon the fluff into a serving bowl. Garnish the top with the remaining 4 quartered peanut butter cups, ½ cup whole Reese’s minis, and ½ cup mini chocolate chips. Cover and refrigerate for at least 2 hours before serving.
Step 6: Serve. Pull the dip from the refrigerator and serve it straight from the bowl with your favorite dippers alongside.
Storage
To Store: Cover tightly or transfer to an airtight container and refrigerate for up to 7 days.
Other Easy No-Bake Desserts
- No-Bake Chocolate Pudding Pie
- Chocolate Peanut Butter Bars
- Easy Monster Cookie Energy Balls
- Easy Chocolate Fudge
- Sugar Cookie Dip
- Strawberry Fluff Salad
- Peanut Butter Icebox Cake
Peanut Butter Fluff
Ingredients
- 8 ounces package of cream cheese room temperature
- 1¼ cups creamy peanut butter
- 3.4 ounces package of instant white chocolate pudding mix
- 1¼ cups cold whole milk
- 8 ounces container whipped topping thawed
- 14 fun-size peanut butter cups quartered (divided into 10 peanut butter cups for the filling and 4 for garnish)
- 1 cup halved Reese’s minis unwrapped for the filling
- 1½ cups mini semi-sweet chocolate chips divided into 1 cup for the filling and ½ cup for garnish
- ½ cup whole Reese’s mini unwrapped for garnish
- Nutter butters, chocolate sandwich cookies, or chocolate striped cookies for dipping
Instructions
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and creamy peanut butter for 1-1½ minutes until smooth.8 ounces package of cream cheese, 1¼ cups creamy peanut butter
- Sprinkle the pudding mix over the peanut butter mixture. Lower the mixer speed to medium-low. Drizzle in the milk while mixing until well incorporated.3.4 ounces package of instant white chocolate pudding mix, 1¼ cups cold whole milk
- Fold in the whipped topping.8 ounces container whipped topping
- Fold in the 10 quartered peanut butter cups, 1 cup Reese’s minis, and 1 cup mini chocolate chips. Garnish with the remaining quartered peanut butter cups, Reese’s minis, and mini chocolate chips. Cover and chill in the refrigerator for 2 hours before serving.10 fun-size peanut butter cups, 4 fun-size peanut butter cups, 1 cup halved Reese’s minis unwrapped, 1 cups mini semi sweet chocolate chips, 0.5 cups mini semi sweet chocolate chips, ½ cup whole Reese’s mini unwrapped
Jenn’s Notes
- To Store: Store any leftovers covered in the refrigerator for up to 7 days.
- You can add chopped chocolate sandwich cookies to the dip but it will change the color.
- Make sure you chill the dip for at least 2 hours before serving so that the flavors have time to blend.
- Make sure you use the instant pudding mix, not the kind you have to cook.
Never made cookie dip but wow!!! I’m also not huge into overly sweet, so between the cream cheese and whipped cream it was actually just enough sweet. Would be fun to see if it could be put in between home made cookies and frozen
Ohhhhhh that would be yummy!
looks delish
looks delicious
Love this dip. My poor hips💗
Can’t wait to make it for the Super Bowl!
Look very delicious
great recipes. always looking for something new to make.