When I’m in need of a creamy sweet treat in a jiffy, I turn to this no bake peanut butter fluff recipe! Made with a base of cream cheese, peanut butter, marshmallow fluff, and whipped topping, this dip is light and pillowy, and it holds up for hours. I stuffed this dessert dip with peanut butter cups and chocolate chips to make it a candy-filled affair. My kids love this, and I love that it’s all chilling and no baking.
Cream Cheese Peanut Butter Dip with Marshmallow Fluff
My peanut butter marshmallow fluff is made with soft, spreadable cream cheese, so it’s easy to mix into a smooth, lump-free dip. Creamy no-stir peanut butter creates a flavorful base, marshmallow fluff adds the perfect amount of sweetness, and whipped topping makes it incredibly light but also durable for a long day of snacking.
By chilling the chocolate candy components before they hit the batter, I ensure they stay crisp and distinct rather than melting into the base, which keeps this peanut butter dip looking appetizing for hours!
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How to Prevent a Soft, Weepy Dip
To keep your fluff dip from deflating, I recommend giving everything a good 10-minute chill after the initial mix, before folding in the whipped topping. Fold slowly and carefully with a chilled rubber spatula to avoid overworking the mixture and knocking the air out. This will keep the dip firm and streak-free!
Peanut Butter Fluff Dip Recipe
Ingredients
- 8 ounces cream cheese spread room temperature (1 tub)*
- 7 ounces marshmallow fluff (1 tub)**
- 1¼ cup creamy peanut butter ***
- 1 teaspoon pure vanilla extract
- 8 ounces whipped topping thawed if frozen
- 1 cup mini chocolate chips divided
- 3 cups chopped peanut butter cups divided****
For Serving (Optional)
- Chocolate sauce for drizzling
- Oreo cookies, graham crackers, or vanilla wafers
- Apple slices, fresh strawberries, or bananas
Instructions
- Set aside a medium-sized serving dish. Place the chopped peanut butter cups and mini chocolate chips into the freezer in freezer-safe dishes or ziplock bags.
- Place the cream cheese spread, marshmallow creme, and peanut butter on medium speed in the bowl of a stand or hand mixer fitted with a paddle attachment. Beat until well combined.8 ounces cream cheese spread, 7 ounces marshmallow fluff, 1¼ cup creamy peanut butter
- Turning the speed down to low, slowly pour vanilla extract and beat well.1 teaspoon pure vanilla extract
- Using a rubber spatula, fold in the whipped topping and incorporate thoroughly.8 ounces whipped topping
- Take out the frozen chocolates and mix in ¾ of a cup of the mini chocolate chips and 2 cups peanut butter cups. Return the remaining peanut butter cups and mini chocolate chips to the freezer.0.75 cup mini chocolate chips, 2 cups chopped peanut butter cups
- Take the completed peanut butter fluff and place it in your serving dish, then put it in the fridge to chill for 2-3 hours.
- When you are ready to serve, place the remaining ¼ cup of the mini chocolate chips and the remaining cup of peanut butter cups on top and serve with optional sides.0.25 cup mini chocolate chips, 1 cups chopped peanut butter cups, Chocolate sauce, Oreo cookies, graham crackers, or vanilla wafers, Apple slices, fresh strawberries, or bananas
Notes
- Freeze all the chocolates before you cut them. It makes less mess, and it will not melt all over you!
- Make sure the cream cheese and peanut butter are at room temperature for easy, lump-free mixing.
- Beat the cream cheese alone for 60 seconds before adding any other ingredients. This friction warms it up and ensures a lump-free base.
- Fold in the whipped topping in batches, making it much easier to incorporate into your fluff.
- Peanut Butter Fluff is great for a party, and this recipe makes a lot. You can cut this recipe in half if you want a smaller amount.
- Serve in a chilled bowl to help the fluff stay firm.
- Nutritional Info does not include options serving suggestions.
How to Make Peanut Butter and Marshmallow Fluff Dip Step-by-Step
Prep: Set aside a medium-sized serving dish. Bring the cream cheese spread to room temperature for 15-30 minutes, and bring your peanut butter to room temperature if you happen to store it in the fridge. Chop the peanut butter cups and mini chocolate chips, and place them in the freezer to firm up while you make the dip.
Beat the Peanut Butter: Place 8 ounces (1 tub) of room-temperature cream cheese spread, 7 ounces (1 tub) of marshmallow creme, and 1¼ cups of creamy peanut butter in a large bowl and use a hand or stand mixer to beat on medium speed until well-combined.
Add the Vanilla: Turn the mixer down to low, and slowly pour 1 teaspoon of vanilla extract into the dip. Beat well.
Fold in the Whipped Topping: Using a rubber spatula, gently fold in 8 ounces (1 tub) of thawed whipped topping. Make sure it is evenly incorporated, but work gently to avoid deflating it.
Add the Mix-ins: Take out the frozen chocolates, and mix ¾ cup of the mini chocolate chips and 2 cups of chopped peanut butter cups into the dip. Return the remaining peanut butter cups and mini chocolate chips to the freezer.
Chill the Dip: Take the completed peanut butter fluff dip and spoon it into your serving dish. Cover tightly with plastic wrap and place in the refrigerator to chill for 2-3 hours.
Garnish and Serve: When you are ready to serve, sprinkle the remaining ¼ cup of mini chocolate chips and the remaining 1 cup of peanut butter cups on top of the dip. Top with a drizzle of chocolate sauce, if desired, and serve with assorted cookies and fruits for dipping.
How to Store
Store leftover peanut butter marshmallow fluff dip in an airtight container in the refrigerator for up to 1 week. Enjoy cold. I do not recommend freezing, as the dip tends to turn watery once thawed.
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