A classic peanut butter cookie with all the extras. These Muddy Buddy Cookies are filled with a creamy chocolate center and topped off with a dusting of powdered sugar.
I’m sure that you’ve all had the classic snack mix at one time or another. You know the one, muddy buddies, aka. puppy chow.
The classic mix is made from Chex rice cereal, coated in peanut butter, melted chocolate, and powdered sugar. Usually around during the holidays.
However, I want to know, why does it have to only be a holiday thing? I think the flavors are fantastic enough to make an appearance all year long. And, I don’t know about you, but I eat cookies no matter the season.
Is there a better time than January/winter time to make these cookies, that appear to be topped in snow?!
Peanut buttery – chewy – chocolaty – and fun. That is what you’ll get from these Muddy Buddy Cookies.
What goes into making muddy buddy cookies?
It all starts with a classic peanut butter cookie. This cookie is chewy and packs a peanut butter punch. There is no chilling required either!
What is that chocolate center? Why not just plop a Hershey Kiss there?
To answer the second question, first. These aren’t supposed to be anything like peanut butter blossom cookies, which is topped with a kiss. That kiss if fine and dandy, but that kiss doesn’t cover the entire cookie like this thick and gooey chocolate does.
That chocolate center reminds me of that ever-so-satisfying chocolate ganache.
If you don’t have powdered sugar for topping these, you can still make them, but I’m gonna suggest you wait. You’ll thank me later!
Looking for more cookies that are peanut buttery and chocolaty?
- Peanut Butter Cup Cookies
- Classic Peanut Butter Cookies
- Gluten Free Peanut Butter Cookies with Chocolate Chips
- Double Chocolate Peanut Butter Cup Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
- Peanut Butter Dark Chocolate Cadbury Mini Egg Cookies
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1/2 teaspoon canola oil
- 1/2 cup powdered sugar
- Preheat oven to 375 and line a baking sheet with parchment paper. Set aside.
- In a medium bowl whisk together the flour, baking powder, and baking soda together. Set aside.
- In a large bowl attached to a stand mixer, beat the butter and peanut butter together until fully incorporated and creamy.
- Pour in both sugars, and beat for 2 full minutes.
- Add the vanilla extract and egg. Beat for 1 minute.
- Add the dry ingredients to the wet, and beat to combine.
- Shape the dough into one inch balls, and place two inches apart on prepared baking sheets.
- Bake for 8, and remove from the oven. If your cookies are really puffy in the center, you can slightly press them down with a glass. Allow to cool on the baking sheet for 5 minutes.
- Remove to cooling racks and allow to cool completely.
- Once the cookies are cool, combine the chocolate chips and canola oil in a microwave safe bowl. I do increments of 30 seconds. It's usually about 1 minute to fully melt the chocolate chips. Stir vigorously to help melt them all.
- Drop about a teaspoon full into the center of the cookies. I use the back of the spoon to help spread it around, almost to the edges.
- Allow those to cool for an additional 10 minutes. Dust with powdered sugar and enjoy!