Muddy Buddy Peanut Butter Cookies

Muddy buddy peanut butter cookies are a soft & thick peanut butter cookie with a chocolate center, and dusted in powdered sugar. Perfect dessert or even better for a Christmas cookie plate. These may look hard but they are really very simple!


Have you ever had muddy buddies before? You know that classic snack mix made with chex cereal and then it’s coated in a peanut butter & chocolate mixture and you shake it all together with some powdered sugar.

These cookies are identical to the muddy buddies in taste. You get a rich peanut butter cookie, with a chocolate center, and then powdered sugar gets sprinkled over it all. It’s muddy buddies but in cookie form!

Muddy Buddy Peanut Butter Cookies Recipe

Your favorite snack made into a cookie! Muddy buddy peanut butter cookies are a soft & thick peanut butter cookie with a chocolate center, and dusted in powdered sugar. These may look hard but they are really very simple!



Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 1/2 teaspoon canola or vegetable oil
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 375. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.
  2. In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Add in egg and blend to combine.
  3. In a separate bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and blend just until combined.
  4. Shape into 1 inch balls and place on cookie sheet. You can fit 15 to each cookie sheet because they won't spread much at all.
  5. Bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.
  6. Let cookies cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.
  7. Once cooled, Melt chocolate chips and canola oil in microwave-safe bowl for 2 minutes. Stirring every 30 seconds.
  8. Immediately use a spoon and place a small amount of chocolate onto each cookie and spread around.
  9. Let chocolate set and cool completely (about 2 hours) before dusting with powdered sugar. To speed up the chocolate cooling and hardening, place cookies in the fridge or the freezer.

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