Muddy Buddy Cookies turn the popular chocolate and peanut butter snack into a delicious cookie. Soft and chewy peanut butter cookie topped with chocolate, powdered sugar and actual muddy buddies!
I think I may have found a new favorite cookie, and trust me when I say I don’t take that title lightly. I have other favorite cookies too though, like our s’mores cookies, and our double chocolate cookies.
These muddy buddy cookies might take the cake. These cookies are a dream come true, with so much chocolate and peanut butter in every single bite.
Have you had muddy buddies before? Some people call them puppy chow too. If you haven’t, you’re totally missing out – they’re one of those snacks, that when I make them, I can’t stop eating them. They are a classic delicious treat made with chex cereal that is coated in a melted chocolate and peanut butter mixture and then all coated in powdered sugar. These cookies have that same amazing taste, but in the form of a soft and chewy cookie!
I got the idea for these cookies from a local cookie shop that had a muddy buddy cookie as one of their weekly specials. I knew I could make the cookies at home even better.
The cookies start with a soft and chewy classic peanut butter cookie. The cookies are then topped with a chocolate peanut butter ganache. It’s literally only two ingredients, chocolate and peanut butter melted together. Then topped with a little powdered sugar and the final touch – actual muddy buddy pieces on top. The muddy buddy pieces give the cookies that perfect crunch and that real muddy buddy chocolate and peanut butter flavor.
I used my small batch muddy buddies recipe for the topping on these cookies. The peanut butter cookie base is based on my peanut butter blossoms cookies.
These cookies are seriously phenomenal. These cookies are a peanut butter and chocolate lovers dream, with the soft and thick peanut butter cookie, topped with their smooth milk chocolate center, and crunchy classic muddy buddies. It’s the absolute best combination of flavors.
Tips and Tricks:
- Grab a bag of store bought Muddy Buddy Snack Mix if you want to save a little time. While, I don’t think the flavor is quite as good, it’ll save you a few steps.
- You can also leave off the Muddy Buddy pieces if desired, though I do like the crunch.
- Do not use all natural peanut butter. You need to use regular creamy peanut butter with the oil, fat, and sugar to give these cookies the best flavor.
- Add the powdered sugar to the top of the cookies using a small sifter or by tapping a fine mesh strainer against your hand.
How to store cookies?
These cookies can be stored at room temperature in an airtight container. Place a layer of cookies on the bottom of the container, then top them with parchment paper or wax paper, and add another layer of cookies if you need to stack them. They should stay good at room temperature for up to 5 days.
We were going to share some of these cookies with our friends, but then they were so good that we gobbled up the whole batch in only a couple days. Oops! My family loved these cookies and I’m sure yours will too!
Looking for more chocolate and peanut butter dessert recipes:
- Small Batch Peanut Butter Cookies
- Peanut Butter Cookie Dough for One
- Peanut Butter Chocolate Chip Cookie Recipe
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Muddy Buddy Cookies
Ingredients
- 1/2 cup butter (1 stick, softened)
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1 Egg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups flour
- 1/4 cup sugar (For rolling)
For the Muddy Buddies:
- 2 cups chex mix
- 2 TBS creamy peanut butter
- 1 TBS butter (softened)
- 1/4 cup chocolate chips
- 1/4 cup powdered sugar
For the Chocolate Peanut Butter Topping:
- 1 cup chocolate chips
- 2 TBS creamy peanut butter
For Topping:
- 1/4 cup powdered sugar
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees.
- Combine butter, peanut butter, sugar, and brown sugar in a large mixing bowl. Cream together for about 2 minutes till creamy.
- Stir in the vanilla and egg and mix till just combined.
- Add in the salt, baking soda, flour and mix till smooth.
- Roll cookies into a heaping tablespoon sized balls.
- Roll into remaining sugar to coat.
- Place balls onto a cookie sheet lined with silicone or parchment.
- Bake for 9-10 minutes until the cookies are golden and start to crack.
- Remove cookies from oven and push top in using the bottom of a small spice container (or any circular thing with a flat bottom that is about 2 inches across)
- Allow to cool on pan for about 2 minutes, then move to cooling sheet to cool completely.
For the Muddy Buddies:
- Put chex cereal into a small bowl.
- Put peanut butter, butter, and chocolate chips into a small bowl.
- Microwave in 30 second increments, stirring after each, until the mixture is smooth and creamy. (About 1 minute total)
- Pour the chocolate peanut butter over the cereal and stir together to completely coat cereal with chocolate.
- Pour the cereal into a bag and pour in your powdered sugar.
- Shake the bag until the cereal is completely coated with powdered sugar.
- Pour muddy buddies into another bowl and set aside.
For the Chocolate Peanut Butter Topping:
- Combine the chocolate chips and peanut butter in a small microwave safe container.
- Microwave for 1 minute, then stir. Microwave for an additional 30 seconds if needed. Stir till smooth.
- Add a spoonful of chocolate mixture to the top of each cookie, and spread around to fill the circle you pressed in before.
- Allow chocolate to set for about 20 minutes.
- Dust top of cookies with a little powdered sugar.
- Crush some of the muddy buddies, and press muddy buddies into the top of the chocolate, whole and crushed pieces.
- Allow to set for about 10 minutes, then enjoy.
- Cookies stay good stored in an airtight container for about 4-5 days.
Aar says
Hello In this recp. first ingradient is Butter or Peanut butter ? kindly clarify because I would like to make it. Tks.
Ellen says
The first ingredient is butter, OOPS, on my part. I corrected it on the recipe. Thanks!