Description
Muddy Buddy Cookies are a fun twist on the classic puppy chow snack, combining rich peanut butter, chocolate chips, and a dusting of powdered sugar to create soft, chewy cookies with a sweet, slightly crunchy coating. These American-style dessert cookies provide a nostalgic flavor with a no-mess approach, perfect for sharing or enjoying as a comforting homemade treat.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
Coating and Drizzle
- 1 cup powdered sugar (for coating)
- ½ cup chocolate chips (for melting and drizzle)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Cream the Wet Ingredients: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes on medium speed.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined, ensuring the mixture is creamy and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the dough.
- Mix Dry into Wet: Gradually fold or mix the dry ingredients into the wet mixture. Stir just until combined to avoid overmixing, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips evenly throughout the cookie dough to distribute bursts of chocolate.
- Scoop and Bake: Using a tablespoon, scoop portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet to allow for spreading. Bake in the preheated oven for 9 to 11 minutes until the edges are set but the centers remain soft and slightly underbaked.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely, ensuring the cookies finish setting.
- Coat with Powdered Sugar: Once cookies are completely cool, roll each one individually in powdered sugar until well coated, mimicking the classic muddy buddy snack appearance and sweetness.
- Melt and Drizzle Chocolate: Melt the ½ cup of chocolate chips in a microwave-safe bowl using 30-second intervals, stirring well after each interval to prevent burning until smooth. Drizzle the melted chocolate over the coated cookies using a spoon or a piping bag. Let the drizzle set before serving to avoid smudging.
Notes
- For extra crunch, stir in ¼ cup crushed Rice Chex into the batter before baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Ensure cookies are completely cooled before coating with powdered sugar to prevent melting and clumping.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- If you prefer, substitute creamy peanut butter with natural peanut butter but avoid oil separation by stirring well before measuring.
