Muddy Buddy Cookies combine the beloved flavors of chocolate and peanut butter in a delightful treat. These delicious cookies offer a unique twist on traditional peanut butter cookies by incorporating elements of the popular Muddy Buddy snack mix.
If you like Muddy Buddies, often called Puppy Chow, you’ll love these Muddy Buddy Peanut Butter Cookies! Puppy Chow is not dog food; it’s another name for Muddy Buddies, a sweet, salty snack mix made with Chex cereal.
These cookies are a favorite at bake sales, potlucks, and family gatherings due to their irresistible flavor combination. It’s the perfect chewy peanut butter cookie with a twist!
Ingredients At A Glance (Full Printable Recipe Card Down Below)
- Butter – unsalted butter is used in this recipe.
- Peanut butter – creamy peanut butter works best! I would not use natural peanut butter for this recipe.
- Brown sugar – adds moisture and a caramel note.
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Nutella
- Semi-sweet chocolate chips – the classic choice. Milk chocolate will create a sweeter taste.
- Optional:
Powdered sugar and any flavor of Chex cereal (to sprinkle on top of the cookies)
Making Muddy Buddy Cookies
Preheat the oven to 350 degrees. Prepare a cookie sheet with parchment paper.
Make The Dough
Place butter, brown sugar, and granulated sugar in a large or stand mixer bowl and mix on medium speed until smooth. Add peanut butter and mix.
Add egg and vanilla and mix until combined.
In a medium bowl, whisk the dry ingredients – flour, baking powder, baking soda, and salt together. Add to butter mixture and mix until flour is all mixed in. Let sit for about 5 minutes to absorb the flour. If the dough is sticky, add a little more flour. The dough should be able to hold its shape when scooped.
Chill Cookie Dough
Chill dough in the refrigerator for about 30 minutes.
Cookie Dough Balls
Drop dough in balls onto a cookie sheet, press down halfway, and bake in the oven for 10-12 minutes.
Bake Cookies
While the cookies are baking, add Nutella and chocolate chips to a medium bowl. Heat slowly in a microwave to melt chocolate chips into Nutella, 20 seconds at a time, stirring at 20-second intervals, until smooth.
When you remove cookies from the oven, press the middle of each cookie with a spoon or small measuring cup to create an indention to hold the chocolate mixture.
Cool And Add Chocolate/Nutella Mixture
When cookies are cooled, spread warm chocolate mixture into the indentions and let set up on the counter to harden, or pop them into the refrigerator. Optional: Sprinkle with powdered sugar and Chex cereal before serving.
These cookies are perfect to take to a cookie swap or to give as Christmas gifts.
Helpful Tips for Making Muddy Buddy Peanut Butter Cookies
- Gather all ingredients at one time and prepare pans ahead of time.
- Make sure all ingredients are at room temperature.
- Letting your flour sit for about 5 minutes allows it to absorb, and you will know whether you need more flour.
Storage
Muddy Buddy Peanut Butter Cookies can be stored in an airtight container at room temperature for up to 5 days. This keeps them fresh and maintains their texture.
Refrigeration is recommended for more extended storage. When properly sealed, these cookies can last up to two weeks in the fridge.
Freezing is an excellent option for extending shelf life. Frozen Muddy Buddy Peanut Butter Cookies can last up to three months.
To freeze:
- Place cookies in a single layer on a baking sheet
- Freeze until solid (about 1-2 hours)
- Transfer to a freezer-safe bag or container
- Label with the date
When ready to eat, thaw cookies at room temperature for about 30 minutes. This method preserves their flavor and texture.
More Cookie Recipes To Love!
- Brown Butter Sugar Cookies
- Orange Glazed Pumpkin Cookies
- Raspberry Cheesecake Cookies
- Reindeer Sugar Cookies
- Oatmeal Cranberry Cookies
- Malted Milk Ball Cookies
Muddy Buddy Peanut Butter Cookies
Muddy Buddy Peanut Butter Cookies combine the beloved flavors of chocolate and peanut butter in a delightful treat. These cookies offer a unique twist on traditional peanut butter cookies by incorporating Puppy Chow snack mix elements.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup peanut butter (creamy works best)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Nutella
- 1/2 cup semi-sweet chocolate chips
- Optional Garnish: powdered sugar and any flavor Chex cereal
Instructions
- Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper
- Add butter, brown sugar, and sugar in a large bowl or stand mixer bowl and mix until smooth. Add peanut butter and mix.
- Add egg and vanilla and mix until combined.
- In a medium bowl, add flour, baking powder, baking soda, and salt and whisk together. Add to butter mixture and mix until flour is all mixed in. Let sit for about 5 minutes to absorb the flour. If the dough is sticky, add a little more flour. The dough should be able to hold its shape when scooped.
- Chill dough for about 30 minutes.
- Drop dough in balls onto a cookie sheet, press down halfway, and bake in the oven for 10-12 minutes.
- While the cookies are baking, add Nutella and chocolate chips to a medium bowl. Heat slowly in a microwave at 20-second intervals to melt the chocolate chips into the Nutella until they are smooth, stirring after each interval.
- When you remove cookies from the oven, press the middles with a spoon or small measuring cup to create a well to hold the chocolate.
- When the cookies are cooled, spread the warm chocolate mixture into the wells and set them on the counter or in the refrigerator. Optional: Sprinkle with powdered sugar and Chex cereal before serving. Enjoy!
Notes
Muddy Buddy Peanut Butter Cookies can be stored in an airtight container at room temperature for up to 5 days.
For more extended storage, refrigeration is recommended. When adequately sealed, These cookies can last up to 2 weeks in the fridge.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 325Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 27mgSodium 196mgCarbohydrates 44gFiber 2gSugar 28gProtein 5g
