Muddy Buddy Cookies
Delicious peanut butter cookies topped with creamy chocolate and a dusting of powdered sugar, inspired by the classic Muddy Buddies snack.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
Ingredients
Ingredients
- 1/2 cup 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
- Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly coat with cooking spray for easy cleanup.
- In the bowl of a stand mixer, or using a handheld mixer, combine softened butter, creamy peanut butter, granulated sugar, and light brown sugar. Beat until creamy and light in color—usually about 2 minutes.
- Crack in the egg and blend again until thoroughly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda until well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t over-mix; a soft, slightly sticky dough is perfect.
- Scoop and roll the dough into 1-inch balls. Place them evenly spaced on your prepared cookie sheet.
- Bake for 8 minutes, until the cookies are set around the edges but still soft in the center.
- Right after baking, gently press down each cookie with a flat spatula to flatten and create those trademark crinkly edges.
- Allow the cookies to cool on the baking sheet for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Meanwhile, microwave the milk chocolate chips and canola (or vegetable) oil together in a microwave-safe bowl for up to 2 minutes, stopping to stir every 30 seconds until smooth and glossy.
- Spoon a small dollop of melted chocolate onto the center of each cooled cookie, spreading gently to cover the top.
- Let the chocolate set and cool completely—about 2 hours at room temperature. For quicker results, place the cookies in the fridge or freezer.
- Once the chocolate has set, dust each cookie with powdered sugar. Share and enjoy!
Notes
Store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1mg