Muddy Buddy Cookies
Muddy Buddy Cookies are the ultimate peanut butter chocolate cookies! Soft peanut butter cookies are topped with creamy melted chocolate and a sprinkle of powdered sugar. All the flavors of your favorite muddy buddies Chex mix in the form of a cookie.
Muddy Buddy Cookies
This Muddy Buddy Cookies recipe is similar to a peanut butter blossoms recipe. But instead of a large chocolate morsel on top, the chocolate is melted and topped with powdered sugar. Made to taste like classic peanut butter muddy buddies.
While having a big Hershey’s kiss on top of a peanut butter cookie is delicious and easy, I prefer the chocolate melted and spread out. This ensures there is chocolate in every bite.
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It’s actually probably less work in the long run since you don’t have to unwrap a bunch of chocolate candies.
And though it’s tempting to just make some peanut butter chocolate chip cookies, you’ll love that creamy layer of chocolate on top of these thick and chewy peanut butter cookies.
Perfect for Holidays or Any Day
The sprinkle of powdered sugar on top of these peanut butter and chocolate cookies makes them fancy enough for holidays. Yet they are simple enough for every day enjoyment.
You can always leave the powdered sugar off, or swap it with different colored sprinkles for different holidays.
And if you add a few Muddy Buddies™ pieces on top you’ve got a Crumbl copycat recipe.
Ingredients
To make these cookies you will need:
- Butter – Unsalted butter is best in baking to control the amount of salt, especially with the peanut butter.
- Granulated Sugar
- Brown Sugar
- Peanut Butter – Use a creamy variety like Jif or Skippy, not a 100% natural peanut butter.
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips – Semi-sweet or milk chocolate is fine, based on personal preference.
- Oil – This helps thin the chocolate for easier spreading. Use a flavorless oil like canola, vegetable, or a light tasting olive oil. Shortening or coconut oil will also work.
- Powdered Sugar
Making the Cookie Dough
After you’ve gathered your ingredients it’s time to make the cookies.
- Cream the butter and both sugars together in the bowl of a stand mixer using the paddle attachment.
- Add the peanut butter, egg, and vanilla.
- Mix well and scrape the bowl.
- Combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just incorporated.
Making Muddy Buddy Cookies
Once the cookie dough is made it’s time to make the muddy buddy cookies.
- Scoop the peanut butter cookie dough into balls about 2 Tbsp each. (I use a #30 scoop.) Then roll with hands and space several inches apart onto a silicone or parchment lined baking sheet.
- Bake at 350˚F for 11-12 minutes, or until just set — the tops will be puffy and matte, not shiny, when done.
- Immediately after removing from oven, use the bottom of a (1/3 cup) measuring cup to flatten the center of each cookie, creating a well for the chocolate. Allow cookies to cool completely at room temperature for about 1 hour, or in the refrigerator for about 15-20 minutes. NOTE: Waiting for the cookies to cool prevents the chocolate from melting over the edges of the cookies.
- Melt the chocolate chips and oil together in a microwave-safe bowl in the microwave for 20-30 second bursts. Stirring in-between each interval, until melted completely. Total time to melt chocolate will be approximately 1 minute and 30 seconds. Spoon some of the melted chocolate into the center of each cookie. Spread evenly with the back of the spoon.
- Let the chocolate cool at room temperature for about 2 hours, or in the fridge for about 15-20 minutes. Then sprinkle powdered sugar over each cookie. (I used a mini fine mesh strainer.) NOTE: Waiting for the chocolate to cool prevents the powdered sugar from melting/dissolving into the chocolate.
Baking Tips
- Use room temperature butter. Room temperature butter is soft to the touch, but will still hold its shape and not stick to the paper wrapper much when removing it.
- Measure the flour properly. Flour tends to settle when stored and can impact the density of your baked goods. Make sure to stir it up first to incorporate air, then spoon it into the cup and level it off.
- Use creamy peanut butter. Creamy peanut butter like Jif or Skippy is best for peanut butter cookies that won’t dry out and crumble apart. Avoid using natural peanut butter, whether you have to stir it or not, for these cookies.
- Round the cookie dough with your hands. I typically just scoop and bake my cookie dough, but I like to round it in my hands for this recipe to prevent any rough edges and help keep the chocolate in the center.
- Follow cooling times. The cookies must cool completely between each layer so the chocolate doesn’t melt right off the cookie, and so the powdered sugar doesn’t dissolve into the chocolate. You can combine the cookies onto one tray and place it in the fridge to speed things along much faster.
Storing and Freezing
Muddy Buddy Cookies can be stored in an airtight container at room temperature for up to 5 days. If it’s particularly warm in your house, you may want to refrigerate them, but they taste best at room temperature.
These cookies may be frozen in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper for up to 3 months. NOTE: The powdered sugar will melt/dissolve during freezing. You can leave it off and add it later or add more after thawing the cookies. The chocolate may also bloom after being frozen, but will still be fine to eat.
Be sure to take the frozen baked cookies out of the container and place them on a paper towel-lined plate to thaw at room temperature or they may condensate and stick.
More Chocolate and Peanut Butter Desserts
If you liked this recipe you might also like these chocolate and peanut butter desserts:
- Easy Peanut Butter Balls
- Old Fashioned Peanut Butter Bars
- Peanut Butter Pretzel Bites
- No Bake Peanut Butter Pie
- Peanut Butter Cup Ice Cream
- No Bake Peanut Butter Bars
- Peanut Butter Pretzel Bars
Muddy Buddy Cookies
Ingredients
Peanut Butter Cookies:
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter*, (like Jif or Skippy)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
Topping:
- 1 cup (170 g) semi-sweet chocolate chips
- ½ tsp canola oil, (or other neutral tasting oil)
- 2 Tbsp powdered sugar
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line sheet trays with silicone baking mats or parchment paper. Set aside.
- Cream the butter and both sugars together in the bowl of a stand mixer using the paddle attachment.
- Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
- Combine the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just incorporated.
- Scoop the peanut butter cookie dough into balls about 2 Tbsp each. (I use a #30 scoop.) Then roll with hands and space several inches apart onto a silicone or parchment lined baking sheet.
- Bake at 350˚F for 11-12 minutes, or until just set — the tops will be puffy and matte, not shiny, when done.
- Immediately after removing from oven, use the bottom of a (1/3 cup) measuring cup to flatten the center of each cookie, creating a well for the chocolate. Allow cookies to cool completely at room temperature for about 1 hour, or in the refrigerator for about 15-20 minutes. NOTE: Waiting for the cookies to cool prevents the chocolate from melting over the edges of the cookies.
- Melt the chocolate chips and oil together in a microwave-safe bowl in the microwave for 20-30 second bursts. Stirring in-between each interval, until melted completely. Total time to melt chocolate will be approximately 1 minute and 30 seconds.
- Spoon some of the melted chocolate into the center of each cookie. Spread evenly with the back of the spoon. Let the chocolate cool at room temperature for about 2 hours, or in the fridge for about 15-20 minutes.
- Sprinkle powdered sugar over each cooled cookie and enjoy. NOTE: Waiting for the chocolate to cool prevents the powdered sugar from melting/dissolving into the chocolate.
Notes
- Natural peanut butters may cause these cookies to dry out and crumble apart. Use a creamy peanut butter, like Jif or Skippy, for these cookies.
- For thicker cookies, don't press the centers too far down after baking.
- Chill the cookies in the refrigerator between each step to speed things along.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper for up to 3 months. Place cookies on a paper towel-lined plate to thaw at room temperature. Add powdered sugar once thawed.
Nutrition
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