Introduction

Muddy Buddy Cookies are a delicious twist on the classic Muddy Buddy snack, combining creamy peanut butter, rich chocolate, and a soft, chewy texture. These cookies are perfect for satisfying a sweet tooth with a touch of nostalgia and are easy to make at home.

Muddy Buddy Cookies Recipe - Recipe Image

Ingredients

1/2 cup Butter (softened)
1/2 cup Peanut Butter
1/2 cup Granulated Sugar (plus extra for rolling cookie balls)
1/2 cup Brown Sugar
1 teaspoon Vanilla extract
1 Egg
1/4 teaspoon Salt
1 teaspoon Baking Soda
2 cups All-purpose Flour
1 cup Milk Chocolate Chips
1/4 cup Powdered Sugar (to sprinkle tops of cookies)

Instructions

Step 1: In the mixing bowl of a stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until creamy and smooth. Add the vanilla extract and egg, then blend well to combine.
Step 2: In a separate bowl, whisk together the flour, salt, and baking soda until evenly mixed. Gradually add this to the wet mixture, blending between additions until a smooth dough forms.
Step 3: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Step 4: Roll the dough into tablespoon-sized balls and coat each ball in granulated sugar. Place the sugared dough balls on the prepared cookie sheet. Bake for 10 minutes, or until the cookies are golden brown and begin to crack on top.
Step 5: Remove the cookie sheet from the oven. While the cookies are warm, gently press the center of each cookie down slightly with the bottom of a flat glass. Allow the cookies to cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Once all the cookies have cooled, melt the milk chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each until smooth. Spoon the melted chocolate into the center of each cookie. Let the cookies sit for about an hour to allow the chocolate to set.

Tips & Variations

For an extra crunch, add chopped peanuts or pretzels to the cookie dough.
Use dark chocolate chips instead of milk chocolate for a richer flavor.
If you don’t have a stand mixer, a hand mixer or vigorous hand mixing will work as well.
Make sure not to overbake; the cookies should be soft when you remove them from the oven as they will firm up while cooling.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate topping intact, avoid stacking the cookies. You can also refrigerate them for up to a week. Reheat briefly in the microwave if desired, but be careful not to melt the chocolate again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy peanut butter instead of chunky?

Yes, creamy peanut butter works best for this recipe to ensure a smooth dough and consistent texture.

What can I do if my cookies spread too much while baking?

Make sure your butter is softened but not melted, and chill the dough for 15-30 minutes before rolling if it seems too soft. Also, avoid placing the cookies too close together on the baking sheet.