These Muddy Buddy Cookies are the perfect blend of peanut butter and chocolate goodness! With a chewy peanut butter base and a rich melted chocolate topping, they’re an irresistible treat your family will love.
Peanut Butter Muddy Buddy Cookies
This cookie was inspired by the flavors of the classic Muddy Buddy Chex Mix. The peanut butter cookie base is soft and bursting with real peanut butter flavor. It has a soft and chewy texture that’s absolutely delectable! I top them with melted Ghirardelli chocolate because it’s great quality and finish them with a dusting of powdered sugar. If you love peanut butter and chocolate, you have to try this recipe for a bake sale or special occasion. Perfect for parties, snack time, or a sweet indulgence anytime!
These are different from the classic peanut butter cookies, topping them with chocolate and then dusting with powdered sugar.
Why You’ll Love These Muddy Buddy Cookies
- Ready in less than 30 minutes. Preparing the cookie dough and baking it takes less than 30 minutes in total.
- Balanced flavors. The rich chocolate and salty peanut butter are the perfect balance.
- Crowd pleaser. I have never met anyone who didn’t adore these cookies and asked for the recipe!
What You’ll Need
Here are all the ingredients you’ll need to make Peanut Butter Muddy Buddy Cookies. Scroll down to the recipe card below for exact measurements and more information.
- Butter: Salted or unsalted butter will work based on your preference — I used unsalted. Take your butter out of the refrigerator about 30 minutes before you make the cookies so it can soften. This helps it mix better with the other ingredients.
- Peanut butter: I prefer creamy peanut butter for these cookies. It adds the right amount of fat to prevent the cookies from drying out.
- Sugars: I use a combination of white and brown sugar for texture and flavor. The brown sugar adds a subtle molasses flavor that compliments the peanut butter. Powdered sugar is the garnish added when they’re done!
- Baking soda: This is essential in achieving the perfect texture. It adds air into the dough so the cookies don’t become dense.
- Flour: I use simple all-purpose flour in this cookie recipe.
- Chocolate chips: I chose Ghirardelli milk chocolate chips but you may use your favorite brand instead. Dark chocolate is fantastic, too!
How to Make Muddy Buddy Cookies
Here are the instructions on how to make these delicious muddy buddy cookies! It’s a quick and easy process that only takes a few minutes to prepare.
- Prep the oven and baking sheet. Preheat your oven to 350 degrees F. Then, line a cookie sheet with parchment paper.
- Beat both kinds of butter and sugar. Add the butter, peanut butter, white sugar, and light brown sugar to the bowl of a stand mixer. Beat these ingredients together with the paddle attachment until they are smooth and creamy.
- Add egg and vanilla. Next, beat in the egg and vanilla extract until they are well combined.
- Combine the dry ingredients. Add the flour, salt, and baking soda to a separate bowl. Whisk them until they are well combined.
- Form the dough. Gradually pour the dry ingredients into the peanut butter mixture until a soft dough forms.
- Roll and dip in sugar. With a cookie scoop form 1 tablespoon dough balls and roll them in extra white sugar before placing them onto the baking sheet.
- Bake. Put the pan in the oven and bake for about 10 minutes. The cookies will be a light golden brown and begin to crack.
- Smash the cookies and cool them. Use the bottom of a glass to lightly flatten the cookies. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Melt the chocolate. Add the chocolate chips to a microwave-safe bowl and melt them.
- Add chocolate to the cookies. Spoon the melted chocolate over the center of each cooled peanut butter cookie. Allow the chocolate to set for about an hour at room temperature.
- Dust with powdered sugar and serve. Sprinkle powdered sugar over the top of the cookies and enjoy!
Tips for Success
- Let them harden in the fridge. The melted chocolate will be set at room temperature but you may put them in the refrigerator to speed up the process.
- Chill the dough if it’s too sticky. If the ingredients have become too warm and the dough is too sticky to work with, place it in the refrigerator for about 30 minutes.
- Prepare the dough ahead. You may prepare this dough up to 24 hours in advance and store it in the refrigerator until you are ready to roll it and bake it.
Common Questions
Can I Use Natural Peanut Butter?
You do not want to use natural peanut butter. It tends to make any type of baked good dry and crumbly. Instead, you want to use peanut butter that is high in sugar, fat, and oil. This makes the cookies delicious.
What is the Best Way to Sift Powdered Sugar Over the Cookies?
I like to use a sifter to distribute the powdered sugar evenly over the cookies. You can find them on Amazon and in the baking section of stores.
If you do not have a sifter on hand, you can break the sugar up with your fingers and then flick the sugar off your fingers or use a fork and tap the fork on your hand.
How to Make Muddy Buddy Cookies Harden Faster?
If you want the chocolate to set on the cookies faster, you can place them in the refrigerator. At room temperature, it takes about 2 hours for the cookies to harden, and it takes about 15 minutes in the refrigerator.
Proper Storage
Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
More Peanut Butter Cookie Recipes
- Reese’s Peanut Butter Cookies
- Peanut Butter Snickerdoodles
- Chocolate Peanut Butter Cookies
- Peanut Butter Oatmeal Cookies
- Peanut Butter S’mores Cookies
Muddy Buddy Cookies
Ingredients
- 1/2 cup Butter softened
- 1/2 cup Peanut Butter
- 1/2 cup Granulated Sugar plus to roll cookie balls in
- 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
- In the mixing bowl of a stand mixer, mix the Butter, Peanut Butter, Sugar, and Brown Sugar, until creamy and smooth. Add the Vanilla, and Egg, and blend well.
- In a separate bowl, mix the flour, salt, and baking soda until well combined. Add the mixing bowl, and blend between additions. Mix until smooth dough forms.
- Line a Cookie Sheet with Parchment paper, and set the oven to 350 degrees.
- Roll the dough into Tablespoon size balls, and roll in sugar, then place on the Parchment lined cookie sheet. Bake for 10 minutes, or until cookies have turned golden brown, and have begun to crack . Remove the cookie sheet from the oven, and gently smash the cookies, with the bottom of a flat glass, pushing the center in slightly. Leave cookies on cookie sheet for about 5 minutes, then remove to a wire rack to cool completely.
- When all cookies have been baked, place the Chocolate chips in a microwave safe bowl, and melt the chocolate chips at 15 second intervals, stirring between, until chocolate chips are melted. Spoon melted chocolate into the center of each cookie, and let cookies sit for about an hour, until chocolate begins to set.
- Once chocolate is set in the center of the cookies, sprinkle the powdered Sugar over the cookies. Serve, and Enjoy!
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12 comments on “Muddy Buddy Cookies”
Can the cookie dough be frozen for a later date? These are our new favorite cookie! Delicious! Thanks for sharing.
Thanks Nancy! So glad to hear that! Yes, this dough will freeze well for up to a month. Just thaw and bake.
Really good! I will definitely make these again.
Thanks Viane!
Absolutely so yummy! Have made them a few times now and they’re never a wrong choice!
Thanks Sierra!
New favorite cookie!
Glad to hear that Amanda. Thanks!
Thanks for sharing! Do they keep long?
This looks so good! I can definitely see why it would be fun to make these with kids! So many tasty spoons to lick!
Hello Jill ♀️
I made these delicious cookies the other day. I omitted unnecessary sugars and processed ingredients by using coconut flour instead of regular flour and coconut oil instead of canola oil. In addition I made my own raw vanilla ice cream and used organic eggs and peanut butter. The results:
Delicious and healthier cookies
Thank you for sharing.
Have a wonderful weekend!
Raquel
Thank you for posting this! I have few in the house with Celiac Disease & I have to strictly follow low carb. I was wondering if they would still be good with the changes! Thanks again!