Description
Muddy Buddy Cookies are a delightful twist on the classic puppy chow snack, combining creamy peanut butter, rich chocolate chips, and crispy Rice Chex cereal all coated in powdered sugar. These soft and crunchy cookies offer a perfect balance of sweet and salty flavors, making them an irresistible dessert or snack.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup Rice Chex cereal, lightly crushed
Coating
- 1/2 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes using a hand or stand mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Gently stir in the semi-sweet chocolate chips and lightly crushed Rice Chex cereal, ensuring they are evenly distributed without breaking the cereal too much.
- Scoop Dough: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a golden brown and the centers are set but still soft.
- Cool and Transfer: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Coat with Powdered Sugar: Once cooled, place the cookies in a large zip-top bag with the powdered sugar and gently shake to coat the cookies evenly, giving them their signature muddy buddy finish.
Notes
- For extra crunch, avoid over-crushing the Rice Chex cereal; keep them lightly crushed for texture.
- Chilling the dough for 30 minutes before baking can help produce thicker, chewier cookies.
