Peanut Butter Muddy Buddies Cookies Recipe

Close up view of Crumbl copycat muddy buddy cookies with Chex Mix muddy buddies on top, on a white surface.

5 from 1 vote

Peanut Butter Muddy Buddies Cookies Recipe

Got a craving for peanut butter and chocolate? These oversized Peanut Butter Muddy Buddy Cookies have the perfect combination of Muddy Buddy snack mix (Puppy Chow) with the chewy, satisfying texture of a thick peanut butter cookie base topped with a layer of milk chocolate and a dusting of powdered sugar!

Prep Time15

Cook Time12

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 568kcal

Author: Amy Nash

Ingredients

Cookies

1 cup salted butter, softened
1 cup creamy peanut butter
1 cup brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
3 cups all-purpose flour, scooped & leveled (375g)
2 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cup milk chocolate chips

Muddy Buddies

3 cups Rice Chex cereal
⅔ cup chocolate chips
⅓ cup creamy peanut butter
2 Tablespoons salted butter
1 ½ cups powdered sugar

Instructions

Cookies

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
Add eggs and vanilla. Mix well, stopping to scrape the bottom and sides of the bowl.
Add the flour, cornstarch, baking powder, baking soda, and salt. Mix just until combined.
Use a large cookie scoop to scoop out large balls of cookie dough. Shape each ball of dough into a sort of puck shape about 1-inch thick, spacing them apart on the prepared baking sheets. You should get about 18-20 cookies.
Chill the cookies in the freezer for 15 minutes, then bake for 12–13 minutes until set around the edges. Let cool for 10 minutes on the baking sheet, then transfer to a wire cooling rack.
Carefully melt the chocolate chips in the microwave in a microwave-safe bowl using short 20-second bursts of heat, stirring between each burst until melted. Spoon about 1 tablespoon of melted chocolate on top of each cookie and spread it around to form a chocolate coating. Sprinkle the top of each cookie with some of the muddy buddies pieces while the chocolate is still melted so they stick.
Let the cookies sit at room temperature until the chocolate firms up before dusting lightly with a little powdered sugar.

Muddy Buddies

Melt the chocolate chips, peanut butter, and butter in a large microwave-safe bowl in the microwave for 60-90 seconds, stirring every 20-30 seconds, until smooth. Stir in the vanilla extract.
Gently mix in the Chex cereal until evenly coated in the chocolate peanut butter mixture.
Transfer the chocolate-covered Chex cereal mixture to a large Ziploc bag with the powdered sugar. Close it tightly and shake vigorously until the Chex mixture is covered with the powdered sugar.

Notes

Store: Store cookies in an airtight container at room temperature for up to a week.
Freeze: Once the cookies have cooled after baking, place in a ziplock bag or a freezer-safe container and store in the freezer for up to 3 months. I would not recommend freezing the assembled cookies with the chocolate coating or muddy buddy topping.
Make Ahead: The cookie dough can be frozen for up to 3 months. Flash-freeze the cookie dough pucks on the baking sheet, then transfer to ziplock bags and store in the freezer. You can bake directly from frozen by adding a couple extra minutes to the bake time or thaw the dough balls in the refrigerator overnight before baking.

Nutrition