Introduction

Muddy Buddy Cookies are a delightful treat combining the nostalgic flavors of the classic snack mix into a soft, chewy cookie. These cookies bring together chocolate, peanut butter, and powdered sugar for a fun and indulgent dessert perfect for any occasion.

A stack of six cookies sits on a white plate over a white marbled surface, each cookie having a crumbly light brown base with cracks and dusted generously with powdered sugar. Each cookie has a smooth, round, dark brown chocolate center topping that looks creamy and slightly melted. The top cookie in the stack is broken in half, showing the soft, crumbly texture of the cookie with the chocolate topping dripping slightly off the side. More cookies, similarly dusted and topped, are blurred in the background on a wooden tray, creating a cozy and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
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 1/2 cups powdered sugar, for coating

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2: In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Step 3: Beat in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 5: Fold in the chocolate chips evenly throughout the dough.
Step 6: Scoop tablespoon-sized portions of dough and roll them into balls. Place them spaced apart on the prepared baking sheet.
Step 7: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then gently transfer them to a wire rack to cool slightly.
Step 9: While still warm, roll the cookies in powdered sugar until fully coated. Let the cookies cool completely before serving to allow the coating to set.

Tips & Variations

For extra crunch, add chopped peanuts or chopped pretzels to the dough before baking.
Try using crunchy peanut butter instead of creamy for a different texture.
If you prefer, substitute semi-sweet chocolate chips with milk or dark chocolate chips.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store Muddy Buddy Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To thaw, leave at room temperature for an hour or warm briefly in the microwave. The powdered sugar coating may need reapplication after freezing.

How to Serve

A close-up view of a stack of four round cookies with a crumbly texture and light golden color, each cookie topped with a dusting of white powdered sugar. Between each cookie is a smooth layer of dark brown chocolate spread. The top cookie is broken in half, showing the soft inside and chocolate layer. The background is a white marbled surface, slightly blurred to keep focus on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Make sure the blend contains xanthan gum for best results.

Why do I have to roll the cookies in powdered sugar while warm?

Rolling the cookies in powdered sugar while warm allows the sugar to stick better, creating the signature “muddy” coating that mimics the original Muddy Buddies snack flavor.

Muddy Buddy Cookies Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

Muddy Buddy Cookies are a delightful twist on the classic Muddy Buddy snack, transforming the beloved combination of peanut butter, chocolate, and powdered sugar into a soft, chewy cookie. Perfect for peanut butter lovers, these cookies offer rich flavors and a satisfying texture that’s sure to please at any gathering or as a cozy treat.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 5 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies

1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

For the Muddy Buddy Coating

4 cups Chex cereal (rice or corn)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup unsalted butter
1 1/2 cups powdered sugar

Instructions

Prepare the Muddy Buddy Coating: In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, 1/2 cup peanut butter, and 1/4 cup unsalted butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Carefully pour this chocolate mixture over 4 cups of Chex cereal in a large mixing bowl and toss gently to coat all the cereal evenly. Spread the coated cereal onto parchment-lined baking sheets and let it set while you bake the cookies.
Make the Cookie Dough: In a large mixing bowl, use a hand or stand mixer to cream together 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in 1/2 cup mini chocolate chips to distribute them evenly throughout the dough.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up the dough, making it easier to handle and to enhance the flavors.
Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop and Bake Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets about 2 inches apart to allow spreading. Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps finish the setting process.
Serve and Enjoy: Serve the peanut butter cookies alongside your set Muddy Buddy coated Chex for an irresistible combination of flavors and textures. Store any leftovers in an airtight container at room temperature for up to 5 days.

Notes

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
If you prefer a crunchier cookie, bake for 1-2 minutes longer but watch carefully to avoid overbaking.
Use natural peanut butter for a more intense peanut flavor, but reduce added salt accordingly.
These cookies freeze well; store in an airtight container in the freezer for up to 3 months.
Feel free to swap semi-sweet chocolate chips with dark or milk chocolate based on your preference.

Keywords: Muddy Buddy Cookies, Peanut Butter Cookies, Chocolate Peanut Butter Treats, Chex Mix Cookies, Easy Dessert