Muddy Buddy Cookies Recipe

Introduction

Muddy Buddy Cookies are a delightful peanut butter cookie topped with a smooth milk chocolate center and a dusting of powdered sugar. These treats combine rich flavors and a unique texture that will satisfy any sweet tooth.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1½ cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup milk chocolate chips
• 1/2 teaspoon canola or vegetable oil
• 1/2 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or spray it with cooking spray to prevent sticking.
2. Step 2: In a stand mixer or with a handheld mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until the mixture is creamy and light in color, about 1 to 2 minutes. Add the egg and mix until combined.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and beat on low speed until just combined.
4. Step 4: Scoop about 1 tablespoon of dough and roll it into balls. Place 12 dough balls evenly spaced on the prepared cookie sheet.
5. Step 5: Bake the cookies for 8 minutes. They will not flatten while baking.
6. Step 6: Right after baking, use a small flat-bottomed cup or the base of a measuring cup to gently press down on each cookie, flattening them and creating soft crinkly edges.
7. Step 7: Allow the cookies to cool completely on the cookie sheet, which takes about an hour.
8. Step 8: While the cookies cool, melt the milk chocolate chips and canola oil in a microwave-safe bowl. Heat for up to 2 minutes, stirring every 30 seconds until smooth. You may need less time depending on your microwave.
9. Step 9: Spoon a small amount of the melted chocolate onto the center of each cooled cookie and gently spread it.
10. Step 10: Let the chocolate set fully, either by leaving the cookies at room temperature for about 2 hours or chilling them in the fridge for 15 minutes.
11. Step 11: Once the chocolate is firm, dust the cookies with powdered sugar using a sifter, fine mesh strainer, or your clean hands.

Tips & Variations

• Use creamy or crunchy peanut butter based on your texture preference.
• For a richer chocolate flavor, try using dark chocolate chips instead of milk chocolate.
• If you want a quicker chocolate setting time, chill the cookies briefly in the refrigerator after adding the melted chocolate.
• Make sure to flatten the cookies right after baking to achieve the perfect texture and shape.

Storage

Store Muddy Buddy Cookies at room temperature in an airtight container for up to 5 days. The chocolate center will stay firm and won’t melt at room temperature. If you prefer, you can refrigerate them, but they are best enjoyed at room temperature. When ready to eat, let refrigerated cookies come to room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Natural peanut butter can be used, but it may affect the texture slightly since it is usually thinner and oilier. For best results, use creamy peanut butter that is well mixed.

Why do the cookies not flatten while baking?

These cookies are designed to keep their shape and do not spread during baking. Pressing them down right after baking creates a soft texture with crinkly edges and the perfect base for the chocolate center.

Muddy Buddy Cookies Recipe

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★★★★★

4.7 from 141 reviews

Muddy Buddy Cookies are soft, peanut butter-flavored cookies topped with a smooth milk chocolate center and a dusting of powdered sugar. These cookies are easy to prepare, boasting a creamy peanut butter dough baked to perfection, then pressed flat to create crinkly edges and finished with a rich melted chocolate topping. Perfect as a sweet treat for any occasion, they combine the nostalgic flavors of peanut butter and chocolate in every bite.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Cookies

• 1/2 cup (1 stick) butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1½ cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda

Milk Chocolate Center

• 1 cup milk chocolate chips
• 1/2 teaspoon canola or vegetable oil

Finishing

• 1/2 cup powdered sugar

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F. Line a cookie sheet with parchment paper or spray it with cooking spray to prevent sticking.
2. Blend Wet Ingredients: In a stand mixer bowl or using a handheld mixer, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar together until the mixture is creamy and light in color, about 1 to 2 minutes. Add the egg and mix until fully combined.
3. Mix Dry Ingredients: In a separate smaller bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
4. Combine Dough: Gradually add the dry ingredients into the wet mixture and beat on low speed until just combined, forming a smooth dough.
5. Form Dough Balls: Scoop about 1 tablespoon of dough and roll it into a ball. Place 12 dough balls spaced evenly onto the prepared cookie sheet.
6. Bake Cookies: Bake in the preheated oven for 8 minutes. Note that the cookies will not flatten or spread while baking.
7. Flatten Cookies: Immediately after removing from the oven, press down gently on each cookie with the bottom of a small flat cup or measuring cup to flatten them and create crinkly edges.
8. Cool Cookies: Allow the cookies to cool completely on the cookie sheet, approximately 1 hour, to set before adding the chocolate.
9. Melt Chocolate: In a microwave-safe bowl or measuring cup, melt the milk chocolate chips with the canola or vegetable oil in 30-second intervals, stirring well between each, until smooth and fully melted. Total time is about 1.5 to 2 minutes.
10. Apply Chocolate Centers: Spoon a small amount of melted chocolate onto the center of each cooled cookie and gently spread it to cover the top.
11. Set Chocolate: Let the chocolate set and cool completely—either at room temperature for about 2 hours or in the refrigerator for 15 minutes.
12. Dust with Powdered Sugar: Once the chocolate has hardened, dust the cookies with powdered sugar using a sifter, fine mesh strainer, or clean hands for a beautiful finish.
13. Store Cookies: Store at room temperature to keep the chocolate firm and avoid melting. Alternatively, refrigerate if preferred, though room temperature is recommended for best texture.

Notes

• Press the cookies immediately after baking while they’re still warm to get the characteristic crinkly edges.
• Be careful not to overbake; the cookies do not spread, so baking time is crucial for a soft texture.
• Use a fine sifter for dusting powdered sugar evenly on the chocolate for an elegant look.
• You can substitute vegetable oil if canola oil is not available for melting chocolate.
• Ensure cookies are fully cooled before applying chocolate to avoid melting or smudging.

Keywords: Muddy Buddy Cookies, peanut butter cookies, chocolate topped cookies, easy peanut butter dessert, homemade chocolate cookies