Muddy Buddy Cookies combine the best of both worlds—cookies and snack mix! They’re chewy and crunchy, with a peanut butter cookie base and a chocolate ganache topping, with sweet Muddy Buddy Chex Mix pieces to finish!
This Muddy Buddy Cookies recipe is easy to make, but they will WOW your guests!
These delicious cookies are anything but ordinary, with a thick peanut butter cookie base, chocolate ganache topping, and Muddy Buddy Snack Mix on top!
They have an amazing chewy and crunchy texture, with smooth ganache in between to make them irresistibly good.
Quick and easy to make, these cookies are perfect for any holiday or occasion!
They’re perfectly sweet and indulgent, leaving your taste buds wanting more.
For more chocolate and peanut butter treats, try my Peanut Butter Swirl Cookies, Chocolate Peanut Butter Reeses Cookies, No Bake Buckeye Bars, Buckeye Cookies, Witches Broomstick Cookies and these Bear Paw Cookies!
Halloween Treats Week
HAPPY HALLOWEEN!!!
Welcome to 2023’s #HalloweenTreatsWeek event!
If you're new here, Welcome! If you're a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You'll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we're sharing this week!
Today's Halloween Offerings:
- Hannibal Lecter Brain Parfaits from Big Bear's Wife
- Mickey Pumpkin Caramel Apples from Semi Homemade Recipes
- Spider Web Pancakes from Cheese Curd In Paradise
- Candy Corn Crumb Cake from Sweet ReciPEAs
- Halloween Kids Punch from An Affair from the Heart
- Monster Burgers from Palatable Pastime
- Eyeball Skewers from A Kitchen Hoor's Adventures
- Monster Mash-mallow Cereal Bars from Savory Moments
- Marshmallow Spiderweb Cupcakes from The Redhead Baker
- Pumpkin Snickerdoodles from Savory Experiments
- Monster Milkshakes from Jolene's Recipe Journal
Ingredients for Muddy Buddy Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Creamy Peanut Butter, Heavy Cream
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt
Extras. Muddy Buddies Chex Mix (Any Flavor), Semi-Sweet Chocolate Chips
How to Make Muddy Buddy Cookies
Here's a handy step-by-step guide on how to make the perfect cookies, but there's a printable recipe card below if you prefer!
Make Chewy Peanut Butter Cookies
- Preheat the oven to 375 and prepare baking sheets with parchment paper. Cream Softened Butter and Creamy Peanut Butter in the bowl of a stand mixer with a paddle attachment, or use a large bowl and a hand mixer. Scrape the sides of the bowl as needed to ensure you're using all the ingredients.
- Add ½ cup Granulated Sugar and Brown Sugar and Cream until light and fluffy, this will take about 2-3 minutes. Scrape down side of bowl as needed to ensure you're using all the ingredients.
- Add the Egg and Vanilla Extract.
- Cream the mixture together for an additional 2-3 minutes. The mixture will turn light and fluffy.
- In a separate bowl, mix the dry ingredients of All-Purpose Flour, Baking Soda, and Baking Powder. Add the Flour Mixture to Butter Mixture and mix to combine.
- TIP: If cookie dough is too sticky add 1-3 tablespoons additional flour.
- Use a medium Cookie Scoop size #24. Roll the cookie dough balls in ¼ cup reserved sugar to coat and place on baking sheet 2 inches apart.
- Bake cookies at 375 degrees F for 7-9 minutes, or until the edges turn a golden brown color. Be careful not to overbake your cookies. Check on them at the 7-minute mark, and leave them in for the extra 2 minutes only if needed.
- When the cookies are out of oven, immeditely make an indentation in the top with a small bowl or ¼ cup measuring cup. Allow cookies to cool on hot baking sheet for at least a minute before moving to a cooling rack to cool completely.
Add Chocolate Ganache and Toppings
- In a separate bowl, combine the Semi Sweet Chocolate Chips and Heavy Cream, and microwave for 30 seconds. Stir the mixture and heat for additional 30 seconds. Stir until smooth. Add a tablespoon of the chocolate ganache to cooled cookies and fill indentation.
- Top with 3 pieces of Muddy Buddy Chex Mix.
- Add a dusting of Powdered Sugar to finish. Allow the chocolate ganache to set before storing cookies.
FAQs
Yes, you can use creamy peanut butter or even a different nut butter if you prefer a different taste or texture.
Consider adding chopped Reese’s Peanut Butter Cups, Mini Reese’s Pieces, or extra dollops of peanut butter to the center of each cookie before baking.
Absolutely! Making your own Muddy Buddies (Puppy Chow) is simple to do, and allows you to customize the flavor to your liking.
You can use a tablespoon to scoop the dough and shape it into balls with your hands. The cookies might vary a bit in size, but they will still be delicious!
Storage & Freezing
Storage: Store your cookies once they have fully cooled and set in an airtight container on the counter for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Muddy Buddies Cookies can be stored in a sealed container and frozen for up to 3 months. Flash-freeze them in a single layer first, then store them in a Ziploc bag or freezer-safe container. Place parchment paper between each cookie to prevent them from sticking together. Thaw the cookies at room temperature when you’re ready to enjoy them. This is a great option if you want to get a head start on making treats for the holidays or a special occasion!
Substitutions & Variations
- Peanut Butter. I’ve used creamy peanut butter here, but you could try natural peanut butter, almond butter, or cashew butter for a different flavor.
- Use another cookie base. You can use a Chocolate Cookie Base or a Vanilla Cookie Base instead of this classic peanut butter cookie if you prefer.
- Try other extracts. Try almond extract instead of vanilla for a different taste.
- Add other toppings. Use different toppings for decoration, like white chocolate chips, Mini Reese’s Peanut Butter Cups, whole or chopped nuts, or even drizzling more chocolate on top for a decadent finish.
- Try different flavors of Chex. You can use any flavor of Chex Mix or Chex Cereal to suit your flavor preference for these cookies. You could even add some of your favorite cereal pieces like Cinnamon Toast Crunch or Lucky Charms if you like!
- Use frosting. Use a Vanilla Buttercream Frosting, a simple Powdered Sugar and Water icing, Chocolate Frosting, or just some melted Chocolate instead of the Chocolate Ganache if you prefer a different flavor and texture.
- Use other Chocolate Chips. You can use milk chocolate chips or white chocolate chips for can be used for a sweeter touch.
Pro Tips
Crafting the perfect Muddy Buddy Cookie requires a few tricks of the trade. Here are some pro tips to ensure your cookies are a hit!
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Baking Sheet.
Line the baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking to it, and to give you an easier cleanup too!
Room Temperature Ingredients.
Softened Butter and Room Temperature Egg is best. Allow butter and egg to sit out for 1 hour before mixing ingredients together.
Measurements.
Weigh ingredients using a kitchen scale whenever possible. This is an ideal way to ensure proper measurements and consistent baking. If you’re using measuring cups or spoons, remember to lift and sift dry ingredients.
Rolling in Sugar.
I love to roll cookies in sugar. I find that the cookies flatten less and you get a nice sweet crispy outside of the cookie too.
Baking Time.
Cookies need only baked until the edges are set and center is no longer glossy. Over baking cookies will result in dry hard cookies. Cookies will continue to bake as they cool on cookie sheet.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Muddy Buddy Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Cookie Recipes
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- Better Than Sex Cookies
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- Heath Bar Cookies
Muddy Buddy Cookies
Ingredients
Peanut Butter Cookies
- ½ cup Butter Softened
- ½ cup Creamy Peanut Butter
- ¾ cup Granulated Sugar *Divided, 150g
- ½ cup Brown Sugar 103g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1¼ cups All Purpose Flour 150g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 tablespoons Powdered Sugar Dusting Cookies for Garnish
- ½ cup Muddy Buddies Chex Mix Any Flavor (for Garnish)
Chocolate Ganache
- ½ cup Semi Sweet Chocolate Chips
- 1-2 tablespoons Heavy Cream
Instructions
- Preheat the oven to 375 and prepare baking sheets with parchment paper. Cream Softened Butter and Creamy Peanut Butter in the bowl of a stand mixer with a paddle attachment, or use a large bowl and a hand mixer. Scrape the sides of the bowl as needed to ensure you're using all the ingredients.
- Add ½ cup Granulated Sugar and Brown Sugar and Cream until light and fluffy, this will take about 2-3 minutes. Scrape down side of bowl as needed to ensure you're using all the ingredients.
- Add the Egg and Vanilla Extract.
- Cream the mixture together for an additional 2-3 minutes. The mixture will turn light and fluffy.
- In a separate bowl, mix the dry ingredients of All-Purpose Flour, Baking Soda, and Baking Powder. Add the Flour Mixture to Butter Mixture and mix to combine.
- TIP: If cookie dough is too sticky add 1-3 tablespoons additional flour.
- Use a medium Cookie Scoop size #24. Roll the cookie dough balls in ¼ cup reserved sugar to coat and place on baking sheet 2 inches apart.
- Bake cookies at 375 degrees F for 7-9 minutes, or until the edges turn a golden brown color. Be careful not to overbake your cookies. Check on them at the 7-minute mark, and leave them in for the extra 2 minutes only if needed.
- When the cookies are out of oven, immeditely make an indentation in the top with a small bowl or ¼ cup measuring cup. Allow cookies to cool on hot baking sheet for at least a minute before moving to a cooling rack to cool completely.
- In a separate bowl, combine the Semi Sweet Chocolate Chips and Heavy Cream, and microwave for 30 seconds. Stir the mixture and heat for additional 30 seconds. Stir until smooth. Add a tablespoon of the chocolate ganache to cooled cookies and fill indentation.
- Top with 3 pieces of Muddy Buddy Chex Mix.
- Add a dusting of Powdered Sugar to finish. Allow the chocolate ganache to set before storing cookies.
Notes
- Store: Store your cookies once they have fully cooled and set in an airtight container on the counter for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Muddy Buddies Cookies can be stored in a sealed container and frozen for up to 3 months. Flash-freeze them in a single layer first, then store them in a Ziploc bag or freezer-safe container. Place parchment paper between each cookie to prevent them from sticking together. Thaw the cookies at room temperature when you’re ready to enjoy them. This is a great option if you want to get a head start on making treats for the holidays or a special occasion!
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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