Muddy Buddy Cookies

Every year since I can remember my mom & I have made Muddy Buddy Chex Mix, or Puppy Chow or White Trash whatever you would like to call it. It’s always a huge hit and so addictive and a highlight of the holidays for sure. When I came across a recipe for Muddy Buddy Cookies I knew I had to make it right away! My kids loved helping me make these even though we may have gotten confectioner’s sugar everywhere! These were so great and really did have the exact flavor of the chex mix. Adam says this is his new favorite cookie and requested them for his birthday.

For those of you that follow me on Instagram, these are the cookies that I royally messed up that I shared in my instastory last weekend. I forgot the egg and didn’t realize until I had already rolled them out, so I tried to save them and add the dough back to the mixer, add the egg and re-rolled them. Then as I was putting them in the oven I dropped three of the dough balls onto the bottom of the oven and filled my house with smoke. Needless to say that batch did not turn out! When the smoke cleared, I made another batch and I’m so glad I did because they were amazing!! Plus my kids & husband helped me the second time around which was way more fun.

Muddy Buddy Cookies
Source: Together As A Family

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 1/2 cups all purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1 cup semi-sweet chocolate chips
1/2 tsp. canola oil
1/2 cup confectioner’s sugar

Directions:
Preheat oven to 375 degrees. Cover a baking sheet with parchment paper, set aside.

In the bowl of a stand mixer, add the butter, peanut butter, sugar, & brown sugar. Beat until fully incorporated. Add in egg and beat to incorporate.

In a separate small bowl, whisk together the flour, baking soda, and baking powder. Gradually add the flour mixture into the butter mixture and beat until just incorporated.

Roll dough into 1 inch balls and place on baking sheet approximately 1 1/2 inches apart.

Bake for 8 minutes (even if they look wet still they will set up as they cool). Immediately upon removing from the oven indent a well into the center of each cookie. You can use the bottom of a medicine cup or the handle of a rolling pin for this.

Allow cookies to cool completely. Once cooled, place chocolate chips and canola oil in a microwave safe dish. Microwave in 20 second increments until fully melted, stirring each time. Takes approx. 1 1/2 to 2 minutes to fully melt. Immediately spoon chocolate mixture into the well of the cookies. Allow to cool completely for chocolate to set up. I place my cookies in the fridge to set up and it just took about 15 minutes, will take about 1 1/2 to 2 hours at room temperature.

Using a sifter, dust tops of cookies with confectioners sugar. Store in airtight container.