MUDDY BUDDY COOKIES
You will love these muddy buddy cookies! A soft-baked, thick peanut butter cookie with crinkly edges. And a melted chocolate center dusted in powdered sugar.
Tastes exactly like the classic muddy buddies but in cookie form.
HOW TO MAKE MUDDY BUDDY COOKIES
– Start by making a simple peanut butter cookie dough. Roll the dough into balls and place on the baking sheet. While baking, the cookies don’t spread hardly at all.
– When they come out of the oven take the bottom of a cup (glass or plastic is fine) and press the cookie down. This will create a flat cookie with crinkly edges, and a center indent from the cup.
– Melt some chocolate and put some on each cookie in the indent that the cup made. Dust with powdered sugar!
– These are so delicious warm! Or let them cool. The chocolate will firm up but not harden. So if you’re taking them somewhere I would recommend letting them cool for at least an hour.
MY TIPS FOR MAKING MUDDY BUDDY COOKIES
- Do not use all-natural peanut butter. It will make these cookies, and any baked goods, really dry and crumbly. Use the real peanut butter with the oil and fat, and sugar! It’s much better for cookie recipes.
- I found a very inexpensive powdered sugar sifter on Amazon. You can also just use a spoon or your clean hand, and sprinkle it over tops the cookies. Or a fine mesh strainer will do the trick too.
- It may seem like an unnecessary thing, but be sure you roll the dough into balls before placing them on the cookie sheet. You want those round edges because you have to press down on the cooked dough balls to get that nice, crinkly edges.
TRY THESE OTHER MUDDY BUDDY RECIPES
Muddy Buddy 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
- 1 1/2 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
- Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.
- In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Add in egg and blend to combine.
- In a separate bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and blend just until combined.
- Shape into 1 inch balls and place on cookie sheet. You can fit 15 to each cookie sheet because they won't spread much at all.
- Bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.
- Let cookies cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.
- Once cooled, Melt chocolate chips and canola oil in microwave-safe bowl for 2 minutes. Stirring every 30 seconds.
- Immediately use a spoon and place a small amount of chocolate onto each cookie and spread around.
- Let chocolate set and cool completely (about 2 hours) before dusting with powdered sugar. To speed up the chocolate cooling and hardening, place cookies in the fridge or the freezer.