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Muddy Buddy Peanut Butter Cookies

Muddy Buddy Cookies

Muddy Buddy Cookies are a soft-baked peanut butter cookie with a smooth milk chocolate center and dusted in powdered sugar.
Course Dessert
Cuisine American
Keyword chocolate peanut butter cookies, christmas cookies, muddy buddy cookies
Prep Time 20 minutes
Cook Time 8 minutes
Cooling/Fridge Time 1 hour
Total Time 1 hour 28 minutes
Servings 24 cookies
Calories 166kcal
Author Jessica


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
  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda

Milk Chocolate Center

  • 1 cup milk chocolate chips
  • ½ 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.

Make the Peanut Butter Cookies

  • 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. About 1-2 minutes.
    Add in the egg and beat to combine.
  • In a separate smaller bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and beat on low speed until combined.
  • Take about 1 tablespoon of dough and roll into a ball. Place 12 dough balls onto the cookie sheet.
  • Bake 8 minutes.
    * Cookies do not flatten at all while cooking
  • Immediately after baking, take a small flat-bottomed cup (or bottom of a measuring cup) and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.
  • Let cookies cool completely on the cookie sheet. This takes about an hour.

Make the Milk Chocolate Center

  • Melt chocolate chips and canola oil in microwave-safe bowl (I use a 2-cup glass measuring cup) for 2 minutes. Stirring every 30 seconds.
    * You may not need the full 2 minutes. My chocolate is melted and smooth at 1:30.
  • Immediately use a spoon and place a small amount of chocolate onto the center of each cookie and spread it gently.
  • Let chocolate set and cool completely (about 2 hours at room temperature OR place the cookie sheet in the fridge for 15 minutes) before dusting with powdered sugar.
    When you're ready to dust with powdered sugar use a powder sugared sifter (found on Amazon), a fine mesh strainer, or your clean hands.
  • Store cookies at room temperature as the chocolate won't melt once it's hardened. If you prefer, these can be stored in the fridge but I prefer them at room temperature.



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. Most of the time when I get a comment from saying that the cookies were dry it's because all-natural peanut butter was used. So please use normal creamy peanut butter like Jif brand, Skippy, or Peter Pan brand. 
How do I sprinkle powdered sugar on the cookies? I found a very inexpensive powdered sugar sifter on Amazon (just search for it). 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. 
Roll the dough into balls : You want those round edges because you have to press down on the cooked dough balls to get that nice, crinkly edges. 
Follow the directions exactly especially the cooling times : There is a reason you have to wait for the cookies to cool before adding the chocolate; if you add the melted chocolate onto a warm cookie it will just spill all over the cookie. Again, there is also a reason to wait and sprinkle the powdered sugar on until the chocolate is hardened. It's because if you try to sprinkle it on the warm, wet chocolate it will just melt and dissolve into the chocolate. 
Don't press down too hard when you press the cookies out of the oven. Depending on how thin or thick you want your cookies is how hard you should press down with the bottom of flat-bottomed glass or cup. For thicker cookies just barely press down until the edges start to crinkle. For a thinner cookie (which results in the chocolate being more spread out in the middle) press down slightly more. 
What do I use to press the cookies? You want to use a flat-bottomed glass or cup. If you don't have one with a flat bottom then use a measuring cup. That's what I do. I use a stainless steel 1/3 cup measuring cup to press the cookies. 
Put the cookies in the fridge to speed up the process of the chocolate hardening. If you leave the cookies at room temperature for the chocolate to harden then it will take about 2 hours. Put that cookie sheet into the fridge and the chocolate is hardened in about 15 minutes. 


Calories: 166kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg