Muddy Buddy Cookies Recipe
Introduction
Muddy Buddy Cookies are a delightful treat combining rich peanut butter and smooth chocolate with a perfect crackled texture. These cookies are easy to make and offer a fun way to enjoy classic flavors with a little twist.
Ingredients
- 1/2 cup Butter (softened)
- 1/2 cup Peanut Butter
- 1/2 cup Granulated Sugar (plus more for rolling cookie balls)
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 2 cups all-purpose Flour
- 1 cup Milk Chocolate Chips
- 1/4 cup Powdered Sugar (for sprinkling on tops)
Instructions
- Step 1: In a stand mixer bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth. Add the vanilla extract and egg, mixing well to combine.
- Step 2: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a smooth dough forms.
- Step 3: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Step 4: Roll the dough into tablespoon-sized balls, then roll each ball in granulated sugar. Place them evenly spaced on the prepared cookie sheet. Bake for about 10 minutes, until the cookies are golden brown and start to crack.
- Step 5: Remove the cookies from the oven and gently press down the center of each cookie using the bottom of a flat glass, creating a slight indentation. Let them rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: Melt the milk chocolate chips in a microwave-safe bowl at 15-second intervals, stirring in between until smooth. Spoon the melted chocolate into the center of each cookie and let them sit at room temperature for about an hour until the chocolate sets.
- Step 7: Once the chocolate is set, lightly sprinkle powdered sugar over the tops of the cookies. Serve and enjoy!
Tips & Variations
- For a crunchier texture, add chopped peanuts to the dough before baking.
- Substitute milk chocolate chips with dark or white chocolate for a different flavor.
- If you prefer, chill the dough for 30 minutes before rolling to make it easier to handle.
Storage
Store Muddy Buddy Cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate center fresh, avoid refrigerating. If needed, reheat gently in a microwave for a few seconds to soften the chocolate before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter will add extra texture and nutty flavor, making the cookies even more interesting.
What can I use if I don’t have a stand mixer?
You can mix the ingredients by hand using a sturdy spoon or a hand mixer. It may take a little more effort to get the dough smooth, but the results will be just as delicious.
PrintMuddy Buddy Cookies Recipe
These Muddy Buddy Cookies combine the rich flavors of peanut butter and buttery dough with a sweet center of melted milk chocolate. Soft and chewy with a crispy outside cracked texture, they are finished off with a dusting of powdered sugar for the perfect balance of sweetness and texture. Ideal as a delightful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/2 cup Butter (softened)
- 1/2 cup Peanut Butter
- 1 Egg
- 1 teaspoon Vanilla extract
Dry Ingredients
- 1/2 cup Granulated Sugar (plus extra for rolling cookie balls)
- 1/2 cup Brown Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 2 cups All-purpose Flour
- 1/4 cup Powdered Sugar (to sprinkle on cookie tops)
Add-ins
- 1 cup Milk Chocolate Chips
Instructions
- Prepare the Dough: In the mixing bowl of a stand mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Then add the vanilla extract and egg, blending thoroughly until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually incorporate the dry mixture into the wet ingredients, mixing between additions until a smooth dough forms.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ease cleanup.
- Form and Bake Cookies: Roll the dough into tablespoon-sized balls, then roll each ball in granulated sugar. Place the sugared dough balls onto the prepared cookie sheet, spacing them evenly. Bake for about 10 minutes, or until the cookies turn golden brown and start to crack on top. Remove from oven and immediately press the center of each cookie gently with the bottom of a flat glass to create a slight indentation. Leave cookies on the sheet for 5 minutes to set.
- Cool Cookies: Transfer the cookies from the baking sheet to a wire rack to cool completely.
- Melt Chocolate and Fill Centers: Place the milk chocolate chips into a microwave-safe bowl. Melt the chocolate in 15-second intervals, stirring in between to ensure smooth melting without burning. Spoon the melted chocolate into the center indentation of each cooled cookie. Allow the chocolate to set for about an hour at room temperature.
- Final Touch: Once the chocolate has set, sprinkle powdered sugar over the tops of the cookies. Serve and enjoy your Muddy Buddy Cookies!
Notes
- Ensure the butter is softened, not melted, for optimal cookie texture.
- Pressing the cookies after baking creates a perfect well for the chocolate filling.
- You can substitute milk chocolate chips with dark or white chocolate chips depending on preference.
- Cookies are best enjoyed once the chocolate center has fully set but can be stored in an airtight container for up to 3 days.
- For a nut-free version, consider substituting peanut butter with sunflower seed butter.
Keywords: Muddy Buddy Cookies, peanut butter cookies, chocolate filled cookies, soft cookies, homemade cookies, dessert recipe
