Muddy Buddy Cookies

5 from 5 votes

These muddy buddy cookies are chewy peanut butter cookies filled and topped with muddy buddies! (or puppy chow). These are better than crumbl!

Prep Time30

Cook Time13

Resting Time30

Total Time1 13

Servings: large cookies

Calories: 430kcal

In a glass measuring cup, add the butter, peanut butter, and chocolate chips. Heat in 30 second intervals and mix well until mixed. Add in the vanilla and salt.
2 tablespoon Unsalted butter, ⅓ cup Peanut butter, ⅔ cup Semi-sweet chocolate chips, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
In a medium bowl, mix the chex cereal and the chocolate mixture. Coat the cereal and then place in a big ziplock bag. Add in the powdered sugar and shake well until coated.
3 cups Rice chex cereal, ¾ cups Powdered sugar
Place the muddy buddies on a cookie sheet and let sit for 10-15 minutes until the chocolate is set.

In a medium bowl, sift the flour, baking soda, and salt. Set aside.
2 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the melted butter (make sure it is cooled to room temperature before using), brown sugar, and sugar. Beat on high speed for 2 minutes. It will become pale in color.
1 cup Unsalted butter, 1 cup Brown sugar, 1 cup White granulated sugar
Add the vanilla, peanut butter, and eggs. Mix on medium until combined. Add the dry ingredients and mix on low speed.
1 teaspoon Pure vanilla extract, 1 cup Peanut butter, 2 Large eggs
Take off the mixer. Add the muddy buddies and gently fold it in using a rubber spatula.
1 ½ cups Muddy Buddies
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes for the flour to absorb into the dough.
Scoop using a 2 tablespoon or 2 oz cookie scoop. Scoop 6 cookie dough balls per cookie sheet. Roll each cookie dough ball into the sparkling sugar. Place on the cookie sheet and slightly press on the dough balls to flatten them.
Sparkle sugar
Bake 1 cookie sheet at a time. Bake for 12-14 minutes until the edges of the cookie are lightly golden brown. While warm, top immediately with extra muddy bubby pieces.
Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

These cookies have trouble spreading because of the peanut butter. Make sure to press the cookie dough balls down with your hand before baking.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.