Muddy Buddy Cookies

 

Do you know what muddy buddies are? I guess it's another name for puppy chow, that addicting  party snack made with Chex cereal coated in chocolate, peanut butter and powdered sugar. I'm glad no one is delivering that to my office in a big popcorn tin. Uff da.

So then, it's obvious why these cookies are called Muddy Buddy cookies - it's a peanut butter cookie filled with a milk chocolate center, then dusted with powdered sugar. These are SO GOOD!!!! 

What I especially like about these are that you get all the good peanut butter and chocolate flavor, but they're a little different than your standard peanut blossom. (Standard peanut blossoms are delicious - I am not throwing any shade here, I'm just saying I like unique cookies.) Also, look at me, using all the slang.

What's really fun about these cookies is that you make dough balls, bake them, and then when they come out of the oven, you make that fun indent. I used the bottom of a 1/4 cup measuring cup to make the indentation. When you do that, it makes the crinkly edges too. (Why don't I have a picture of this? Sorry! Make them yourself and you will see what I mean.)

Then you fill the cookies with the chocolate, let it harden (room temp or fridge - or garage!) and then dust with powdered sugar.

These are rich, delicious, festive and beautiful - and go great with a cup of coffee or large glass of milk. So leave some for Santa (hee hee) but enjoy plenty yourself! 

Muddy Buddies Cookies

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 cups flour

3/4 tsp. baking powder

1/4 tsp. baking soda

1 cup milk chocolate chips

1/2 tsp. vegetable or avocado oil

1/2 cup powdered sugar

Using an electric mixer, cream together the butter, peanut butter, sugar, and brown sugar until creamy, about 2 minutes. Add in the egg and beat to combine.

In a separate bowl, combine the flour, baking soda, and baking powder. Stir, then add to the wet ingredients in the mixing bowl, beating on low speed until combined.

Scoop about a tablespoon of dough and roll it into a ball. Repeat to place 12 balls on a parchment or silpat-lined baking sheet. Bake at 375 for 8 minutes. Cookies will not flatten.

Immediately after removing the baking sheet from the oven, use a small measuring cup to gently press down on each cookie to make an indent. Then let the cookies cool completely on the sheet, for about an hour.

When cookies are almost cool, place the chocolate chips and oil in a glass measuring cup and cook in the microwave until melted. I usually use 50% power and stir after every minute. This usually takes 2-3 minutes. 

Place a small amount of chocolate into the center of each cookie and spread it gently. Let the chocolate set completely then dust with powdered sugar. (The chocolate will harden in about 2 hours at room temperature, or 15 minutes in the fridge - or the cold garage!)

You can store the cookies at room temperature. 

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• 1/2 cu1/2 cup (1 stick) butter softened
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