Muddy Buddies were always one of my favorite childhood treats. I probably made them once a month as a child because they were easy enough for a kid to make and they were such a delicious treat. Of course I still love them so I wanted to try making them into cookie form. With these you get a soft peanut butter cookie, coated with a chocolate and peanut butter coating, then its dipped in powdered sugar to replicate that same muddy buddy flavor. I considered adding in some Rice Krispie cereal or crushed Chex but wasn’t sure if they’d retain their crunch so I just opted to leave them out. They are perfect as they are.
Finding the best way to coat these cookies in chocolate took several different attempts. Then it finally hit me, why not just coat one side at a time? I found it to be the way that not only worked best, but it also created the least amount of mess. I tried adding them to a bowl and tossing them with the chocolate coating but the cookies just quickly began to fall apart. So, I then tried coating each cookie entirely with chocolate one by one and quickly found myself making the biggest, chocolatey mess I’ve probably ever made in my kitchen in the history of my life (not to mention I was covered in chocolate, my shirt, my pants and I wouldn’t be surprised if I even managed to smear some across my face). I of course also managed to drop the chocolate covered icing spatula and as seemingly in slow motion I watched the runny mess flick across the kitchen cabinets, slide down my pants and land while streaking itself across the kitchen tile. If only you could all see the messes I manage to create in the kitchen (I say that with my head shaking and my eyes rolling :). Me and those dishes are not friends I tell you. For these cookies though, I’d make that mess again any day! And at least next time the mess should be much smaller now I’ve found a better way to coat them. My family loved these soft, peanut buttery, chocolate kissed delicacies and I have the feeling your muddy buddy loving family will too. Enjoy!
Muddy Buddy Cookies
Yield: About 22 cookies
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter (I used JIF Natural)
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup salted butter
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together 1/2 cup butter, 1/2 cup peanut butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Shape dough into 2 Tbsp balls and drop onto Silpat or parchment paper lined baking sheets spacing cookies about 2 1/2 inches apart (dough will be sticky so if you don't want to roll it you can just drop onto baking sheets without rolling). Flatten slightly and bake in preheated oven 10 - 12 minutes (you don't want cookies to be really soft or they will break when you try to coat them, they soften a bit more with the chocolate coating), remove from oven and allow to cool several minutes on baking sheet then transfer to a wire rack to cool completely.
Place powdered sugar in a shallow dish. In a medium microwave safe bowl, heat both kinds of chocolate chips, 1/4 cup butter and 1/4 cup peanut butter on HIGH power 1 to 1 1/2 minutes. Remove from microwave, add in vanilla then stir mixture until smooth. Spread a thin layer of the chocolate coating over top of one cookie then dip into powdered sugar (without coating the bottom in powdered sugar or the chocolate coating wont stick well when added to bottom), then rotate cookie to bottom side and spread a thin layer of chocolate coating over bottom and return to powdered sugar to coat. Repeat process with remaining cookies. Store in an airtight container at room temperature.
Recipe Source: adapted lightly from Betty Crocker