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Peanut Butter Muddy Buddy Cookies

5 from 1 vote
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Ingredients
  

Wet Ingredients:

  • 1 Cup Unsalted, COLD, cut into tablespoon chunks
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 2 large eggs
  • 1/2 Cup Creamy Peanut Butter (Not Natural PB)

Dry Ingredients:

  • 1 Cup Cake Flour
  • 2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp salt

For Rolling

  • 1/2 C Granulated Sugar

For the Filling:

  • 1 Cup Chocolate Chips (which ever you prefer)
  • 2 Tbsp Creamy Peanut Butter

For the Muddy Buddy Topping

  • 1 12 oz Box Chex Cereal
  • 1 12 oz Bag Chocolate Chips (which ever you prefer)
  • 3/4 C Creamy Peanut Butter
  • 1/2 C Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 2 lb bag Powdered Sugar (you can just eyeball it to how much you like)

Instructions
 

  • Preheat over to 400 Degrees. Line baking sheets with parchment paper or silicone mats.
  • Add cut up butter into mixer, mix until butter is somewhat softened.
  • Add sugars and mix on low until well combined.
  • Add creamy peanut butter, eggs, and vanilla and mix on low until well combined.
  • Sift together dry ingredients then slowly add to mixture while mixing on low. You may also choose to pulse the mixer on-and-off until dough ball forms. Make sure to scrape the sides and bottom of the bowl.
  • Measure dough mounds into 2.5-3 oz mounds for small cookies or 5 oz for large cookies.
  • Roll the cookie dough mounds into a bowl with 1/2 c granulated sugar. Roll until the whole mound is covered.
  • Place the cookie dough mounds 2 inches a part for small cookies or at least 3 inches apart for large cookies. Cookie dough mounds should be tall and not perfectly round.
  • Bake for 6-8 minutes, checking to see if the tops of the cookies are cracking and the tops starting to get browned.
  • Remove cookies from the oven and take the bottom of a seasoning bottle to make a round indentation into the top of the cookie (this is where you will put the filling and muddy buddy mixture) leave at least a 1/4 inch ring around the indentation.
  • Allow cookies to completely cool, they will finish baking on the warm cookie sheets.
  • While cookies cool, make the Muddy Buddy Mixture`

For the Muddy Buddies:

  • Melt the chocolate chips, vanilla, butter, and peanut butter in the microwave. Start by microwaving for 30 seconds, then stirring, then returning to the microwave for another 15 seconds, then stir, and repeat as needed. Mixture should be creamy and easily poured onto the cereal.
  • Pour the peanut butter chocolate mixture over the Chex cereal, stir until the chocolate is covering most of the cereal
  • Dump the cereal into a large Ziploc baggie. Pour in powdered sugar and close the Ziploc baggie. Toss the sugar to cover the surface of the cereal. Add additional M&Ms if you want!
  • For the Filling:
  • Melt chocolate and peanut butter for 30 seconds, stir. Repeat in 15 second intervals as needed.

For Assembly:

  • Fill each cookie's indentation almost full with the chocolate peanut butter filling.
  • Top each cookie with a small handful of the Muddy Buddy Mixture.