Soft, chewy, and delicious, the Muddy Buddy cookies are to die for. The perfect peanut butter cookie with milk chocolate center and sprinkled with powdered sugar, absolutely mouth-watering. Wait until you make your very own; the first bite will leave you in awe. Let’s get started, shall we?
Nothing To It
These tasty cookies are beginner-friendly, easy to make, and the steps are simple to understand. The cookie dough is prepared within 20 minutes and baked within 8 minutes; however, cooling takes up to an hour of waiting. But don’t worry, the tasty results will be worth the time.
Share With A Buddy
The muddy buddy cookies are special simply because of how they look and how they make me feel when I eat them. I get a feeling of warmth and nostalgia; it’s the kind of cookie you would make and share with your buddy as you recount joyful memories and laugh.
How to serve
These scrumptious cookies are served best at room temperature with a cold glass of milk. You can eat these cookies for dessert, lunch, or a midday snack. They are great for any occasion you can think of, so make a batch a share with the ones you love and make some sweet memories.
Our Muddy Buddy Cookie recipe yields about 24 cookies: this is the perfect amount for a fundraising event, small brunch, party for both kids or adults, picnics, trips, anniversaries, or just a regular snack for your family.
• Mixer – You can use a hand or stand mixer to combine the wet ingredients.
• Cookie Sheet – Use a cookie sheet or any baking sheet.
• Mixing Bowl – You will need at least 2-3 mixing bowls to combine all the ingredients.
• Whisk – Used to combine the dry ingredients.
• Peanut Butter – I used creamy peanut butter in this recipe but feel free to use chunky if that’s what you enjoy.
• Flour – You can use any brand of all-purpose flour you like.
• Chocolate Chips – I used Hersey’s chocolate chips for this recipe.
Eggs – Ran out of eggs? That’s not an issue. You can use ¼ cup of buttermilk as a substitute for the egg used in this recipe. It works like a charm. You can use 1/4 cup of plain yogurt as a replacement as well.
• Butter – Blended with peanut butter and sugar.
• Peanut Butter – Used mainly for flavor and color.
• Sugar – Sweetens the cookies.
• Egg – Added to the butter mixture for structure.
• All-Purpose Flour – Combined with the other dry ingredients.
• Baking Powder – Used as the raising agent.
• Baking Soda – Adds volume to the cookies.
• Chocolate Chips – Adds flavor to the cookies.
• Oil – Melted with chocolate chips.
• Powdered Sugar – Used to sprinkle the cookies after baking.
1. Preheat the oven to 375 degrees F, then line a cookie sheet with baking paper.
2. Using an electric mixer, beat the sugar, peanut butter, butter, and brown sugar for 2 minutes until light and creamy. Add the egg and beat to combine.
3. Blend the flour, baking powder, and baking soda to a separate bowl and stir using a whisk. Combine the flour mixture and the wet ingredients at low speed until blended.
4. Portion the dough into 1 tablespoon per cookie, roll into balls, transfer 12 dough balls to the cookie sheet, and bake for 8 minutes.
5. After baking, press down on the cookies gently to flatten and allow them to cool completely for an hour on the cookie sheet.
6. Melt the chocolate chips and vegetable oil in the microwave-safe bowl for 2 minutes; stir every 30 seconds. Place a small amount of chocolate in the center of each cookie and gently spread it.
7. Allow the chocolate to set and cool for 2 hours at room temperature before dusting with powdered sugar. Enjoy!
Allow The Chocolate To Set
After the cookies had cooled, I added the chocolate filling to the cookies and allowed them to set before serving. Do not use the refrigerator to set chocolate, as this will create condensation. Instead, do this is to at room temperature to prevent any moisture, then dust with the powdered sugar.
Lining The Cookie Sheets
Ran out of parchment paper? No problem, you can also use a cooking spray to grease the pan before baking. The grease will prevent the cookies from sticking to the pan. Another way is to use a Silpat mat as a liner.
How to Store
It is best to store these tasty cookies in an airtight container; You can keep them for up to 5 days at room temperature or freeze them for 2-3 months. They do not store well in the refrigerator.
These super-soft Muddy Buddy Cookies are the perfect treats for any occasion; you can’t go wrong with these cookies. They’re great for breakfast, brunch, as a snack, parties, bake sales, you name it! They are oh so yummy and pretty easy to prepare. So grab your ingredient and get ready to fall in love.
- For Cookies
- 1/2 cup peanut butter
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- For Milk Chocolate Center
- 1/2 cup powdered sugar
- 1/2 teaspoon canola oil
- 1 cup milk chocolate chips
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
- Blend the sugar, peanut butter, butter, and brown sugar in the mixer bowl for 2 minutes. The mixture should look creamy and light. Add the egg and continue to beat until well combined.
- Add the flour, baking powder, and baking soda to another bowl and whisk to combine. Add to the wet and ingredients and beat on low speed until blended.
- Pinch the dough to 1 tablespoon and roll into a ball. On the cookie sheet, place 12 dough balls and bake for 8 minutes.
- After baking, immediately use the bottom of a measuring cup and press down on the cookies gently. Allow the cookies to cool completely for an hour on the cookie sheet.
For Milk Chocolate Center
- In a microwavable bowl, melt the chocolate chips and vegetable oil for 2 minutes. Stop and stir every 30 seconds. Place a small amount of chocolate in the center of each cookie and gently spread it.
- Allow the chocolate to set for about 2 hours, then dust with powdered sugar and serve.