Muddy Buddy Cookies
A gourmet twist on Puppy Chow, these cookies feature brown butter, a silky milk chocolate center, and a snowy powdered sugar finish for the ultimate sweet-and-salty treat.
Equipment
- Cookie sheet
- Parchment Paper
- Light-colored skillet
- Stand mixer or handheld blender
- Small flat-bottomed cup
- Microwave-safe Bowl
Ingredients
Peanut Butter Cookies:
- 1/2 cup butter softened (1 stick)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Milk Chocolate Center:
- 1 cup milk chocolate chips
- 1/2 teaspoon canola or vegetable oil
- 1/2 cup powdered sugar
Instructions
Prep the pan and brown the butter
- Heat the oven to 375°F, then line a cookie sheet with parchment paper or spray it well so nothing sticks when you press the cookies later.
- Brown the butter in a light-colored skillet, swirling as it foams. Stop when you see amber-brown flecks and it smells like toasted nuts, then let it cool slightly so it is warm but not scorching.
Mix the dough with the creaming method
- In a stand mixer or with a handheld blender, beat the browned butter with the creamy peanut butter, granulated sugar, and light brown sugar for 1 to 2 minutes until light and fluffy.
- Beat in the egg until the mixture looks smooth and glossy, scraping the bowl to ensure all sugar is incorporated.
- In a smaller bowl, whisk together the flour, baking soda, and baking powder. Add to the wet mixture and mix on low just until the last streaks of flour disappear.
Shape, bake, and press the signature well
- Roll about 1 tablespoon of dough into a ball (roughly 25 to 30 grams). Place on the cookie sheet with ample room between balls.
- Bake for 8 minutes. The cookies will not spread much, which is intended.
- Immediately after baking, gently press each cookie with a small flat-bottomed cup to create a neat indentation and crinkly edges.
- Let the cookies cool completely on the cookie sheet for about an hour to set the bottoms and centers.
Fill, set, then dust for that snowy finish
- Melt the milk chocolate chips with the oil in a microwave-safe bowl for up to 2 minutes, stirring every 30 seconds until smooth and shiny.
- Spoon a small amount of melted chocolate into each center well and spread it gently to the edges.
- Let the chocolate set completely (about 2 hours at room temperature or 15 minutes in the fridge), then dust with powdered sugar using a sifter or fine mesh strainer.
Notes
Ingredient Selection: Avoid using all-natural peanut butter, as the oil separation can cause the cookie base to become dry and crumbly. Stick with standard creamy peanut butter for a soft, chewy texture.
Dusting Tip: Always wait until the chocolate is fully set before dusting with powdered sugar. If the chocolate is still warm, the sugar will melt into a patchy glaze instead of staying bright and snowy.
Storage: Store finished cookies in an airtight container at room temperature for up to 5 days. Use parchment paper between layers if stacking to keep the chocolate centers tidy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 15mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 14gVitamin A: 2IUCalcium: 2mgIron: 4mg
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