Introduction

Muddy Buddy Cookies are a delightful treat that combines the creamy richness of peanut butter with sweet, melty chocolate centers. These cookies are soft, slightly crackled, and topped with a dusting of powdered sugar for an irresistible finish. Perfect for sharing or indulging at home.

The image shows a stack of seven cookies on a white plate, each cookie having a golden-yellow base with a slightly crumbly texture. On top of each cookie is a round, smooth brown layer of chocolate spread, and a light dusting of white powdered sugar covers the cookies, adding a delicate touch. The top cookie in the stack is broken in half, revealing its soft inside with the chocolate slightly melting over the edge. In the background, there is a wooden board with three more cookies blurred out, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Butter, softened
1/2 cup Peanut Butter
1/2 cup Granulated Sugar, plus extra to roll cookie balls in
1/2 cup Brown Sugar
1 teaspoon Vanilla extract
1 Egg
1/4 teaspoon Salt
1 teaspoon Baking Soda
2 cups All-purpose Flour
1 cup Milk Chocolate Chips
1/4 cup Powdered Sugar, to sprinkle on top

Instructions

Step 1: In the mixing bowl of a stand mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and egg, then blend well.
Step 2: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a smooth dough forms.
Step 3: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Step 4: Roll the dough into tablespoon-sized balls. Roll each ball in granulated sugar, then place them on the prepared cookie sheet.
Step 5: Bake for about 10 minutes, or until the cookies are golden brown and have begun to crack.
Step 6: Remove the cookie sheet from the oven and gently press down the center of each cookie with the bottom of a flat glass to create a slight indentation. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Once all cookies are baked, melt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each until melted and smooth.
Step 8: Spoon the melted chocolate into the center of each cookie and let them sit for about an hour to allow the chocolate to set.
Step 9: When the chocolate has set, sprinkle the tops of the cookies with powdered sugar. Serve and enjoy!

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or a splash of almond extract to the dough.
You can substitute semi-sweet or dark chocolate chips for the milk chocolate if you prefer a richer taste.
Chilling the dough before baking can help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate centers firm, refrigerate the cookies for up to a week. Reheat briefly in the microwave if you prefer your cookies warm, but do so carefully to avoid melting the chocolate too much.

How to Serve

A close-up view of several cookies stacked on a white plate with a thin black rim, placed on a white marbled surface. Each cookie has a thick golden-brown base with a crumbly texture, topped with a smooth dark brown chocolate disc in the center. Both the cookie base and chocolate topping are dusted with white powdered sugar. Some cookie edges are slightly cracked, and crumbs are scattered lightly around the plate photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but the texture might be slightly different. Make sure it’s well stirred before measuring and mixing.

What if I don’t have a stand mixer?

You can mix the ingredients by hand using a sturdy spoon or a hand mixer, just be sure to cream the butter and sugars well for the best texture.