Description
Muddy Buddy Cookies combine the rich flavors of peanut butter and chocolate in a soft, chewy cookie topped with a smooth chocolate ganache and crunchy muddy buddies cereal. These indulgent treats are perfect for parties or as a special dessert, featuring a unique swirl design and a dusting of powdered sugar for an appealing finish.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup creamy peanut butter (not natural peanut butter)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Ganache and Topping
- 4 ounces semi-sweet chocolate bar (chopped)
- 1/2 cup heavy cream
- 1/2 cup muddy buddies (leftover, store bought, or homemade (see recipe in notes))
- Powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 350°F and line large baking sheets with parchment paper to prepare for baking. If you don’t have muddy buddies ready, make a batch following the recipe in the notes.
- Cream the butters and sugars: In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat together the unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar on high speed until the mixture is smooth and creamy, about 2-3 minutes.
- Beat wet ingredients: Add the eggs, vanilla extract, and milk to the creamed butter and sugar mixture. Continue beating until the mixture becomes light and fluffy, approximately 1-2 minutes. Scrape down the bowl’s sides and bottom as needed to fully combine.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture on low speed until just combined, scraping down the sides of the bowl to ensure even mixing.
- Scoop and bake cookies: Using a scant large cookie scoop (about 3 tablespoons of dough), place cookie dough balls onto the prepared baking sheets. Gently roll them into balls and lightly flatten the tops with your palm. Bake in the preheated oven for 9-11 minutes, until the edges are slightly golden and the tops are set. Immediately after baking, use a large-rimmed glass to swirl the outside edge of each cookie to create a perfect circle. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make the ganache: Place the chopped semi-sweet chocolate in a medium heat-safe bowl. Heat the heavy cream in the microwave in 30-second increments until very warm but not boiling (about 200°F), approximately 60 seconds on high power. Pour the hot cream over the chocolate and let it stand for 2-3 minutes. Stir gently until smooth and allow it to sit for an additional 2-3 minutes to slightly thicken.
- Decorate the cookies: Spoon the chocolate ganache over the cooled cookies, spreading towards the edges while leaving the outer edge of the cookie clear. Immediately sprinkle the muddy buddies over the chocolate before it sets. Finally, dust the cookies with powdered sugar. Let the decorated cookies set for at least one hour to allow the ganache to firm up, using the refrigerator to speed up the process if desired.
Notes
- Muddy buddies are a popular snack made from coated Chex cereal mixed with peanut butter and powdered sugar; you can use store-bought leftovers or make your own (refer to muddy buddy recipes online).
- Room temperature eggs and butter help achieve better mixing and a consistent dough texture.
- To speed up ganache setting, refrigerate the cookies after decorating.
- When swirling the warmed cookies with a glass, do it gently to avoid cracking.
