These muddy buddy cookies taste exactly like the classic powdered-sugar snack mix! They’re the perfect combo of chocolate, peanut butter, and powdered sugar (with a little crunch from real puppy chow on top!).
My muddy buddy cookies hit all the important factors: soft, thick peanut-butter cookies, a glossy chocolate ganache, crunchy muddy buddies, and a powdered-sugar finish. They’re like the Crumbl Muddy Buddy cookies (but better IMO).
Why These Cookies Taste Just Like Muddy Buddies
These cookies came to life after someone in my annual cookie contest turned my chocolate chip pudding cookies into a puppy chow masterpiece.
There are four basic elements in the classic treat: chex, peanut butter, chocolate, and powdered sugar. And that’s what you get in these muddy buddy cookies! A peanut butter cookie base, chocolate ganache topping, a dusting of powdered sugar, and real crunchy muddy buddies on top.
The cookie itself if perfectly rich and chewy, you could even make them on their own and would stand up to some of my favorite peanut butter cookies like peanut butter blossoms or peanut butter snickerdoodles.
My Top Tips Before You Start
- Natural PB can yield dry, crumbly cookies. Use a creamy (no stir) peanut butter for best results.
- Pull them out when the centers look a tiny bit under-baked.
- Let them cool fully or the ganache will run off.
- For bakery-style looks: always do the glass swirl around the edges for perfect circles.
Ingredients You’ll Need
- Unsalted butter: room temp is actually about 67 degrees. Make sure it isn’t too soft!
- Creamy PB: not natural peanut butter.
- Granulated + brown sugar: for sweetness and chew.
- Eggs + vanilla + milk: for binding and moisture. Peanut butter dries out cookie dough just slightly so a Tablespoon or so of milk makes a difference.
- Flour + baking soda + baking powder + salt: for structure and tender texture.
- Chocolate + heavy cream: for the perfect ganache.
- Muddy buddies + powdered sugar: make your own small batch puppy chow or use leftover or store bought.
How to Make Muddy Buddy Cookies
Step 1. Make the cookie dough: Cream the butter peanut butter, and sugars. Add the eggs and vanilla them mix in the dry ingredients.
Step 2. Whisk the chocolate ganache: Heat the milk and pour over the chocolate. Let it set then whisk to melt the chocolate and combine.
Step 1. Bake and spread with chocolate: Scoop the peanut butter cookies and press them down gently. Bake and let them cool then spread with the ganache.
Step 2. Top with muddy buddys: Top the cookies with muddy buddys (aka puppy chow) while the ganache is still wet, before it sets. Sprinkle with powdered sugar.
Muddy Buddy Cookies
Save this Recipe!
Ingredients
- 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
- 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 to 350°F and line large baking sheets with parchment paper. If you haven't already, make a batch of muddy buddies (see notes below).
- Cream the butters and sugars (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, peanut butter, granulated sugar, and brown sugar on high speed until smooth and creamy, 2-3 full minutes.1/2 cup unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup granulated sugar, 1 cup light brown sugar
- Beat wet ingredients (2 min): Add the eggs, vanilla, and milk, and beat until light and fluffy, another 1-2 minutes. Scrape down the sides and bottom of the bowl as needed.2 large eggs, 1 teaspoon vanilla extract, 2 Tablespoons milk
- Combine dry ingredients (2 min): Whisk the flour, baking soda, baking powder, and salt in a separate large bowl. With the mixer running on low, add the dry ingredients to the wet ingredients until combined, scraping down the sides as needed.3 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt
- Scoop and bake (9 min): Using a scant large cookie scoop (about 3 tablespoons of dough), drop the cookies onto the prepared baking sheet. Roll them into balls and gently press just the tops flat with your palm slightly. Bake in the preheated oven for 9-11 minutes, until the edges are slightly golden and the tops are just set. Immediately use a large-rimmed glass to swirl the outside to form a perfect circle. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
- Make the ganache (7 min): Once they’re cool, add the chocolate to a medium heat-safe bowl. Warm the heavy cream in the microwave in 30 second increments until it’s very warm, but not boiling (about 200°F). It took me 60 seconds on high. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir with a spoon until smooth then let it sit for 2-3 minutes to set slightly.4 ounces semi-sweet chocolate bar, 1/2 cup heavy cream
- Decorate the cookies (5 min): Spoon the chocolate on top of the cooled cookies and spread towards the edges, leaving the outer part of the cookie plain. Immediately top with muddy buddies then dust with extra powdered sugar. Allow the cookies to set for at least an hour so the ganache firms up. You can put them in the fridge to speed up the process.1/2 cup muddy buddies, Powdered sugar for dusting
Notes
Storage Instructions
Room temperature: Store topped cookies in an airtight container for up to 2 days. Refrigerator: Keep up to 1 week in an airtight container. Let them sit at room temp 10 minutes before serving for the best texture. Freeze the dough: Scoop into balls and freeze up to 1 month. Bake from frozen, adding 1–2 extra minutes. Freeze baked cookies: Freeze before adding ganache/topping. Thaw, then decorate fresh. Gifting/transport: Chill finished cookies until the ganache is firm so they stack and travel cleanly.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
