I made soft, chewy peanut butter cookies topped with a rich chocolate or ganache center, and finished with powdered sugar and crunchy Muddy Buddy pieces or Puppy Chow—a sweet and irresistible twist on a classic cookie.

Muddy Buddy Cookies

Why You’ll Love This Recipe

I love how these cookies combine creamy peanut butter flavor and fudgy chocolate in every bite. The center well filled with melted chocolate or ganache adds a delightful surprise, and the powdered sugar plus crispy cereal gives a perfect contrast. They’re easy to make, beginner‑friendly, and great for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Peanut Butter Cookies

butter, softened
granulated sugar
brown sugar
egg
vanilla extract
creamy peanut butter
all‑purpose flour
baking powder or baking soda
salt

Chocolate or Ganache Topping

milk or semi‑sweet chocolate chips
heavy cream or a little neutral oil

Optional Garnish

Muddy Buddy snack mix (Chex coated in peanut butter/chocolate and powdered sugar) or similar coated cereal
powdered sugar for dusting

Directions

I start by creaming together butter and sugars until light, then mix in the egg, vanilla, and peanut butter. I stir in the flour, baking powder or soda, and salt just until combined. I scoop the dough into balls and place them on lined baking sheets. After baking at 350 °F for about 9‑12 minutes, I gently flatten each cookie using the bottom of a glass while still warm to create a small well in the center.

Once cooled, I melt chocolate chips with a bit of heavy cream or oil, then spoon it into each cookie’s well and let it set—either at room temperature or chilled briefly. Finally, I dust the cookies with powdered sugar and top with Muddy Buddy pieces or coated cereal if desired.

Servings and timing

Servings: about 20 cookies
Prep time: 15–20 minutes
Bake time: 9–12 minutes at 350 °F
Additional cooling/chilling: 15–20 minutes for chocolate to set; optional 30 minutes if chilling dough before baking

Variations

I sometimes swirl peanut butter into the chocolate topping or mix it with Nutella for a different flavor. Rolling dough in sugar before baking creates a crackly exterior. Crunchy peanut butter instead of creamy adds extra texture. Using pre‑packaged Muddy Buddy mix instead of homemade cereal coating is a quick shortcut.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I’ve used ganache, I keep them in the fridge for up to 4 days. They also freeze well for up to 3 months if layered with parchment. When thawed, I let them come to room temperature and re‑dust with powdered sugar if needed.

FAQs

How soft or chewy are these cookies?

I find they bake up soft and slightly chewy in the center, especially if I remove them from the oven as soon as the tops look matte and puffy.

Can I make the dough ahead of time?

Yes—I often chill the dough for 30 minutes before baking, and it can also be stored in the fridge for up to 2 days before baking.

Can I skip the chocolate topping?

Yes—I’ve made them without chocolate and still enjoyed the peanut butter flavor with a powdered sugar dusting.

What type of peanut butter should I use?

I stick with creamy, processed peanut butter to keep the cookies moist. Natural peanut butter can make the texture crumbly.

How do I reheat them?

I warm them in the microwave for 10 seconds or place them in a low‑temperature oven for about a minute until just warmed.

Conclusion

I’ve enjoyed making these Muddy Buddy Cookies because they’re a fun twist on a classic peanut butter cookie. With a soft, chewy base, rich chocolate center, and crunchy‑sweet topping, they’re a treat that always gets compliments. I like how simple they are to prepare and how easily they adapt to different flavors or garnishes. They’re a perfect bake for sharing or indulging in at home.