Puppy Chow Cookies
These puppy chow cookies aka muddy buddy cookies mimic the flavors of puppy chow with a peanut butter cookie filled with crunchy bits of chex topped with a chocolate ganache and a sprinkling of powdered sugar. They're the ultimate peanut butter and chocolate lovers dream!
Ingredients
- ½ cup (113.5 g) butter room temperature
- ½ cup (129 g) creamy peanut butter not natural
- ¾ cups (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1⅓ cups (186 g) all-purpose flour
- 1 cup (62 g) broken up chex cereal rice or corn
- 1 cup (180 g) milk chocolate chips
- ⅓ cup (78.86 ml) heavy whipping cream
- powdered sugar for sprinkling on top
- muddy buddies for topping
- flaked salt for sprinkling on top
Instructions
- Preheat oven to 375 F. Line 2-3 cookie sheets with parchment paper.
- Place the butter, peanut butter and sugars together in a stand mixer fitted with a paddle attachment. Beat about 2-3 minutes until light and fluffy. Add egg and vanilla and mix until smooth.
- Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in broken up chex cereal.
- Using a large cookie scoop, (I use a 3 tbsp) scoop dough into balls and place 5-6 cookie balls per cookie sheet. Flatten the balls down just a bit with your fingers.
- Bake for 10-12 minutes, or until edges are slightly golden brown. Let cool on the cookie sheet for 5-10 minutes to help the center finish setting.
- While cookies are baking place chocolate chips in a bowl. Heat whipping cream until barely starting to boil and then pour over chocolate chips. Stir until chocolate is completely melted and then allow to cool and set up.
- Spread chocolate ganache over the cooled cookies. Place in the fridge for 20 minutes, or until ready to serve. Sprinkle with powdered sugar, some muddy buddies and a sprinkle of flaked salt.
Notes
I always use skippy, jif or peter pan peanut butter for these cookies, you do not want to use a natural peanut butter or they will not set up correctly.
The chocolate ganache will thicken as it sits and cools, this usually takes 20-30 minutes depending on the temperature in your house.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 285kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 35mgSodium: 223mgPotassium: 122mgFiber: 1gSugar: 22gVitamin A: 285IUVitamin C: 0.03mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!