Muddy Buddy Cookies

Muddy Buddy Cookies

Level up the classic peanut butter cookie with this muddy buddy cookies recipe. You won’t be able to go back to eating plain cookies after trying this delicious treat. The combination of peanut butter and chocolate is timeless and the addition of powdered sugar is the perfect addition.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a medium bowl, stir together the flour, salt, baking powder, and cornstarch. Set aside.

In a separate bowl, beat together the butter and brown sugar until fluffy.

Add the egg, vanilla, and peanut butter. Beat to combine.

Add the flour mixture and beat until mixed.

Use a cookie scoop to form balls of dough.

Place each dough ball on the prepared baking sheet and press the center down with the bottom of a drinking glass.

Bake for 9 to 11 minutes, until the edges are golden brown and the centers are no longer glossy.

After removing the cookies from the oven, lightly press the back of a tablespoon in the center of each cookie to form a small well.

Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely.

When the cookies are cool, prepare the ganache by microwaving the heavy cream until it begins to boil, around 2 minutes.

Place the chocolate chips in a bowl and pour the hot cream over the top.

Let the chocolate sit in the cream undisturbed for five minutes, then stir until smooth.

Allow the mixture to cool and thicken slightly, then spoon the ganache into the center of each cookie.

Allow the ganache to cool and sent, then garnish with powdered sugar before serving.

These tips and tricks will help you make the best soft peanut butter cookie.

• Use a small mesh sifter to gently sprinkle the powdered sugar over the cookies when they are cool so it doesn’t clump together.
• Make sure to use pure vanilla extract rather than imitation vanilla. The flavor is so much better!
• Ensure the cookies and the ganache is cool before storing the cookies.

These cookies are easily adaptable and you can make changes based on your tastes and preferences. Here are some options to get you started.

• Make an extra batch and save them in the freezer so you always have some on hand.
• Use semi-sweet, bittersweet, or dark chocolate chips to make the ganache.
• You can use processed or natural peanut butter for this muddy buddy recipe.

How To Serve

Serve these cookies literally any time! They’re great for an after-dinner dessert or an afternoon snack.

Some other desserts you may enjoy include caramel apple cheesecake bars, crescent roll cinnamon rolls, or no-bake red, white, and blueberry shortcakes.

Store these chewy peanut butter cookies in an airtight container on the counter for about five days. After too long they’ll dry out but you’ll be able to enjoy them before them.

You can also freeze these cookies and store them for later. You have the option of freezing the cookie dough balls before you bake them or after you’ve baked them.

To store the cookie dough or cookies, place them on a baking sheet and place the tray in the freezer for about 15 minutes.

Then, remove them to either a plastic container or a large freezer Ziploc bag and put them back in the freezer.

You can keep them here for about three months as long as they aren’t freezer burned before then.

FAQs

Do I need to make a ganache for Muddy Buddy cookies?

This decadent and thick chocolate sauce is the perfect addition to these cookies and makes them the muddy buddies we know and love. You can use a chocolate kiss if you prefer.

Why are my Muddy Buddy cookies dry?

If your cookies are a little dry after baking, it’s possible it’s because they were overcooked. Be sure to only leave them in the oven until they are just done. That should take about 9-11 minutes but will depend on your oven and how it heats. You may want to get an oven thermometer if you’re not sure.

How long do I need to wait after baking to add the chocolate ganache to the cookies?

Wait for the cookies and the ganache to cool before adding it to the top of the cookies. If either one is too warm the ganache will melt and spread all over the cookie rather than staying neatly in the center.