Description
These Muddy Buddy Cookies combine the beloved flavors of peanut butter, chocolate, and crunchy Rice Chex cereal, all coated with a dusting of powdered sugar for an irresistible treat. Perfectly soft with a delightful crunch, this recipe offers an easy way to enjoy the nostalgic taste of muddy buddies in cookie form, ideal for dessert or snacking.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
Add-ins
- 1 cup Rice Chex cereal, lightly crushed
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps to incorporate air, resulting in a soft cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the ingredients are fully combined for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen cookies.
- Fold in Chocolate Chips and Cereal: Gently stir in the semi-sweet chocolate chips and lightly crushed Rice Chex cereal to create a balanced distribution of chocolate and crunch in every bite.
- Scoop and Bake: Use a tablespoon to scoop dough portions onto the prepared baking sheet, leaving about 2 inches of space between each to allow spreading. Bake for 10 to 12 minutes or until cookie edges turn golden and centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Coat with Powdered Sugar: Once cooled, place the cookies in a large zip-top bag with the powdered sugar. Gently shake the bag to evenly coat the cookies for the classic muddy buddy finish.
Notes
- For extra crunch, avoid over-crushing the Rice Chex cereal to maintain texture.
- Chilling the dough for 30 minutes before baking is recommended if you prefer thicker cookies.
- Store cookies in an airtight container to keep them fresh and crunchy.
