Description
Muddy Buddy Cookies are a delightful twist on classic peanut butter cookies, incorporating crunchy Rice Chex cereal and rich semi-sweet chocolate chips for added texture and flavor. Finished with a dusting of powdered sugar, these cookies offer a sweet, nutty, and slightly crunchy treat perfect for dessert or snacking.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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
Add-ins & Coating
- 1 1/2 cups Rice Chex cereal, lightly crushed
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar, for coating
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, beat together the creamy peanut butter, softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is creamy and well combined. Add the egg and vanilla extract, mixing thoroughly until everything is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the flour.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient bowl, stirring just until combined to avoid overmixing which can make cookies tough.
- Add Cereal and Chocolate: Gently fold in the lightly crushed Rice Chex cereal and semi-sweet chocolate chips, ensuring even distribution without breaking up the cereal too much.
- Scoop Cookies: Using a tablespoon-sized scoop, place cookie dough portions onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges of the cookies turn lightly golden, indicating they are cooked but still soft inside.
- Cool Slightly: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
- Coat with Powdered Sugar: Once the cookies have completely cooled, either lightly dust the tops with powdered sugar or roll the cookies gently in the powdered sugar to achieve the classic muddy buddy look and extra sweetness.
Notes
- For extra crunch, leave larger pieces of Rice Chex cereal instead of crushing them too finely.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- To avoid a sticky mess when rolling cookies in powdered sugar, ensure they are completely cooled before coating.
