Friday, January 26, 2018

Muddy Buddy Peanut Butter Cookies

These cookies seem to be making the circuit on Pinterest. I made a different version of a muddy buddy cookie before, but this one is quite different. I had pinned this recipe, and then my husband came across it too and asked if certainly I would want to make them. I have to be honest and say that I never had muddy buddies, chocolate/peanut butter covered Chex mix, until I was an adult. But anytime you mix chocolate and peanut butter together, it can’t be bad.

If you’d prefer to call this a peanut butter chocolate thumbprint cookie, that works too. The peanut butter cookies are quick to make, as they don’t require refrigeration. I had a little trouble with the chocolate topping. I used vegetable oil and the first batch of chocolate seized. After a quick trip to the store for more chips, I used shortening to add some extra smoothness to the chocolate, and that worked wonderfully. You do have to wait for the chocolate to set, but I kept the filling to a thin layer and it didn’t take too long to set.

Muddy Buddy Peanut Butter Cookies
1/2 cup butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
½ teaspoon salt

1 cup milk chocolate chips
1 teaspoon vegetable shortening
Powdered sugar

Preheat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, add the butter, peanut butter, sugar, and brown sugar. Mix on medium until light. Add the egg and mix on medium to combine. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. With the mixer running on low, gradually add the flour mixture, mixing until just combined.
Shape the dough into 1” balls and place on the prepared baking sheets.

Bake for 9-10 minutes, until set but still soft. Remove from the oven and press an indentation into the cookies with a small cup. Allow the cookies to cool for 10 minutes on the baking sheet and then remove to a wire rack to cool completely.

Make the filling: in a small bowl combine the milk chocolate chips and shortening. Microwave, stirring ever 30 seconds, until smooth. Carefully spoon the chocolate mixture into the indentations in the cookies. Spread the chocolate with the back of a spoon or shake the cookie gently to spread the chocolate evenly. Allow the chocolate to set and then sprinkle the cookies with powdered sugar.

Recipe from Together as a Family

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