Okay. Okay okay okay. I know I said that I was done with the cookie project after last year, but I can’t just abandon cookies completely! They’re usually pretty quick to throw together (unless you’re making my Snickers Cookies or Coffee, Sage, and Maple Millionaire’s Shortbread–those both take a bit of prep but are totally worth the foresight in the end), and are hard to resist! These especially–even with the chilling time, you can start making a batch and have them done not even 90 minutes later.
You know why I couldn’t resist sharing these Puppy Chow Cookies. I went on just a couple weeks ago about my love for the classic mix and how hard I find it to keep my hands off of the stuff! And while, at the time, I was sharing a recipe for Elvis Puppy Chow that provided a twist on the classic treat, these cookies are as classic as it gets: chocolate, peanut butter, and powdered sugar.
And vanilla extract! Don’t forget the vanilla extract. It’s a staple in all of my cookie recipes, but have you ever made a batch of Puppy Chow and wondered why it didn’t taste just quite right? I have, and it always happens to be because I forgot to add the vanilla. It just helps to balance all the flavors out so that the strong flavors of the chocolate and peanut butter aren’t too overwhelming.
Now, I wish I could say that this recipe was completely my brainchild. I’m a little bit ashamed that I didn’t think of it earlier! A whole year of coming up with cookie ideas and I somehow didn’t think of this. So this recipe is credited to my mom’s coworker. Over the winter, they’d switch off bringing cookies in to school every day or every week. That’s when my mom’s coworker told her I should come up with a Puppy Chow Cookie recipe. Once I heard it, it seemed so obvious! So now, here we are, with a cookie that has a chocolate & peanut butter base and real pieces of puppy chow folded in.
And trust me: you’re going to want to double up on the powdered sugar. You roll these in powdered sugar at first and when they bake, they crack like the classic chocolate crinkle cookies. The sugar melts into the cookie a bit, but with a slight dusting over the top once they’ve cooled slightly, you get that bright white, delicious coating that just screams Puppy Chow (or Muddy Buddies, or whatever other name you may know this treat by!).
Just be warned: much like their namesake, these cookies have the potential to become absolutely addictive!
| Cook Time | 12-15 minutes |
| Servings |
cookies
|
- 1 1/2 cups all purpose flour
- 2 Tbsp Dutch processed cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup salted butter cold and cubed
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup peanut butter creamy
- 1 egg large
- 1 tsp vanilla extract
- 2 Tbsp bittersweet chocolate chips melted and cooled
- 1/2 cup bittersweet or semisweet chocolate chips
- 1 cup puppy chow/muddy buddies *
- 1 cup powdered sugar for rolling and dusting
Ingredients
|
|
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer, cream together the butter and sugars until light and fluffy (about 3-5 minutes on medium high). Add in the peanut butter and mix until fully combined. Add in the egg, vanilla, and cooled melted chocolate one at a time, mixing to combined after each addition.
- Add the dry ingredients 1/2 at a time. Mix until the dough just begins to come together. Fold in the chocolate chips and the puppy chow/muddy buddies. Allow the dough to chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°F and line a cookie sheet or two with parchment paper. Using your hands, roll the dough into a ball about the size of a golf ball. Roll the ball of dough in powdered sugar, making sure it is evenly coated, and line it up on the prepared baking sheet; slightly flatten it so that it doesn't roll around when you move the tray. Repeat until the cookie sheet is filled, leaving space for the cookies to spread. Bake 12-15 minutes and allow to cool on the tray about 3 minutes before transferring to a wire cooling rack or a cool baking sheet.
- Once slightly cooled, dust with extra powdered sugar and enjoy!
*You can either make your own Puppy Chow (or Muddy Buddies) using the classic Chex recipe, or you can always buy a bag of the pre-made stuff. (Disclaimer: I firmly believe that the homemade Puppy Chow is way better than the prepackaged stuff!).