Prep time: 20 mins | Cook time: 8 mins | Cooling time: 1 hr | Total time: 1 hr 28 mins | Servings: 24 cookies
Soft-baked peanut butter cookies with an impressive smooth chocolate center, then dusted in powdered sugar. These Muddy Buddy Cookies probably are one of the best cookies you’ll ever make!
Ingredients
Peanut Butter Cookies:
1 large egg
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1/2 c. creamy peanut butter
1/2 c. light brown sugar
1½ c. all-purpose flour
¼ tsp baking soda
¾ tsp baking powder
Milk Chocolate Center:
½ tsp canola or vegetable oil
1/2 c. powdered sugar
1 c. milk chocolate chips
HOW TO MAKE MUDDY BUDDY COOKIES
Step 1: Prepare the oven. Preheat it to 375 degrees. Using the parchment paper, line a cookie sheet and grease it with cooking spray.
Peanut Butter Cookies:
Step 2: Blend the butter with peanut butter, sugar, and brown sugar using a handheld blender for about 2 minutes or until light in color and creamy. Then, add in the egg and beat until blended.
Step 3: Place the flour, baking soda, and baking powder in a small bowl. Using a wire whisk, stir well, then add this to the wet ingredients, beating on low speed until just combined.
Step 4: Shape about 1 tbsp of dough into a ball. Make 12 dough balls and place them onto the prepared cookie sheet. Place in the preheated oven and bake for about 8 minutes.
Step 5: Gently press down each cookie with a small flat-bottomed cup immediately after baking. Then, allow the cookies to cool on the cookie sheet for about 1 hour.
Milk Chocolate Center:
Step 6: In a microwave-safe bowl, melt the chocolate chips and canola oil for about 2 minutes, stirring every 30 seconds.
Step 7: Scoop a small portion of the melted chocolates and put it onto the middle of each cookie, then gently spread.
Step 8: Keep the cookies in the fridge for about 15 minutes until the chocolate sets and cools fully.
Step 9: Once the chocolate is set, take the cookies out of the fridge and dust them in powdered sugar. Serve the cookies right away. You can also keep them at room temperature until ready to enjoy.
Tips:
To prevent dry and crumbly cookies, do not use all-natural peanut butter. I recommend using real peanut butter with the oil and fat, and sugar instead.
Press the cookies, depending on how thin or thick the cookies.
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