5 stars (based on 1 reviews)
The perfect duo, peanut butter and chocolate
Topped with your favorite childhood snack mix
Recipe
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Prep Time: 15 min
- 2/3 cup sugar
- 1 cup creamy peanut butter
- 1 egg, room temp
- 1/2 tsp vanilla
- 1/8 tsp baking soda
- 1/4 tsp salt
- 6 oz melted chocolate (I use semi sweet ghiradelli chips)
- Recipe found here *see note
- Definitely freeze your dough (10-20 min only) before you bake your cookies. The shape will hold nicely and the texture will turn out amazing!
- You can use whatever chocolate you want for the topping. Just make sure you use chocolate that has a high baking point. I tried melting some european bar chocolate and it did not turn out well (womp womp). Don’t make my mistakes! Chocolate chips works best here.
- Because this cookie dough is gluten free, I have found that attempting to refrigerate or freeze the dough ahead of time DOES NOT WORK. You really want to bake the cookies the same day you make the dough. This is contrary to most cookie doughs I make, but because there is no flour, the dough will become gummy and will loose structure if you try to freeze for more than about 20 min. Bake the same day!
- I used gluten free rice chex for the muddy buddies. Im not sure if they have gf chex in the grocery store, so I bought mine off of amazon.
Bake Time: 10 min
Yields: 8-10 cookies
What you need
Peanut Butter Cookies
Muddy Buddy Topping
What to do
1. In a medium size bowl, using a handheld mixer, beat sugar, peanut butter and the egg until combined. Add baking powder, salt and then vanilla. Mix until combined, then mix on high speed for about 20 seconds (with no gluten, this helps binds everything together).
2. Using your hands, roll your dough into about 8-10 large balls. Place cookies on a cookie sheet lined with parchment paper. Place in freezer for about 10-20 min.
3. For the chocolate cookie topping, place your chocolate in a microwave safe bowl and heat in microwave for about 1-2 minutes. Stir every 30 seconds. Set to the side to cool.
4. Preheat oven to 350. Remove cookies from freezer, flatten them with your hand or a glass. Bake until the middle of the cookies are puffed up (about 8-11 min).
5. Top the cooled cookies with cooled chocolate, then muddy buddies then dust with some powdered sugar. I like to eat my cookies chilled, but there really is no wrong way to eat these cookies. Store at room temp or in the fridge for 3-4 days.
2. Using your hands, roll your dough into about 8-10 large balls. Place cookies on a cookie sheet lined with parchment paper. Place in freezer for about 10-20 min.
3. For the chocolate cookie topping, place your chocolate in a microwave safe bowl and heat in microwave for about 1-2 minutes. Stir every 30 seconds. Set to the side to cool.
4. Preheat oven to 350. Remove cookies from freezer, flatten them with your hand or a glass. Bake until the middle of the cookies are puffed up (about 8-11 min).
5. Top the cooled cookies with cooled chocolate, then muddy buddies then dust with some powdered sugar. I like to eat my cookies chilled, but there really is no wrong way to eat these cookies. Store at room temp or in the fridge for 3-4 days.
Helpful tips
