Introduction

Muddy Buddy Cookies combine the rich flavors of peanut butter and milk chocolate into a delightful treat. These soft, chewy cookies are topped with a smooth chocolate center and a dusting of powdered sugar, making them perfect for any occasion.

The image shows soft, round cookies with cracks all over their golden-brown edges, arranged closely on a white marbled surface. Each cookie has a thick, smooth, dark chocolate center that contrasts with the lighter cookie dough around it. The cookies are sprinkled generously with white powdered sugar, lightly dusting both the cookie part and the chocolate center. Scattered dark chocolate chips lie around the cookies, adding texture and color. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1½ cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk chocolate chips
1/2 teaspoon canola or vegetable oil
1/2 cup powdered sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or spray it lightly with cooking spray.
Step 2: In a mixing bowl, blend the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until creamy and light in color, about 1-2 minutes using a stand mixer or handheld blender.
Step 3: Add the egg to the mixture and beat until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mix to the wet ingredients and mix on low speed until just combined.
Step 5: Roll about 1 tablespoon of dough into a ball and place 12 dough balls on the prepared cookie sheet, spaced apart.
Step 6: Bake the cookies for 8 minutes. Note that the cookies will not flatten while baking.
Step 7: Immediately after baking, gently press down on each cookie with the bottom of a small flat cup or measuring cup to flatten them and create crinkly edges.
Step 8: Allow the cookies to cool completely on the cookie sheet, about 1 hour.
Step 9: To make the milk chocolate center, melt the chocolate chips and canola oil in a microwave-safe bowl, heating for up to 2 minutes and stirring every 30 seconds until smooth.
Step 10: Spoon a small amount of melted chocolate onto the center of each cooled cookie and spread gently.
Step 11: Let the chocolate set completely, either by leaving the cookies at room temperature for about 2 hours or refrigerating for 15 minutes.
Step 12: Once the chocolate is set, dust the cookies with powdered sugar using a sifter, fine mesh strainer, or clean hands.

Tips & Variations

Use creamy peanut butter for a smoother cookie texture; crunchy peanut butter can be used for added crunch.
If you prefer, substitute semi-sweet or dark chocolate chips for the milk chocolate center.
Pressing the cookies down immediately after baking ensures they have a nice shape and crisp edges.
For quicker chocolate melting, chop the chocolate chips finely before microwaving.

Storage

Store these cookies at room temperature in an airtight container for up to 3 days. The chocolate center won’t melt once hardened, so keeping them at room temperature is ideal. You can refrigerate them if you prefer a firmer chocolate texture; just bring cookies to room temperature before serving for the best flavor.

How to Serve

A close-up of a cookie being held by a woman's hand, showing three layers: the outer layer is crumbly, pale golden cookie dough with a rough texture and pressed edges, the middle layer is a glossy, smooth circle of dark chocolate filling in the center, and the top layer is a light dusting of white powdered sugar sprinkled evenly over both the cookie and the chocolate. In the background, several more cookies of the same type are spread out on a white marbled surface, each with the same three layers and powdered sugar topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. Let it come to room temperature before shaping and baking.

What if I don’t have canola or vegetable oil for the chocolate?

You can substitute with a small amount of coconut oil or butter to help melt the chocolate smoothly and add shine.