I am a genius. Not to brag or anything.
But I think you will agree once you see what I have baked up.
Oh that’s right, your favorite snack mix has been made into a rich and decadent cookie that is sure to be your new favorite–like for real your favorite cookie ever!
My brilliance came when my son begged me to make his favorite Christmas Cookie–A peanut butter blossom.
I am really not sure how this is his favorite, because I NEVER make them, I am known for baking up Sugar Cookies, Gingerbread Snickerdoodles, and Neiman Marcus Cookies for Christmas. But he does always make Peanut Butter Blossoms with his Nana at Christmas, so my guess is that is the connection. Plus he did inherit my Peanut Butter Loving genes.
I tried to convince him to try something new. But he was adamant to have them and a bit perplexed that his pb and chocolate obsessed Mom was not gaga over Peanut Butter Blossoms.
Well, the problem with Peanut Butter Cookies that are topped with a chocolate kiss, is that the chocolate is isolated to just the middle and gets hard quick–it does not melt into the peanut butter. Well, dang gone it!! That is when my genius idea struck me!!
What if i dipped a soft peanut butter cookie into melted chocolate, eliminating the chocolate just right in the center of the cookie and instead covered the entire peanut butter cookie with chocolate.
Oh heck yes! These Chocolate Covered Peanut Butter Cookies are SO much better than a Peanut Butter Blossom (my son agreed, even though I obliged and made him a few of the classics just for good measure.)
How can you go wrong with a soft peanut butter cookie that is topped with a chocolate glaze? You can’t!! But you can make it better by adding a sprinkle of powdered sugar–it reminds me so much of the Muddy Buddy Snack Mix–peanut butter flavored chex mix coated in chocolate and dusted in powdered sugar, hence why I sometimes refer to this cookie as a Muddy Buddy Cookie.
Steps to Make Muddy Buddy Chocolate Peanut Butter Cookies
Step One: Make a traditional peanut butter cookie–good old fashioned butter and sugar because it is the holidays!
Step Two: Dip Peanut Butter Cookie into melted chocolate.
Step Three: Dust Peanut Butter Chocolate Cookies with Powdered Sugar.
Step 4: Inhale!!!
Tips on Peanut Butter Cookies with Chocolate Icing:
- I use this natural peanut butter for these cookies, which is shelf-stable. I have tried peanut butter cookies with peanut butter that needs refrigerated, and they just weren’t as soft and fluffy (but they still taste good, so you can use if that is all you have!)
- I have made these cookies with melted dark chocolate and milk chocolate. I typically use chocolate chips, which melt easily, but any solid chocolate works–just chop into pieces the size of chocolate chips before melting (PRO-TIP–I love to use leftover Halloween Chocolate Bars for the chocolate topping!)
- Peanut Butter Cookies dipped in Chocolate should be stored in an air tight container for up to 1 week. Because of the chocolate coating and powdered sugar dusting, these cookies are not ideal for freezing. If you must freeze, do so BEFORE coating in melted chocolate.
- Be sure to let the chocolate coating harden before dusting with powdered sugar. It usually takes 15-20 minutes to harden fully at room temperature. But if you place on a cookie sheet in the fridge or freezer, the chocolate hardens in minutes.
- Be sure to check out my favorite cookie baking supplies for even baking and perfect shaping!
Looking for a grain-free version of a Chocolate Peanut Butter Cookie? Check out Texanerin Baking’s Chickpea Cookies–they are sure to satisfy that craving for this combination as well. Or you could use her Gluten-Free Peanut Butter Cookies as well and top with chocolate as the recipe indicates.
So there you have it. My moment of brilliance. Let’s all celebrate with a glass of milk and a dozen or two of Muddy Buddy Cookies.
Chocolate Covered Peanut Butter Cookies
Chocolate Covered Peanut Butter Cookies AKA Muddy Buddy Cookies: A tender peanut butter cookie is dipped in milk chocolate and then dusted with powdered sugar.
- 1/2 cup creamy peanut butter
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 cups unbleached flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 16 ounce bag of semi-sweet mini chocolate chips melt quicker than full size chocolate chips
- 1/2 cup powered sugar.
Preheat oven to 375.
Cream together the butter, peanut butter, and sugars together and until creamy and light in color. Ad in egg and mix to combine.
Mix together the flour, baking soda, and baking powder. Mix into wet ingredients until just combined and smooth..
Shape into 1 inch balls and place 2 inches apart on cookie sheets.
Bake 8 minutes.
Cool cookies completely on cooling rack.
Melt chocolate chips in large glass bowl in microwave on 30 second intervals stirring between each round until melted.
Drizzle chocolate over cooled cookies and spread chocolate gently with back of spoon until top of cookie is covered in chocolate.
Let chocolate set and cool completely before dusting with powdered sugar.
Store in fridge.
This post has been featured on Meal Plan Monday.