Puppy Chow Cookies
Published on December 03, 2024
Quick Summary
Puppy Chow Cookies- soft peanut butter cookies with sweet and crunchy puppy chow (muddy buddies), chocolate chips, and a dusting of powdered sugar! If you like the famous chocolate peanut butter cereal snack mix, you will LOVE these cookies!
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Puppy Chow, also known as Muddy Buddies, is a sweet and crunchy snack mix made from Chex cereal, chocolate, peanut butter, and powdered sugar. I have been making it since I was a kid. My puppy chow recipe is the BEST!
Since I LOVE cookies, I decided to turn my favorite sweet snack into a cookie. I am SO glad I did because this is one of the BEST cookies I’ve ever made…and I’ve made a lot of cookies. I even have a cookie cookbook. If you love peanut butter and chocolate, you HAVE to try these cookies!
Stir puppy chow and chocolate chips into peanut butter cookie dough and bake until the cookies are set, but still soft in the centers. When the cookies come out of the oven, gently press extra puppy chow on top and dust with powdered sugar so the cookies resemble the traditional puppy chow!
The flavors and textures are INCREDIBLE! The soft peanut butter cookie base is perfection and then you get the sweet crunch from the puppy chow and the melty chocolate chips! If you like the famous chocolate peanut butter cereal snack mix, you will LOVE these cookies!
Ingredient Notes
- Peanut Butter: For the cookies, I like to use a conventional peanut butter, like Skippy or Jif, instead of natural peanut butter.
- Puppy Chow: The star ingredient! I use my puppy chow recipe! It’s the BEST! You can make it in advance and keep it in the freezer for up to 3 months. I do recommend stirring frozen puppy chow into the cookie dough so the cereal holds up in the cookies. If you are making puppy chow the same day you are making the cookies, put it on a baking sheet in a single layer and freeze for 30 minutes. Then, you can stir it into the dough. I also gently press puppy chow on top of the cookies right when they come out of the oven to make them look extra pretty…and more puppy chow is always a good idea:)
- Chocolate Chips: I like semisweet chocolate chips, but milk chocolate chips will work too!
- Powdered Sugar: Dust the cookies with powdered sugar after they come out of the oven so they resemble puppy chow!
How to Make Puppy Chow Cookies
Scroll down to the recipe card for ingredients and instructions!
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula.
- Add the peanut butter and mix until smooth, about another minute. Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Use a spatula to gently fold in the puppy chow and chocolate chips.
- Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Place onto prepared baking sheets, about 2 inches apart.
- Bake the cookies for 11 to 13 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. Gently press extra puppy chow on top of the cookies while they are still warm. Dust the cookies with powdered sugar.
- Transfer to a cooling rack and cool completely.
How to Store & Freeze
- Storing: Store the cookies in an airtight container on the counter for up to 3 days.
- Freezing: Freeze the cookies in a freezer bag or freezer container for up to 3 months. Try not to stack them so the puppy chow on top doesn’t get crushed.
More Cookies Recipes
- Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Monster Cookies
- No Bake Cookies
Check out MORE COOKIE RECIPES!
Puppy Chow Cookies (Muddy Buddy Cookies)
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups puppy chow, frozen*
- 1 cup chocolate chips
- Flaky sea salt, for sprinkling
- Extra puppy chow, for pressing on top of cookies
- Powdered sugar, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula.
- Add the peanut butter and mix until smooth, about another minute. Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Use a spatula to gently fold in the puppy chow and chocolate chips.
- Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Place onto prepared baking sheets, about 2 inches apart.
- Bake the cookies for 11 to 13 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. Gently press extra puppy chow on top of the cookies while they are still warm. Dust the cookies with powdered sugar.
- Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and cool completely.
Nutrition
Have you tried this recipe?
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