Name: Peanut Butter Puppy Chow Cookies Recipe
Prep time: 20 min
Cook time: PT-489737H17M55S
Total time: PT-489737H17M55S
Cuisine: American
Ingredients: ½ cup (113.5 g) butter, room temperature; ½ cup (129 g) creamy peanut butter (not natural); ¾ cup (165 g) brown sugar; ¼ cup (50 g) granulated sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; ½ teaspoon salt; ½ teaspoon baking powder; ½ teaspoon baking soda; 1⅓ cups (186 g) all-purpose flour; 1 cup (62 g) broken up Chex cereal (rice or corn); 1 cup (180 g) milk chocolate chips; ⅓ cup (78.86 ml) heavy whipping cream; Powdered sugar, for sprinkling on top; Muddy buddies, for topping; Flaked salt, for sprinkling on top

If you’re anything like me and adore peanut butter treats, you’re going to flip for this Peanut Butter Puppy Chow Cookies Recipe. It’s that perfect mix of buttery, chocolatey, and peanut buttery goodness with a surprise crunch from the chex cereal – just like a grown-up twist on the classic puppy chow snack. I swear, every time I bake these, my family literally runs to the kitchen! So grab your apron, and let’s dive into making these fan-freaking-tastic cookies that you’ll want to bake again and again.

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Why You’ll Love This Recipe

Perfect Flavor Balance: The creamy peanut butter pairs beautifully with the rich chocolate ganache for that irresistible sweet and salty combo.
Unexpected Crunch: Thanks to the broken-up Chex cereal, every bite has a delightful texture twist you’ll love.
Simple but Impressive: With easy-to-follow steps and common ingredients, you’ll feel like a pro baker.
Great for Any Occasion: Whether it’s a family dessert or a treat to impress guests, these cookies deliver every time.

A round cookie with a slightly rough, golden-brown texture forms the base layer, topped with a smooth, glossy dark chocolate layer that spreads evenly near the edges. On top of the chocolate layer, three square marshmallows dusted heavily with white powdered sugar sit clustered in the center. The cookie and marshmallows are also sprinkled lightly with powdered sugar, which contrasts against the shiny dark chocolate and golden cookie. The cookie rests on a white marbled surface, with powdered sugar scattered around and a lone powdered marshmallow nearby. Photo taken with an iphone --ar 2:3 --v 7 - Peanut Butter Puppy Chow Cookies, peanut butter cookies with cereal crunch, chocolate peanut butter cookie recipe, easy peanut butter cookies, homemade puppy chow cookies

Ingredients You’ll Need

The ingredients for this Peanut Butter Puppy Chow Cookies Recipe all come together to create that nostalgic puppy chow flavor but in a delicious cookie form. Plus, knowing what type of peanut butter and cereal to use really helps nail the texture and bake.

Flat lay of a small square of creamy butter, a dollop of smooth peanut butter, a small pile of light brown and golden brown sugar crystals, a few white granulated sugar grains in a small white bowl, one large uncracked brown egg, a small white bowl with amber vanilla extract, a small pile of fine white salt flakes, a pinch of baking powder powder in a small white bowl, a pinch of baking soda powder in a small white bowl, a small mound of all-purpose white flour, a handful of broken up light toasted Chex cereal pieces, a small white bowl filled with shiny milk chocolate chips, a small white bowl of creamy heavy whipping cream, a small white bowl with fine powdered sugar, a few clusters of muddy buddies cereal, and a few scattered flakes of coarse salt — all arranged with perfect symmetry and balanced proportions on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Peanut Butter Puppy Chow Cookies, peanut butter cookies with cereal crunch, chocolate peanut butter cookie recipe, easy peanut butter cookies, homemade puppy chow cookies

Butter: Room temperature butter helps with smooth mixing and gives the cookies a rich, tender crumb.
Creamy peanut butter: I always go with brands like Skippy or Jif for the best texture and stability—natural peanut butter tends to be too oily for this.
Brown sugar: Adds moisture and a hint of caramel flavor that enhances the cookie’s depth.
Granulated sugar: Balances sweetness and helps create that slight crisp edge on the cookies.
Egg: Room temperature is best to help everything bind together nicely.
Vanilla extract: Because vanilla just makes everything better.
Salt: Just a touch to elevate the flavors without overpowering.
Baking powder and baking soda: The perfect combo for lightness and gentle rise.
All-purpose flour: I recommend spooning flour lightly into your cup or weighing it out for accuracy.
Chex cereal (rice or corn): Broken into pieces for that crunchy surprise—don’t skip this!
Milk chocolate chips: Melts into a luscious ganache topping.
Heavy whipping cream: Heated to make the silky ganache that seals the deal.
Powdered sugar: For a pretty snowy topping finish.
Muddy buddies: I use small bits as a fun, crunchy garnish.
Flaked salt: A final sprinkle adds that wow factor with a salty crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Peanut Butter Puppy Chow Cookies Recipe is super flexible, and I love trying a few twists depending on my mood or what I have in the pantry. You can easily make it your own, and I encourage you to experiment!

Nut Butter Swap: I once swapped creamy peanut butter for almond butter and while it changed the flavor, the cookies still came out deliciously moist and nutty.
Gluten-Free Option: Try using a gluten-free all-purpose flour blend if you want to keep the chewy texture but avoid gluten.
Chocolate Variation: Dark chocolate chips or even white chocolate work great if you prefer a different chocolate profile.
Spicy Kick: Adding a pinch of cinnamon or cayenne pepper to the dough gives the cookies an unexpected warmth that I secretly love.

How to Make Peanut Butter Puppy Chow Cookies Recipe

Step 1: Cream the Butters and Sugars Until Fluffy

Start by preheating your oven to 375°F and lining two to three cookie sheets with parchment paper to keep those cookies from sticking. Then, toss the room temperature butter, creamy peanut butter, brown sugar, and granulated sugar into your stand mixer with the paddle attachment. Beat them together for about 2-3 minutes until the mixture turns light and fluffy. This step is key—I discovered that getting that airy base really makes for a soft, melt-in-your-mouth cookie.

Step 2: Add the Egg and Vanilla, Then Mix in Dry Ingredients

Once your buttery mixture is beautifully creamy, add in the egg and vanilla extract, mixing until smooth. Now, slowly add the salt, baking powder, baking soda, and flour. Here’s a trick I picked up: stop mixing just before all the flour is incorporated—some leftover patches are totally fine because you don’t want to overwork the dough, which can make cookies tough. Finally, fold in your broken-up Chex cereal with a spatula. This little crunch surprise is what makes this Peanut Butter Puppy Chow Cookies Recipe stand out!

Step 3: Scoop, Flatten, and Bake

Use a large cookie scoop—about 3 tablespoons—to scoop dough balls and place 5 or 6 per cookie sheet. Lightly flatten each ball with your fingers; this helps them bake evenly without losing their chewiness. Pop them in your preheated oven for 10 to 12 minutes or until the edges show a slight golden hint. Once baked, let them cool right on the sheet for 5-10 minutes—this helps the centers set perfectly without overbaking.

Step 4: Make the Chocolate Ganache and Finish the Cookies

While the cookies are baking, melt those milk chocolate chips: heat the heavy whipping cream just until it barely boils, then pour it over the chocolate chips in a bowl. Stir until the chocolate is silky smooth and completely melted, then let it cool until it thickens like spreadable frosting—usually about 20-30 minutes. Once your cookies are cooled, spread the ganache generously over each one. Pop the cookie tray in the fridge for around 20 minutes to set. Finally, sprinkle with powdered sugar, a few crunchy muddy buddies on top, and a little flaked salt to balance the sweetness. Trust me, that finishing touch is everything!

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Pro Tips for Making Peanut Butter Puppy Chow Cookies Recipe

Use Non-Natural Peanut Butter: I learned the hard way that natural peanut butter makes these cookies too oily and they don’t set right—stick with creamy like Skippy.
Don’t Overmix the Dough: Leaving some flour patches unincorporated avoids a tough cookie, keeping the texture tender and soft.
Timing the Ganache: Letting the ganache fully cool before spreading prevents it from melting right off the cookies.
Flatten Cookies Slightly: Flattening helps cookies bake evenly, so they’re chewy inside with just enough crisp on the edges.

How to Serve Peanut Butter Puppy Chow Cookies Recipe

The image shows a close-up of five round cookie bases with uneven edges, each topped with a thick, smooth layer of dark brown chocolate spread that covers most of the cookie surface, leaving a golden-brown crust visible around the edges. On top of each chocolate layer, two small white powdered sugar-coated marshmallow cubes are placed in the center, with extra powdered sugar dusted over the entire cookie, giving a snowy effect. One cookie has a bite taken out of it, revealing the soft chocolate layer beneath. Several extra marshmallow cubes are scattered on a white marbled surface around the cookies. Photo taken with an iphone --ar 2:3 --v 7 - Peanut Butter Puppy Chow Cookies, peanut butter cookies with cereal crunch, chocolate peanut butter cookie recipe, easy peanut butter cookies, homemade puppy chow cookies

Garnishes

I love sprinkling a bit of powdered sugar and flaked sea salt on these cookies after the ganache sets. It adds that perfect touch of sweetness and crunch. Also, adding some crushed muddy buddies on top makes the presentation fun and brings back that classic puppy chow vibe.

Side Dishes

These cookies go wonderfully with a glass of cold milk or a hot cup of coffee. For a party setup, I’ve served them alongside simple vanilla ice cream for a decadent yet easy dessert combo that everyone raves about.

Creative Ways to Present

For birthdays or special occasions, I like arranging these cookies on a rustic wooden board with little piles of muddy buddies and a bowl of ganache for dipping. You can also stack them like little towers tied with twine for a charming gift box treat. It’s a great way to impress without much fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Peanut Butter Puppy Chow Cookies in an airtight container in the fridge to keep the ganache firm and fresh. They last well for about a week, though they rarely stick around that long in my house!

Freezing

If you want to freeze them, I recommend freezing the cookies without the ganache first. Once thawed, make the ganache and spread it on fresh for the best texture and flavor. I tried freezing fully assembled cookies once, and the ganache changes texture a bit, which isn’t my favorite.

Reheating

If your cookies have been refrigerated, let them come to room temperature before serving so the ganache softens slightly. Avoid microwaving as it can get gooey messes; a few minutes on the counter is all you need for that perfect bite.

FAQs

Can I use natural peanut butter for this Peanut Butter Puppy Chow Cookies Recipe?

Natural peanut butter is not recommended because it has a higher oil content that makes the dough too wet and prevents the cookies from setting properly. Using a creamy, non-natural peanut butter like Skippy or Jif ensures your cookies have the right texture and flavor.
How do I store these cookies to keep them fresh?

Store the cookies in an airtight container in the refrigerator to keep the chocolate ganache firm and fresh. They should stay delicious for up to a week. Let them come to room temperature before serving for the best flavor.
Can I freeze Peanut Butter Puppy Chow Cookies?

You can freeze the cookie dough or baked cookies without ganache. For best results, add the ganache after thawing rather than freezing fully assembled cookies, which can affect the ganache texture.
What cereal should I use for the best Puppy Chow cookie texture?

Rice or corn Chex cereal is ideal because it maintains a nice crunch even after baking and folding into the dough. Breaking it into smaller pieces helps distribute the crunch evenly without overpowering the cookie.

Final Thoughts

This Peanut Butter Puppy Chow Cookies Recipe has truly become one of my go-to crowd-pleasing desserts. What I love most is how it captures the nostalgic puppy chow flavor in a cookie that’s chewy, chocolaty, and perfectly peanut buttery with that special crunch. I promise you’ll find yourself sneaking one (or three!) straight from the tray. So whether you’re baking for your family or bringing a treat to a friend, give these a try—you’ll thank me later!