Description
Puppy Chow Cookies combine the nostalgic flavors of classic muddy buddies with soft, chewy cookies. These treats feature a peanut butter cookie base mixed with crunchy Chex cereal and topped with a rich chocolate ganache, powdered sugar, muddy buddies, and a sprinkle of flaked salt for the perfect sweet and salty bite.
Ingredients
Scale
Cookie Dough
- 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)
Chocolate Ganache and Toppings
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line 2 to 3 cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy. Add the egg and vanilla extract, then mix until fully incorporated and smooth.
- Add Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently and just until the ingredients come together, leaving some flour remnants visible to avoid overmixing. Then, gently fold in the broken-up Chex cereal to preserve their crunch.
- Shape Cookies: Using a large cookie scoop (about 3 tablespoons), scoop dough into balls and place 5-6 balls per prepared cookie sheet. Slightly flatten each dough ball with your fingers to encourage even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes to help the centers set.
- Prepare Chocolate Ganache: While the cookies bake, place the milk chocolate chips in a heatproof bowl. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Stir gently until the chocolate is fully melted and the mixture is smooth. Let the ganache cool and thicken slightly.
- Decorate Cookies: After the cookies have fully cooled, spread the chocolate ganache evenly over the tops. Refrigerate the cookies for about 20 minutes to set the ganache. Before serving, sprinkle with powdered sugar, additional muddy buddies, and a light pinch of flaked salt for that signature sweet and salty finish.
Notes
- Use commercial creamy peanut butters like Skippy, Jif, or Peter Pan instead of natural peanut butter, as natural peanut butter may prevent the cookies from setting properly.
- The chocolate ganache thickens as it cools, which typically takes 20-30 minutes depending on your kitchen temperature.
- Grams provide more precise measurements than cups, especially for flour. If you don’t have a kitchen scale, lightly spoon flour into your measuring cup to avoid packing it, ensuring a light and fluffy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
