Muddy Buddy Peanut Butter Cookies
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
- 1 1/2 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
- Preheat oven to 375. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.
- In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Add in egg and blend to combine.
- In a separate bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and blend just until combined.
- Shape into 1 inch balls and place on cookie sheet. You can fit 15 to each cookie sheet because they won't spread much at all.
- Bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.
- Let cookies cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.
- Once cooled, Melt chocolate chips and canola oil in microwave-safe bowl for 2 minutes. Stirring every 30 seconds.
- Immediately use a spoon and place a small amount of chocolate onto each cookie and spread around.
- Let chocolate set and cool completely (about 2 hours) before dusting with powdered sugar. To speed up the chocolate cooling and hardening, place cookies in the fridge or the freezer.
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