Prep time: 20 mins | Cook time: 8 mins | Cooling time: 1 hr | Total time: 1 hr 28 mins | Servings: 24 cookies
Soft-baked peanut butter cookies with crinkly edges and a decadent, smooth milk chocolate center. Just before serving, these wonderful cookies are dusted with powdered sugar.
Ingredients
Peanut Butter Cookies:
1/2 c. creamy peanut butter
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 large egg
1/2 c. light brown sugar
1½ c. all-purpose flour
¼ tsp baking soda
¾ tsp baking powder
Milk Chocolate Center:
½ tsp canola or vegetable oil
1/2 c. powdered sugar
1 c. milk chocolate chips
HOW TO MAKE MUDDY BUDDY COOKIES
Step 1: Prepare the oven. Preheat it to 375 degrees. Using the parchment paper, line a cookie sheet. Or you can grease the cookie sheet using a cooking spray.
Peanut Butter Cookies:
Step 2: Mix the butter, peanut butter, sugar, and brown sugar using a handheld blender for about 2 minutes or until light and creamy. Then, add the egg and beat until well blended.
Step 3: Place the flour, baking soda, and baking powder in a small bowl. Mix well using a wire whisk. To the wet ingredients, add the dry ingredients and beat on low speed until well combined.
Step 4: Roll 1 tbsp of dough into a ball (making 12 dough balls). On the prepared cookie sheet, place the dough balls. Put in the preheated oven and bake for about 8 minutes.
Step 5: Remove the cookies from the oven when done. Then, gently press down on the cookie using a small flat-bottomed cup. Allow the cookies to cool fully on the cookie sheet for about 1 hour.
Milk Chocolate Center:
Step 6: In a microwave-safe bowl, melt the chocolate chips for about 2 minutes, whisking every 30 seconds.
Step 7: Using a spoon, scoop a small amount of the melted chocolate and put this on the middle of the cookie, gently spreading it. Repeat with the remaining cookies.
Step 8: In the fridge, place the cookies for about 15 minutes to set.
Step 9: Once the cookies are set, dust them with powdered sugar. Serve the cookies right away. You can also keep them at room temperature until ready to serve. Enjoy!
Tips:
Use only real peanut butter with the oil, fat, and sugar. I do not recommend using all-natural peanut butter as this will make the cookies dry and crumbly.
Make sure not to press down too hard. Press the cookies, depending on how thin or thick you prefer your cookies.
Ingredients
- Peanut Butter Cookies:
- 1/2 c. creamy peanut butter
- 1/2 c. (1 stick) butter, softened
- 1/2 c. granulated sugar
- 1 large egg
- 1/2 c. light brown sugar
- 1½ c. all-purpose flour
- ¼ tsp baking soda
- ¾ tsp baking powder
- Milk Chocolate Center:
- ½ tsp canola or vegetable oil
- 1/2 c. powdered sugar
- 1 c. milk chocolate chips
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. Using the parchment paper, line a cookie sheet. Or you can grease the cookie sheet using a cooking spray.
Peanut Butter Cookies:
Step 2: Mix the butter, peanut butter, sugar, and brown sugar using a handheld blender for about 2 minutes or until light and creamy. Then, add the egg and beat until well blended.
Step 3: Place the flour, baking soda, and baking powder in a small bowl. Mix well using a wire whisk. To the wet ingredients, add the dry ingredients and beat on low speed until well combined.
Step 4: Roll 1 tbsp of dough into a ball (making 12 dough balls). On the prepared cookie sheet, place the dough balls. Put in the preheated oven and bake for about 8 minutes.
Step 5: Remove the cookies from the oven when done. Then, gently press down on the cookie using a small flat-bottomed cup. Allow the cookies to cool fully on the cookie sheet for about 1 hour.
Milk Chocolate Center:
Step 6: In a microwave-safe bowl, melt the chocolate chips for about 2 minutes, whisking every 30 seconds.
Step 7: Using a spoon, scoop a small amount of the melted chocolate and put this on the middle of the cookie, gently spreading it. Repeat with the remaining cookies.
Step 8: In the fridge, place the cookies for about 15 minutes to set.
Step 9: Once the cookies are set, dust them with powdered sugar. Serve the cookies right away. You can also keep them at room temperature until ready to serve. Enjoy!
Notes
Use only real peanut butter with the oil, fat, and sugar. I do not recommend using all-natural peanut butter as this will make the cookies dry and crumbly. Make sure not to press down too hard. Press the cookies, depending on how thin or thick you prefer your cookies.
