Muddy Buddy Peanut Butter Cookies


  • 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

  1. Preheat oven to 375. Prepare a cookie sheet by lining with
    parchment paper or spraying with cooking spray. 
  2. 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. 
  3. 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
  4. 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.
  5. 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.
  6. Let cookies cool on cookie sheet for 10 minutes and then
    transfer to a cooling rack to cool completely.
  7. Once cooled, Melt chocolate chips and canola oil in
    microwave-safe bowl for 2 minutes. Stirring every 30 seconds.
  8. Immediately use a spoon and place a small amount of
    chocolate onto each cookie and spread around. 
  9. 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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