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These Crumbl peanut butter muddy buddies cookies are the ultimate holiday treat that bring together creamy peanut butter, rich milk chocolate, and crunchy muddy buddies for a festive flavor explosion. They are thick, soft, and topped with a generous layer of melted chocolate and a sprinkle of powdered sugar, making them a perfect addition to any Christmas cookie box or a fun baking activity with family.
I first tried these cookies when they appeared in Crumbl stores, and I was so hooked that I had to recreate them at home. Baking these cookies became a holiday tradition that my family looks forward to every year.
Ingredients
- Smooth peanut butter: essential for that creamy, rich base, choose a classic brand like Skippy or Jiffy for best results
- Softened butter: contributes to the soft texture and buttery richness in the cookie
- Brown sugar and granulated sugar: the blend adds a depth of sweetness and keeps cookies tender
- Egg: binds everything together and adds moisture
- Vanilla extract: enhances the overall flavor of the cookie
- All purpose flour: standard for structure, make sure it’s fresh for best rise
- Baking powder and baking soda: both help give the cookie its soft height
- Cornstarch: keeps the cookies extra soft and melt in your mouth
- Salt: balances the sweetness and deepens flavor
- Milk chocolate chips: quality chocolate is critical, look for well tempered chips for smooth melting
- Vegetable or canola oil: thins the melted chocolate so it spreads easily on the cookies
- Muddy buddies: crunchy coated Chex cereal pieces you can use store bought or make your own for freshness
Instructions
- Scoop and Cream the Base:
- Cream together the softened butter, smooth peanut butter, brown sugar, and granulated sugar until light and fluffy. This builds the flavor foundation that makes these cookies so deliciously tender.
- Add the Egg and Vanilla:
- Beat in the egg and vanilla extract until the mixture is smooth and homogenous. This ensures your cookie dough has moisture and depth.
- Combine the Dry Ingredients:
- In a separate bowl, whisk the all purpose flour, baking powder, baking soda, cornstarch, and salt. Gradually add this mixture to the wet ingredients, mixing only until the flour disappears to avoid overworking the dough.
- Shape and Chill Dough:
- Using a large cookie scoop, portion out nine even balls of dough. Roll each between your palms to make a smooth ball, then gently flatten them to about one inch thick. Freeze these discs for 15 minutes to help them hold their shape while baking.
- Bake the Cookies:
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Bake the chilled dough discs for 12 to 13 minutes until edges are just set but centers remain soft.
- Prepare the Chocolate Topping:
- While the cookies bake, melt the milk chocolate chips with two teaspoons of vegetable or canola oil in the microwave. Heat in 30 second bursts stirring between each until the mixture is glossy and smooth.
- Top and Decorate:
- Immediately after the cookies come out of the oven, spread the melted chocolate generously over the top of each cookie. While the chocolate is still soft, press on the muddy buddies pieces to decorate. Let the cookies cool fully on the baking sheet.
- Dust with Powdered Sugar:
- Once cooled, sprinkle a light dusting of powdered sugar over the cookies for a snowy effect and extra holiday charm. Let them rest for a few minutes so the chocolate sets before serving.
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I love the homemade muddy buddies topping the most. It brings such a fun crunch and personalized touch. One year, my kids helped coat the Chex cereal with chocolate and powdered sugar and felt like little chefs creating magic. Those memories make this recipe even sweeter.
Storage Tips
Store these cookies in an airtight container at room temperature for up to four days. If you want to keep them longer, refrigeration will maintain freshness for up to seven days. Before serving, pop the cookies in the microwave for a few seconds to soften the chocolate topping. For freezing, leave off the chocolate and muddy buddies toppings and freeze the plain cookies in airtight containers for up to two months. Thaw in the refrigerator overnight, then add freshly melted chocolate and toppings before serving.
Ingredient Substitutions
If you don’t have cornstarch, you can omit it but your cookies may be slightly less tender. Use creamy almond or sunflower seed butter if peanut butter allergies are a concern, although the flavor will shift slightly. Swap milk chocolate chips for semi sweet or dark chocolate if you prefer a less sweet, more intense chocolate flavor.
Serving Suggestions
These cookies are great on their own with a glass of cold milk or hot cocoa. For a festive touch, serve alongside whipped cream topped coffee or mulled cider. They also make a wonderful gift wrapped in cellophane and tied with a holiday ribbon.
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Enjoy these chewy, peanut buttery treats all year, especially when you want a little sweet cheer to brighten your day.
Frequently Asked Questions About Recipes
- → How should I store the peanut butter muddy buddies?
Keep them in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. Warm briefly in the microwave before serving to soften the chocolate topping.
- → Can these treats be frozen?
Yes, freeze without the chocolate and muddy buddies topping for up to 2 months. Thaw overnight in the fridge and add fresh toppings before enjoying.
- → Is it possible to make smaller portions?
Absolutely, halve the cookie dough portions to create smaller bite-sized versions suitable for larger gatherings or catering.
- → What type of peanut butter works best?
Use smooth peanut butter such as Skippy or Jiffy for the best texture and flavor in the base dough.
- → Can I prepare muddy buddies from scratch for the topping?
Yes, melt semi-sweet chocolate and peanut butter, toss with Chex cereal, then coat with powdered sugar. Let them set before topping the cookies.