Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, granulated sugar, and peanut butter on medium-high speed for 3–4 minutes until light and fluffy.
- Add the egg and vanilla extract, and beat for an additional minute. Scrape the bowl to ensure everything is well mixed.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix.
- Using a large cookie scoop (1/3 cup), portion out the dough and roll each into a smooth ball. Arrange them on the prepared baking sheets, spacing them 3 inches apart. Press each ball lightly to create a slight disc shape. Chill the dough in the fridge for 20 minutes.
- Bake the cookies for 10–12 minutes. The edges should be a pale golden brown, while the centers will remain slightly soft. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
- To make the Muddy Buddy topping: Melt 1/2 cup of chocolate chips with 2 tablespoons of peanut butter. Toss in the rice Chex cereal until evenly coated. Then, toss the coated cereal in 1/2 cup of confectioners' sugar until fully covered.
- Once the cookies are cooled, spread a thin layer of melted chocolate over each cookie. Immediately top with a generous handful of the Muddy Buddy mixture. Optionally, dust with additional powdered sugar.
Notes
This recipe ensures your cookies are thick, soft, and chewy, with a luxurious texture thanks to a unique creaming technique. The peanut butter and chocolate combination, coupled with the crunchy Muddy Buddies topping, makes for a truly indulgent treat.
