Easy Muddy Buddy Cookies Recipe

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Easy peanut butter cookies are topped with chocolate ganache, muddy buddy cereal and sprinkled with powdered sugar.

Prep Time15

Cook Time30

Total Time42

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 282kcal

Author: June Albertson-Dick

Ingredients

Peanut Butter Cookies

1 box yellow cake mix {13.25 ounces}
1 cup creamy peanut butter
½ cup butter {melted}
2 large eggs
1/4 cup granulated sugar

Chocolate Ganache

1 ¼ cups milk chocolate chips
⅓ cup heavy cream

Topping

1 cup muddy buddy cereal {I used store bought}

Instructions

Peanut Butter Cookies

Preheat the oven to 350°.
Combine the cake mix, peanut butter, cooled melted butter and eggs in a large bowl and mix with a hand held mixer {or by hand} until completely incorporated.
Using a medium cookie scoop {1.5 tablespoon} to scoop cookie dough mounds into a bowl with sugar. Roll cookie dough balls completely in sugar and place onto a silicone mat {or parchment} lined cookie sheet.
Put the granulated sugar in a bowl. Dip the bottom of a round drinking glass in the sugar and then flatten the center of each cookie dough ball.
Bake for 8-10 minutes, remove from the oven and let cool on a cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.

Chocolate Ganache

Once the cookies are cool combine the milk chocolate chips and heavy cream in a microwave safe bowl and microwave for 30 seconds. Whisk the ingredients until everything is melted and shiny {if you need more time, add 10 second increments}.

Assembly

Use a small cookie scoop or spoon to fill each indentation with milk chocolate filling and top with a tablespoon of muddy buddy cereal.

Notes

Once your Muddy Buddy Cookies are cooled completely, store them in an airtight container at room temperature. They should stay fresh for up to a week, but honestly, they're so delicious they might not last that long!

To freeze your cookies, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. To enjoy, thaw at room temperature.

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