Muddy Buddy Cookies

Raven Higheagle

By
@ravenhigheagle

I am like a big kid.
And frankly, I don’t think I’ll ever grow out of it.
I still get excited about going to Disneyland. No, like, embarrassingly excited. Like, Ride-Pirates-of-the-Caribbean-10-times excited.
I always bite the heads off of any cookie shaped like a living being before eating the rest. If it’s a gingerbread man it’s even more methodical. It goes: head, arm, leg, arm, leg. Yes, I torture my holiday treats.
I love eating way too much Kraft Mac and Cheese – from the blue box.
But you know what else floats my boat?
Muddy Buddies.


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Rating:

Comments:

Serves:

Makes 32 Cookies

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

FLOURLESS PEANUT BUTTER COOKIES WITH CHEX CEREAL

1 c
peanut butter
1 c
sugar
1 large
egg, at room temperature
1/2 tsp
baking soda
1 tsp
pure vanilla extract
1 c
rice chex cereal (or wheat/corn)
1 pinch
salt for sprinkling

COATING

1 c
chocolate chips
1/4 c
butter
approx. 1 cup powdered sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
FOR THE COOKIES:
In a large bowl mix together peanut butter, sugar, egg, baking soda and vanilla. Beat until well blended. Mixture will be crumbly
.
3
*Tip:
If you spray the measuring cup with olive oil/cooking spray before measuring anything really sticky or gooey...like, just for arguments sake, say, peanut butter...then you will find that most of it slides right out and clean up is a breeze. That's what my measuring cup looked like right after plopping the PB out of it. No spatula, no scraping.
4
Lightly crush the Chex cereal into the PB mixture. I just used my hand. Using a hand beater blend until well combined.
5
Carefully fashion small (think teaspoon sized) peanut butter balls and place about an inch apart on a greased baking sheet.
Dough will be very crumbly so getting a tight wad of is a little laborious, but doable.
Also, remember to think small. You are going to be dipping these and shaking them up in a bag. I feel like "smaller" can take more abuse.
6
Press balls of dough lightly with a fork. Cross and press again. Sprinkle lightly with salt.
7
Bake for 9 minutes in the oven until cookies are slightly golden.
Let cookies cool thoroughly before proceeding.
8
FOR THE COATING:
Melt chocolate chips and butter in a microwave safe bowl. Start with 30 seconds and then stir. Heat in 15 second increments until smooth and melted.
9
Place cookies lightly, one at a time, into the bowl of chocolate. Using spoons to maneuver the cookie flip it over and coat any exposed areas.
10
In a Ziploc bag (quart or gallon size) add about a 1/2 cup of powdered sugar. Start loading up the
bag with the chocolate coated cookies. Fill the bag with as many cookies as will fit comfortably, but still have some room to move around. Close bag and shake.
Make sure each cookie is thoroughly coated in powdered sugar. They will be easily manageable and not sticky if coated properly.
11
Add more powdered sugar to bag as needed. Repeat until all cookies are finished.
12
Store any uneaten cookies (if there are any) in the fridge.