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Muddy Buddy Cookies

Raven Higheagle


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.


☆☆☆☆☆ 0 votes

Makes 32 Cookies
20 Min
10 Min



  • 1 c
    peanut butter
  • 1 c
  • 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

  • 1 c
    chocolate chips
  • 1/4 c
  • ·
    approx. 1 cup powdered sugar

How to Make Muddy Buddy Cookies


  1. Preheat oven to 350 degrees.
    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, 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.
    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.

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