Muddy Buddy Cookies
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?
FLOURLESS PEANUT BUTTER COOKIES WITH CHEX CEREAL
1 cpeanut butter
1 largeegg, at room temperature
1/2 tspbaking soda
1 tsppure vanilla extract
1 crice chex cereal (or wheat/corn)
1 pinchsalt for sprinkling
1 cchocolate chips
·approx. 1 cup powdered sugar
How to Make Muddy Buddy Cookies
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.
- 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.
- 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.