This recipe is all over the internet so it’s hard to say who should be credited, but the recipe I used was this one: https://togetherasfamily.com/muddy-buddy-peanut-butter-cookies/. I chose this one after reading the provided directions. I think the detail about rolling the dough and then pressing them with a drinking glass only after baking them is key. These turned out great and were very easy to make.
INGREDIENTS
- 1 stick softened butter
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 light brown sugar
- 1 large egg
- 1 1/2 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup milk chocolate chips
- 1/2 tsp canola or vegetable oil
- 1/2 cup powdered sugar
INSTRUCTIONS
- Preheat oven to 375
- Line a cookie sheet with parchment
- Cream together butter, granulated sugar, brown sugar and peanut butter. Add egg and mix until well-combined
- In a separate bowl whisk together flour, baking soda and baking powder
- Add to wet ingredients and blend until just combined
- Shape into 1 inch balls and place on a cookie sheet. I fit 15 on my cookie sheet. They do not spread a lot
- Bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges
- Let cookies cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely
- While cooling, melt chocolate chips and canola oil in microwave-safe bowl for 2 minutes. Stirring every 30 seconds.
- Spoon melted chocolate onto each cookie and spread evenly
- Let cookies cool for at least two hours and then dust with powdered sugar. To speed up the chocolate setting/cooling, place the cookies in the freezer for 30 minutes