Muddy Buddy Cookies Recipe: Hugely soft peanut butter cookies with milk chocolate ganache and powdered sugar are called Muddy Buddy Cookies. This is an excellent cookie that is perfect for beginners! Try them out right now!
Muddy Buddy Cookies Recipe
IngredientsÂ
Peanut Butter Cookies
- 1 cup butter, softened
- 1/4 cup granulated sugar
- 1 1/2 cup brown sugar
- 2Â egg
- 2 tsp vanilla
- 1 cup creamy peanut butter
- 3 cups flour
- 3/4 tsp salt
- 2 tsp baking powder
- 2 tsp cornstarch
- powdered sugar, for garnish
Milk Chocolate Ganache
- 3 cups milk chocolate chips
- 3/4 cup heavy cream
InstructionsÂ
- Turn the oven on to 350°.Prepare the cookie dough while the oven is heating up.
- Beat the sugar and butter together until the mixture is light and creamy.
- After scraping down the edges, mix in the peanut butter, vanilla, and eggs. Beat to combine.
- Add the flour, baking powder, and cornstarch after scraping down the edges. Stir until well blended.
- To make cookies of the same size, use a scoop. To produce huge cookies in the style of a bakery, double scoop the cookie dough.
- Gently press the bottom of a drinking glass down on the center of the cookie dough to flatten it. Continue with the leftover dough. Because the cookies will spread a little, allow space. Usually, I only put six cookies in each pan.
- Bake for 9 to 11 minutes at 350°, or until the cookies’ centers are no longer shiny and have risen up.Cool to the core.
- Pour the chocolate chips into the hot heavy cream after heating it to a boil in the microwave, which should take around two minutes.
- Give the hot cream and chocolate chips five minutes to sit. Stir until smooth, letting it sit for 5 minutes.
- Allow the ganache to cool down and slightly thicken before spreading or spooning it onto each cookie.
- The cookies should be chilled until ready to serve. Take out of the refrigerator and toss with powdered sugar about 20 to 30 minutes before serving.
- Maintain refrigeration!
ALSO SEE
Nutrition
- CALORIES:Â 473KCALÂ |Â CARBOHYDRATES:Â 55GÂ |Â PROTEIN:Â 7GÂ |Â FAT:Â 26GÂ |Â SATURATED
- FAT:Â 13GÂ |Â CHOLESTEROL:Â 57MGÂ |Â SODIUM:Â 261MGÂ |Â POTASSIUM:Â 192MGÂ |Â FIBER:Â 2GÂ |Â SUGAR:Â 37G
- Vitamin A: 500IU; Vitamin C: 0.2MG; Calcium: 86MG; Iron: 1.7MG.
FAQs AND TIPS
Tips for making perfect Muddy Buddy Cookies
- The process of combining the cookie dough is really common. Beat the butter and sugars together, then mix in the egg, vanilla, and peanut butter. Lastly, stir in the rest of the dry ingredients.
- I use my #50 cookie scoop to double scoop in order to press and scoop these cookies. To make the ball of cookie dough for one cookie, I basically use two scoops.
- Although it’s completely optional, I like to roll the cookie dough in powdered sugar to give the finished product a lovely, frosted appearance. The taste of the finished biscuit remains unchanged.
- Press and shatter the ball of cookie dough with the bottom of a glass, as shown in the example below.
- I bake the cookies for nine or ten minutes at 350°. When the cookies have puffed and no longer have a shiny top, you should tear them apart. This is crucial to ensuring soft, delicious cookies! The cookies will be crunchy when they’re done if the edges begin to brown.
- Additionally, the cookies will spread slightly, so avoid trying to fit too many on the tray.
- It’s time to make the chocolate ganache after the cookies have cooled and cooked. It’s as easy as putting the chocolate chips on top of boiling heavy cream that has been heated in the microwave. After letting everything sit for five minutes, thoroughly whisk everything until it’s smooth.
- Before serving, place the cookies in the refrigerator after spooning and spreading chocolate ganache over each one.
- Take it out of the refrigerator fifteen minutes or so before serving, and then dust with powdered sugar.
- These cookies do require refrigeration due to the heavy cream content of the ganache.
