– 2 tablespoon Unsalted butter – ⅓ cup Peanut butter you can use creamy or crunchy – ⅔ cup Semi-sweet chocolate chip – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt – 3 cups Rice chex cereal or any type of cereal like chex. – ¾ cups Powdered sugar – 2 cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and cooled – 1 cup Brown sugar packed light or dark – 1 cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 cup Peanut butter – 2 Large eggs room temperature – 1 ½ cups Muddy Buddie – Sparkle sugar or white granulated sugar to roll the cookies in.
To a glass measuring cup, add butter, peanut butter, and chocolate chips. Heat for 30 seconds and combine thoroughly. Add vanilla and salt.Mix chocolate and chex cereal in a medium bowl.
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Coat cereal and put in a large ziplock bag. Add powdered sugar and shake until covered.Let the muddy pals rest on a baking sheet for 10-15 minutes to set the chocolate.
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Sift flour, baking soda, and salt in a medium basin. Set aside.Mix the melted butter (cooled to room temperature), brown sugar, and sugar with a mixer. Two minutes of high-speed beating. A faint color will result.
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Add eggs, peanut butter, and vanilla. Medium-mix until blended. Add dry ingredients and mix slowly.Disconnect the mixer. Add the muddy pals and gently fold with a rubber spatula.
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Heat the oven to 350°F. Use parchment on two cookie sheets. Let the cookie dough rest for 10 minutes to absorb flour.Use 2 tablespoons or 2 oz cookie scoops.
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Per sheet, scoop 6 cookie dough balls. Roll each cookie dough ball in sparkling sugar. Place dough balls on cookie sheet and softly press to flatten.
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One cookie sheet at a time. Bake for 12-14 minutes until cookie edges are softly golden brown. Add muddy bubby chunks immediately when heated.Transfer the cookies to a cooling rack after 5 minutes on the heated pan.
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