I can say with confidence that I haven’t had puppy chow (AKA muddy buddies) since the early to mid 90s. To be honest, I didn’t like it all that much back then. I hated the name (who wants to eat something that conjures up images of dog food?) and how messy it was with powdered sugar getting everywhere.
But recently a friend introduced me to the blog cookiesandcups.com through Pinterest and a blog for Puppy Chow Cookies had me at once laughing and intrigued. The author, Shelly, made the mistake every food blogger makes at some point in her life: believes she just created culinary genius until referring to google and finding out many others had culinary genius first. This has happened to me numerous times. More so than I care to remember.
Despite the fact that I was never a huge fan of puppy chow, a peanut butter cookie covered in chocolate sounded like a good idea to me. Shelly’s pictures helped sway me. I needed to try the cookies immediately.
- 1/2 c. butter, room temperature
- 1 c. creamy peanut butter
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar
- 1 egg
- 1 T. vanilla
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/4 c. flour
- 1 1/2 c. semisweet chocolate chips
- 1/3 c. creamy peanut butter
- 1/2 c. butter
- 2+ c. powdered sugar
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside or spray with cooking spray.
- In bowl of stand mixer cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes.
- Add in egg, vanilla, baking soda and salt. Mix until combined. Turn mixer to low and add in flour.
- Portion out dough by in tablespoon amounts. Roll into a ball and then flatten with the bottom of a glass to approximately 1/2-inch thick. Place on baking sheet about 2 inches apart. Bake for 7 to 8 minutes until golden at the edges. Remove from oven and transfer cookies to a wire rack to cool completely.
- When cookies have cooled completely, melt chocolate chips, butter and peanut butter in a microwave safe bowl on high at 30-second intervals until melted. If the chocolate mixture isn’t thin enough, add more butter. Place powdered sugar in bowl. Arrange an assembly line of cookies, chocolate and powdered sugar.
- Dip each cookie in chocolate. Using a fork to remove the cookie, scrape off any excess chocolate. You just need a thin layer of chocolate. Alternatively, you can use the back of a spoon to smear a thin layer of chocolate on both sides of the cookie (don’t forget the sides!).
- Immediately dip the cookie into the powdered sugar and toss to coat completely. Let rest in the bowl for a little bit before placing back on cooling rack to rest until chocolate is set. Repeat with remaining ingredients.
I experimented heavily with the application of chocolate to the cookie. First off, I had to add an additional one-fourth cup of butter to the chocolate mixture to thin it out a bit (this additional one-fourth a cup is reflected in the ingredients above). The first two cookies I dropped into the chocolate just didn’t stick. The chocolate wanted to slide right off. That’s when I thinned it out by adding additional butter. Once I thinned out the butter, I had no problem coating the cookies. I tried dropping cookies directly into the chocolate, spreading the chocolate onto the cookies with the back of the spoon and only covering the top of the cookie in chocolate.
What I found was that it seemed to work best when spreading the chocolate on either side of the cookie using the back of a spoon. That way I could control how much chocolate was going on in the first place (not easy to do when you drop it right in).
I also found it worked best to have three bowls of powdered sugar going. I would let one of the chocolate and powdered sugar-covered cookies “rest” in the powdered sugar while coating the other two cookies. I found that if I tried to move a cookie from the powdered sugar immediately after coating in sugar, that the chocolate and powdered sugar got smudged from the fork upon removal. I wouldn’t have minded having more than three bowls of powdered sugar going at one time.
These cookies are
kind of a pain in the @ss to make. But holy chocolate peanut butter goodness, I think they honestly might be the best cookie I’ve ever eaten. Well worth the trouble – especially if you’re going to make these gems only once or twice a year. Christmas is as good of a reason as any!