Crumbl Peanut Butter Muddy Buddies (Print Format)

Thick peanut butter cookies crowned with chocolate and crunchy muddy buddies for a festive sweet.

# Ingredients:

→ Peanut Butter Cookie Base

01 - 1/2 cup smooth peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup packed brown sugar
04 - 1/3 cup granulated sugar
05 - 1 large egg, room temperature
06 - 1/2 teaspoon vanilla extract
07 - 1 1/3 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1 tablespoon cornstarch
11 - 1/4 teaspoon salt

→ Toppings

12 - 2/3 cup milk chocolate chips
13 - 2 teaspoons vegetable oil
14 - Muddy buddies (store-bought or homemade), quantity as desired

# Steps:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, beat softened butter, smooth peanut butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until fully incorporated.
03 - Whisk all-purpose flour, baking powder, baking soda, cornstarch, and salt in a separate bowl. Gradually add to wet ingredients, stirring gently until no flour streaks remain; avoid overmixing.
04 - Divide dough into nine equal balls using a large scoop. Roll between palms, flatten to about 1 inch thick discs, arrange on baking sheet, and freeze for 15 minutes to maintain shape during baking.
05 - Bake chilled discs in the preheated oven for 12 to 13 minutes until edges are set and lightly golden. Allow to cool on the pan for 10 minutes; centers will firm as they cool.
06 - Melt milk chocolate chips with vegetable oil in a microwave-safe bowl using 30-second intervals, stirring between each until smooth and pourable.
07 - While cookies are warm, spread melted chocolate evenly on each. Immediately top with three muddy buddies per cookie. Let cool completely to set chocolate before serving.

# Tips:

01 - Chilling the dough discs before baking prevents spreading, ensuring thick, soft cookies.
02 - Use high-quality chocolate and add oil for smooth, easily spreadable topping.
03 - Store airtight at room temperature up to 4 days or refrigerated for 7 days; freeze plain cookies without toppings for up to 2 months.
04 - Reheat chilled cookies briefly to soften chocolate before serving.

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