Muddy Buddy Cookies are the no-bake sweet snack that brings together crunchy cereal, rich chocolate, and creamy peanut butter in a cluster of pure joy. This easy recipe is perfect for dessert, a midday pick-me-up, or party favors—festive, fun, and totally fuss-free.
Why You’ll Love This Recipe
- No oven needed—just microwave simplicity for instant results (easy recipe)
- Ready in under 30 minutes: perfect for last-minute dessert emergencies
- Ideal snack for lunchboxes, road trips, or afternoon sweet cravings
- Budget-friendly: pantry staples keep grocery bills happy
- Crowd-pleaser: chocolate and peanut butter combos are universally adored
- Kid-friendly: fun to make and even more fun to munch
- Gluten-free option: choose rice cereal made in a gluten-free facility
- Great for gift boxes or bake sales—holiday, school, or any celebration
Ingredients
- 9 cups rice Chex cereal (about 10 cups or 400 g)
- 1 cup semisweet chocolate chips (6 oz, such as Ghirardelli)
- ½ cup creamy peanut butter (smooth or crunchy, like Jif)
- ¼ cup unsalted butter (melted)
- 1 teaspoon vanilla extract (pure)
- ½ teaspoon kosher salt (optional, to taste)
- 1½ cups powdered sugar (3¾ oz)
Directions
- Line a large baking sheet with parchment paper and set aside—this helps your Muddy Buddy Cookies chill quickly and prevents any sticking fiascos. Grab the biggest bowl you have, because we’ll need plenty of room to coat every last cereal piece. If you want consistent clusters, consider weighing your cereal on a kitchen scale.
- Toss your semisweet chocolate chips, creamy peanut butter, and unsalted butter into a microwave-safe bowl. Heat for 30 seconds, stir thoroughly, then repeat in 15-second bursts until the mixture is smooth and glossy—like liquid velvet. Stir right after heating; if you wait, the chocolate hardens quickly and forms clumps.
- Stir in the vanilla extract and a pinch of salt to enhance those chocolate-peanut butter vibes. You’ll smell it before you see it: pure comfort in a bowl that tastes like childhood summers. Use a high-quality vanilla for a noticeable flavor boost—the difference is surprisingly big.
- Pour the crisp rice Chex cereal into your mixing bowl, then gently fold it in using a rubber spatula. Make sure each piece gets a ride in that decadent drizzle, but go easy so you don’t crush the cereal—nobody wants cereal dust. A silicone spatula works wonders for scraping every bit of chocolate from the sides.
- Transfer the coated cereal into a sturdy zip-top bag or alternately a second large bowl. Sprinkle the powdered sugar over the top, seal the bag tightly, and shake it energetically—shake, shake, shake—until everything wears a snowy coat that whispers “dessert.” If clumps form, break them apart gently by hand.
- Open the bag, pour the sugared clusters back onto the parchment-lined sheet, then use two spoons or a small cookie scoop to form bite-sized mounds. No need for precision—rustic lumps have character, and they’ll set into perfect clusters. Use a tablespoon measure or scale for uniform cookies when gifting.
- Pop the tray into the fridge for 15–20 minutes or into the freezer for just 10 minutes if you’re multi-tasking. You’ll know they’re ready when they no longer wobble under your finger’s gentle press and break cleanly instead of squishing. Meanwhile, you can tidy your kitchen—bonus points for efficiency!
- Pluck out the firm clusters, load them onto a pretty plate, and watch them vanish faster than you can say “peanut butter.” If a couple of clusters stick, nudge them free with the edge of a spatula. Pro tip: warm your palm and roll any jagged edges for smoother cookie shapes.
Servings & Timing
Yield: Makes about 24 Muddy Buddy Cookies
Prep Time: 10 minutes
Chill Time: 15 minutes (or 10 minutes in the freezer)
Total Time: 25 minutes
Variations
- Swap peanut butter for almond butter or sunflower seed butter for a nut-free twist.
- Use white chocolate chips and stir in freeze-dried strawberries for a fruity spin.
- Mix in toasted coconut flakes before chilling for a tropical vibe.
- Drop mini marshmallows into each cluster for a s’mores-style treat.
- Stir a pinch of cinnamon or cayenne into the chocolate mixture for a spicy-sweet kick.
- Drizzle melted dark chocolate over chilled clusters for a gourmet finish.
Storage & Reheating
- Store in an airtight container at room temperature for up to one week.
- For longer stash, freeze in a sealed bag—cookies keep well for up to three months.
- No reheating needed; they’re ready to munch right from the container. If they soften, pop them in the fridge for 5 minutes.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely—crunchy adds extra texture and a nutty punch that pairs beautifully with the cereal.
Q: Why does my cereal sometimes get soggy?
A: Stir gently to avoid crushing and coat chill-ready cereal promptly—warm kitchens soften Chex faster than you think.
Q: Is there a dairy-free option?
A: Yes—swap in vegan butter and dairy-free chocolate chips, and double-check your peanut butter for no hidden dairy.
Q: Can I double or triple this recipe?
A: Sure—just scale each ingredient evenly and use a very large bowl for mixing; coating time may increase slightly.
Q: How do I prevent powdered sugar clumps?
A: Shake the bag thoroughly, then tap it against a countertop to break up stray lumps before scooping.
Q: Will these melt in hot weather?
A: They can soften above 75°F; keep them chilled until serving or pack them with an ice pack for outdoor events.
Q: Can I use homemade powdered sugar?
A: You can, but store-bought is more finely milled and gives that signature even dusting without grainy bits.
Conclusion
These Muddy Buddy Cookies combine the happiest parts of cookies and snack mix—no oven required, and bursting with chocolate-peanut butter goodness. Try them today, leave a comment with your favorite variation, and don’t forget to explore our related recipes like No-Bake Chocolate Peanut Butter Bars or Puppy Chow for even more sweet inspiration!
Muddy Buddy Cookies
Ingredients
- 9 cups rice Chex cereal about 10 cups or 400g
- 1 cup semisweet chocolate chips 6 oz, such as Ghirardelli
- 1/2 cup creamy peanut butter smooth or crunchy, like Jif
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon kosher salt optional
- 1 1/2 cups powdered sugar
Instructions
- Line a large baking sheet with parchment paper and set aside, then measure out your cereal into a big mixing bowl so you’re ready when the chocolate mixture is done.
- In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter; heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
- Stir in vanilla extract and a pinch of salt to awaken those peanut butter-chocolate vibes with a subtle, rich aroma.
- Pour the cereal into the bowl and use a spatula to gently fold until every piece is evenly coated in that silky chocolate-peanut butter blend.
- Add the coated cereal into a large zip-top bag, sprinkle in the powdered sugar, seal tightly, and shake until all pieces are cloaked in white.
- Scoop rounded tablespoonfuls onto the parchment-lined sheet using two spoons or a cookie scoop; rustic clusters are perfectly charming.
- Chill in the fridge for 15–20 minutes or pop in the freezer for 10 minutes until each cluster firms up and holds its shape.
- Remove from the fridge, separate any stuck-together clusters, and serve immediately or store them for snacking later.
Notes
Nutrition
