Muddy Buddy Cookies
These Muddy Buddy Cookies are a no-bake sensation combining crunchy cereal with smooth peanut butter and chocolate, all dusted in a sweet powdered sugar coating—perfect for a quick dessert or snack!
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
Store Muddy Buddy Cookies in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Nutrition
Calories: 130kcal
Love this recipe?Follow us at @Recipecs for more