Tuesday, January 1, 2019

Snowing powdered sugar all over my kitchen

Something called Muddy Buddy Cookies makes very curious. Because Muddy Buddies... aka Puppy Chow is amazing all on its own - but in cookie form? I bet that's delicious.
What we made was not as Muddy Buddy-y as I was hoping but all on its own very good.
Imagine a peanut butter cookie with a thumbprint of chocolate with a dusting of powdered sugar. Sure it sounds like the makings of a Muddy Buddy... but not.
Bronwyn was all about helping with these cookies until the Wii got turned on, then she was out. She did the first two trays. She rolled the balls of peanut butter dough expertly. The 2nd pan she just used the cookie scoop, and then she gave up. I made pretty big scooped cookies for the last pan.
The recipe says to just pour some of the chocolate on the top - that seemed... unlikely to work. Instead, I used a teaspoon and made an indent in the top of the warm cookie before moving it from the pan to the cooling rack. When they were cool I used a piping bag and pipped chocolate into the center of each. When the chocolate had a firm top I dusted them with powdered sugar and then we ate them.
Are they good? Oh my yes. Are they Muddy Buddies or Puppy Chow - nope. But are they a darn good peanut butter cookie with chocolate with the fun of powdered sugar? Oh yes. Also... side note - keep in mind if you put powdered sugar on top of something you will be more likely to drop that cookie on the counter, the floor, your shirt, everywhere... because then you get to clean up more of a mess. Ah yes... everywhere...

Muddy Buddy Peanut Butter Cookies
1/2 cup (1 stick) butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk chocolate chips
1/2 teaspoon canola or vegetable oil
1/2 cup powdered sugar
Preheat oven to 375. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.
In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Add in egg and blend to combine.
In a separate bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and blend just until combined.
Shape into 1 inch balls and place on cookie sheet. You can fit 15 to each cookie sheet because they won't spread much at all.
Bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.
Let cookies cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.
Once cooled, Melt chocolate chips and canola oil in microwave-safe bowl for 2 minutes. Stirring every 30 seconds.
Immediately use a spoon and place a small amount of chocolate onto each cookie and spread around.
Let chocolate set and cool completely (about 2 hours) before dusting with powdered sugar. To speed up the chocolate cooling and hardening, place cookies in the fridge or the freezer.

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