These Crumbl peanut butter muddy buddies cookies are packed with peanut butter flavor then each one is topped with melted milk chocolate, muddy buddies bites, and a light dusting of powdered sugar for looks! You need these cookies this holiday season.
Last week, Crumbl put out the huge fan favorite cookie! Finally, after months, the peanut butter muddy buddies cookies were back in stores and you can only imagine how fast I drove to go get it… Disclaimer, I drove the speed limit, but I was really excited.
This cookie is made with a thick and soft peanut butter cookie base that is topped with melted milk chocolate chips or just milk chocolate in general then decorated with either homemade muddy buddies if you want to make them from scratch or store-bought muddy buddies.
This is the best Crumbl muddy buddy cookie ever!
After trying it for the first time finally, I knew it needed its own spot on the blog so here we are. This recipe is inspired by my delicious Thick Crumbl Peanut Butter Reese’s cookies and CRUMBL Peanut Butter and Jelly Cookies.
It pretty much has a very similar base then uses different toppings and finishes. So if you’ve tried another peanut butter cookie of mine, you’ll know that these are DELISH!
Why you need to make this recipe!
- It screams holidays.
- These cookies combine peanut butter and chocolate, the best combination in my opinion!
- This recipe is extremely simple and can be made with the kiddos for a fun holiday activity.
- You can make smaller cookies instead of large ones if you want to treat a crowd.
- These cookies would be perfect for Christmas cookie boxes!
Ingredients for this Crumbl peanut butter muddy buddies cookies
Here are the ingredients you will need to make this muddy buddy cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Peanut butter– Use smooth peanut butter. This recipe doesn’t use natural peanut butter so make sure to use something like Skippy of Jiffy.
- Butter– You will need softened butter for both the peanut butter cookie and the peanut butter buttercream.
- Brown sugar & granulated sugar– The combination of both sugars will give a depth of flavor to the peanut butter cookies and keep them soft as well.
- Egg– The egg is the binding agent of this cookie.
- Vanilla– The vanilla is also used to give more depth of flavor to the cookies.
- Flour– You can use AP flour for these cookies.
- Baking powder & baking soda– The baking powder & baking soda are used to give the cookies some height.
- Corn starch– The corn starch will keep your cookies soft and melt in your mouth.
- Salt– The salt will help balance out the sweetness of the cookies.
- Oil– The oil is used to thin out the chocolate chips a little.
- Milk chocolate chips– Make sure to use really good chocolate to top your cookies.
- Muddy buddies– You can make these from scratch or use the store-bought option for something easier.
How to make Crumbl muddy buddies peanut butter cookies
This is how you can make these cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, peanut butter, brown sugar, and granulated sugar.
- Add in the egg and vanilla extract and mix until smooth.
- Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 of an inch then freeze the cookie dough discs for 15 minutes.
- Bake the cookies in the preheated oven then top with the melted chocolate chips, and decorate with the muddy buddies.
- Let them cool down on the baking sheet for 20- minutes, dust with some powdered sugar then enjoy.
Can I make muddy buddies at home for this recipe?
You sure can! I will share a step-by-step recipe for the best homemade muddy buddies in December. So I will be updating this article then but in the meantime here is an easy way to make a small batch muddy buddy recipe for the sake of these Crumbl cookies.
Melt 1/4 cup of semi-sweet chocolate chips with 1/4 cup peanut butter. Now toss in the 1 & 3/4 cup Chex cereal. Fill a medium-sized zip lock bag with 1/2 cup powdered sugar, add in the chocolate-coated Chex cereal, and toss. Pour the muddy buddies on a parchement or wax paper-lined baking sheet and let set for 30 minutes.
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More recipes you’ll love!
- The Best Crumbl Pumpkin Cake Cookies
- Thick Crumbl Peanut Butter Reese’s cookies
- Soft Crumbl Ruby Chocolate Chip Cookies copycat
- Crumbl Birthday cake cookies with Sprinkles
Frequently asked questions – FAQ
How to store these Crumbl peanut butter muddy buddies cookies?
You can store these cookies in an air-tight container at room temperature for up to 4 days.
You can also store them in the fridge for up to 7 days. Pop them in the microwave for 5-10 seconds to get them all melty and delicious again before enjoying them.
Can I freeze these cookies?
Yes 🙂 I would recommend freezing these without the chocolate and Muddy buddies topping then topping them whenever you want to enjoy them with freshly melted chocolate and fresh muddy buddies.
Place them in an airtight container and freeze for up to 2 months. Thaw them in the fridge overnight or pop them in the microwave for a few seconds before enjoying them.
Can I make catering sized Peanut butter muddy buddies cookies?
You sure can 🙂 Instead of making 9 large cookies, go for 18 smaller ones. If using a large cookie scooper, scoop out 9 equally sized cookie dough balls then split them in 2 to have 18. Bake in the preheated oven for 9-10 minutes then let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack
Crumbl peanut butter muddy buddies cookies
If you made these Crumbl muddy buddy cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl Peanut butter muddy buddies cookies
Ingredients
Peanut butter cookie base
- 1/2 cup smooth peanut butter
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg at room temperature
- 1/2 tsp vanilla extract
- 1 & 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1/4 tsp salt
Peanut butter cookie toppings.
- 2/3 cup milk chocolate chips
- 2 tsp oil vegetable or canola
- Muddy Buddies For topping
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 of an inch then freeze the cookie dough discs for 15 minutes.
- Bake the cookies in the preheated oven for 12-13 minutes
- Melt the chocolate chips with the oil in the microwave in 30-second increments, mixing in between every time.
- Generously top each hot cookie with the melted peanut butter chips, spread it all around, then top each cookie with the 3 muddy buddies. Let the cookies cool down fully on the baking sheet then enjoy!
Muddy buddies – Optional since you can use store-bought.
- Melt 1/4 (40g) cup of semi-sweet chocolate chips with 1/4 cup (60g) peanut butter. Now toss in the 1 & 3/4 (100g)cup Chex cereal. Fill a medium-sized zip lock bag with 1/2 cup (50g) powdered sugar, add in the chocolate-coated Chex cereal, and toss. Pour the muddy buddies on a parchement or wax paper-lined baking sheet and let set for 30 minutes. Top the cookies with the homemade muddy buddies and enjoy!
Notes
Note- The chocolate topping will harden when you chill your cookie so make sure to pop your cookies in the microwave before enjoying again!
How to store these Crumbl muddy buddies cookies?
You can store these cookies in an air-tight container at room temperature for up to 4 days. You can also store them in the fridge for up to 7 days. Pop them in the microwave for 5-10 seconds to get them all melty and delicious again before enjoying them.Nutrition
Thank you for making it all the way down here 🙂
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Another great recipe by the best food blogger I follow… These cookies are so soft that they melt in my mouth and then the chocolate and peanut butter flavors are perfect together. Thank you for working so hard not only everyday but so hard before your vacation to get these great recipes posted.. much love my friend!!!
How many eggs are needed. It doesn’t say in recipe list of
Ingredients.
Make sure to look at the recipe card (click jump to recipe to find it) But this recipe requires one egg at room temperature.
Chahinez
Can I use almond flour in place of regular flour?
I have never tried these with Almond flour but I was told by others that it worked for them. Let me know if you try it 🙂
chahinez
After seeing these pictures I knew I needed to try these! They came out so good and they taste even better!
So happy that these photos made the cookies justice! Glad you liked them!
Chahinez
Absolutely amazing!! You need to try!
Thank you so much for trying it!
Chahinez