Thursday, December 19, 2013
Puppy Chow Cookies
I know that there is some controversy in what the chex mix cereal covered in peanut butter and chocolate then tossed in powdered sugar is called, some people call it muddy buddies and some people call it puppy chow. I have always called it puppy chow, so here I introduce to you puppy chow cookies.
They are just as messy to make and just as good to eat. One of my friends, said that powdered sugar is the glitter of the cooking world, I just love that quote. So. True. These are just as good to eat, however, you may not aimlessly eat half of a ziplock bag full, you may just have one cookie. I think it is a little easier to have self-control with these cookies, compared to a huge ziplock bag.
To make these cookies and have the most success, I recommend cooling the cookies completely before coating in chocolate. You can easily start this recipe at night, cool the cookies overnight, and finish the next morning!
Source: Cookies & Cups
For the Cookie:
1/2 cup of Butter, room temperature for 30 minutes
1 cup of Peanut Butter, creamy
1/2 cup of Granulated Sugar
1/2 cup of Light Brown Sugar
1 Egg, large
1 tablespoon of Vanilla
1 teaspoon of Salt
1 1/4 cup of Flour
For the Coating:
1 1/2 cups of Semisweet Chocolate Chips
2 tablespoons of Vegetable Oil
1/3 cup of Peanut Butter, creamy
1/4 cup of Butter
2 cups of Powdered Sugar
First, preheat your oven to 350 degrees and line a baking sheet with a silpat mat or parchment paper.
Now, in your mixing bowl, cream the butter and peanut butter together until until smooth. Add the sugar and light brown sugar and beat for 2 minutes. Add the egg, vanilla, and salt and mix well. Reduce the speed to low and gradually add the flour in until combined.
Next, using a tablespoon measurement, scoop out the cookie dough and roll into your palms to form a ball, fit 12 cookies on a baking sheet. Use the bottom of a glass cup and barely press on the cookie to flatten it to 1/2 inch thick.
Bake for 9-10 minutes until golden at the edge. Let cool on the pan for 5 minutes before removing to a wire rack to cool completely.
After the cookies have cooled completely, in a microwave-safe bowl, combine the chocolate chips, vegetable oil, peanut butter, and butter. Place in the microwave for one minute and stir, remove and repeat in 30 second intervals until the chocolate has melted. Place the powdered sugar in a shallow dish.
Place one cookie in the chocolate and flip using a spoon and coating each side well; remove from the chocolate to the powdered sugar dish, coat in the sugar and place on wire rack to harden. Repeat until all cookies are finished.
Store in an airtight container. I stored mine in a large gallon ziplock bag laying down with wax paper in between each layer.
The Barbee Housewife