Description
These Puppy Chow Cookies are a delicious twist on the classic snack mix, combining a rich peanut butter cookie base with a decadent chocolate-peanut butter coating dusted in powdered sugar. Crispy on the outside and chewy on the inside, they make the perfect sweet treat for any occasion.
Ingredients
For the cookies:
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
For the coating:
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- 1/4 cup unsalted butter, cut into cubes
- 2 cups powdered sugar
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, setting them aside ready for the cookie dough.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside.
- Cream butters and peanut butter: In a separate large bowl, beat the unsalted butter and creamy peanut butter together until the mixture is smooth and free of lumps, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add egg and vanilla: Add the large egg and vanilla extract to the creamed mixture and beat well to fully incorporate.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until combined to avoid overworking the dough.
- Shape the cookies: Use a tablespoon to scoop out portions of dough. Roll each into a ball and then flatten into disks approximately 1/2-inch thick. Space them about 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 8 to 9 minutes or until the edges are light golden brown, indicating they are cooked through but still soft inside.
- Cool and chill the cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, place the cookies on a tray and chill in the refrigerator for about 30 minutes to firm up before coating.
- Prepare the coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips, peanut butter, and cubed butter. Microwave in 30-second intervals, stirring in between, until the mixture is fully melted and smooth.
- Dip and coat the cookies: Pour the powdered sugar into a separate bowl. Using a fork, dip each chilled cookie into the melted chocolate mixture, gently tapping off any excess coating. Immediately toss the coated cookie into the powdered sugar, gently turning to cover all sides.
- Set the coated cookies: Place the coated cookies on a parchment-lined baking sheet to set. Repeat the dipping and coating process with all remaining cookies. Allow the coating to firm up before serving.
Notes
- Make sure the butter and egg are at room temperature for easier mixing and better texture.
- Don't overmix the dough to keep the cookies tender and chewy.
- Chilling the cookies before dipping helps the coating adhere better and prevents melting.
- Store coated cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- For a nut-free version, substitute peanut butter with sunflower seed butter and use allergen-free chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American