If you're from the Midwest, I'd venture to guess that your favorite snack from your childhood is Puppy Chow. For those of you in the dark, I'm not talking about dog food but rather the most delicious snack imaginable made from chex mix, peanut butter, chocolate, and powdered sugar. It's a party mix that literally melts in your mouth (and hand).
When I came across Puppy Chow Cookies on Pinterest I thought it was only fair to make them. (To my kids of course). To say that they were a hit would be an extreme understatement.
Recipe after the jump:
Ingredients:
Cookie:
1/2 cup butter, room temperature1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 Tbsp vanilla
1 tsp baking soda
1 tsp salt
1 1/4 cup flour
Cookie:
1/2 cup butter, room temperature1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 Tbsp vanilla
1 tsp baking soda
1 tsp salt
1 1/4 cup flour
Coating:
1 1/2 cups semisweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup butter
2 cups powdered sugar
1 1/2 cups semisweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup butter
2 cups powdered sugar
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside. In bowl of a stand mixer, cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes. Add in egg, vanilla, baking soda and salt. Mix until combined. Turn mixer to low and add in the flour. Portion out dough in tablespoon amounts. Roll into a ball and then flatten to approximately 1/2 inch thick. Place on baking sheet about 2 inches apart. Bake for 9-10 minutes until golden at the edges. Remove from oven and transfer cookies to a wire rack to cool completely.
Coating:In microwave safe bowl combine chocolate chips, peanut butter and butter. Heat on high for 1 minute and then stir until smooth. Place powdered sugar in a bowl. Dip each cookie into the chocolate and using a fork remove cookie, tapping off excess chocolate. You don't need a lot of chocolate coating on the cookies. Immediately dip the cookie into the powdered sugar and toss to coat completely. Place back on a cooling rack to until chocolate is set. Repeat for all cookies.
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside. In bowl of a stand mixer, cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes. Add in egg, vanilla, baking soda and salt. Mix until combined. Turn mixer to low and add in the flour. Portion out dough in tablespoon amounts. Roll into a ball and then flatten to approximately 1/2 inch thick. Place on baking sheet about 2 inches apart. Bake for 9-10 minutes until golden at the edges. Remove from oven and transfer cookies to a wire rack to cool completely.
Coating:In microwave safe bowl combine chocolate chips, peanut butter and butter. Heat on high for 1 minute and then stir until smooth. Place powdered sugar in a bowl. Dip each cookie into the chocolate and using a fork remove cookie, tapping off excess chocolate. You don't need a lot of chocolate coating on the cookies. Immediately dip the cookie into the powdered sugar and toss to coat completely. Place back on a cooling rack to until chocolate is set. Repeat for all cookies.
Store airtight for up to 3 days.
PC: cookiesandcups.com
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