As a busy grandma in Ohio, I’ve spent years tweaking the classic Muddy Buddy snack into a no-bake treat I call Muddy Buddy Cookies. Crunchy Chex, melty chocolate, creamy peanut butter, and a blanket of powdered sugar combine to create bite-size delights you can’t resist.
Why You’ll Love This Recipe
- No oven needed: save on heating costs and keep your kitchen cool all year round.
- Pantry-staple ingredients: you likely have everything on hand—no last-minute grocery runs.
- Ready in under 45 minutes: 15 minutes prep + 30 minutes chill—perfect for busy afternoons.
- Kid-friendly prep: little helpers can stir, shake, and spoon clusters with minimal supervision.
- Crowd-pleasing crunch: sweet, salty, and crunchy in every bite—guaranteed to vanish fast.
- Customizable mix-ins: swap chips, nuts, or candies to suit dietary needs and flavor preferences.
- Gift-box ready: portion into cellophane bags, tie with a ribbon, and you’ve got homemade holiday favors.
- Low-cleanup magic: just one saucepan, one bowl, and a baking sheet—spend less time washing up.
Ingredients
- 6 cups Rice Chex cereal (or Corn Chex for a slightly sweeter crunch)
- 1/2 cup unsalted butter, diced (coconut oil works for a dairy-free twist)
- 1 cup creamy peanut butter (natural peanut butter yields a looser coating)
- 1 1/2 cups semisweet chocolate chips (or peanut butter chips for extra nutty flavor)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar (also called confectioners’ sugar)
- Pinch of salt (optional, to balance sweetness)
- Optional add-ins: mini M&Ms, chopped pecans, or toasted coconut flakes for extra texture
Directions
- Prep Your Workspace
Line a large baking sheet with parchment paper and set it on the counter—this will keep your Muddy Buddy Cookies from sticking and speed up cleanup. - Melt Butter and Peanut Butter
In a medium saucepan over low heat, combine the diced butter and creamy peanut butter. Stir constantly with a silicone spatula until the mixture is perfectly smooth—about 2–3 minutes. Tip: keep the heat low to prevent scorching. - Add Chocolate and Vanilla
Remove the pan from heat and immediately stir in semisweet chocolate chips and vanilla extract. Let the mixture sit for 1 minute, then stir until glossy and lump-free. This resting step helps the chips melt evenly. - Coat the Cereal
Pour the Rice Chex into a large mixing bowl, then pour the melted chocolate-peanut butter mixture over the cereal. Gently fold with a spatula or wooden spoon until every piece is evenly coated in that rich, glossy mixture. - Sugar Dusting
Transfer the coated cereal into a large zip-top bag. Add the powdered sugar and a pinch of salt, seal the bag halfway, and shake vigorously until every Chex piece is dusted in snowy white sugar. Pro tip: shaking in batches prevents overcrowding. - Form the Cookies
Use a 1½-tablespoon cookie scoop (or two spoons) to portion clusters onto your prepared baking sheet. Press each mound gently to form a round “cookie.” Spreading them slightly ensures faster, even chilling. - Chill to Set
Place the tray in the refrigerator for at least 30 minutes, or until the cookies are firm to the touch. Once set, transfer your Muddy Buddy Cookies to a serving platter or store in an airtight container.
Servings & Timing
- Yield: Makes 24–30 Muddy Buddy Cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Variations
- White Chocolate Twist: swap semisweet chips for white chocolate chips and sprinkle with freeze-dried raspberries.
- Nut-Free Version: use sunflower seed butter and dairy-free chocolate chips for an allergy-friendly treat.
- Chocolate Lover’s Upgrade: fold in 1/2 cup mini chocolate chips before chilling for extra melty pockets.
- Holiday Cheer: stir in red and green M&Ms or colored sprinkles to match festive themes.
- Almond Joy Cookies: swap peanut butter for almond butter and add toasted coconut flakes before chilling.
Storage & Reheating
- Store at room temperature in an airtight container for up to 5 days—layer cookies with parchment to prevent sticking.
- For longer storage, freeze in a sealed container or zip-top bag (with parchment between layers) for up to 1 month.
- No reheating needed—these cookies are best enjoyed chilled or at room temperature to preserve their signature crunch.
FAQs
Q: Can I use a different cereal?
A: Yes—Corn Chex, Wheat Chex, or even puffed rice work well; just choose a sturdy, unsweetened variety to let the coating shine.
Q: Why did my coating clump?
A: Clumps form when the chocolate-peanut butter mix cools too quickly—try warming the mixture for a few extra seconds and stir gently to keep it smooth.
Q: Can I make these ahead of time?
A: Absolutely—prepare and chill them up to 24 hours in advance; store in the fridge on parchment, then let sit 5–10 minutes at room temp before serving.
Q: How do I adjust sweetness?
A: Reduce powdered sugar to 2 cups for a lighter dusting, or try a sugar-free alternative—just note texture may vary slightly.
Q: Is there a way to intensify the peanut butter flavor?
A: Yes, swap some semisweet chips for peanut butter chips or add ½ teaspoon of peanut butter extract in step 3.
Q: My cookies aren’t firm—what happened?
A: They may need more chilling time; ensure your fridge is set below 40°F (4°C) and allow at least 30–45 minutes to fully set.
Q: Can I add nuts or candy pieces?
A: Definitely—fold in up to 1 cup of mini M&Ms, chopped pecans, or dried cranberries after the sugar dusting step.
Q: Are these gluten-free?
A: Yes, when you use certified gluten-free Chex cereal, these Muddy Buddy Cookies are naturally gluten-free and crowd-pleasing.
Conclusion
These Muddy Buddy Cookies are the ultimate no-bake snack—easy, quick, and endlessly adaptable. Whether you need last-minute party treats, homemade gifts, or an afternoon pick-me-up, this cookie recipe delivers crunch, sweetness, and nostalgia in every bite. Give them a whirl, leave a comment below, and don’t miss my Ultimate No-Bake Cookie Roundup for more fun treats!
Muddy Buddy Cookies
Ingredients
- 6 cups Rice Chex cereal or Corn Chex
- 1/2 cup unsalted butter diced (coconut oil works for dairy-free)
- 1 cup creamy peanut butter
- 1 1/2 cups semisweet chocolate chips or peanut butter chips
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Pinch of salt optional, balances sweetness
Instructions
- Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- In a medium saucepan over low heat, combine diced butter and creamy peanut butter. Stir constantly until smooth, about 2–3 minutes, to avoid scorching.
- Remove from heat, stir in semisweet chocolate chips and vanilla extract. Let sit for 1 minute, then stir until glossy and free of lumps.
- Pour Rice Chex into a large bowl, then drizzle the melted mixture over it. Gently fold until every piece is evenly coated.
- Transfer coated cereal into a large zip-top bag, add powdered sugar and salt, seal, and shake until fully dusted.
- Use a 1½-tablespoon cookie scoop to drop clusters onto the prepared sheet, pressing gently into round cookies.
- Refrigerate for at least 30 minutes until firm, then transfer cookies to a serving plate or airtight container.
Notes
Nutrition
