Muddy Buddy Cookies
These no-bake Muddy Buddy Cookies combine crunchy Chex cereal, creamy peanut butter, and melted chocolate into bite-size treats dusted in powdered sugar—perfect for snacking, gifting, or parties!
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
Drizzle melted white chocolate over the set cookies or fold in chopped nuts for extra flair.
Nutrition
Calories: 120kcal
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