If you live in the Midwest, then you know all about puppy chow! You can’t go wrong with clusters of chocolate, peanut butter and powdered sugar covered-chex. Here’s a little twist on your typical puppy chow.
These puppy chow cookies were a total hit this past fourth of July!
Serves: 12 large cookies
1 1/4 cup butter, softened
1 1/4 cup granulated sugar
3/4 cup + 2 tbsp brown sugar
2 1/2 tsp vanilla
1 1/4 cup creamy peanut butter
4 cups all purpose flour
1 tsp salt
1 1/4 tsp baking power
1/3 cup heavy cream
1 1/4 cup milk chocolate chips
Prepared homemade puppy chow (or muddy buddies in the bag!)
-Preheat the oven to 350 degrees
-In the bowl of a stand mixer, cream together the butter and sugars until fluffy.
-Add the eggs, vanilla and peanut butter.
-Add the flour, 1 cup at a time, salt and baking powder until combined.
-Scoop into 1/2 cup portions and roll into balls. Place only 6 cookies per tray as they will spread as they bake. Flatten each cookie dough ball by pressing lightly with the bottom of a drinking cup so they look like hockey pucks.
-Bake for 17 - 19 minutes or the centers of each cookie are no longer glossy.
-Microwave the heavy cream for 45-60 seconds in intervals. Pour the chocolate chips into the cream and let sit for 5 minutes. Stir until smooth.
-Spoon the ganache equally onto each cookie. Before the ganache hardens, top with prepared puppy cow (or muddy buddies!)
-Can be left at room temperature for up to 2 days, kept fresh best refrigerated. -If refrigerating, take out of fridge 30 minutes before eating.