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Puppy Chow Cookies


I can’t believe how long it has been since my last post! I had gotten so used to waking up, baking something, and then blogging it a few hours later (after I had eaten at least half of it of course). I was in such a groove and then it finally came time for our vacation. Well go figure, the hubby wanted to spend some time with me without the computer or the blog. So, for the first time since I got the thing, I left my laptop at home when we went on vacation. At first, it was a little uncomfortable waking up and not getting in the kitchen and blogging, but after a few computer free days, I found that I had time to read, sight see, and relax. It was great for my mental health and very good for my waist line. I think I actually lost weight over the holidays! So now I am back from a great trip, stuck in the house on my third snow day from school, and very excited to be back on the blog.

These cookies are not for the faint of heart. If you are that type of person that is a size 4 but complains they need to go on a diet every time they indulge just a little, don’t make these cookies. If you are that type of person that chooses popcorn over candy at the movie theatre, these cookies are not for you. If you don’t like cookies that are so sweet they make you reach for water over milk, then move past. But if you grew up on muddy buddys (aka puppy chow), if you love anything coated in powdered sugar, and if you crave chocolate and peanut butter, then give these cookies a try. They are definitely messy – I think I even ended up with powdered sugar in my ears, but they are worth the mess.

Puppy Chow Cookies
Yield: 3 dozen
printer friendly version


 2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoons salt
¼ teaspoons nutmeg
2 sticks butter – at room temperature
1 cup creamy peanut butter
1 cup brown sugar
¾ cups sugar
2 whole eggs


2 sticks butter – at room temperature
4 cups semi-sweet chocolate chips
2 teaspoons vanilla extract
Powdered sugar, for rolling


For the cookies:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg. In a large bowl, beat the butter until light and fluffly. Add in the peanut butter and beat until well-blended. Beat in the sugars and then the eggs, one at a time. Mix until fully combined. Gradually beat in the dry ingredients until a dough forms.

Shape into 1-1.5″ balls and place on cookie sheets. Using a fork, make a crisscross pattern on the cookie. Bake about 10 minutes until lightly brown at the edges. Store cookies in an airtight container for at least 5 days. Makes about 3 dozen cookies. If you can keep yourself from eating all of the peanut butter cookies, make the coating.

For the coating:

Melt the butter and chocolate chips in a microwave safe bowl. Stir until smooth. Add the vanilla extract. After the cookies have cooled completely, spread some of the coating on each side of the cookie. Then roll each of the cookies in the powdered sugar. You want the choclate to be just a little tacky before putting it in the powdered sugar. If the chocolate is too wet, the powdered sugar will dissolve and if it has dried, it will not stick.

Source: Tasty Kitchen


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