Have I got a great Cookie recipe for you! This recipe is the 2009 Betty Crocker winner. They are rich and deliciously good. These treats are a bigger and better version of one of my favorite snacks – you know the Chex Muddy Buddies. Your family might call that snack Puppy Chow. These cookies taste just like that addictive little treat – only in a cookie variety. As you read through the recipe, you will wonder like I did, whether or not you will just end up with a big mess on your hands. Well, your hands do get a little messy, but the cookies turn out perfectly. I coated about 9 cookies at a time, with 1/3 the chocolate. The entire cookie doesn’t need to be coated evenly, but make sure that each cookies gets it’s share of yummy chocolate. Make sure that your cookies are cool and set before tossing in your bowl. I didn’t have any cookies break on me. If one does, just dip it in the chocolate, toss it in the powdered sugar…..and EAT IT! Trust me, I could have eaten that bowl of chocolate with a spoon! It’s really good. If you want to watch a short video on making these cookies, then go to the Betty Crocker Website for a tutorial. Enjoy!

Yummy little critters!


1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
*I made my own recipe, because I didn’t have the Betty Crocker mix
3 tablespoons vegetable oil
 1 tablespoon water
 1 egg

 1 cup semisweet chocolate chips (6 oz)
 1/4 cup butter or margarine
 1/4 cup peanut butter 1 teaspoon vanilla
 1 1/2 to 2 cups powdered sugar


1. Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
3. Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
5. Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.