Puppy Chow Cookies Recipe

Introduction

Puppy Chow Cookies combine the nostalgic crunch of classic puppy chow with a rich, chocolaty cookie base. These treats are easy to make and perfect for anyone who loves a mix of peanut butter, chocolate, and a sweet dusting of sugar.

Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 1/4 cup (21 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup (213 g) packed light brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/2 cup (135 g) creamy peanut butter
• 2 large Eggland’s Best eggs
• 1 teaspoon pure vanilla extract
• 3 cups store-bought or homemade puppy chow, divided
• Confectioners’ sugar, for dusting

Instructions

1. Step 1: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Step 2: In a large bowl, whisk the brown sugar, melted butter, and peanut butter until smooth. Add the eggs and vanilla extract, whisking until combined. Stir in the dry ingredients using a rubber spatula until just mixed. Fold in 1 1/2 cups of puppy chow.
3. Step 3: Using a 2-tablespoon cookie scoop, drop dough onto two parchment-lined baking sheets, spacing cookies about 3 inches apart. Place a small handful (6 to 7 pieces) of the remaining puppy chow on top of each cookie and gently press them to adhere.
4. Step 4: Bake the cookies, rotating the baking sheets top to bottom and front to back halfway through, until the edges are just set, about 10 to 12 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
5. Step 5: Once cooled, dust the cookies with confectioners’ sugar before serving.

Tips & Variations

• For extra texture, try folding in some chopped peanuts or chocolate chips along with the puppy chow.
• If you don’t have puppy chow on hand, substitute with Chex Mix coated in peanut butter and powdered sugar.
• Be sure not to overbake; the cookies are best when the edges are set but the centers remain soft.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months; thaw at room temperature before serving. If desired, reheat briefly in a low oven to regain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used and will add a bit more texture to the cookies, complementing the puppy chow pieces nicely.

What is the best way to make homemade puppy chow?

Homemade puppy chow typically involves coating Chex cereal with a mixture of melted peanut butter, chocolate, and butter, then dusting it with powdered sugar. This simple treat can be customized with additional flavors or mix-ins.

Puppy Chow Cookies Recipe

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★★★★★

4.8 from 107 reviews

• Author: Mariam
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

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Description

Puppy Chow Cookies are a delightful twist on the classic snack mix, combining a rich chocolate peanut butter cookie base with crunchy puppy chow pieces for added texture and flavor. These cookies are dusted with confectioners’ sugar for a sweet finishing touch, making them perfect for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 1/4 cup (21 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt

Wet Ingredients

• 1 cup (213 g) packed light brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/2 cup (135 g) creamy peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract

Add-ins and Toppings

• 3 cups store-bought or homemade puppy chow, divided
• Confectioners’ sugar, for dusting

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Instructions

1. Preheat and prepare dry ingredients: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until well combined.
2. Mix wet ingredients and combine with dry: In a large bowl, whisk the brown sugar, melted butter, and creamy peanut butter until the mixture is smooth. Add the eggs and vanilla extract and whisk until fully incorporated. Gradually add the dry ingredient mixture, folding with a rubber spatula just until combined. Be careful not to overmix.
3. Incorporate puppy chow: Fold in 1 1/2 cups of the puppy chow gently into the cookie dough, distributing it evenly without breaking up the pieces.
4. Scoop dough and add topping: Using a medium cookie scoop (about 2 tablespoons), drop dough onto two parchment-lined baking sheets, spacing each cookie about 3 inches apart. Top each cookie with a small handful (6 to 7 pieces) of the remaining puppy chow, pressing lightly so they adhere to the dough.
5. Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, rotating the baking sheets front to back and switching their positions from top to bottom halfway through baking to ensure even cooking. The edges should be just set when done.
6. Cool and finish: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Once cooled, dust the cookies generously with confectioners’ sugar for a lovely finish.

Notes

• For best results, use fresh puppy chow or homemade to ensure crispiness and flavor.
• Press the puppy chow gently on top of the cookies to prevent them from falling off during baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• You can use crunchy peanut butter for added texture if preferred.
• If you want a more intense chocolate flavor, consider using Dutch-process cocoa powder.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Puppy Chow Cookies, chocolate peanut butter cookies, easy cookie recipe, puppy chow dessert, homemade cookies