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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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