Move over Chex Muddy Buddies, this Double Peanut Butter Muddy Buddies mix is going VIRAL! While we still love puppy chow with peanut butter and chocolate chips, this peanut butter and peanut butter chips version is the most addicting snack I have ever made! It’s creamy, it’s crunchy, and it’s got a secret in the powdered sugar you won’t believe!

Looking for more fun snack ideas? Make sure you check out our Reese’s Snack Mix, Salted Caramel Pretzel Snaps, or our Sweet Coconut Chex Mix.

The Best Muddy Buddies, AKA Puppy Chow Recipe just got a makeover. The DOUBLE PEANUT BUTTER Muddy Buddies recipes uses both peanut butter and peanut butter chips making it a peanut-butter-lovers dream snack! It comes together in just a few minutes, no baking needed, and results in the most irresistible snack to feed a crowd!

Why Our Muddy Buddies are Better

Listen, I have some issues with other recipes for puppy chow- too little clumping of peanut butter globs, too much or too little powdered sugar. Ugh, I want to indulge. I want to FEEL the heaviness of peanut butter goodness as clusters stuck together!

The Many Names of Puppy Chow

My mom and sister and I are in a group text and tonight’s text thread was about “muddy Buddies” vs “Puppy Chow”. I don’t know if it was a Pacific Northwest thing or an Idaho thing (that’s where my mom is from), but we call this treat “Puppy Chow.” Always have, always will. But the truth is, it has other names, like muddy buddies, monkey munch, dog food, Chex mix, but no matter what you call it, it’s delicious.

Our daughter and her friends make this recipe almost monthly making it a favorite in our household, (except for our famous GOOEY Peanut Butter M&M Cookies). I CANNOT stop eating either one!

Double Peanut Butter Muddy Buddies Recipe Ingredients

• Creamy Peanut Butter: The star flavor! It coats the cereal, giving it that rich, nutty taste and helps the other ingredients stick together. Peanut butter also adds smoothness and makes the mix more satisfying.
• Butter: Adds richness, a little extra flavor, and helps thin the peanut butter so it coats the cereal more evenly without clumping.
• Peanut Butter Chips: Boost that peanut butter flavor even more and give the muddy buddies a creamy, candy-like coating when melted with the peanut butter.
• Rice Chex Cereal: The crunchy base that holds everything together. Its light, crisp texture makes the perfect vessel for soaking up the peanut butter coating without gettin

For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

• Unsalted Butter: Adds richness and helps create a soft, tender texture.
• Eggs: Bind the dough and provide structure and moisture.
• Sugar: Sweetens the cookies and helps them spread slightly.
• Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
• Vanilla Extract: Enhances and rounds out the chocolate flavor.
• All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
• Salt: Balances the sweetness and boosts overall flavor.
• Baking Soda: Helps the cookies rise and stay soft.
• Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
• Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
• Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)

Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double cho

There’s just something magical about a classic peanut butter cookie recipe—the soft, chewy centers, the warm, rich peanut butter flavor, and of course that nostalgic criss-cross pattern that makes you feel like a kid again.

If you’ve been searching for the best peanut butter cookie recipe, this is the one that will finally end your hunt.

Memories

This is the recipe our family has made for years, and it’s still the one we reach for when we want a no-fuss, guaranteed-delicious cookie. Made with simple pantry ingredients and ready in minutes, this easy peanut butter cookies recipe is the perfect blend of cozy, homemade goodness and bakery-style texture.

I originally wrote this post for old-fashioned peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.

Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. Haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to soft peanut butter cookies.

Ingredients You’ll Need

There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:

• Butter: Adds richness, flavor, and helps create a soft, tender cookie. I prefer to use unsalted butter. Make sure it is softened.
• Brown Sugar: Provides moisture, sweetness, chewiness, and deeper caramel flavor.
• White Sugar: Helps the cookies spread and adds crisp edges. You’ll also use the sugar to sprinkle over the top of the cookies before baking.
• Peanut Butter: The star flavor; also adds fat and moisture for a soft, dense texture. You’ll want to use creamy peanut butter and avoid natural peanut butter.
• Egg: Binds the dough and adds structure and tenderness.
• Vanilla Extract: Enhances the flavor and rounds out the sweetness.
• Milk: Softens the dough slightly and prevents dryness if needed.
• All Purpose Flour: Gives the cookies structure so they hold their shape.
• Cornaby’s EZ Gel: This is the unusual ingredient. It helps keep the cookies soft and chewy by locking in moisture. Substitute with cornstarch if you don’t have the EZ gel.
• Salt: Balances sweetness and boosts flavor.
• Baking Soda: Gives a slight lift and creates a tender crumb.
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These Pinwheel Cookies are a treasured family favorite straight from Grandma’s cookbook! Delicious vanilla cookie dough is rolled up with a sweet raisin filling that bakes into the most nostalgic treat. They’re the perfect Christmas cookies but just as delicious any time of year.

Even if you’re not a raisin lover, trust me, your whole family will fall for these!

These pinwheel cookies are sneaky little delights with delicious raisin-filled swirls, simple to look at but impossible to stop eating. They’ve been a hit with my cousins for years, and now we keep the tradition alive in our own kitchen.

I’ll never forget standing in my grandma’s kitchen, pouring the vanilla and feeling trusted to help. Baking these cookies instantly brings back those warm, silly, perfect memories. Grab a kid, make a batch, tell some stories, and pass the magic (and the vanilla) along.

Pinwheel Cookies Ingredients

This great recipe has two parts: the cookie dough and the raisin pinwheel filling. I’ve seen recipes online for date pinwheel cookies, but my family has always made the filling with raisins.

Here’s what you’ll need to make pinwheel cookies:

• Vanilla Extract: Boosts flavor and adds warmth
• Shortening: Provides structure and tenderness for the cookie dough
• Granulated Sugar: Adds sweetness and helps with spreading
• Brown Sugar: Adds moisture, chewiness, and rich flavor
• Eggs: Bind the dough and add moisture
• All-Purpose Flour: Forms the base of the cookie dough
• Salt: Enhances all the flavors
• Baking Soda: Helps cookies rise and brown
• Raisins: Sweet filling for the pinwheel center
• Water: Moistens the raisin filling

How To Make Grandma’s Pinwheel Cookies:

Don’t let the pretty pinwheel pattern fool you into thinking these cookies are tough to make! These Christmas pinwheel cookies require little prep work and are super simple t

Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!

I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!

Why I Love Antipasto Focaccia Bread

I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.

I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!

Ingredients for Antipasto Focaccia Bread

• Flour: Adds structure and the base of our bread.
• Water: Essential to get that yeast going and make the bread.
• Salt: While many Italian breads skip the salt, like in Florence, I never do.
• Sugar: Helps the yeast rise and balances the acid and salt of this dish.
• Yeast: Get that bread rising and fluffy.
• Meats: Grab any combination you love on a normal antipasto platter.
• Olives: We love a mixture from kalamata to black.
• Tomatoes: Try using fresh and sun dried for more texture and flavor.
• Peppers: We love a touch of smokiness from a roasted red pepper.
• Artichokes: Adds a little brine and acid to the bread.

How to Make Antipasto Focaccia Bread

1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
4. Dock the Bread