The new Crumbl cookie recipe I’m sharing today is the Crumbl Muddy Buddy Cookies! They are the ultimate peanut butter and chocolate treat! The moist peanut butter cookie is topped with smooth melted chocolate and decorated with muddy buddy pieces and a dusting of powered sugar. 

Crumbl is rolling out some delicious peanut butter and chocolate cookies! For more cookies with this delicious flavor combination, try my Crumbl Peanut Butter Brownie Cookies and Crumbl Peanut Butter Cup Cookies

A peanut butter cookie topped with melted chocolate and three Muddy Buddy pieces.

Why This Recipe Works

  • Taste just like the Crumbl muddy buddy cookies. The Crumbl Peanut Butter Cookies taste delicious with the melted chocolate topping and muddy buddy pieces. It will be like you got your cookies from the store — except without the extra cost! 
  • Muddy buddies in cookie form. I am in Crumbl cookie muddy buddy heaven with this recipe! When I saw this muddy buddy Crumbl cookie I just knew I needed to make a copycat! I love Muddy Buddies! They are a frequently requested treat among my kiddos. If you love them too, then be sure to save this cookie version as one of your muddy buddy recipes! 
  • Rich peanut butter flavor. The peanut butter cookie recipe has 3/4 cup peanut butter in it! This really helps bring out the flavor in the cookies.  

Ingredient Notes

Crumbl Muddy Buddy Cookie ingredients portioned into glass bowls on a tan textured background.
  • Unsalted Butter: If using salted butter instead of unsalted, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe. 
  • Creamy Peanut Butter: For a crunchy element to the cookies you can use crunchy peanut butter if you’d prefer. Don’t use natural peanut butter as the added oil isn’t accounted for in this recipe. 
  • Milk Chocolate: You can use baking chocolate cut up or chocolate chips. 
  • Vegetable Oil: The vegetable oil helps the chocolate melt better and stay smooth. Feel free to use vegetable shortening or coconut oil as substitutes if preferred. 
  • Muddy Buddies:Make ahead of time or use leftovers from a previous dessert/treat night. 
  • Powdered Sugar: Adding the sprinkle of powdered sugar to the tops of the cookies helps them feel more like a muddy buddy Crumbl cookie. 

Step-by-Step Instructions

  1. Cream butters and sugars. Add the butter, peanut butter, brown sugar, and ¼ cup of granulated sugar to the bowl of a stand mixer (or with a hand mixer) and cream for 2-3 minutes. Add the egg and vanilla and mix again until combined.
  2. Add dry ingredients. Add the salt, baking soda, and flour and mix until combined. 
Peanut butter cookie dough in a glass mixing bowl on a light brown textured background.
  1. Portion into balls. Using a 1/4 cup, form into balls. Press down gently on each ball to make a very thick disk. Place 6 on a parchment paper-lined baking sheet.
  2. Bake. Bake at 350°F for 11-12 minutes. The cookies will look crackly and the centers slightly underdone. Remove from the oven and let rest on the baking sheet for 10 minutes. Transfer to wire rack to cool completely.  
  1. Make homemade muddy buddies.While the cookies are cooling, make the muddy buddies following my recipe linked. 
  2. Make the chocolate topping. While the cookies are resting/cooling, add the milk chocolate and vegetable oil to a microwave-safe bowl. Microwave until melted, stirring every 20 seconds. 
  3. Add chocolate topping to cookies. Spread 1-2 tablespoons of the melted chocolate on each peanut butter cookie. 
  4. Top with muddy buddies. Place a few muddy buddy pieces on each cookie. Dust with powdered sugar.   
Crumbl Muddy Buddy Cookies topped with melted chocolate and three muddy buddy pieces.

Recipe Tips

When adding the dry ingredients to the wet, mix until the dough just forms. You don’t want to over mix the cookie dough at this stage or else the dough will become tough.

This is a great recipe to make a day or two after making Muddy Buddies and you want to repurpose them for a different dessert. 

Add a bit of vegetable oil to the chocolate will help it melt easier and stay smooth. You can use vegetable shortening or coconut oil instead. 

If you want a crunchy texture to the Crumbl peanut butter cookies, you can use crunchy peanut butter instead of creamy. 

I don’t recommend using a natural peanut butter. Natural peanut butters typically have oil separation. This added oil isn’t accounted for in this recipe so it would affect the texture and bake of the cookies.

Make Ahead, Storing, and Freezing

Store the cookies in an airtight container at room temperature for 2-3 days or in the fridge for 3-4 days. 

To freeze the cookies, let the cookies cool completely. Flash freeze the cookies on a sheet until the chocolate topping is solid. Wrap each cookie in plastic wrap and store in an airtight container or Ziplock bag. Freeze for up to 2 months. Remove and let thaw.

To freeze the peanut butter cookie dough, roll into balls and flatten into the thick disks. Flash freeze on a baking sheet until firm. Transfer to an airtight container or Ziplock bag. Bake from frozen. You may need to add an additional minute onto the bake time. 

Crumbl Muddy Buddy Cookies on a black wire cooling rack.

Recipe FAQs

Do I have to add muddy buddies?

No you don’t! Adding them really sends the message that this is a Crumbl muddy buddy cookies recipe, but it isn’t absolutely necessary. Simply having the peanut butter cookie, chocolate topping and powdered sugar dusting will give a nod to what dessert you are recreating in cookie form. 

Can I use crunchy peanut butter?

Yes you can. If you want a bit of that crunchy peanut butter texture in the cookies then go for it! I like the smooth texture so I opted for creamy. 

Can I use natural peanut butter?

I don’t recommend it. Natural peanut butters have more oil separation. That hasn’t been accounted for in this recipe so it could affect the texture and bake of the cookies. 

A bite taken out of a Crumbl Muddy Buddy Cookie on a tan parchment paper.

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A Crumbl Muddy Buddy Cookie topped with melted chocolate and muddy buddy pieces.
Print Review
5 from 1 vote

Crumbl Muddy Buddy Cookies

These cookies are so amazing!!! It's a rich peanut butter cookie topped with melted chocolate and muddy buddy pieces.
Prep Time: 15 mins
Cook Time: 11 mins
Total Time: 26 mins
Servings: 10 servings

Ingredients
 

Peanut Butter Cookies

Toppings

  • 6 oz milk chocolate - chopped
  • 1 teaspoon vegetable oil
  • 1/2 cup muddy buddies
  • 1 tablespoon powdered sugar

Instructions
 

  • Preheat oven to 350°F. Line baking sheet with parchment paper or a baking mat. 
  • Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and ¼ cup of granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined.
  • Add the salt, baking soda, and flour and mix until combined. 
  • Portion into 1/4 cup sized balls. Place 6 on baking sheet. Using the palm of your hand press down on each ball until it makes a very thick disk, like a hockey puck. 
  • Bake for 11-12 minutes. The cookies will appear crackly and the centers will look slightly underdone but will set as they cool. 
  • Remove from oven and let cookies cool on pan for 5-10 minutes, the. Transfer to wire rack to cool completely. 

Prepare Toppings

  • In a microwave safe bowl add the milk chocolate and vegetable oil. Microwave in 20 second intervals, stirring well in between until fully melted. 
  • Drizzle 1-2 tablespoons of melted chocolate over each cookie then top with a few Muddy Buddy pieces. 
  • Place the powdered sugar in a fine sieve and sprinkle the powdered sugar overtop of each cookie.
  • Serve at room temperature or warm. 

Notes

Store the cookies in an airtight container at room temperature for 2-3 days or in the fridge for 3-4 days. 
To freeze the peanut butter cookie dough, roll into balls and flatten into the thick disks. Flash freeze on a baking sheet until firm. Transfer to an airtight container or Ziplock bag. Bake from frozen. You may need to add an additional minute onto the bake time. 

Nutrition

Calories: 387kcal (19%)Carbohydrates: 35g (12%)Protein: 8g (16%)Fat: 26g (40%)Saturated Fat: 11g (55%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 43mg (14%)Sodium: 262mg (11%)Potassium: 189mg (5%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 311IU (6%)Calcium: 22mg (2%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
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