Puppy Chow Cookies

By Mary Jane

Ingredients

• Cookies:
• 2-1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 2 sticks butter, softened
• 1 cup peanut butter
• 1 cup brown sugar
• 3/4 cups granulated sugar
• 2 eggs
• 1 cup Chex cereal, crushed
• Coating:
• 1 stick butter
• 2 cups chocolate chips
• 1 tsp vanilla extract
• powdered sugar, for rolling

Preparation

Step 1

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg. In a large bowl, beat the butter until smooth, and then add in the peanut butter and beat until well-blended. Beat in the sugars and then the eggs, one at a time. Gradually beat in the dry ingredients.

Shape into 1-1.5″ balls and place on your cookie sheet. Use a fork to make the crisscross pattern on the cookie. Bake about 12 minutes. Store cookies in an airtight container for at least 5 days. Makes about 3 dozen cookies.

For the coating, while the cookies are cooling, melt the stick of butter and chocolate chips in a microwave safe bowl. Stir until smooth, and then stir in the vanilla extract. After the cookies have cooled completely, dunk them in the chocolate. Then roll each of the cookies in the powdered sugar.