Instructions:
Preheat the oven to 375°F. Prepare a cookie sheet by lining it with parchment paper or spraying it with cooking spray.
In the bowl of a stand mixer, or using a hand mixer, mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy and light in color. Add the egg and blend until fully combined.
In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients and blend until just combined.
Shape the dough into 1-inch balls and place them on the prepared cookie sheet. You can fit about 15 on each sheet since the cookies won’t spread much.
Bake for 8 minutes. Immediately after baking, use a small glass to gently press down on each cookie. This will flatten them and create those signature curly edges.
Let the cookies cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
Once cool, melt the chocolate chips and canola oil in a microwave-safe bowl for 2 minutes, stirring every 30 seconds.
Use a spoon to place a small amount of melted chocolate on each cookie and spread it out.
Allow the chocolate to cool completely (about 2 hours). To speed up the cooling process, place the cookies in the refrigerator or freezer.
Once the chocolate has hardened, sprinkle the cookies with powdered sugar.
Enjoy your Muddy Cookies! 🍪
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