Puppy Chow Cookies

If you’re a fan of that irresistible mix of sweet and salty, then Puppy Chow Cookies are about to become your new favorite treat. Inspired by the classic snack mix, these cookies capture all the flavors of puppy chow in a soft, chewy cookie form. Picture this: a buttery, peanut butter-infused cookie studded with chocolate chips and crunchy puppy chow, all sprinkled with powdered sugar. It’s a delightful combination that’s perfect for sharing, gifting, or indulging in all by yourself. Let’s dive into this scrumptious recipe!

What You’ll Love About This Recipe

• Easy to make with simple ingredients that you likely already have in your pantry.
• Combines the fun textures of soft cookies with crunchy puppy chow.
• Perfect for parties, bake sales, or a sweet treat to enjoy at home.
• Can be customized with your favorite mix-ins or toppings.

What You’ll Gather

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups brown sugar
• 3/4 cup granulated sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups puppy chow, frozen*
• 1 cup chocolate chips
• Flaky sea salt, for sprinkling
• Extra puppy chow, for pressing on top of cookies
• Powdered sugar, for sprinkling

Toolbox for This Recipe

• Mixer: A stand or hand mixer will make creaming the butter and sugars easy.
• Baking sheets: Line with parchment paper for easy removal of cookies.
• Cookie scoop: Ensures evenly sized cookies for consistent baking.
• Cooling rack: For allowing cookies to cool properly after baking.

Make Puppy Chow Cookies: A Simple Method

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly chewy.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside while you cream the butter and sugars.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer.

Step 4: Add Peanut Butter, Eggs, and Vanilla

Once the butter and sugars are well blended, add in the creamy peanut butter, eggs, and pure vanilla extract. Mix until fully incorporated.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Fold in Puppy Chow and Chocolate Chips

Gently fold in the frozen puppy chow and chocolate chips until evenly distributed throughout the cookie dough.

Step 7: Scoop and Bake

Using a cookie scoop, portion out the dough onto the prepared baking sheets, leaving space between each cookie. Press a few extra pieces of puppy chow on top of each cookie for added crunch.

Step 8: Sprinkle with Sea Salt

Just before placing the cookies in the oven, sprinkle a pinch of flaky sea salt over each one. This will enhance the flavors beautifully.

Step 9: Bake

Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remember, they will continue to firm up as they cool.

Step 10: Cool and Dust with Powdered Sugar

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Once cooled, dust with powdered sugar for that classic puppy chow look.

Swap Guide

• For a dairy-free version, use dairy-free butter and peanut butter.
• Substitute almond butter or any nut butter if peanut allergies are a concern.
• Swap out chocolate chips for butterscotch or white chocolate chips for a different flavor profile.
• Use oat flour or a gluten-free flour blend for a gluten-free option.

Easy-to-Miss Gotchas

• Make sure to spoon and level your flour for accurate measurements; too much flour can make the cookies dry.
• Don’t skip the freezing of puppy chow; it keeps the pieces from getting too soft in the dough.
• Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack to prevent breakage.
• Check your oven temperature; if it’s too hot, the cookies may spread too much.

Save for Later: Storage Tips

To keep your Puppy Chow Cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just make sure to layer them between parchment paper and place them in a freezer-safe bag or container. They’ll stay fresh for up to three months in the freezer!

Questions People Ask

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add a delightful texture to your cookies, enhancing the overall flavor experience.

What’s the best way to freeze these cookies?

To freeze Puppy Chow Cookies, let them cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag.

Can I add other mix-ins to the dough?

Yes! Feel free to add nuts, additional types of chocolate, or even sprinkles for a fun twist on these cookies.

Why are my cookies flat?

Flat cookies can be a result of too much butter or not enough flour. Make sure to measure your ingredients correctly and chill the dough for 30 minutes before baking if needed.

Healthy-ish Favorites

• Chocolate Fudge Cookie Sandwiches
• Brownie Sundae Cookies Recipe
• Nutella Filled Chocolate Chip Cookies

Serve & Enjoy

Now that you have your batch of Puppy Chow Cookies ready, it’s time to serve and enjoy! Share them with friends or keep them all to yourself (we won’t tell!). These cookies are sure to delight anyone who takes a bite, with their rich peanut butter flavor and satisfying crunch. Perfect with a glass of milk or a cup of coffee, they’ll quickly become a staple in your dessert lineup. Enjoy the delightful blend of flavors and textures that only Puppy Chow Cookies can bring to your table!