Back when I was a kid, or technically, in girl scouts, I remember eating puppy chow. No, not the dog food, but the absolutely delicious snack. Typically, you use chex cereal and pour powdered sugar and melted peanut butter and chocolate into a a big plastic bag. You then shake said bag furiously until everything is mixed. Then you eat. I was probably in girl scouts just for this snack, (and for the thin mints).

Now, I’ve turned my favourite childhood snack into a glorious, roof-of-your-mouth-sticking, cookie. Ugh, it’s just the best.

ingredients:

– 1 egg
– 3/4 cup of creamy peanut butter (I typically buy the medium size jar, and use all of it.)
– 1/2 cup of unsalted butter
– 1/2 cup of brown sugar
– 1/4 cup of granulated sugar
– 1 TBSP vanilla extract
– 3/4 cup and 2 TBSP of regular flour
– 3/4 cup of cake flour
– 1/2 TSP baking soda

coating:

– 1 1/2 cup of chocolate chips + 3 TBSP of butter
– 3 cups of powdered sugar

the way:

– mix the egg, butters, sugars, and vanilla. Beat until fully combined/creamy.
– add the flours and baking soda, and mix until combined.
– use a cookie scooper or your hands, and roll the dough into balls. Then as a signature PB cookie always calls for: flatten the dough a touch, and use a fork to create a tic-tac-toe shape.
– place the formed, pre-baked cookies into the fridge, and let it set for about an hour.
– preheat the oven to 350/180 degrees and bake for about 9 minutes, or until the edges have set.
– Make sure these cookies cool all the way down before you begin the chocolate coating.

– melt the chocolate and butter in a microwave or stove top and mix continuously until fully combined.
– submerge the PB cookies fully into the chocolate and place onto a cooling rack.
– wait until the first layer of chocolate cools, and double coat it.
– before the second layer fully dries, sift powdered sugar over the cookies.
– repeat powdered sugar sifting until your heart is content.