Puppy Chow Cookies
Total Time
42 mins
Prep Time
30 mins
Cook Time
12 mins
Rating
4 out of 5 stars
(1)
Ingredients
30 cookies
- 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
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Preparation
Step 1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3
In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula.
Step 4
Add the peanut butter and mix until smooth, about another minute. Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
Step 5
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Step 6
Use a spatula to gently fold in the puppy chow and chocolate chips.
Step 7
Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Place onto prepared baking sheets, about 2 inches apart.
Step 8
Bake the cookies for 11 to 13 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. Gently press extra puppy chow on top of the cookies while they are still warm. Dust the cookies with powdered sugar.
Step 9
Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and cool completely.
Step 10
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Chef's notes
For the cookies, I like to use a conventional peanut butter, like Skippy or Jif, instead of natural peanut butter.
You can make the puppy chow in advance and keep it in the freezer for up to 3 months.
If you are making puppy chow the same day you are making the cookies, put it on a baking sheet in a single layer and freeze for 30 minutes.
