We have some family friends who we saw multiple times a year growing up, and we would always get together with around the holidays. And they would always give us puppy chow. It was something we all looked forward to when we saw them, and we would enjoy having it in a bag on our counter throughout December for us to slowly pick away at. It’s basically just white chocolate coated chex, pretzels, M&Ms, and peanuts. But something about their version just made it better and special. It’s not something I would ever attempt to make myself, because I just know that it wouldn’t live up. However, those flavors are a holiday classic in my mind, and since my family is not going to be in Indy this year to get a pack of it from them, I figured I could make it into a cookie.
First, let me get pedantic. It turns out, the internet refers to muddy buddies as puppy chow. And when you search puppy chow you don’t find what our family friends make. What they make is called “white chocolate party mix,” but for the sake of this blog post, I’ll be referring to it as puppy chow, because that’s what I call it! Why do people call muddy buddies puppy chow, when they already have a name?!
The base of these cookies is white chocolate (with the help of some white chocolate pudding mix), and then I mixed in white chocolate chunks, peanuts, pretzels, chex, and holiday M&Ms. They are packed full of mix-ins, which is the ideal kind of cookie. And emulates the experience of when you find the perfect cluster of puppy chow that has one of everything. (Of course, there’s a lot of ideal clusters. I’m also partial to ones heavy on the pretzels and M&Ms.)
If you’re someone who follows many baking/food blogs on the internet, you have also probably noticed that as soon as it’s December, everybody starts doing cookie posts like crazy. “12 Days of Bakemas” or “Cookie Swap” or “Cookie Tin” roundups and posts start flooding in. And while they’re fun, they also reinforce the fact that this is my baking diary more than a blog. Those bloggers have to be baking Christmas cookies so far in advance. And planning out 12 different cookies for 12 different Bakemas posts? In August probably? And they do this every year?? And then do they even have Christmas cookies during actual Christmas time?? It’s a marvel.
I’m happy with my baking diary. And I still have plans to make plenty of new cookies this year!
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PinIngredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 egg + 1 yolk
- 1/2 tsp vanilla extract
- 1.5 cups all-purpose flour
- 3.4 oz box of white chocolate pudding mix
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup white chocolate chips
- 3/4 cup each crushed pretzel rods, Chex, Christmas M&Ms, peanuts
Instructions
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Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.
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In a large bowl using electric beaters (or a stand mixer) cream together butter, white sugar, and brown sugar until smooth.
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Add in the egg, egg yolk, and vanilla. Mix until just combined.
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Slowly add all of your dry ingredients (including the pudding mix), and beat until mixed well.
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Then, fold in your white chocolate chips, pretzels, Chex, M&Ms, and peanuts.
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Using a cookie scoop or a spoon take ~2 tbsp of cookie dough and form it into a ball, place it on the baking sheet and slightly flatten it. Repeat with remaining cookie dough, leaving ~2 inches of space between the cookies.
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Bake your cookies for 8-9 minutes (8 minutes for chewier cookies and 9 minutes for crispier ones!). Allow to cool fully and enjoy!
Notes
Base cookie dough from Colleen Christensen Nutrition