Name: Muddy Buddy Cookies
Yield: 9 large (12 smaller)
Ingredients: ½ cup butter, softened; 1 cup brown sugar; 1 egg; 2 tsp vanilla, plus a little extra; ¾ cup creamy peanut butter; 1½ cups flour; ¾ tsp baking soda; 3.75 oz semi-sweet chocolate chips; 2 Tbsp milk; 3½ Tbsp peanut butter; ¾ cup butter, softened; 1¼ tsp vanilla; 1¾ cups powdered sugar; 3 cups Chex cereal; ½ cup powdered sugar; ¼ cup plus 2 Tbsp semi-sweet chocolate chips; 3 Tbsp peanut butter; 1 Tbsp butter; ¼ tsp vanilla; ½ cup chocolate chips; 2 Tbsp Nutella, to taste; Powdered sugar for sprinkling

Directions

Cream the butter and brown sugar until smooth and light. Add the egg, vanilla, and peanut butter and beat until super creamy, at least 2 minutes.
Add the flour and baking soda and mix until just combined. The dough will be very soft and sticky.
Scoop heaping ¼ cup (3 oz) balls. Place on a parchment-lined sheet, 6 per tray, and press the center of each with the bottom of a small cup to make a well.
Chill at least 15 minutes, preferably longer.
Bake at 375°F for 8–9 minutes, until slightly golden on the edges. Press the wells again.
Cool on the pan 15 minutes, then move to a wire rack.

Frosting

Warm the chocolate chips and milk in a microwave-safe bowl, stirring every 15 seconds, until smooth. Stir in the peanut butter.
Cream the butter until smooth. Add the chocolate mixture and vanilla and whip.
Sift the powdered sugar and add gradually on low until combined. Whip on high 2–3 minutes.

Muddy buddies

Melt the chocolate, peanut butter, and butter in a saucepan. Stir in the vanilla.
Pour over the cereal, then toss with powdered sugar in a zip-top bag.

Assemble

Make the filling: Warm the chocolate chips and Nutella in 30-second bursts, stirring until smooth. Spoon into each cookie's well and let it set.
Spread frosting in the center of each cookie, leaving a little chocolate showing.
Top with muddy buddies.
Sprinkle with powdered sugar.

Catie's note: Half size: bake at 350°F for 7 minutes.