Muddy Buddy Cookies

½ cup soft butter
½ cup butter flavored Crisco
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees.
Cream butter, Crisco, peanut butter and sugars with an electric mixer on medium high for 1 minute or until fluffy.. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add an additional 2 Tablespoons flour for high elevation. Scoop out approximately 24 2” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Gently flatten to ½” high. Bake at 375 degrees for 12 min. Spoon ½ Tablespoon of Peanut Butter Chocolate Fudge Sauce onto the center of each cookie.  Sprinkle 8 Muddy Buddies onto fudgey center. Let set. Share.

Peanut Butter Chocolate Fudge Sauce
3/4 cup semi-sweet chocolate chips
6 Tablespoons creamy peanut butter
3 Tablespoons soft butter
½ teaspoon vanilla.
Melt chocolate chips, butter and peanut butter in microwave for 30 seconds or until mixture can be stirred smooth. Stir in vanilla.

Muddy Buddies
Measure 2 1/4 cups Rice Chex into large mixing bowl.
In microwave safe bowl, combine:
1/4 cup semi-sweet chocolate chips
2 T creamy peanut butter
1 Tablespoons soft butter
1/4 teaspoon vanilla.
Melt chocolate chips, butter and peanut butter in microwave for 30 seconds or until mixture can be stirred smooth. Stir in vanilla.
Toss chocolate mixture with chex until evenly coated. 
Measure 1/2 cup powdered sugar into gallon size ziploc. Spoon chex-chocolate mixture into the powdered sugar ziploc. Gently shake to coat.  Sprinkle out onto parchment paper to set until ready to use.