Muddy Buddie Cookies
recipe from Lisa @ The Cutting Edge of Ordinary - adapted from Betty Crocker
1 pouch (1lb, 1.5oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Coating
1 cup semisweet chocolate chips
¼ cup butter
¼ cup peanut butter
1 teaspoon vanilla
1 ½ to 2 cups powdered sugar

Heat the oven to 375. In a large bowl, stir in the cookie mix, oil, water and eggs until soft dough forms.

Shape the dough into 1-inch balls. On an ungreased cookie sheet, place the balls 2 inches apart. Bake 8 to 10 minutes or until the edges are light golden brown. Cool 2 minutes; remove from cookie sheets to a cooling rack. Cool completely (about 15 minutes).

In a small microwaveable bowl, microwave the chocolate chips, butter and peanut butter uncovered on high 1 minutes and then in 30 second intervals if it’s not completely melted. Stir in the vanilla.

Place 1 ½ cups of powdered sugar in a 1 gallon resalable food storage plastic bag, set aside. Place 12 cooled cookies in a large bowl and pour 1/3 of the chocolate mixture over the cookies in the bowl. Using a rubber spatula, toss the cookies to gently coat. Place the cookies in the bag with the powdered sugar and seal the bag. (I only worked with 4 cookies at a time. I think 12 would have been too many to coat properly). Gently turn the bag to coat the cookies. Remove from the bag to a cooking rack to set. Repeat with 12 more cookies, adding powdered sugar to the bag as necessary.