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Are you all big Girl Scout Cookie fans? Like, are any of you the ones who look forward to them every year, stockpile the cookies, and eat them like crazy?

My husband and I are… not. The truth is, I love to bake, and I bake so many things that packaged cookies just don’t get eaten in our house. Unless I bake them into something. 

My nieces have been/are in Girl Scouts, and even when they weren’t, I’m an elementary teacher, so there’s no shortage of cookie-wielding Girl Scouts with their cute sales pitches. So, we buy 2 or 3 boxes of girl scout cookies every year. And they sit on our shelves until I find a way to use them up. Usually, the things I make are soooo much better than the cookies themselves, and it gives me a reason to look forward to buying cookies every year.

This year, I made puppy chow (muddy buddies?) with Tagalongs (or Peanut Butter Patties, depending on where you are) chopped up in the cereal mixture and coated with more peanut butter and chocolate, and then covered in powdered sugar. This was the perfect use for these Girl Scout cookies!

There’s probably a doctor somewhere just waiting to put a diabetic warning label on this recipe. So, fair warning. 

Note: if you didn’t stock up on Tagalongs, or you’re already out, you can buy Keebler Peanut Butter Fudge Jif Cookies – they’ll work just the same! 

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Peanut Butter Cookie Puppy Chow (Muddy Buddies)

Chocolate covered peanut butter cookies are added to crunchy puppy chow (or muddy buddies) to give it an over-the-top flavor.

Servings: 24 servings, 1/2 c. each

Ingredients

• 11 c. Corn Chex (or Rice Chex)
• butter
• chocolate chips
• creamy peanut butter
• 3 c. powdered sugar
• 1 box chocolate covered, peanut butter cookies (Tagalongs or Keebler PB Jif Cookies)

Instructions

1. In a medium bowl, place chocolate chips, peanut butter and butter. Microwave in 30 second increments, stirring in between, until melted and smooth.

2. Chop box of cookies into small chunks (I cut into 9 pieces, 3 vertical rows and 3 horizontal, like a tic tac toe board).

3. In a very large bowl, pour your Chex and 1/2 of the chopped cookies. Use a large spoon to mix gently. Pour chocolate mixture over Chex. Use spoon to stir gently until all the cereal is fully covered.

4. Divide cereal mixture into two gallon-size Ziploc bags. Pour 1 1/2 c. powdered sugar into each bag. Seal, leaving air inside to create space, and shake. Shake until cereal is lightly white and doesn't look wet. Add more powdered sugar if needed/desired.

5. Open bags and divide remaining cookie pieces between bags. Close and shake to distribute cookies. 

6. Refrigerate at least 30 minutes before serving for best results!

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