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Maybe it’s a Southern thing, or maybe it is one of the wonderful perks of girlhood, but I grew up on puppy chow! Sleepovers, birthday parties, movie nights. Any occasion with the girlies was the perfect time to whip up a giant bowl. And while the classic version, a traditional peanut butter and chocolate combo, never misses, I decided to switch it up a bit! Cookie butter puppy chow combines my adulthood, Trader Joe’s all-time favorite, with the nostalgic snack of my childhood. Spiced sweet speculoos cookie butter mixed with white chocolate, coating crispy rice cereal is truly a match made in heaven.
What is cookie butter, and what the heck is puppy chow?
I do realize this is very much an “if you know, you know” recipe, so let me fill you in! To start, cookie butter is a spread, similar in texture to peanut butter, made from ground up speculoos cookie. Think Biscoff (or airline) cookies, ground up into a smooth spread that can be slathered on anything! I was first introduced to this magic-in-a-jar from my homeboy, Trader Joe’s, but brands like Biscoff, and even local grocery stores, all carry their own version.
Now on to the puppy chow! This snack goes by many names, including muddy buddies, reindeer chow, or doggy bag, gets its name from its slight resemblance to doggy kibble. Though I can assure you, this is for humans only! At its core, puppy chow is rice cereal, like Chex, coated in melted peanut butter and chocolate, then shaken in powdered sugar. Because it is such a popular snack, particularly around the holidays, there are dozens of variations you can make, like chocolate peppermint, s’mores, or even birthday cake. And today, we will tackle cookie butter puppy chow!
Cookie Butter Puppy Chow
Following the classic recipe, with a few variations, this recipe comes together so fast! First, in a food processor, grind 10-12 speculoos cookies into a fine powder. Next, pour in 1 1/2 cups powdered sugar and pulse or stir to combine. Set aside this aside.
Next, create a double boiler by placing a small saucepan, about ⅓ full of water, over medium heat. Add a heat-safe bowl on top, making sure it is does not touch the water. Bring the water to a simmer. To the bowl, add in ½ cup unsalted butter, 1⅓ cup white chocolate chips, and ⅔ cup cookie butter. Let the steam from the water gently melt everything, whisking or folding with a rubber spatula to combine. Once smooth, remove the bowl from the heat and stir in 1 tsp of vanilla extract.
To a larger bowl (with a lid), add in1 12oz box of rice Chex cereal. Pour the melted cookie butter mixture over top, and gently fold everything until evenly combined. Once combined, pour over the cookie-powdered sugar mix. Cover with an airtight lid and shake vigorously to coat each piece with the powdered sugar. Once each piece is coated, take about 6-8 remaining cookies and break them up by hand into small pieces over Chex mixture. Gently fold into the mix.
Serve warm or store in an airtight container for up to one week. And that is it! In less than 15 minutes you have a giant bowl of a spiced, sweet, crunchy and creamy snack! Whip this up for your next movie night, or just to have on hand for a sweet-treat!
Want More Movie Night Snack Ideas?
- Flourless Marshmallow Brownies
- Jalapeno Popper Chicken Taquitos
- Blueberry Cheesecake Popsicles
- Cheese Stuffed Herb Parmesan Pretzels
- Sheet Pan Nachos
- Totchos (Loaded Tater Tot Nachos)
- Pumpkin Feta Dip
Cookie Butter Puppy Chow
Ingredients
Method
- In a food processor, grind up about 10-12 of the cookies to a fine powder. Once fine, pour in powdered sugar and pulse or stir to combine. Set aside.18-20 Biscoff or speculoos cookies, 1½ cup powdered sugar
- Create a double boiler by placing a small saucepan, about ⅓ of the way full of water, over the stove at medium heat. Add a heat-safe bowl on top, making sure it is wide enough to not sink into the pot or touch the water. Bring the water to a simmer
- To the bowl over the water, add in the white chocolate chips, butter, and cookie butter. Let the steam from the water underneath gently melt the ingredients, whisking or folding with a rubber spatula to combine.½ cup unsalted butter, 1⅓ cup white chocolate chips, ⅔ cup cookie butter
- Once smooth, remove the bowl from the heat and stir in the vanilla.1 tsp vanilla extract
- To a larger bowl (with a lid), add in your Chex mix. Pour the melted chocolate, cookie butter mixture over top, and use a rubber spatula to gently fold everything until evenly combined.1 12oz box Chex rice cereal
- Once combined, pour over the cookie-powdered sugar mix. Cover with an airtight lid and shake vigorously to coat each piece with the powdered sugar.
- Once each piece is coated, take the remaining cookies and break them up by hand into small pieces. Add these to the Chex mixture and gently fold into the mix.18-20 Biscoff or speculoos cookies
- Serve warm or store in an airtight container for up to one week.
