Muddy Buddy Cookies

• 1 Large Egg
• 1/2 cups Creamy Peanut Butter
• 1/2 cups Reeses Spread
• 13 cups Brown Sugar
• 13 cups Granulated Sugar
• 2 teaspoons Vanilla Extract
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Kosher Salt
• 23 cups Chocolate Chex, Plus Additional For Pressing Into Tops Of Cookies
• Powdered Sugar (for Sprinkling)

1. Preheat oven to 350 degrees F and line baking sheet with parchment paper or silicone baking mat.
2. In a medium bowl, mix together egg, peanut butter, Reeses spread, sugars, and vanilla extract until well combined.
3. Add baking soda and salt, and mix until fully incorporated.
4. Fold in Chex and mix into dough (the cereal will break into small pieces during mixing, which is what you want).
5. Spoon rounded tablespoonfuls of the dough about 1 inch apart onto prepared baking sheet.
6. Gently press additional Chex into tops of the dough balls.
7. Bake for 10 minutes or until set.
8. Remove from oven and let cool on baking sheet for 2 minutes.
9. Place cookies on wire baking rack until completely cooled.
10. Sprinkle lightly with powdered sugar.

egg, peanut butter, reeses, brown sugar, sugar, vanilla, baking soda, kosher salt, chocolate, powdered sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/muddy-buddy-cookies/ (may not work)