This post may contain affiliate links. Please read our disclosure policy.

This is my favorite chocolate crinkle cookie loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, it’s easy to see why they call it puppy love (cookies).

Jump to Recipe

A single chocolate cookie stuffed with mini m&ms, peanut butter chips and topped with ganache, puppy chow and sprinkles.

Puppy Love Cookie Recipe

I’m going to give you the recipe for falling in (puppy) love. Are you ready?

First, take my ultra soft chocolate crinkle cookie recipe.
Then, add in mini m&ms (bonus points if they’re the Valentine’s colored ones!) and peanut butter chips.
Bake until the center is fudgy perfection and the edges are crisp with a powdered sugar coating.
Finally, top with a thick + luscious chocolate peanut butter ganache and then adorn with Valentine’s sprinkles and actual puppy chow pieces.

These are the absolute real deal. No notes, just giant all-encompassing crushes on these Puppy Love Cookies. Truly, Paul Anka would have no idea what hit him.
Note: you can make these cookie bars with store bought puppy chow (aka muddy buddies) but I recommend making it with homemade puppy chow!

A chocolate Valentines cookie surrounded by puppy chow.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post.

Chocolate Crinkle Cookie

Salted butter, softened – I like to use salted butter. But you can sub unsalted butter if that is your preference, you may just have to add an extra pinch of salt to the dough.
Brown sugar
Granulated sugar
Eggs
Corn syrup – This will aid in making the cookies nicely soft and chewy.
Vanilla extract – The vanilla provides a base of flavor that is so good.
Milk
All-purpose flour
Dutch processed cocoa powder
Corn starch – The corn starch makes the cookies so soft.
Baking soda
Salt
Mini Valentine m&ms – You will put these in the cookie and on top!
Peanut butter chips
Powdered sugar – This is to roll the cookies in before baking.

Chocolate Peanut Butter Ganache + Toppings

Chocolate chips – Buy a high quality brand here! I like Ghirardelli.
Peanut butter chips – Any brand will do, but the Reese’s brand is really good!
Heavy cream
Puppy chow – You can buy this from the store or make your own puppy chow at home!
Valentine sprinkles – I recommend stopping by your grocery store’s bakery and buying your sprinkles there! You can custom make your own mix and it will be much cheaper.

A pile of Valentine's crinkle cookies inspired by puppy chow.

How to Make Puppy Love Cookies

Preheat the oven to 350° F (180° C).
Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
Portion out the dough using a # 24 scoop (roughly 2 1/2 Tbsp), roll and press powdered sugar onto each ball of dough. Lightly press down on the dough ball before baking.
Bake at 350°F (180° C) for 8-10 minutes until the cookies have flattened, spread and have started to crackle.
Allow the cookies to cool on the pan for 10 minutes prior to transferring to a wire rack.
While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
Microwave the cream for 1 1/2 minutes or until it is boiling.
Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
Spread ganache onto each cookie and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles.
Store in an airtight container at room temperature for 3-5 days.

Chocolate peanut butter cookie for Valentine's Day!

How should I store these cookies?

Once cooled and decorated, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to frost the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!
Hand Mixer – This is an excellent option for when you don’t want to mix things by hand.
Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Whisk – I like this for mixing up the ganache so it is nice & smooth.