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Cookie Butter Puppy Chow

This take on Puppy Chow adds a delicious and unique Biscoff flavor. If you love puppy chow and you love cookie butter, then this recipe is a must.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Servings 12 servings


  • 1 (12 oz [340 g]) box rice squares
  • 1 1/2 cups (255 g) vegan chocolate chips
  • 1 1/2 cups (360 g) creamy cookie butter
  • 1/4 cup (56 g) vegan butter
  • 1/2 tbsp (7 ml) pure vanilla extract
  • 3+ (375g+) cups powdered sugar
  • Crushed Biscoff cookies (optional)


  • Add the cereal to a large mixing bowl and set aside.
  • Add the chocolate chips, cookie butter, and butter to a medium-sized microwaveable bowl (or melt using a double broiler).
  • Microwave for about a minute. Stir the mixture, then microwave in 15 second intervals (stirring after each) until melted and creamy.
  • Stir in the vanilla.
  • Pour the chocolate mixture over the cereal. Mix until the pieces are well coated.
  • Open up a large resealable plastic bag. Pour in 1 cup (125 g) of powdered sugar, then about half of your cereal mixture. On top, add another 1/2 cup (62 g) of powdered sugar and zip the bag tightly.
  • Start shaking the bag (we recommend doing this over a sink or garbage can in case of any spills or loose powdered sugar!) and shake until the pieces are evenly coated. Add more powdered sugar, if needed. Pour into a clean bowl/container. Add some crushed Biscoff cookies, if using.
  • Repeat steps 6 through 8 with the second half of your cereal (you can use the same bag if the seal still works).
  • Serve and enjoy! If desired, top with some crushed Biscoff cookies. This stays fresh in a tightly sealed container for 2-3 days.