Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the crushed Chex cereal and mini chocolate chips (if using). Ensure even distribution.
6. Scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft. Be careful not to overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. To make the muddy buddy coating, melt the peanut butter and chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth.
10. In a small bowl, add the 1 cup of Chex cereal and drizzle the melted peanut butter and chocolate mixture over it. Stir gently to coat.
11. Add the powdered sugar and toss gently until the cereal is evenly coated.
12. Once the cookies have cooled, sprinkle the coated muddy buddy cereal on top of each cookie for a delicious, crunchy finish.