Holiday season just wouldn’t be complete without these timeless Ritz cookies – Chocolate Covered Peanut Butter Cookies made with buttery Ritz crackers.
You’ll take peanut butter crackers to a whole new level when they’re dipped in a rich chocolate coating. With just a few simple ingredients, Chocolate Peanut Butter Cookies are sure to become of one your favorite things to make this time of year with the kids.
Not only are they a sweet and salty treat the entire family will love, they’re perfect for special occasions and holiday parties! Once you give them a try, you’ll never want grocery store cookies again.
Ingredients in Ritz Peanut Butter Chocolate Cookies
- 60 Ritz crackers (2 sleeves)
- 1 1/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 12 oz. semisweet chocolate chips
- 8 oz. chocolate almond bark
- Sprinkles, optional
Instructions
- Line a baking pan with wax paper or parchment paper and set aside.
- In medium-sized mixing bowl mix together the peanut butter and powdered sugar until smooth and combined.
- Place 30 of the Ritz crackers face down on the wax paper line cookie sheet. Put a dollop (about a tablespoon) of peanut butter mixture in the middle of each cracker. Do not spread it out. Place a second cracker on top of the peanut butter filling and gently press to secure like a sandwich so the peanut butter comes to the edge. You can wipe excess peanut butter of with a clean finger or the side of a spoon.
- Refrigerate sandwiches for about 20 minutes.
- About 5 minutes before the sandwich cookies are due to come out of the refrigerator, melt the chocolate.
- In a microwave-safe bowl, melt the almond bark and chocolate chips in 30 second intervals until smooth. Stir in between each interval. Be careful to NOT overcook.
- Take a cookie and place it into the melted chocolate, flipping it with a fork so it’s completely covered in chocolate. Using a second fork if necessary, take the chocolate-covered cookie and tap it on the side of the bowl to remove any excess chocolate off. Place it back on the wax paper and repeat with the remaining cookies.
- If you are going to add sprinkles, sprinkle after each cookie comes out from the chocolate so the sprinkles will stick to the wet chocolate.
- Once all cookies are covered, return to refrigerator for 20 minutes to set the chocolate. Store in an air tight container.
And that’s it! It’s one of the easiest but most delicious recipes you will make. Just sit back and enjoy with a cold glass of milk!
Tips for Chocolate Peanut Butter Ritz Cookies
Though these little Ritz cookies are basically fail-proof, no bake cookies, that don’t require special kitchen tools, there’re a few tips that can help ensure they turn out great every time:
- Chocolate that seizes up: One of the main issues, when melting chocolate, is it can seize up or becomes clumpy. This is a result of two things. First, if you used the double boiler method, there is a chance a little droplet of water from the steam landed in the bowl with the chocolate. The second reason is due to over heating. If melting it in the microwave, be sure and do so in intervals, stirring well in between. If you find your chocolate has seized, try adding a tiny bit of vegetable or coconut oil and giving it a good stir.
- Chocolate coating is too thin: The primary cause for a thin coating is the chocolate is simply too hot. You want your chocolate to be above room temperature in order for it to coat well but if it is too hot it will slide off the buttery cracker surface.
- How to store peanut butter sandwich cookies: To keep these yummy treats fresh, you’ll want to store them in an airtight container. Though not necessary, you can optimize their shelf-life by keeping them in the fridge for up to a couple of weeks.
- Can I freeze chocolate covered cookies? Yes, indeed. In fact, make up a double batch so you will have some on hand when you need something to take to one of your next cookie exchanges or just craving one of your favorite treats!
Variations for Ritz Cracker Cookies
Looking for different fillings or flavors, check out some of these tasty ideas:
- Almond butter option: Though the original recipe calls for a layer of creamy peanut butter filling, you can certainly use almond butter, instead, if you prefer. You can even use cashew butter.
- What type of chocolate is best?: Chocolate is the BEST part of this no bake dessert! A good thing about this recipe is its versatility. Swap out the semi-sweet chocolate chips with dark chocolate chips, white chocolate chips, milk chocolate chips or your favorite kind of chocolate candy melts.
- Toppings to try: If the kids are helping you make this delicious homemade sandwich cookie recipe, chances are you’ll have sprinkles standing by. They really make these cookies look beautiful and festive on your holiday cookie tray. Not into sprinkles? No worries, if you like a bit more of a salty snack, sprinkle a little sea salt right on top after dipping them. You can also melt white chocolate in a small mixing bowl with festive food coloring and drizzle over the tops of the dipped cookies.
- Add different fillings: There are so many different ways to give this no-bake cookie recipe simple but delicious flavor in the filling. Add a small amount of marshmallow fluff to create a fluffer nutter version! You can use chunky peanut butter for an extra nutty treat. You can add a small bit of your favorite jam on top of the peanut butter filling for a take on the all time classic PB&J sandwich.
More Delicious Cookie Recipes for Christmas Time
- Snowball Cookies
- Grinch Crinkle Cookies
- Candy Cane Kiss Cookies
- Chewy Chocolate Peppermint Cookies
- Christmas Sugar Cookie Bars
Ritz Cookies
Holiday season just wouldn't be complete without these timeless Ritz cookies – Chocolate Covered Peanut Butter Cookies made with buttery Ritz crackers.
Ingredients
- 60 Ritz crackers 2 sleeves
- 1 1/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 12 oz. semisweet chocolate chips
- 8 oz. chocolate almond bark
- sprinkles optional
Instructions
- Line a baking pan with wax paper and set aside.
- In medium-sized mixing bowl mix together the peanut butter and powdered sugar until smooth and combined.
- Place 30 of the Ritz crackers face down on the wax paper. Put a dollop (about a tablespoon) of peanut butter mixture in the middle of each cracker. Do not spread it out. Place a second cracker on top of the peanut butter mixture and gently press to secure like a sandwich so the peanut butter comes to the edge. You can wipe excess peanut butter of with a clean finger or the side of a spoon.
- Refrigerate sandwiches for about 20 minutes.
- About 5 minutes before the sandwich cookies are due to come out of the refrigerator, melt the chocolate.
- In a microwave-safe bowl, melt the almond bark and chocolate chips in 30 second intervals until smooth. Stir in between each interval. Be careful to NOT overcook.
- Take a cookie and place it into the melted chocolate, flipping it with a fork so it’s completely covered in chocolate. Using a second fork if necessary, remove the chocolate-covered cookie and tap any excess chocolate off. Place it back on the wax paper and repeat with the remaining cookies.
- If you are going to add sprinkles, sprinkle after each cookie comes out from the chocolate so the sprinkles will stick to the wet chocolate.
- Once all cookies are covered, return to refrigerator for 20 minutes to set the chocolate. Stor in an air tight container.
Nutrition
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 141mg | Fiber: 2g | Sugar: 13g | Vitamin A: 6IU | Calcium: 21mg | Iron: 1mg
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