Ritz cracker cookie recipe. Ritz crackers with a peanut butter filling. Dipped in chocolate. Easy no bake cookies everyone will love.
I feel like I should have known about chocolate covered ritz peanut butter cookies, way before I did. Our neighbor loves to bring over a holiday plate filled with these cookies, along with a few others. This year I asked for the recipe and couldn’t believe how simple and easy it was!
Just a few simple ingredients and you’ll be scolding yourself out loud “No! I’ve had enough cookies! Maybe just one more?”
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RITZ CRACKER COOKIE RECIPE
Ingredients
- Ritz crackers
- Peanut butter
- 12oz Baker’s-German’s sweet chocolate
- 4oz White chocolate for drizzling (optional)
For this recipe I used Baker’s-German’s sweet chocolate %48 Cacao. Not all chocolate tastes the same and I wanted a more flavorsome cookie. I also chose a bar of Ghirardelli premium baking white chocolate, for the drizzling on top.
MELT YOUR CHOCOLATE
Slowly melt 8 ounces of your chocolate in microwave safe bowl or double broiler, stirring frequently. If you’re not familiar with what a double broiler is, it’s essentially two sauce pans that fit on top of one another. The bottom pot gets filled with water and the steam cooks or melts whatever is in the top pot. You can also recreate this with a sauce pan and stainless steel mixing bowl. Being careful not to let the simmering water touch the bottom of the stainless steel bowl.
Take the melted chocolate off the heat and add the reminding 4oz of chocolate. This will help cool the chocolate so that your peanut butter doesn’t melt.
SANDWICH PEANUT BUTTER BETWEEN TWO RITZ CRACKERS
While your chocolate melts, line a cookie sheet with wax paper and add peanut butter to your Ritz crackers. You can also use fluff, but be sure your chocolate for dipping isn’t too hot or else your marshmallow will melt out of the sides.
DIP IN CHOCOLATE AND REMOVE WITH FORK
Dip and turn your peanut butter crackers in chocolate and remove with a fork, scraping the bottom of the fork on the side of the bowl to remove the excess chocolate. Place on wax paper.
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ADD WHITE CHOCOLATE DRIZZLE
Once done with dipping your cookies, place in refrigerator to fully cool. Using only 2 ounces of the white chocolate, place in microwave safe bowl and slowly melt.
Using a fork, drizzle on top of your chocolate covered Ritz cookies.
Allow to cool.
This Ritz cracker cookie recipe is now on the holiday cookie list. Easy enough to let the kids help and done as fast as your refrigerator sets the chocolate.
I hope you enjoy this simple recipe as much as my family does!
Ritz Cracker Cookie Recipe
Ingredients
- 48 Ritz crackers
- 2/3 cup Peanut butter
- 12 oz Baker's German sweet chocolate
- 4 oz Ghirardelli Premium baking white chocolate
Instructions
- Slowly melt 8 ounces of chocolate in a microwave safe bowl or double broiler. Stirring frequently.
- Take the melted chocolate off the heat and add the reminding 4oz of chocolate. This will help cool the chocolate so that your peanut butter doesn't melt.
- Line a cookie sheet with wax paper and add peanut butter to your Ritz crackers.
- Dip and turn your peanut butter crackers in chocolate and remove with a fork, scraping the bottom of the fork on the side of the bowl to remove the excess chocolate.
- Place on wax paper.
- Once done with dipping your cookies, place in refrigerator to fully cool.
- Using only 2 ounces of the white chocolate, place in microwave safe bowl and slowly melt.
- Using a fork, drizzle on top of your chocolate covered Ritz cookies.
- Allow to cool.
Notes
- The nutrition information provided is an estimate and will very based on different bands of ingredients used and cooking methods.
Nutrition
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