These Chocolate Peanut Butter Ritz Cookies are delicious and give you everything; crunchy, sweet and salty. No baking required and you only need three ingredients.
They are a great cookie to make year round, you don’t have to turn on the oven during the summer and are perfect for those busy holiday months.
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CHOCOLATE PEANUT BUTTER RITZ COOKIES
Have you had Ritz Cookies before? I’m sure a lot of you have, they seem to be a popular traditional cookie during Christmas time. My mom’s been making and bringing these to our families holiday cookie exchange for a while now. They are a favorite for many!
I’ve been making these for my family during the holidays for the past two years and they get gobbled right up. This recipe seems to be a little different for everyone, but still has the same crunchy, sweet and salty goodness.
My Mom uses almond bark in her recipe, I use chocolate melting wafers. They are good and so easy to use.
Dipping chocolate doesn’t have to be scary! I used to get so intimidated by the thought of cooking with dipping chocolate. Keep a few things in mind; it can get messy but you can clean it up. Not every cookie will look exactly the same. And remember to take it slow so you don’t burn the chocolate, use the microwave method or stove top method with a double boiler.
I appreciate that you can adapt these Ritz cookies to your liking.
Add a topping; sprinkles, sea salt flakes, crushed candy bar all make a great topping. Just add before the chocolate starts setting.
Holidays; make it unique for the individual holiday. Sprinkles, candy, different color icing drizzled.
Different filling; make these with a different filling, maybe there’s an allergy to peanuts, try using any of the nut butters – almond, hazelnut, cashew, walnut, pecan.
Different dip; maybe you don’t want to use the melting wafers I use, you can use almond bark, chocolate chips or even a mix of both.
Don’t dip the whole cookie; only dip half of the cookie, maybe you don’t want it as sweet or less messy on the hands. Honestly, I almost prefer only dipping half of it because it’s still sweet but not over powering and little kid hands don’t get chocolate all over them.
We love sweets in our household, probably a little too much. I love to bake, share and eat them.
No bake cookies are great all year; no need to use the oven in the summer but still get that treat. They’re even great during the winter when you and the oven are usually busy.
Here’s a few of our favorite cookie recipes;
- Coconut Oil Shortbread Cookies
- No Bake Oatmeal Cookies
- Best Chocolate Chip Cookies
- Sugar Cookies
- Graham Cracker Cookies
- Six Layer Bars
Chocolate Peanut Butter Ritz Cookies
- 48 Ritz crackers
- 3/4 cup creamy peanut butter
- 10 oz Ghirardelli Milk Chocolate Flavored Melting Wafers
- Line a large baking sheet with parchment or wax paper.
- With 24 crackers, spread about 1 tablespoon of peanut butter on the center of the cracker. No need to spread it. Then place a second cracker on top of the peanut butter and lightly press down.
- Now it's time to melt the chocolate. Microwave method: place chocolate wafers in a microwave safe container and use defrost setting for 30 seconds. Stir and if it's not completely melted, microwave at 15 second intervals and stir until smooth. Do not let it overheat. Stove Top Method: place chocolate wafers in top pan of a double boiler over low heat. You want to stir it constantly until smooth and melted. Don't allow the water to boil.
- Dip each cookie into the melted chocolate, with either two forks or kitchen tongs so the excess chocolate is able to drain off. Coat it completely. Place the coated cookies back onto the lined baking sheet.
- If you have space in your refrigerator, place the cookies inside and allow 30 minutes to set. If you don't have space(like we typically don't), let them sit on the counter for about an hour to get firm.
- Store cookies in a cool and dry place.