So it's the middle of January, and if you've thrown out all the sweets in anticipation of going without them, you're probably craving something sweet right about now. Cue the frantically searching your pantry for something, anything sweet! Well, if that's you right about now then I have a really easy cookie that you probably have all the ingredients for and don't even realize it.
Today I'm sharing a recipe for Chocolate Peanut Butter Cracker Cookies. Yes, I said cracker cookies. I've seen people make these before and everyone calls them Ritz Cookies (because they use Ritz crackers). Well, Ritz are not organic and as delicious as I remember them being, I have found an organic version of them that is just as good! The O Organics brand from Vons makes one and they are amazing. I bought a box for my Nostalgic Holiday Cheeseboard last month and couldn't believe how good they were!
So, I have always wanted to make a version of these Ritz cookies I see all over Pinterest. And when I did, let me tell you, they did not disappoint! You only need six ingredients for these cookies: butter, powdered sugar, peanut butter, milk, crackers, and chocolate. These cookies are made by sandwiching peanut butter between two crackers and then coating them in chocolate. Most people just use peanut butter in the center, but I filled mine with my peanut butter buttercream. And I've been obsessed with these little cracker cookies, they are so good! They're sweet, they're salty, and they are covered in chocolate. What more could you want? Get the recipe for my Chocolate Peanut Butter Cracker cookies below.
Chocolate Peanut Butter Cracker Cookies
1/2 stick (57 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
28 grams (2 tablespoons) organic peanut butter
1 tablespoon organic milk
16 ounces organic milk chocolate, chopped
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, and milk. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag.
Line a baking sheet with parchment paper. Pair up the 48 crackers so every other one is turned over. Pipe a dollop of frosting onto each turned over cracker and sandwich the pairs together. Place the baking sheet in the freezer for about 10 to 15 minutes so the filling can harden, this will make it easier to coat them.
Using a double boiler, melt the chocolate until smooth. Remove from heat.
Remove the baking sheet from the freezer and dip each sandwich into the melted chocolate. (I use a fork so excess chocolate can drip off.) Place back on the baking sheet (you can use a cooling rack if preferred to let excess chocolate drip off easier).
Place baking sheet back in the freezer to set the chocolate for about 10 minutes. Remove from the freezer and drizzle the extra chocolate on top.
Store in the fridge for up to 7 days, or the freezer for even longer. I actually prefer to keep these cookies stored in the freezer because they are so good to eat frozen!
High Altitude - Follow the recipe as noted.