Chocolate Covered Ritz Peanut Butter Cookies
It’s just not Christmas around my house until at least 100 of these White Chocolate Peanut Butter Ritz Cookies have been made.
My husband loves these cookies (they’re his all-time favorite) and he begs for them regularly, even when it’s not Christmas.
This year I have made more of these White Chocolate Peanut Butter Ritz Cookies than I care to admit and I gotta say, they’re about the easiest cookies to make!
I won’t lie, they’re time consuming to assemble, but they’re also super easy.
For as far back as I can remember, my Granny has made these cookies for Christmas every single year.
I don’t remember a time in my life when these White Chocolate Peanut Butter Ritz Cookies didn’t grace my Granny’s table.
I don’t know where the recipe came from or who came up with it, I just remember Granny making them year after year.
Sometimes Granny dipped these Chocolate Coated Peanut Butter Cracker Cookies in milk chocolate Almond Bark for a little variety.
Dipped Ritz Cookies with Peanut Butter
If you’ve never had these Christmas Cookies let me tell you what you’ve been missing out on.
These cookies are made up of creamy peanut butter sandwiched between two Ritz crackers.
This winning combination is then dipped in vanilla flavored Almond Bark; that’s where the white chocolate part comes in.
I’m not sure why, but growing up we always referred to vanilla flavored Almond Bark as “white chocolate”.
Anyways, once the cookies are dipped in the Almond Bark, they’re then sprinkled with fun, festive, Christmas sprinkles!
These White Chocolate Peanut Butter Ritz Cookies make a great Christmas treat for gifting or enjoying with your family.
I know you’re ready to start making some of your own, so let’s get to it!
Ingredients for White Chocolate Peanut Butter Ritz Cookies
You’ll need: 2 family sized boxes of Ritz crackers, Christmas sprinkles, 2 packages of vanilla flavored Almond Bark, 1/2 teaspoon of olive oil (divided) and 1 pound of creamy peanut butter.
I wasn’t able to get the correct quantity of ingredients in this photo, but you can see what you’re looking for and get the general idea.
Oh yeah, you’re also going to need some waxed paper!
How to Assemble Ritz Cracker Sandwich Cookies
Cover the counter by your stove with waxed paper.
Begin assembling these cookies by using a butter knife to spread the creamy peanut butter on one side of a Ritz cracker.
I never measure out the amount of peanut butter I use, but it’s approximately 1/2 teaspoon per cookie.
You may need more or less than 1 pound of peanut butter, depending on how you make your cookies.
There’s no real way to measure this part exactly.
Peanut Butter Ritz Cracker Cookies Dipped in Chocolate
Once the peanut butter is on one side of the cracker, gently press another cracker on top, creating a cookie.
Make all of the cookies, placing each one on the waxed paper with some space in between.
The Easiest Way to Melt Almond Bark
I like to melt my Almond Bark in two different batches because it’s just easier to work with.
Drop one package of Almond Bark on the counter or the floor to break into pieces.
Place the Almond Bark in a medium sized sauce pan on the stove and add in 1/4 teaspoon olive oil.
Adding the olive oil will make the Almond Bark smoother and less likely to clump together as it melts.
Turn the heat to medium low and begin stirring the Almond Bark immediately while it melts.
Chocolate Dipped Peanut Butter Cookies
It’s important that you continually stir the Almond Bark as it melts because otherwise it can burn and crystallize easily.
The minute all of the Almond Bark is completely melted with no lumps, remove it from the heat.
How to Dip Christmas Cookies in Melted Almond Bark
Use a metal grilling tong to gently grab a cookie from the waxed paper and dip it into the melted Almond Bark, covering both sides.
Allow the excess Almond Bark to drip slightly from the cookie before placing on the waxed paper and repeating the process.
It’s important to work quickly and efficiently through this step since this white chocolate can set up quickly.
Depending on how heavily you coat the cookies, you should get around 50 cookies coated with one package of Almond Bark.
Candy Coated Christmas Cookies
While the white chocolate candy coating is still wet, sprinkle it with your choice of Christmas sprinkles.
Repeat this process with the remaining 50 or so cookies until all of the cookies are covered in the candy coating.
Allow the cookies to dry and harden completely on the counter before removing.
How to Store White Chocolate Peanut Butter Ritz Cookies
These cookies last almost forever (seriously!) when stored properly.
This is definitely a recipe you can make ahead of time and store in an airtight container until you’re ready to serve them.
Store on the counter for up to 3 weeks or in the fridge for up to 1 month.
You can also package these up in an attractive Christmas tin or cookie box and gift to friends and family!
White Chocolate Peanut Butter Ritz Cracker Cookies
I can’t stress enough that the amount of cookies this recipe yields can and probably will vary depending on the user.
I’ve given you the amount I get when I make these cookies, but there are many factors that come into play.
From the amount of peanut butter used, to whether or not some of your crackers break (those are the ones you get to “taste test” 😉 ) to how heavily you coat the cookies.
Please remember, the yield I have listed here is to be used as a guideline for you and not a definitive number.
I hope you have enjoyed your time in my kitchen today and I sincerely hope that your Holiday’s are merry and bright!
Merry Christmas, my friend!
Come back soon and visit with me, okay? 😉
White Chocolate Peanut Butter Ritz Cookies
These White Chocolate Peanut Butter Ritz Cookies are made of Ritz crackers with peanut butter in the middle, dipped in almond bark and sprinkled with festive, Christmas sprinkles.
- 2 family sized boxes Ritz Crackers
- 1 lb creamy peanut butter
- 2 packages Almond Bark vanilla flavored candy coating
- 1/2 tsp olive oil divided
- Christmas sprinkles any kind
- waxed paper
Cover the counter by your stove with waxed paper.
Assemble the cookies by spreading about 1/2 teaspoon of peanut butter on one side of the Ritz cracker and then gently pressing another cracker on top of the peanut butter to create a sandwich cookie.
Make all cookies accordingly and lay them out, with some space in between on the waxed paper.
It's important to note that depending on how much peanut butter you use, if some crackers break, etc you may get more or less than 100 cookies. That number isn't definitive and could vary somewhat depending on how you personally make the cookies.
Once the cookies are made, place a medium sized pan on the stove.
Grab ONE package of the Almond Bark and drop it on the counter or the kitchen floor to break it into pieces (like you would a bag of ice).
Place the Almond Bark in the sauce pan and turn the heat to medium low.
Add in 1/4 tsp Olive Oil (this will prevent the almond bark from clumping together as it melts) and continually stir the block of Almond Bark as it melts.
It's important that you CONTINUE stirring and never stop until the Almond Bark is completely and totally melted with no lumps remaining.
The minute all of the Almond Bark is melted, remove it from the heat.
It's important that you don't overcook the Almond Bark - otherwise it will harden and crystallize.
Use grilling tongs to gently pick up one of the Ritz cracker cookies and dip it into the melted Almond Bark. Allow some of the excess Almond Bark to drip off lightly before placing it on the waxed paper.
Work quickly but efficiently to dip all of the cookies you can, setting them back on the waxed paper to dry.
Once the cookies are dipped (you should be doing these in batches of 50 at a time) sprinkle them with any Christmas sprinkles you desire.
Repeat this process with the rest of the cookies you have to coat and allow them to sit out on the counter until the Almond Bark is completely dry and hardened.
Store the cookies in an airtight container on the counter for up to 3 weeks or in the fridge for up to 1 month.
Please Note: There are many factors that determine how many cookies this recipe will yield. Depending on how heavily you coat the cookies to how much peanut butter you use, you may get more or less than 100 cookies total. I have given you the total yield I get from this recipe, but that should be used as a guideline only since there is no way to determine if you will get the exact yield as I do.
Also Note: I recommend making this recipe in batches of 50 cookies at a time because the Almond Bark sets up fairly quickly and I find it is easier to work with in smaller quantities rather than all at once.
Shared at What’s for Dinner
Shared at Weekend Potluck
Also shared at Foodie Friday
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