Chocolate Covered Ritz Peanut Butter Cookies Recipes

CHOCOLATE PEANUT BUTTER RITZ COOKIES

Steps:

• Line a 18x13 sheet pan with wax paper.
• In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
• Evenly space 30 Ritz crackers face down. This will be the cookies "bottom".
• Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
• Place the "top" cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
• Refrigerate the cookies on the tray for 25 minutes. (This helps firm up peanut butter mixture).
• In a medium sized heat safe bowl, combine 2 cups of the chocolate chips.
• In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
• Add the remaining ½ cups of chocolate chips, and stir until the chocolate is smooth.
• Remove the cookies from the refrigerator.
• Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
• Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.

CHOCOLATE PEANUT BUTTER RITZ COOKIES

Steps:

• Line a baking sheet with parchment or wax paper. Place 24 crackers on the baking sheet. Top each cracker with about 1/2 tablespoon of peanut butter and top with a second cracker.
• Place the chocolate chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate
• Dip each cookie into the chocolate, using two forks to drain the excess chocolate off the cookies. Place the coated cookies back onto the lined baking sheet.
• Place the chocolate coated cookies in the refrigerator until firm. Transfer the chilled cookies to an airtight container and store in the refrigerator. Enjoy!

CHOCOLATE-COVERED RITZ & PEANUT BUTTER COOKIES

Steps:

• Begin making the "sandwiches" by spreading a small dab of peanut butter atop the flat side of a cracker, and then attaching the flat side of another cracker on top. Repeat with the remainder of the crackers and peanut butter.
• Then melt your vanilla almond bark (or white chocolate chips) in the microwave or a double boiler. If the chocolate is too thick, feel free to add in a few teaspoons of shortening to thin it out.
• Then carefully drop each "sandwich" in the chocolate and submerge so that it's fully-coated. Remove with a fork and set on wax paper, parchment paper, aluminum foil, or a Silpat to dry. Feel free to decorate with sprinkles or drizzle with extra chocolate for decor! (I used clear sugar sprinkles above.)

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.