Ingredients
Method
Preparation
- Line a full or half-sheet pan with parchment paper to prepare for the cookies.
- In a small mixing bowl, combine the peanut butter and powdered sugar. Stir until smooth and creamy.
- Lay 30 Ritz crackers face down on the parchment. Spoon 1 tablespoon of the peanut butter mixture into each cracker’s center, avoiding the edges. Top with another Ritz cracker, positioning it face-up. Gently press down.
- Refrigerate the assembled cookies on the tray for 30 to 45 minutes.
- In a heat-safe bowl, combine 2 cups of white chocolate chips. Heat in the microwave in 30-second intervals, stirring until melted. Add remaining ½ cup of white chocolate chips and stir until smooth.
- Retrieve the cookies from the refrigerator. Dip each cookie in the melted chocolate, ensuring it’s well-coated. Tap the fork against the bowl’s rim to remove excess chocolate.
- Place the dipped cookies back onto the parchment-lined sheet and return them to the refrigerator. Chill for another 30 minutes.
Storage
- Store any extras in an airtight container.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 7g
Notes
For an added flair, sprinkle with sea salt or crushed nuts before the chocolate sets. To ensure freshness, store in an airtight container for up to a week at room temperature or freeze with parchment paper between layers.
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