These Ritz Cracker Chocolate Peanut Butter Cookies are my favorite Christmas cookies. I lie. I can’t choose a favorite. But they are the ones I tend to instinctively grab the most. The mixture that you dip the peanut butter cracker sandwiches in is a perfect balance of milk/dark chocolate, white chocolate, and butterscotch chips. I think it’s the butterscotch chips that provide that extra something that keeps me coming back. Although subtle, it pairs so well with the peanut butter.
I’m continuing with the frozen no-bake desserts to help you prepare for the holiday season. There is another Ritz Cracker recipe after this one before I switch over to baked cookies. Both Ritz Cracker cookies are addicting and super easy but this one is definitely the richer of the two (the other one is really easy to pop in your mouth like popcorn). The most time intensive part is dipping each cookie into the chocolate. But biting into the thin but crisp chocolate coating, crunchy cracker, and creamy hardened peanut butter is totally worth it.
INGREDIENTS
- 60 Ritz Crackers
- Creamy peanut butter
- 12 ounces milk or dark melting chocolate
- 8 ounces white melting chocolate
- 6 ounces butterscotch baking chips
INSTRUCTIONS
- Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
- Melt the milk/dark chocolate, white chocolate, and butterscotch baking chips together in a double boiler.
- Dip sandwiches in melted mixture and put on a cookie sheet. Once the sheet is full, place it in the freezer until the cookies are frozen.
- Store in a zip lock bag in the freezer.
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