Yield: 24 cookies
Ritz Cookies
Prep Time
20 minutes
Additional Time
1 hour
Total Time
1 hour 20 minutes
Ritz Cookies are little packages of nostalgia. And chocolate! You can assemble them in minutes, for a perfectly munchable combo of salty, sweet, and satisfying.
Ingredients
- 48 ritz crackers
- ½ cup creamy peanut butter
- ½ cup marshmallow fluff, optional
- 5 ounces Ghirardelli milk chocolate melting wafers (about ½ a package)
- 5 ounces Ghirardelli white chocolate melting wafers (about ½ a package)
- Sprinkles (optional)
Instructions
- Place Ritz crackers, face down, on a parchment-lined baking sheet. Add about a teaspoon of peanut butter to each cracker and spread in an even layer.
- If making them into a fluffernutter, fill a piping bag with marshmallow fluff, and add a small dollop of marshmallow cream, about a teaspoon, in the center of each cracker on top of the peanut butter.
- Add a second cracker, face side up, to top and sandwich the peanut butter and fluff layers.
- In a small microwave-safe bowl, melt the chocolate wafers according to the package directions.
- Dip the cookie sandwich into the chocolate and, using a fork, lift the cookie out of the chocolate and gently tap the fork on the edge of the bowl to remove any excess chocolate. Repeat with white chocolate.
- Transfer to the parchment-lined baking sheet and decorate with sprinkles, if desired. Allow the chocolate to harden.
Notes
- Storage: Store cookies at room temperature in an airtight container for up to one week.
- Freeze in an airtight container or freezer bag for up to 3 months.
- The amount of Ritz crackers needed is about 2 large sleeves.
- Using a piping bag (or ziploc bag with corner snipped off) is the easiest, and least messy way to add the marshmallow cream.
- If using just one kind of melting wafer, a 10-ounce bag would be enough to dip all the cookies.
- Use a toothpick to help slide the cookie off the fork after dipping in chocolate (or white chocolate).
- I found that lining a cookie sheet with parchment made a convenient surface to prepare the cookies because then I could move them all while the chocolate was setting up.
- Allergies? Use sun butter, or biscoff for a nut-free alternative.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 105mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.