Ritz Cracker Chocolate Peanut Butter Cookies are the perfect combo of creamy peanut butter, milk and white chocolate, and butterscotch chips. These freezer cookies are great for making ahead of the busy holiday season but they disappear quickly!Jump to Recipe
Other Christmas Treats
- Ritz Cracker Chocolate Peanut Butter Cookies
- Ritz Cracker Peppermint Cookies
- Cheesecake Cookies
- Snickerdoodle Cookies
- Matcha Frosted Sugar Cookies
- Pistachio Ice Cream Sandwiches with Thin Mint Cookies
- S’mores Chocolate Chip Cookies
- Bradshaw Cookies: A Sour Cream Cookie with Cream Cheese Frosting
- Maple Bacon Ginger Oatmeal Scotchies
- Lorna Doone Chocolate Peanut Butter Bars
- Peppermint Espresso Brownies
- White Chocolate Latte
- Spiced Mocha Hot Chocolate with Curry Paste
- Holiday Mulled Wine
- Mint Mojito Irish Coffee
- Chocolate Cookies with Peppermint Chips
Ritz Cracker Chocolate Peanut Butter Cookies
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 one more Ritz Cracker recipe after this one (Ritz Cracker Peppermint Peppermint Cookies) and then I’m switching over to baked cookies.
Both Ritz Cracker cookie recipes are addicting and super easy but this one is definitely the richer of the two.
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.
We always make the same cookies and candies every year for Christmas. I’m very hopeful that this Christmas season I’ll actually be able to partake in all the treats.
With ulcerative colitis, I always seemed to be getting sick, hospitalized, or recovering from being hospitalized during the whole holiday season (which I consider to be from October-December). It’s my favorite time of year and it has just killed me that I haven’t been able to partake fully.
FAQ about Ritz Cracker Chocolate Peanut Butter Cookies
Here is a break down of some really good questions that readers have asked about these cookies!
What’s a double boiler?
A double boiler is a piece of kitchen equipment that’s often used with delicate ingredients where direct heat could cause them to seize or separate (like chocolate). It consists of two pots. The first, or bottom, is larger and looks like a regular saucepan. The second, or top, is more shallow and nests inside the larger one.
But if you don’t have one, don’t worry. Just set a metal mixing bowl over a regular saucepan. Whether you use a double boiler or a saucepan and mixing bowl, make sure the bottom of the top bowl doesn’t touch the surface of the water.
Can I use baking chips instead of melting wafers?
Unfortunately, baking chips don’t work very well. They melt okay one time around, but the constant heat that’s required to keep the chocolate melted and smooth for dipping makes it seize up and you get a lumpy melt.
Can I use natural peanut butter?
Sorry, for these cookies, partially hydrogenated peanut butters are best. They are able to maintain their hold while being dipped in the hot chocolate better than non-hydrogenated peanut butters.
How much peanut butter should I use?
How much peanut butter you use in each cookie is up to you. I like the layer of peanut butter to be about equal or a little more than the thickness of a Ritz Cracker. Mostly, it comes down to personal taste.
However, a very large amount of peanut butter in a Ritz Cracker sandwich can be hard to cover completely with the melted chocolate. And sometimes a small portion of it will end up melting into the chocolate mixture.
If you are trying to determine how much peanut butter you should buy, a small 8-ounce container of peanut butter might not be enough but a standard 16-ounce container is plenty enough.
How do I dip the cookies?
I use small tongs (like the one below in the Ingredients and Tools section) to drop the Ritz Cracker sandwiches into the chocolate. I then use them to flip the cookie and pick it up.
To get rid of the excess chocolate and get a smooth coating of chocolate, I tap the tongs on the side of the pan before transferring the cookie to a baking sheet.
You can also use a fork. After dropping the cookie into the chocolate, use the fork to flip the cookie and then scoop it up, tapping the fork on the side of the pan and sliding the cookie off onto the baking sheet.
Ingredients and Tools
Ritz Cracker Chocolate Peanut Butter Cookies
- 60 Ritz Crackers
- Creamy peanut butter like Skippy, natural peanut butter doesn't work as well
- 12 ounces milk or dark melting chocolate*
- 8 ounces white melting chocolate*
- 6 ounces butterscotch baking chips*
- Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
- Fill the bottom portion of a double boiler (see note) with water. Make sure when you place the top portion on, the water doesn't touch the bottom. Bring the water to a boil over medium-high heat. Reduce heat to medium-low so that the water is simmering.
- Place the top portion of the double boiler over the simmering water. Add the milk/dark chocolate, white chocolate, and butterscotch melting wafers and baking chips together and melt, stirring with a rubber spatula.
- Use small tongs to dip the sandwiches in the melted chocolate mixture. Shake off excess chocolate by tapping the tongs on the edge of the double boiler. Place the cookie on a baking sheet. You can also drop the cookie in the chocolate, flip it with a fork, and then use the fork to scoop up the cookie.
- Once the cookie sheet is full, place it in the freezer until the cookies are frozen. Store in a zip lock bag in the freezer.
- I’ve gotten the best results with Ghirardelli melting wafers and Guittard’s butterscotch chips for these cookies.
Sincerely, Meg: Who is Feeling…
The struggles of surgery recovery and adding food back into my diet.
- I’m trying to stick to the recommended low fat and fiber diet after reconnection surgery (which happened August 30, 2016)
- My weight is hanging out around 100 pounds (20 pounds lighter than normal) after being hospitalized for 21 days for pancreatitis, reconnection surgery, pouchitis, and post-operative ileus
- Doing yoga feels strange and uncomfortable because of all my bony protrusions and the heartbeat I can feel in my stomach, which is a little freaky
You can read more details about how I’m feeling right now in this Health Update post: Surgery Recovery and Diet Problems.