Peanut Butter and White Chocolate Cookies!  White chocolate, mixed with peanut butter and some Ritz crackers come together so nicely.  These cookies remind me of the movie “Frozen” with the beautiful blue and white colors.  I can’t wait to give one to my granddaughter who loves everything from the movie!  She knows that she is a princess. And the barometer tells me that it is definitely frozen outside.  The high today is suppose to be 27 degrees.  Brrrr. I think that I will make a cup of hot chocolate and eat a cookie to go with it and enjoy the cold from inside.  These will make a nice treat for New Years Day, and you can use any color of sprinkles that you want. Use different colors for different occasions.  These are so simple to make that you will have fun making them, and will probably make them often when you need a quick treat.

Peanut Butter and White Chocolate Cookies


Peanut Butter and White Chocolate Cookies
Recipe Type: Cookies
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 14 cookies
  • 1 sleeve of a package of Ritz crackers (about 28 crackers)
  • regular peanut butter
  • 6 ounces Almond Bark candy coating (or White chips)
  • 1 teaspoon coconut oil
  • sprinkles of your choice (optional)
  1. Take your 28 crackers and place peanut butter between two crackers at a time, making a total of 14 cookies. I don’t spread mine very thick; you just need enough to cover the cracker.
  2. Place the chocolate and the coconut oil in a microwave safe, medium size bowl, and microwave on power level 5 for about 2 minutes.
  3. Take out and stir.
  4. When your chocolate is melted, take a fork and place one of the crackers down into the chocolate, then turn it over and dip the cracker completely. I like to lightly tap the side of the bowl with the cracker on my fork to remove any excess chocolate.
  5. Then place the cookie on a piece of wax paper.
  6. The chocolate sets up pretty fast so after I have done 2 cookies, I go ahead and put the sprinkles on.
  7. Let cool completely until chocolate is set.
  8. Store in an air tight container in a cool place and make sure you place a piece of wax paper between cookies if you stack them.


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