No-Bake Chocolate-Peanut Butter Cookies

My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the[ dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).]

Total Time:
1 hr 30 min
Prep:
25 min
Inactive:
1 hr
Cook:
5 min

Yield:
30 sandwich cookies
Level:
Easy

Ingredients
  • 1 cup peanut butter
  • 60 buttery crackers, such as Ritz (2 sleeves)
  • 2 1/2 cups milk chocolate chips
  • Red or green sprinkles, for decorating
Directions
Watch how to make this recipe.
  • Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.

  • Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.

  • Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.


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    This recipe is featured in:

    12 Days of Cookies