Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Red, White and Blue Cracker Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 8 dozen cookies
We leaned into festive red, white and blue for an easy cookie to brighten your summer celebrations. Flag-inspired red, white and blue nonpareils (look for them online) complete this fun, peanut-buttery treat. A generous batch of 8 dozen cookies means you’ll have plenty for all-day snacking and sharing.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 8 dozen cookies
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Line a rimmed baking sheet with parchment paper and scatter the nonpareils over it in an even layer. Set aside.
- Microwave the white chocolate in a microwave-safe bowl, stopping and stirring occasionally, until smooth, 60 to 90 seconds. Transfer the melted chocolate to a plastic zip-top resealable bag and push all the chocolate to one corner. Snip one corner off to make a small opening.
- Working quickly, pipe a dime-size dollop of white chocolate (about heaping 1/4 teaspoon) on the nonpareils (see Cook’s Note). Press one sandwich cracker on top of the chocolate until it reaches the edges of the cracker. Carefully lift the cracker to check if all the chocolate is covered in nonpareils, then place back on the nonpareils. Continue with the remaining white chocolate and crackers, leaving about 1/2 inch between each. (All 96 crackers will fit on the baking sheet.) Leave in a cool area until the chocolate is set, about 30 minutes.
- Carefully remove the crackers from the bed of nonpareils. Place on a serving platter or store in an airtight container for up to 1 week. Gather the sides and corners of the parchment up like a sling and pour the leftover nonpareils into an airtight container and save for another use or another batch of crackers.
Cook’s Note
You can substitute semisweet chocolate for a traditional dark chocolate-and-peanut butter pairing, but due to the darker color of regular chocolate we chose white chocolate for a cleaner look. You can also spoon the melted chocolate onto the crackers rather than piping it if you prefer.
Choose a topic to find related recipes.
Related Pages
- Red, White, and Blue Jelly Bean Cookies
- Red, White and Blue Smoothie
- Red, White and Blue Cake Roll
- Red, White and Blue Ice Cream Sandwiches
- Red, White and Blue Mini Layer Cakes
- Red, White and Blue Pretzel Salad
- Red, White, and Blue Potato Bread
- Red, White, and Blue Trifle
- Red, White, and Blue Cherry Pies