This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayRITZ #CollectiveBias
Growing up, my family didn’t do much baking. Like, ever. But around Christmas, my mom would gather enough mojo to make two things: no-bake chocolate oatmeal balls and chocolate-dipped peanut butter RITZ Crackers cookies. They were the Christmas treats, and one or the other (occasionally both) would often appear on the kitchen counter sometime in December.
Fast-forward a few years and you have me today–a woman with a bit of an aversion to baking. I love cookies and pies and such as much as the next girl, but the mess of getting there is daunting. So normally, I avoid it. Normally.
But Christmas… well, I have a hard time making it all the way through December without baking something. The chill in the air, the music, the good will, the feeling of being tucked up inside all cozy and comfy–it’s not complete without something sweet to nibble on. So I break out the mixing bowls and measuring cups and get going on cookies and treats.
One of my favorites is–you guessed it–those chocolate-dipped cookies my mom used to make. Only I’ve added my own twist on them these days. Instead of just the usual peanut butter-filled ones (which you better believe I still make), I also now make a version with marshmallow cream in the middle. Because doesn’t a s’mores cookie sound like a brilliant idea? It is, trust me.
The best part about these cookies is how ridiculously easy they are. And how few dishes they make. In fact, there’s very little measuring or mixing involved at all–it’s about as simple as making a peanut butter and jelly sandwich. That is, if you cover your PB&Js with chocolate. Plus, the ingredients are all readily available–you don’t have to run all over town hitting up specialty stores to find what you need. I got everything at Walmart, easy peasy.
- One box of RITZ Crackers
- Jar of peanut butter
- Jar of marshmallow cream
- Chocolate of your choice (You can either use fancy prepackaged melting chocolates that you stick in the microwave, or you can melt your chocolate in a pot on the stove, which is what I did.)
Spread either peanut butter or marshmallow cream on a cracker, then top with a second cracker to make a sandwich. (I aim for about 1/8 inch thickness for my filler, but you can play around with this to get just the right ratio of filling to cracker to chocolate.)
When all your sandwiches are ready, melt your chocolate completely over low heat until creamy. (Stir in a splash of milk if you need it to be creamier.) Dip sandwiches in melted chocolate (use tongs). Lay on wax paper so the chocolate can cool and harden. Then, enjoy!
The peanut butter ones end up tasting like a homemade peanut butter patty, and the marshmallow cream ones are a spin on s’mores. SO GOOD. If I’m feeling fancy, I sprinkle the cookies with extra toppings before they cool–sprinkles, crushed peanuts, crushed toffee, graham cracker crumbles, mini dark chocolate chips, etc. That step is a good way to get little kids involved, too, without adding too much extra mess. The extra touch on top makes the cookies look so gourmet–they’d look awful pretty wrapped up as a hostess gift!
I’ll be serving these cookies at our annual Christmas party this weekend (though I’m totally keeping my fingers crossed for leftovers). I also think Santa might appreciate us leaving him a few of these on Christmas Eve–something a little different than simple chocolate chip or sugar cookies (though we’ll have plenty of those in this house, too, believe me).
What are your favorite Christmas treats?
P.S. Want more yummy RITZ Crackers recipes for your holiday gathering? Visit the recipe hub and get tons of great ideas!