No-Bake Chocolate-Peanut Butter Cookies
Level: Easy
Yield: 30 sandwich cookies
Total: 1 hr 30 min (includes chilling time)
Active: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 30 servings
Calories: 179
Total Fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 19 g
Dietary Fiber: 1 g
Sugar: 13 g
Protein: 3 g
Cholesterol: 3 mg
Sodium: 61 mg
Whip up these irresistible no-bake treats from my great-aunt Pat's holiday traditionshe always has a batch ready for surprise guests and our family Christmas Eve dessert table. I love baking extras to stash in festive tins as gifts. Warning: They're dangerously addictive! Double or triple the recipe and get ready for pure bliss with buttery crackers, creamy peanut butter, and melty chocolate.
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
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Instructions
- Place a sheet of parchment paper on a baking tray. Spread about 1 teaspoon of peanut butter onto half of the crackers, then top each with another cracker. Arrange the sandwiches on the tray and chill in the refrigerator until the peanut butter is set, about 20 to 30 minutes.
- Add the chocolate chips to a microwave-safe bowl. Microwave on medium power in 15-second bursts, stirring after each, until the chocolate is fully meltedthis usually takes 1 minute 15 seconds to 1 minute 30 seconds. Use two forks to dip each sandwich into the melted chocolate, making sure it's completely coated. If the chocolate begins to thicken, pop it back in the microwave for a few seconds. Decorate with red or green sprinkles after dipping.
- Return the chocolate-covered cookies to the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
Can't wait? Skip the chilling for a soft, gooey indulgence that'll have you sneaking seconds all season long!
