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So it REALLY wasn’t a struggle to say “yes” when challenged with creating a fun and easy treat using RITZ Crackers and Peter Pan peanut butter.
You guys KNOW how obsessed fond I am of these two. Especially together.
The biggest challenge was coming up with something brand new. Something different. And maybe a little “out there”.
Like, maybe dipping the crackers in some melted white chocolate (another fave ingredient). And THEN stuffing said dipped-white-chocolate-covered-crackers in a peanut butter cookie. Or maybe a peanut butter OATMEAL cookie.
And then showering it all with flaky sea salt. Cause…………that’s how I roll, right?
For me, the best treats pack a punch of flavors and textures, and rely on the fewest but tastiest ingredients to do so. And this cookie’s got it all.
One-bowl easy, freeing up the little bit of extra time you’ll need to dip the crackers in white chocolate. And trust me, it is well worth that little bit of extra time.
I swung by my local Walmart to pick up my ingredients:
And what perfect timing! During the weekend of 4/15 there will be in-store demos where you can sample RITZ Crackers, get a free recipe handout with coupon, and spin for a chance to win a Walmart gift card or a free box of RITZ (click here to spin the wheel and find more “RITZpiration” recipes)!
These oversized cookies were salty-sweet, crunchy-chewy and sinfully good. Perfect for lunch boxes, desk drawers, after school dunks-in-milk and late night pantry raids.
1 1/2 cups white chocolate chips
about 3 dozen RITZ crackers
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1 cup brown sugar
1 cup Peter Pan creamy peanut butter
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups quick oats
flaky sea salt, for sprinkling
Line three baking sheets with parchment paper. Melt the chocolate chips in the top half of a double boiler set over barely simmering water. Working with one cracker at a time, use a fork to coat in the melted chocolate. Scoop the cracker onto the fork and tap the handle on the edge of the bowl so that the excess chocolate drips off. Place on one of your baking sheets and repeat with remaining crackers. Place sheet in the freezer till ready to use.
Beat the butter and both sugars till light and fluffy. Add the peanut butter, eggs and vanilla and beat again. Add the flour, baking soda, salt and oats and beat till combined.
Using a tablespoon or cookie scoop, scoop mounds of dough on your remaining two baking sheets (the scoops can be very close together). Place in the fridge for 30 minutes; pre-heat oven to 375 degrees.
Flatten one piece of dough and place a RITZ cracker on top. Flatten another piece of dough and place on top. Seal the edges. Repeat with remaining dough and crackers. Sprinkle with a bit of flaky sea salt and freeze for 5 minutes.
Bake cookies for 12 – 15 minutes or till golden brown. Transfer cookies to wire racks to cool completely.
This delicious recipe brought to you by Sheri Silver