These white chocolate and peanut butter cookies are so delicious and simple to make! The perfect sweet treat with sprinkles. They bring all of the sparkle and magic!
This month brings all the flowers, cards, boxes of chocolates, and sweet treats galore. I mean…who doesn’t love a good box of chocolates? Years ago we decided to skip the crowds and cook at home for Valentine’s Day. When you’ve worked in the hospitality/restaurant industry for years, you don’t miss the long lines and wait. I usually pick up some type of sweet treat, but since this is not like previous Valentine’s Day celebrations, I decided I wanted to make special treats for LOVE day. Which is every day around here!
FALL IN LOVE WITH HOMEMADE
There’s something exciting and special about creating your own treats for Valentine’s Day. I decided I wanted to make cookies! These aren’t your traditional chocolate chip or sugar cookies or what not. They are oh so perfect—and made with love! They can be for the love of your life, your family, friends, or even yourself! That’s right—treat yo’self!
When HB took his first bite, he was completely mesmerized. He kept saying…”You made cookies! They are so good!” He sounded like a kid who had just opened his first present on Christmas Day. He LOVED them! He sincerely said they reminded him of Oreo cookies. Sans the cream, add the peanut butter filling. You know, the ones dipped in White Fudge. All though, I haven’t mastered how to create my own version of Oreos yet (and honestly I probably won’t, because I love them just as they are)—I’m flattered. These White Chocolate Peanut Butter Cookies are so delicious and fun to make! They can also be prepared gluten-free! Did I mention easy?
When worlds collide
Y’all know over here we love easy-to-follow recipes. These cookies are made with two (of a few) favorite things: Golden Round Crackers (like Ritz-style crackers) and Peanut Butter — meshed together and dipped in melted white chocolate chips (you can also use white almond bark) to create something so deliciously amazing. Add a few shakes of sparkles and magic (AKA sprinkles) and you will fall in love! Instantaneously. They are perfect accompanied with a glass of milk! By the way, if you can’t find red or pink sprinkles, check out this post to see how you can make your own! They can be made with sugar or stevia.
What’s so unique about these cookies?
The fact that these cookies are made using buttery, crisp golden round crackers then swagged out in White Chocolate drip! They also take no time to prepare! You can use any brand buttery, crispy round-style crackers like Ritz. Also, feel free to try out different nut butters. They will still be delicious!
Make sure you check out these Two-Ingredient Dough Mardi Gras Cinnamon Rolls!
IS THIS RECIPE GLUTEN FREE?
Yes. This recipe is gluten free. Gluten free crackers and gluten free peanut butter is available. Please make sure the brand you are using is GF before preparing.
WHITE CHOCOLATE VS. ALMOND BARK
If you use White Almond Bark, you do no need to add unflavored oil.
With white chocolate, make sure heat chocolate in increments of 15 to 30 seconds, stir, and repeat — until fully melted.
How Do I Store These Treats?
If you plan to consume within the week, they can be stored in an air-tight container. These cookies also store well in the freezer. Please make sure you layer them with wax paper in between them.
White Chocolate Peanut Butter Cookies
- 11 oz pack of Baking White Chocolate Chips or 1/2 Bar of White Almond Bark
- 48 Golden Round and Buttery Crackers
- 3/4 cup of peanut butter creamy
- fuchsia pink and red colorful sprinkles
- 1 tbsp unflavored oil (such as canola oil) if you're using white chocolate
- Sandwich a generous amount of peanut butter in between two golden round crackers.
- Place 24 of the sandwich crackers on wax paper, leaving space between each one.
- Line a baking sheet (approximately 15" x 10") with wax paper.
- Next, melt chocolate in microwave-safe bowl until completely melted (do this in 15 to 30 second increments, stirring).
- Add canola oil to melted white chocolate and stir until completely combine.
- Dip peanut butter crackers in melted white chocolate or almond bark. Submerge until fully coated.
- Using a fork, place the "cookie" on a wax paper lined baking sheet.
- After they have set about 30 seconds, sprinkle "cookies" with your favorite sprinkles combination.
- Place pan in the freezer for approximately 20 minutes.
- Serve and enjoy!
February is also Black History Month!
I’m excited to share that my Crispy Oven Okra with Lemon-Dill and Garlic Aioli is featured on Paper.com as one of 33 Amazing Soul Food Recipes to Honor and Celebrate Black History Month. You can find this incredible round-up here!
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In honor of my Dad, because he loved peanut butter crackers and cookies!