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When your sweet tooth gets you, these chocolate covered peanut butter sandwich cookies are blazingly fast to make.
Fastest Cookies Ever
When you get a late-night snack attack for something sweet, these cookies may just fill the bill.
They are lightening fast to make and I bet you have all the things you need to make them in your pantry!
You’ve Got All You Need
As I said before, you probably have everything you need on hand to make these chocolate covered peanutty delights.
I always have a box of those round buttery crackers on hand and I bet you do too. Peanut butter is always on my shelf too. Chocolate chips? You bet. One secret I picked up years ago was that if you buy “candy” from the baking aisle, there’s no tax on it–at least where I am in New York. So those chocolate chips are kept on hand for basically snacking purposes.
You may not have white chocolate chips on hand, but that doesn’t matter. These cookies are fine with the semi-sweet morsel coating. And the best part when making them with regular chocolate is they taste just like peanut butter cups.
The only real effort with these is dipping them and you don’t have to get fancy like I did by gussying them up with the drizzle. But there’s a big plus that you can scarf up the errant bits of chocolate on the waxed paper!!!
Easy Dipping
The original recipe called for shortening (like Crisco) to be melted into the chocolate chips. I chose to use unrefined coconut oil. The main reason is that it makes the chocolate taste wonderful because it will have a tiny whisper of coconut taste. If you’re not nuts for coconut as I am, then use the shortening because it’s pretty much tasteless.
Another reason it’s used is to make the chocolate flow easier because it makes it less viscous. It also adds a bit of sheen to the coating.
The Recipe
Easy Peanut Butter Sandwich Cookies
Ingredients
- 1/2 cup creamy peanut butter
- 30 round butter-flavored crackers
- 1 cup white semisweet or milk chocolate chips
- 1 tbs coconut oil or shortening
Instructions
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm.
- In a double boiler over simmering water or in a microwave, melt chocolate chips and coconut oil; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
