These Dipped Ritz Cookies are an easy and yummy treat. The saltiness of the Ritz Crackers and the sweetness of the chocolate is a winning combination! I like to wrap them up in festive cellophane or put them on a plate with other goodies for my neighbors over the holidays.
For my dipped ritz cookies I decided to try these with two different filling flavors, caramel and peanut butter. Both flavors turned out so good! I think the caramel ones taste like a caramel twix bar and the peanut butter ones taste like a white chocolate reeses peanut butter cup. I can’t decide which I like better. You will have to try them and let me know which is your favorite!
Be sure to read my tips on dipping. It is so easy and makes the cookies look smooth and pretty.
Tips For Dipping Your Dipped Ritz Cookies:
1. Melt a small amount of chocolate in a small bowl at a time. For these I filled a small glass (8 oz.) bowl with chocolate and heated it in the microwave for 30 second increments until the chocolate was completely melted. Then I dipped about 10 cookies at a time (using most of the chocolate) before adding more and heating again.
2. If you are using chocolate chips for the chocolate coating on the cookies, add a little canola oil or coconut oil when melting the chocolate chips. Start out with a teaspoon and then gradually add more until the chocolate reaches a consistency that is thin enough to dip the cookies and have them coat evenly.
3. Use a plastic fork with the middle prongs broken off to flip the cookies in the chocolate, then set the cookie on the fork and gently tapped it against the side of the bowl to smooth out and drip off excess chocolate. Place each chocolate cookie on to wax paper to cool and set.
Other Cookie Recipes:
We have so many cookie recipes that we love in our family, it’s always hard to decide which one to make! If you are looking for more yummy cookie ideas be sure to check out our full list of cookies and cookie bars HERE.
Other Christmas Treats:
I love all the yummy treats that our family makes around the Holidays. These Dipped Ritz Cookies are just one of our favorite Christmas treats. You can find the list of all our favorite treats for Christmas HERE. It has some amazing sweets that are perfect for neighbor gifts and Holiday parties, like homemade caramels, peanut clusters, cinnamon almonds, german chocolate fudge, and peppermint bark brownies!
Save RecipeIngredients
- 1 box of Ritz crackers
- 1 bag of Rolo caramel candies
- chocolate chips or baking chocolate bars
- Sprinkles (optional)
- 1 box of Ritz crackers
- 1 cup peanut butter
- 1/2 cup powdered sugar
- White chocolate chips or baking white chocolate bars
- Sprinkles (optional)
Instructions
- Lay out half of the crackers face down on a cookie sheet. Top each cracker with one rolo candy. Bake at 300 degrees for about 5 min. Remove from oven and quickly top each softened rolo candy with another cracker. You want to smoosh it down a little, but not so much that the caramel comes out the sides. Let these completely cool, then dip each in chocolate. If you add sprinkles, be sure to do so before the chocolate sets. Then let chocolate become firm before eating.
- In a small bowl, mix together the peanut butter and powdered sugar. This will give you a thicker, sweeter filling to work with. Take a cracker and top it with a little heap of peanut butter. You want to smoosh it down a little, but not so much that the peanut butter comes out the sides. Then dip each in chocolate. If you add sprinkles, be sure to do so before the chocolate sets. Then let chocolate become firm before eating.
- I like to do a small amount of chocolate in a small bowl at a time. For these I filled a small glass (8 oz.) bowl with chocolate and heated it in the microwave for 30 second increments until the chocolate was completely melted. Then I dipped about 10 cookies at a time (using most of the chocolate) before adding more and heating again. I used a plastic fork (with the middle prongs broken off) to flip the cookies in the chocolate, then set the cookie on the fork and gently tapped it against the side of the bowl to smooth out and drip off excess chocolate. Then I placed each chocolate cookie on to wax paper to cool and set.
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