RITZ PB-Marshmallow CookiesRITZ PB-Marshmallow Cookies
RITZ PB-Marshmallow Cookies
RITZ PB-Marshmallow Cookies
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Recipe - Oakdale
RITZ PB-Marshmallow Cookies recipe
RITZ PB-Marshmallow Cookies
Prep Time30 Minutes
Servings12
0
Ingredients
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
48 RITZ Crackers, divided
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted
3 tablespoons sprinkles
Directions
  1. Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
  2. Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
  3. Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles. Refrigerate 10 min. or until chocolate is firm.
30 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1/2 cup creamy peanut butter
Jif Peanut Butter, Creamy
Jif Peanut Butter, Creamy, 28 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$5.79$0.21/oz
1/2 cup marshmallow creme
Jet-Puffed Marshmallow Creme
Jet-Puffed Marshmallow Creme, 7 Ounce
$1.49 Each
$1.99 was $2.19$0.28/oz
48 RITZ Crackers, divided
RITZ Fresh Stacks Original Crackers
RITZ Fresh Stacks Original Crackers, 11.8 Ounce
$2.49 was $4.79$0.21/oz
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Toll House Morsels, Chocolate, Semi-Sweet
Toll House Morsels, Chocolate, Semi-Sweet, 12 Ounce
$3.99 was $4.99$0.33/oz
3 tablespoons sprinkles
Betty Crocker Sprinkles, Rainbow Nonpareils
Betty Crocker Sprinkles, Rainbow Nonpareils, 2 Ounce
$2.00 was $2.29$1.00/oz

Directions

  1. Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
  2. Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
  3. Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles. Refrigerate 10 min. or until chocolate is firm.