RITZ PB-Marshmallow Cookies
Recipe - St. Louis Park
RITZ PB-Marshmallow Cookies
Prep Time30 Minutes
Servings12
0Ingredients
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
- Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
- 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.
- 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
Jif Peanut Butter, Creamy, 28 Ounce
$5.79$0.21/oz
Jet-Puffed Marshmallow Creme, 7 Ounce
$1.99 was $2.19$0.28/oz
RITZ Fresh Stacks Original Crackers, 11.8 Ounce
$2.99 was $4.79$0.25/oz
Toll House Morsels, Chocolate, Semi-Sweet, 12 Ounce
$4.79 was $4.99$0.40/oz
Betty Crocker Sprinkles, Rainbow Nonpareils, 2 Ounce
$2.00 was $2.29$1.00/oz
Directions
- Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
- 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.
- 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.