Description
These White Chocolate Peanut Butter Cookies are a delightful no-bake treat featuring creamy peanut butter sandwiched between buttery golden crackers, dipped in rich melted white chocolate or almond bark. Finished with colorful sprinkles, they offer a perfect balance of sweet and salty flavors with a satisfying crunch.
Ingredients
Cookies
- 48 Golden Round and Buttery Crackers
- 3/4 cup creamy peanut butter
Coating
- ½ Bar White Almond Bark (12 ounces) or 11 oz pack of white chocolate baking chips
- 1 teaspoon unflavored oil (such as canola oil) – only if using white chocolate baking chips
Toppings
- Colorful sprinkles (optional, e.g. red and pink)
Instructions
- Prepare the Sandwiches: Sandwich a generous amount of creamy peanut butter between two golden round crackers to make 24 sandwich cookies.
- Arrange on Wax Paper: Place the 24 peanut butter sandwich crackers on wax paper, spacing them to avoid sticking.
- Line Baking Sheet: Line a baking sheet approximately 15 x 10 inches with wax paper for easy handling after dipping.
- Melt Chocolate or Almond Bark: In a microwave-safe bowl, melt the white almond bark or white chocolate baking chips in 15 to 30 second increments, stirring after each, until smooth and fully melted.
- Add Oil if Needed: If using white chocolate baking chips, stir in 1 teaspoon of unflavored oil (like canola oil) into the melted chocolate to ensure smooth consistency.
- Dip the Cookies: Submerge each peanut butter sandwich cookie completely into the melted white chocolate or almond bark to coat fully.
- Place on Baking Sheet: Using a fork, lift the coated cookie and place it carefully onto the prepared wax paper-lined baking sheet.
- Add Sprinkles: After about 30 seconds for the coating to begin setting, sprinkle your favorite colorful sprinkles over the top of each cookie.
- Chill: Place the baking sheet with the dipped cookies in the freezer for approximately 20 minutes to let the coating firm up completely.
- Serve and Enjoy: Once set, remove from freezer and enjoy these sweet, crunchy treats!
Notes
- Use unflavored oil only when melting white chocolate baking chips, not when using white almond bark to ensure proper texture.
- For best results, allow the melted chocolate to cool slightly but still remain fluid before dipping so it adheres well.
- These cookies are best stored in the freezer or refrigerator to keep the coating firm.
- Feel free to customize the sprinkles to match occasions or personal preferences.
- If white almond bark is not available, standard white chocolate chips can be substituted with added oil as instructed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
