Total Time
Prep 20 mins
Cook 0 mins

These look really festive! There is also a variation for Chocolate and peanut butter thins.

Ingredients Nutrition

  • 8 ounces BAKER'S Semi-Sweet Chocolate
  • 14 teaspoon peppermint extract
  • 36 Ritz crackers
  • 1 peppermint candy cane, crushed (6 inch)


  1. MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
  2. DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
  3. REFRIGERATE 30 minute or until chocolate is firm.
  4. Chocolate-Peanut Butter Cookies.
  5. Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
Most Helpful

5 5

I made these with the andes creme de menthe chips. They were fabulous. I took some to work to share and my boss kept them all they were so good. I used the two forks method to get the cookies out and on the tray to dry

5 5

I actually didn't make this but my teen-age sons did. Very easy to do. Some we spread with peanut butter, some we didn't. Quick and easy recipe to fill those Christmas Holiday Cookie Trays. Made for 1-2-3 Tag.

5 5

I heated the chocolate up in my mini crockpot. Since there are no candy canes at this time of year I used the round peppermint candies that I pickup when leaving the Romano's Macaroni Grill. I adopted this chef for the *Spring PAC 2008* game