Over the holidays we enjoyed making our favorite cookies that reminded us of home. My favorite cookie my mom would make are snowball cookies. I loved eating them right out of the oven with a fresh coat of powdered sugar. A flavor that always tastes like Christmas.
John’s favorite cookie is white chocolate dipped Ritz crackers stuffed with peanut butter. A staple in the Unger household. We decided to make this our own and replace the peanut butter with Biscoff Cookie Butter and after our first bite we had no words, but somehow managed a huge smile. It was a good thing we only made 12 cookies because they disappeared in a matter of hours.
If white chocolate isn’t your fancy you could easily substitute it for milk chocolate chips. Honestly I think that would be my favorite. While we missed the comfort of family over the holidays we enjoyed something sweet that reminded us of home.
White Chocolate Biscoff Ritz Cookies
Ritz crackers (or other favorite buttery crackers)
Vanilla almond bark or white-chocolate chips
Biscoff Cookie Spread
Optional: Course salt (Maldon brand)
- Begin making the cookies by spreading a small dab of Biscoff atop the flat side of a cracker, and then attaching the flat side of another cracker on top. Repeat with the remainder of the crackers and Biscoff.
- Melt your vanilla almond bark (or white chocolate chips) in the microwave or a double boiler. If the chocolate is too thick, feel free to add in a few teaspoons of shortening to thin it out.
- Carefully drop each “sandwich” in the chocolate and submerge so that it’s fully-coated. Remove with a fork and set on wax paper, parchment paper, aluminum foil, or a Silpat to dry.
- Optional: add a small pinch of course salt on top