Former Girl Scouts and fans of Tagalongs will love these cookies. People with legume allergies, however, are probably already feeling their airways constrict after reading the title. Christmas may be for everyone, but these chocolate-covered peanut butter sandwich cookies are not, so think twice before sharing them with your child’s classmates lest little Timmy find himself in anaphylactic shock.
The good news, however, is that the recipe is exceedingly simple with regards to architecture. Seriously, you could make these cookies blind-folded with one hand tied behind your back, though I wouldn’t recommend it if you’re a stickler for a clean kitchen.
Timing is the salient challenge. If you fail to assemble a good number of sandwiches before you melt your chocolate (see No. 3 in direction below), you risk scrambling to make more as the chocolate begins to harden.
- Creamy peanut butter
- Ritz crackers
- Milk chocolate ‘bark’ block or chocolate melting wafers
- Festive sprinkles (whatever that means to you)
- Preheat oven 250 degrees Fahrenheit.
- Line a cookie sheet with wax or parchment paper.
- Smear approximately 1 tsp of peanut butter on one Ritz cracker; then, top with another cracker to form a sandwich. Place on cookie sheet.
- Repeat ad infinitum. Well, not really, but many, many times, so that you have at least two dozen sandwiches ready.
- Place chocolate in bowl and set in preheated oven.
- Watch carefully; when the chocolate has just reached the point of full liquidation, remove from oven.
- Stir chocolate slowly to impose uniform consistency.
- Using tongs or even a tweezer, dip sandwiches into chocolate, liberally coating each one. Set on cookie sheet to cool.
- Dust with sprinkles of appropriate holiday hues.
Pro tip: Serve slightly chilled with warm milk.
 For a very robust cookie yield, melt the entire chocolate block. Half a block, however, will still be enough for more than two dozen cookies.