Chocolate Peanut Butter Cookies

You’re reading a blog, so I’m assuming you’ve done your share of lurking on Pinterest.  Heaven knows that I have, and the other day, I ran across a pin of these cookies.  The original recipe can be found at this address (Yet another blog.):  Apparently you can buy these cookies at Disney Land, but I’ve never been there.  If you have, then you may have had one of these cookies.  If you haven’t, then maybe you’ve had a supermarket copy.  Graham crackers smeared with peanut butter and dipped in chocolate.  These are yummy!



  • 12 graham cracker squares (I broke 6 rectangle crackers in half.)
  • 3 cups milk chocolate chips (real chocolate, not imitation)
  • 2 cups creamy peanut butter
  • 4 tbsp. shortening (I forgot to add this, so apparently it’s not overly important.)


  1. Melt chocolate and shortening over a double-boiler.  (Like I said, I didn’t use shortening, and everything worked out fine.  It’s up to you.)
  2. Dip each graham cracker in chocolate.  Place on a cookie sheet lined with wax paper.  Let set up in the freezer.
  3. Spread 2 tbsp. of peanut butter on top of each graham cracker.  Place crackers back in the freezer for about 10 minutes.
  4. Spoon chocolate on top of the peanut butter, and use a knife to “seal” the edges.  Place in the freezer again about 10 minutes to set up.
  5. Store in a gallon-size baggie in the refridgerator to keep chocolate from melting.

*I have not tried it, but you might could add about a 1/3 bar of paraffin wax to the chocolate when it’s melting.  This helps the chocolate to stay hard when not chilled.  We used this when making chocolate candies (such as turtles) at Christmas when I was growing up.


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