These ritz cracker white chocolate cookies have been on my mind for the last little while (because I’ve tested it a gazillion times and if there’s a world shortage of ritz cracker, I am the culprit) and clearly it has been on yours as well. I shared that I was working on this ritz cracker cookie a few months back and it’s perhaps the most requested recipe I’ve had in a while. This cookie is for the cookie lovers, but specifically the white chocolate lovers (me), the ritz cracker lovers (me), and the sweet and salty lovers (also me). What I’m trying to say is that even though this cookie might seem like it’s all about me, it’s for you as much as it’s for me.
The cookies are a perfect combination of sweet and salty, chewy and crispy. The base of the cookie is a brown sugar cookie, like with my classic chocolate chip cookie recipe, but with the flour, we add blitz up Ritz cracker, just enough for you to notice that it’s not just a normal cookie recipe, but not so much that you might as well eat the cracker itself. The reason why it took so long to figure out this recipe is because I had to play around with the flour to ritz cracker to butter ratio to make sure it was consistent with each batch and that each batch would have the right spread. The first go at this cookie was quite an unfortunate (though delicious) mess — if you ever wonder if you can just replace flour with equal amount of Ritz cracker, the answer is: you cannot. There is too much fat in the cracker and it doesn’t hydrate the same way as regular flour. You end up with a puddle of a cookie and a slight mental breakdown in your kitchen depending on how fragile your mental state is. Another version also uses brown butter, but didn’t yield a consistent enough result each time, and made the cookie almost too greasy? What I’m saying is that after many versions and boxes of Ritz crackers, this is my favourite one yet and I hope you love it as much as I do.
Ritz White Chocolate Cookie
Ingredients
- 100 g (about 28 crackers) Ritz crackers
- 200 g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 170 g (3/4 cup) unsalted butter, room temperature
- 126 g (1/2 cup and 2 tbsp) brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 235 g (1 1/3 cup) coarsely chopped white chocolate
- more ritz cracker and white chocolate pieces, for topping
- flakey salt, for topping
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a blender of food processor, blitz ritz crackers until it becomes a fine crumb, some larger pieces is okay.
- In a bowl, whisk together ritz crumb, flour, baking powder and soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.
- Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low until you don't see any streaks of flour, about 30 – 45 seconds.
- With a large ice cream scoop, form 12 even balls of dough.
- Place dough balls about 2 inches apart on the baking sheet. Place several pieces of white chocolate and ritz crackers onto each dough ball.
- Bake the cookies for 11 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
- Top each cookie with flakey salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Alexa says
Hi! Looks delicious! How many cups is 200 grumps of flour??
Lianne says
I was super excited to make, but the cookies were bland. The dough tasted very ritz-like, but after baking, was like a choclate chip cookie without the chocolate chips. Also very sweet cookie so I reduced the sugar and it was still too sweet. Will say, superb texture though! I would recommend if you have other ideas on how to make more interesting with add ins
B says
amazing
Alyssa says
I’m making these tomorrow but I need clarification first. You mention adding white chocolate to the tops of the cookies but you don’t say when you incorporate the white chocolate into the dough. Am I supposed to add it with the dry ingredients?
MB says
Perfect texture with crisp, caramelized edges and chewy center. We loved the fun but subtle flavors. I weighed my dough out to 48 grams each which produced eighteen 31/2” cookies.