Carriage Wheel Cookies

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I was reading Redbook on the plane flying home from Texas and it was a Christmas issue filled with recipes of Holiday treats. And I saw these peanut butter cracker sandwich cookies. While I normally am not one to make cookies at all, whether for the Holidays or not, I was sort of intrigued by these. The recipe didn’t seem difficult and yet the cookies were complicated-ish. That’s my kind of a sweet.

I thought I would try my hand at making my own peanut butter sandwich cookies- both dark chocolate and white chocolate. The original recipe topped the cookies with salt but I wanted to be a little festive so I picked up some gold and silver sugar.

The peanut butter cookies were dipped in dark chocolate then topped with gold sugar. Oh- those were good. A little salty, a little sweet- a delicious combination.

Now the chocolate hazelnut cookies were much sweeter. The white chocolate was delicious but next time I would probably top them with salt instead of the silver sugar. The sugar made them extra rich.

I think what I like abut these cookies the most is that no oven is required. I don’t have to keep peeking into my oven during baking, as I normally do. I am the Queen of burnt cookies. Here was a cookie I really couldn’t burn. (Although if there was a way I would probably find it)

Of course, the downside is that the smell of baking cookies doesn’t fill your house.

These cookies proved to be a big hit. After Chad and I ate them by the handful for breakfast (a few days in a row), I made a batch and brought them over to a friend’s  house one night. In their defense, I only brought a dozen over but I think they were all gone before the three of us sat down for dinner an hour later.

I call these Carriage Wheel cookies. Wagon Wheel cookies are fairly popular in England and Australia and they are pretty similar- except that the crackers are filled with marshmallow instead of peanut butter or chocolate hazelnut. And being that I sprinkled mine with gold and silver sugar dust, Carriage Wheels just sound more fairy-tale-like.

I only made a few minor changes to the recipe I first saw in Redbook. And I have a few more ideas of some changes I would maybe make for the next batch. But for now, enjoy these magical Carriage Wheels.

Dark Chocolate Peanut Butter Carriage Wheel Cookies:

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Chocolate Peanut Butter Carriage Wheel Cookies White Chocolate Hazelnut Carriage Wheel Cookies

Yield: 16

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

adapted from Redbook

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Ingredients

For the gold and chocolate cookies:

• ½ cup creamy peanut butter
• 1 tbsp. unsalted butter,, at room temperature
• 1 tsp. pure vanilla extract
• pinch salt
• 1 sleeve of Ritz Crackers,, about 32 crackers
• 12 oz. 60% bittersweet chocolate,, finely chopped or semi-sweet chocolate chips
• gold sugar

For the silver white chocolate cookies:

• ½ cup chocolate hazelnut spread
• 1 tsp. unsweetened cocoa powder
• 1 tsp. pure vanilla extract
• 1 sleeve of Ritz Crackers,, about 32
• 12 oz. white chocolate bar,, finely chopped or white chocolate chips
• silver sugar

Instructions

For the gold and chocolate cookies:

1. Combine the peanut butter, unsalted butter, vanilla extract and salt in a medium mixing bowl. Combine until well blended and creamy.
2. Spread a spoonful onto half of the crackers. Very gently top each peanut butter cracker with the remaining crackers to create a sandwich, careful not to break the top cracker.
3. In a deep microwave-safe bowl, add the chocolate and microwave on 50% power in 30 second intervals. Stir the chocolate in between microwave intervals until chocolate is melted.
4. Dip each cracker sandwich into the chocolate using your fingers or small tongs very carefully. Place the dipped cookies onto a baking sheet lined with parchment paper.
5. Sprinkle tops with gold sugar and refrigerate until chocolate sets, about 45 minutes.

For the silver white chocolate cookies:

1. Combine the chocolate hazelnut spread, cocoa powder and vanilla extract in a medium mixing bowl. Combine until well blended and creamy.
2. Spread a spoonful onto half of the crackers. Very gently top each chocolate hazelnut cracker with the remaining crackers to create a sandwich, careful not to break the top cracker.
3. In a deep microwave-safe bowl, add the white chocolate and microwave on 50% power in 30 second intervals. Stir the chocolate in between microwave intervals until chocolate is melted.
4. Dip each cracker sandwich into the chocolate using your fingers or small tongs very carefully. Place the dipped cookies onto a baking sheet lined with parchment paper.
5. Sprinkle tops with silver sugar and refrigerate until chocolate sets, about 45 minutes.

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