Recipe Overview
Servings: 40–50 patties (depending on size)
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: ~1 hour
Difficulty: Easy
Storage: Freezer-friendly for up to 3 months
Diet: Kid-friendly, Vegetarian
Protein: ~3g per patty
Calories: ~140 kcal per patty
Ingredients
For the Peanut Butter Filling:
2 cups creamy peanut butter (not natural)
¾ cup powdered sugar
¼ cup butter (softened)
½ teaspoon vanilla extract
Pinch of salt
For the Cookie Base (Optional):
1–2 sleeves of Ritz crackers or plain shortbread cookies (or Oreos if going double-chocolate)
For the Chocolate Coating:
3 cups semi-sweet chocolate chips or melting wafers
1 tablespoon coconut oil or shortening (for smoother melt)
Instructions
Step 1: Make the Peanut Butter Filling
In a large mixing bowl, combine:
Peanut butter
Softened butter
Powdered sugar
Mix well using a spatula or hand mixer until smooth and thick.
Step 2: Prep the Bases (Optional)
Line a large tray or sheet pan with parchment paper.
If using crackers or cookies:
Lay them out flat with some space between each.
Variation Tip: You can also shape dough into disks (1–1.5 inch wide) without a cracker base.
Step 3: Form the Patties
Scoop out 1–2 tablespoon-sized portions of the peanut butter mix.
Roll into a ball, then flatten into disks (~½ inch thick).
Place on top of crackers or directly on parchment
Step 4: Melt the Chocolate
In a heat-safe bowl, melt chocolate chips with coconut oil:
Microwave: 30 sec bursts, stirring between
OR double boiler: stir over simmering water until smooth
Step 5: Dip & Coat
Drop each patty into the melted chocolate
Nutrient Amount
Calories 130–150
Protein 3g
Carbs 10–15g
Fat 8–10g
Sugar 8g
Fiber 1g
