I recently espoused how much I love caramelized white chocolate when I made these caramelized white chocolate brownies. So naturally, since I was going through the trouble of caramelizing some, I made more than the recipe called for, so that I could bake something more. Which leads us to these Caramelized White Chocolate Ritz Cracker Cookies. I think the Ritz Cracker base of these cookies would be good on their own, or even with regular chocolate chips. But having the caramelized white chocolate?? Really brings it together in a magical way.

And, not to be dramatic, but… These are the best cookies I’ve had in quite some time. I’m a big Ritz cracker fan, and baking with them is always a good idea. Something about them being so buttery makes it taste as though they’re almost caramelizing themselves. It’s just a buttery, rich delight all around.

Just like caramelizing white chocolate can take something to the next level, I think adding Ritz to an otherwise pretty basic cookie recipe can really elevate it. So adding two ingredients to elevate a recipe?? We are reaching new heights!!

I have used all the caramelized white chocolate that I made this time around, so I will probably be switching to other flavors after this. And I don’t often re-make things in the kitchen, because I am always wanting to bake new things. But, I may have to add these to my rotation. The rotation meaning the list of desserts that I keep in my back pocket when I need a trusted crowd-pleaser recipe. Because these are really that good.

Caramelized White Chocolate Ritz Cracker Cookies

Author: Audrey
Array: Array
Total Time: 0 hours

Ingredients

28 Ritz crackers
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
3/4 cup unsalted butter, room temperature
1/2 cup and 2 tbsp brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1 large egg, room temperature
more ritz cracker and caramelized white chocolate pieces, for topping
flakey salt, for topping

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Instructions

Caramelize your white chocolate, and break into small pieces – think chocolate chunk or candy-melt sized.
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.