Ritz Cracker Puppy Chow Ganache Cookies

Ritz Cracker Puppy Chow Ganache Cookies | Kailley's Kitchen

Hey, guys!

Two things:

1. I FINALLY have a portfolio website (completely separate from my blog) that showcases all my best food writing and photography work! Please check it out at KailleyLindman.com and let me know what you think!

2. Just a heads up: Recipe posts will be sporadic for the next couple weeks. I’m getting ready to go on vacation (I’m Big Sky, Montana-bound!), which means I’ll be away from my kitchen and will have limited access to my computer. So, my apologies in advance! If you haven’t done so already, be sure to follow me on Instagram for the scoop on where I’m eating and what I’m doing on my trip.

Things always get a bit hectic pre-vacation; as a full-time freelance writer and photographer, I don’t have the luxury of paid time off. And honestly, that doesn’t really bother me. It just means that, in order to not have to work while I’m traveling, I have to front-load whatever stories will be due while I’m away. It’s stressful, no doubt, but it also makes me feel like I’ve truly earned a break!

So, despite the chaos this week, I wanted to put together something easy, fun, and totally fool-proof to share with you before I leave. I came across these puppy chow cookies from Half Baked Harvest a few months ago and went bananas; they’re SO easy, and taste like a delicious childhood memory come to life.

Instead of simply dipping the cookies in melted chocolate, I decided to make an ultra-indulgent, 5-minute ganache coating. Sure, it adds a couple more ingredients and a couple more minutes to the process, but it’s worth it, I promise!

TIP: These cookies are best served cold! I like to keep them in the freezer until I’m ready to serve them. Or, if you’re feeling adventurous, crumble them on top of ice cream and call it a Puppy Chow sundae!

Ritz Cracker Puppy Chow Ganache Cookies

Ritz Cracker Puppy Chow Ganache Cookies | Kailley's Kitchen

Ritz Cracker Puppy Chow Ganache Cookies | Kailley's Kitchen

*Recipe adapted from Half Baked Harvest

Ritz Cracker Puppy Chow Ganache Cookies

Yield: 24 cookies

Ritz Cracker Puppy Chow Ganache Cookies


    For the sandwiches:
  • 2 full-size sleeves Ritz Crackers (about 48 crackers in total)
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • For the ganache coating:
  • 1/2 cup salted sweet cream butter
  • 2 Tablespoons cocoa powder (I used Hershey's)
  • 3 Tablespoons heavy cream
  • 3 cups confectioner's sugar
  • For topping:
  • 1/2 cup powdered sugar


  1. Combine peanut butter and vanilla in a small mixing bowl and stir until smooth
  2. Spread small amount of peanut butter mixture onto the top of a cracker and sandwich together with another cracker (slightly rounded sides should face inward)
  3. Repeat until all crackers and peanut butter filling have been used
  4. Place sandwiches on a cookie sheet and freeze for about 15 minutes
  5. While sandwiches are freezing, heat butter, cocoa powder, and cream in a small sauce pan over medium heat, stirring constantly with a whisk until fully melted
  6. Remove from heat and immediately whisk in powdered sugar until smooth
  7. Using a fork, dip chilled sandwiches into ganache until completely covered
  8. Tap excess ganache off on the side of the pan and place back onto cookie sheet
  9. Repeat with remaining sandwiches
  10. Place cookie sheet back in freezer to allow coating to harden, about 15 minutes
  11. Remove cookie sheet from freezer, liberally sprinkle tops of cookies with powdered sugar, and use a clean finger to gently rub the sugar in
  12. Store cookies in an airtight container in the freezer for up to 1 month
  13. Cookies are best served cold!


  1. Lauren says

    Is there a reason why you wouldn’t make an actual ganache for this? (Traditionally, ganache is made of just good whipping cream and bitter- or semi-sweet chocolate, for those not familiar with this preparation.) Would the traditional method be too thick or something for these cookies?

    • Kailley @ Kailley's Kitchen says

      Lauren, You are more than welcome to make traditional ganache for this recipe if you want! I created this based on what was readily available in my pantry, and it tastes delicious as is, so I felt no need to resort to traditional methods =)

      • Lauren says

        I was wondering about that! I was hoping it wasn’t because the traditional method yielded a chocolate that wouldn’t set right. I think I’ll try this method first, and then see – I’d rather experiment after I have a freezer full of cookies!


  2. pc501 says

    I’ve made these for yearss but without the powdered sugar. My grown sons used to call them home-made peanut butter cups. We made them as Christmas gifts but the boys ate more than we gave away. Love the idea of powdered sugar in the rare instance some made it to the freezer they would tend to stick together if out for more than a few minutes. Glad I found your recipe!


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