After we moved into Via Corona, it was nearly three months until we had a kitchen. All things being equal, it wasn’t a huge day-to-day issue (this coming from the person who plans, shops and cooks most of the food so, take the statement for what it is). Not wanting to completely bankrupt our reno budget with crazy take-out bills, one of our first orders of business after moving in was to hit up the grocery for ready to-go-snacks.
That Friday night at the grocery may have been the first time TD and I ever shopped for snacks together. I learned a lot. Like the fact that dude loves those packets of crackers and peanut butter. And even weirder, also loves those packets of peanut butter filled cheese crackers.
I’m not sure what he learned about me.
That was also the night we came home to a raccoon sitting in the middle of our driveway. Just hanging out, as they do. Little did we know that this was just the beginning of our adventures with Via Corona’s resident small mammal population (let’s just say we’re pretty sure the raccoons are running a discoteque under our deck).
But back to the peanut butter crackers (I bet the raccoons like those too). When I saw Christina Tosi’s recipe for crunchy, salty and sweet ritz crunch, I knew I had to put it in a peanut butter cookie.
Warning: ritz cracker crunch is dangerous stuff. I ended up just throwing the entire batch into this recipe for the sole purpose of keeping myself from eating the leftovers.
The result was an ultra-cripsy but ultra-tender and flaky peanut butter extravaganza. Most likely due to the high fat-to-starch ratio, they were also very delicate. While they probably wouldn’t survive a care-package trip across the country, this batch (unlike the corn cookies) did make it into work. They were gone before 10:00 AM.
For the cookie, I just futzed with an old school Betty Crocker recipe for peanut butter cookies. The original recipe calls for a shortening to butter recipe of 1:1. I used all butter. If you like a cakier peanut butter cookie, go the shortening and butter route.
Peanut Butter Ritz Cookies
For the ritz crunch (recipe from Christina Tosi)
- 1/2 sleeve (50g) ritz crackers
- 1/4 C (50g) sugar
- 2 TBS (10g) milk powder
- 1/4 tsp (1g) kosher salt
- 4 TBS (50g) melted butter
- Heat oven to 275 degrees
- Pour the ritz into a medium bowl and crunch them to desired size (I went dime-sized pieces and smaller). Add the milk powder, sugar and salt. Toss to mix. Add-in the butter and toss to coat.
- Spread the clusters on a parchment-lined baking sheets. Bake for 20 minutes, giving the pan a good shake every 8 minutes or so. Allow to cool completely. Try not to each entire batch before they go into the cookies.
For the peanut butter cookies
- 1/2 C granulated sugar
- 1/2 C packed brown sugar
- 1/2 C peanut butter
- 1/2 C butter, softened
- 1 egg
- 1 1/4 C all purpose flour
- 3/4 tsp baking sode
- 1/2 tsp baking powder
- 1/4 tsp salt
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients
- Carefully fold-in the ritx crunch
- Cover and refrigerate about 2 hours or until firm
- Heat oven to 375 degrees
- Shape or scoop dough into 1 1/4″ balls. Place about 3 inches apart on a parchment-lined cookie sheet
- Flatten slightly with the bottom of a cup or mug dipped in sugar
- Bake 9 to 10 minutes or until light golden brown.
- Cool 5 minutes; remove from cookie sheet and cool completely before storing