Ritz Peanut Butter Chocolate Cookies are the perfect sweet-and-salty snack that’ll have everyone asking for seconds. These bite-sized treats combine buttery crackers, creamy peanut butter filling, and a smooth chocolate coating to create an addictive dessert that requires zero baking.
Whether you’re prepping for holiday parties, whipping up a last-minute gift, or simply craving something indulgent, these cookies deliver big flavor with minimal effort. Plus, they’re incredibly kid-friendly to make and always a crowd-pleaser at potlucks and family gatherings.
Why You’ll Love This Recipe
- No oven required – perfect for hot summer days or when you’re short on time
- Simple ingredients you probably already have in your pantry
- Great for making with kids – they’ll love assembling and dipping the cookies
- Highly customizable with different chocolate types and toppings
- Makes a thoughtful homemade gift when packaged in festive tins
Equipment Needed
- Baking sheet
- Parchment paper or silicone mat
- Medium mixing bowl
- Microwave-safe bowls
- Fork or dipping tool
- Wire cooling rack
Ritz Peanut Butter Chocolate Cookies
- Total Time: 50 minutes
- Yield: 20 cookies 1x
Description
No-Bake Ritz Peanut Butter Chocolate Cookies transform simple crackers into addictive sweet-salty treats with zero oven time required. Creamy peanut butter filling sandwiched between buttery Ritz crackers gets dipped in smooth chocolate for the perfect quick dessert that disappears fast at parties.
Ingredients
- 1 sleeve Ritz crackers (about 40 crackers)
- 1 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 12 oz semi-sweet chocolate chips
- 2 tbsp coconut oil or vegetable shortening Optional: flaky sea salt for topping
Instructions
Line your baking sheet with parchment paper and set it aside. Take one Ritz cracker and spread approximately 1 teaspoon of peanut butter on the flat side, then top with another cracker to create a sandwich. Press gently so the peanut butter reaches the edges without squeezing out. Repeat until you’ve used all 48 crackers to make 24 sandwiches.
Place the assembled sandwiches on the prepared baking sheet and pop them into the freezer for 10-15 minutes. This step is crucial because it firms up the peanut butter, preventing it from sliding around when you dip the cookies in chocolate and keeping crumbs from mixing into your melted chocolate.
In separate microwave-safe bowls, combine the milk chocolate wafers with 1 teaspoon of coconut oil and the white chocolate wafers with the remaining coconut oil. Microwave each in 30-second intervals, stirring thoroughly between each burst, until completely smooth and melted. Be patient – rushing this step can cause the chocolate to seize.
Remove the chilled sandwiches from the freezer. Working with one at a time, place a sandwich on a fork or dipping tool and lower it into your chocolate of choice. Use a spoon to coat the top completely, then lift and gently tap the fork on the bowl’s edge to remove excess chocolate. Slide the coated cookie onto your prepared baking sheet.
If using sprinkles or other decorations, add them immediately while the chocolate is still wet. Once all cookies are dipped and decorated, transfer the baking sheet to the refrigerator for 15-20 minutes until the chocolate hardens completely. The cookies should release easily from the parchment when set.
Notes
Use creamy peanut butter, not natural style, for best texture that holds together.
Freezing the assembled sandwiches before dipping prevents filling from sliding out. Add coconut oil or shortening to chocolate for smoother, shinier coating that sets properly. Work quickly when dipping – if chocolate starts to thicken, reheat for 10-15 seconds.
Try different chocolate varieties like dark chocolate, white chocolate, or milk chocolate. Drizzle with contrasting chocolate color for elegant presentation.
Make mini versions using Ritz Bits crackers for bite-sized treats. Store between layers of parchment paper to prevent sticking together.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 9g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 3mg
Ingredients You’ll Need
- 48 Ritz crackers (original buttery flavor works best)
- ¾ cup creamy peanut butter (not natural style)
- 8 oz milk chocolate melting wafers
- 8 oz white chocolate melting wafers
- 2 tsp coconut oil, divided
- Optional: festive sprinkles for decoration
Ingredient Notes
Using traditional creamy peanut butter works better than natural varieties since it holds its shape and doesn’t separate. Natural peanut butter tends to be too oily and can slide off the crackers.
Chocolate melting wafers are preferred over regular chocolate chips because they melt smoothly without needing tempering. The coconut oil helps thin the chocolate slightly, making dipping easier and giving the finished cookies a nice glossy finish.
Step-by-Step Instructions
Step 1: Assemble the Cookie Sandwiches
Line your baking sheet with parchment paper and set it aside. Take one Ritz cracker and spread approximately 1 teaspoon of peanut butter on the flat side, then top with another cracker to create a sandwich. Press gently so the peanut butter reaches the edges without squeezing out. Repeat until you’ve used all 48 crackers to make 24 sandwiches.
Step 2: Chill the Sandwiches
Place the assembled sandwiches on the prepared baking sheet and pop them into the freezer for 10-15 minutes. This step is crucial because it firms up the peanut butter, preventing it from sliding around when you dip the cookies in chocolate and keeping crumbs from mixing into your melted chocolate.
Step 3: Melt the Chocolate
In separate microwave-safe bowls, combine the milk chocolate wafers with 1 teaspoon of coconut oil and the white chocolate wafers with the remaining coconut oil. Microwave each in 30-second intervals, stirring thoroughly between each burst, until completely smooth and melted. Be patient – rushing this step can cause the chocolate to seize.
Step 4: Dip the Cookies
Remove the chilled sandwiches from the freezer. Working with one at a time, place a sandwich on a fork or dipping tool and lower it into your chocolate of choice. Use a spoon to coat the top completely, then lift and gently tap the fork on the bowl’s edge to remove excess chocolate. Slide the coated cookie onto your prepared baking sheet.
Step 5: Add Toppings and Set
If using sprinkles or other decorations, add them immediately while the chocolate is still wet. Once all cookies are dipped and decorated, transfer the baking sheet to the refrigerator for 15-20 minutes until the chocolate hardens completely. The cookies should release easily from the parchment when set.
Pro Tips & Cooking Hacks
- Keep your workspace organized by setting up an assembly line: crackers, peanut butter, chocolate, and baking sheet
- If chocolate becomes too thick while working, reheat for 10-15 seconds and stir well
- Use a toothpick to swirl white and milk chocolate together for a marbled effect
- Let chocolate-dipped cookies rest on a wire rack instead of parchment for cleaner bottoms
- Double-dip cookies in chocolate for an extra-thick coating if desired
Tips & Variations
Store these cookies in an airtight container in the refrigerator for up to one week. Layer them with parchment paper to prevent sticking. For longer storage, freeze them for up to three months in a freezer-safe container.
Try substituting almond butter or sunflower seed butter for a different flavor profile. You can also use dark chocolate instead of milk chocolate for a less-sweet option, or drizzle contrasting chocolate colors over the top for a bakery-style finish.
Serving Suggestions
These cookies are perfect alongside a tall glass of cold milk or hot coffee. They also pair beautifully with vanilla ice cream for an indulgent dessert. For holiday gatherings, arrange them on a festive platter with other no-bake treats like peppermint bark or chocolate-covered pretzels.
Common Mistakes
- Skipping the freezer step – this causes the peanut butter to slide and creates messy cookies
- Overheating chocolate – microwaving too long or at high power can scorch the chocolate
- Using too much peanut butter – excess filling squeezes out when dipping
- Not tapping off excess chocolate – results in thick, uneven coating
- Storing at room temperature – chocolate can bloom and cookies can get soft
What to Serve With No-Bake Ritz Peanut Butter Cookies
These sweet-and-salty cookies complement fresh fruit like strawberries or apple slices beautifully. They’re also fantastic on a dessert board with brownies, fudge, and other bite-sized sweets for parties.
Frequently Asked Questions
Can I use regular chocolate chips instead of melting wafers?
Yes, but add a bit more coconut oil or shortening to help them melt smoothly. Chips contain stabilizers that make them hold their shape in baking but can make melting trickier.
How far in advance can I make these?
These cookies can be made up to a week ahead and stored in the fridge. They also freeze beautifully for up to three months.
Why is my chocolate streaky?
Streaky chocolate usually means it was overheated or exposed to water. Make sure your bowls are completely dry and melt chocolate slowly in short intervals.
Can I make these nut-free?
Absolutely! Substitute sunflower seed butter or cookie butter for the peanut butter to make them allergy-friendly.
Do I have to refrigerate these?
Refrigeration keeps the chocolate firm and the cookies fresh longer. At room temperature, they’ll soften within a few hours.
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