Ritz Cracker Cookies
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Our Ritz cracker cookie recipe is an easy treat perfect for any time of year! I find myself making a batch any time a holiday comes up, you just need to switch the sprinkles to match the occasion!
Ritz Cracker Cookies
Ritz Cracker Cookies
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It started as one of those “I just need something quick for the dessert table” recipes, and now it’s become a full-blown tradition in our house. They’re ridiculously simple, require just a handful of ingredients, and disappear faster than just about anything else on the cookie tray.
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If you’ve never had a Ritz cracker cookie before, you’re in for a treat. Think salty, buttery crackers sandwiched with creamy peanut butter, then dipped in rich milk chocolate. The result is that perfect sweet-and-salty combo that keeps you reaching for just one more.
They look fancy enough for cookie exchanges, but honestly? They’re almost embarrassingly easy to make.
Why You’ll Love These Ritz Cracker Cookies
These cookies check all the boxes when you need something quick, crowd-pleasing, and holiday-worthy.
First, they’re incredibly easy. No mixer, no baking, and only a few minutes of hands-on time.
Second, the sweet and salty combination is absolutely irresistible. The buttery crackers balance the peanut butter and chocolate perfectly.
And finally, they’re great for holidays and parties. Add festive sprinkles or flaky sea salt and suddenly they look like bakery treats.
Ingredients You’ll Need
You only need a few simple ingredients to make these cookies:
- Ritz crackers
- Creamy peanut butter
- Milk chocolate chips
Optional toppings:
- Sprinkles
- Flaky sea salt
Step By Step Directions
These cookies come together in just a few simple steps.
Step 1: Make the sandwiches Spread peanut butter on half of the crackers. Top with the remaining crackers to create peanut butter sandwiches.
Step 2: Melt the chocolate Place the chocolate chips in a microwave-safe bowl and heat, stirring between intervals, until smooth and fully melted.
Step 3: Dip the cookies Drop each peanut butter cracker sandwich into the melted chocolate and turn to coat completely. Use a fork to lift it out and gently tap off the excess chocolate. Place the coated cookies on a parchment-lined baking sheet.
Step 4: Add toppings While the chocolate is still wet, sprinkle with flaky sea salt or festive sprinkles if desired.
Step 5: Chill Refrigerate the cookies for about 30 minutes, or until the chocolate is fully set. Then try not to eat them all immediately!
Tips for the Best Ritz Cracker Cookies
Use good quality chocolate chips so they melt smoothly and taste rich.
If your chocolate gets too thick while dipping, microwave it for another 10–15 seconds and stir well.
For easier dipping, you can also add ½ teaspoon coconut oil or shortening to the chocolate to make it extra smooth.
Flavor Variations
These cookies are easy to customize.
- Try using white chocolate instead of milk chocolate, or drizzle white chocolate over the top for a decorative finish.
- Swap the peanut butter for cookie butter or Nutella for a fun twist.
- And of course, different holiday sprinkles make them perfect for Christmas, Hanukkah, Valentine’s Day, St. Patrick’s Day, showers, or birthdays!
How to Store Ritz Cracker Cookies
Store these cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months. Just thaw in the refrigerator before serving.
More No Bake Dessert Recipes
- No Bake Lemon Pie Recipe
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How to Make Ritz Cracker Cookies
Ritz Cracker Cookies Recipe
Ingredients
- 56 Ritz crackers about 2 sleeves
- 1 cup creamy peanut butter
- 2 cups milk chocolate chips
Optional:
- Flaky sea salt
- Sprinkles
Instructions
- Spread about 1 to 1½ tablespoons of peanut butter onto half of the Ritz crackers. Top with the remaining crackers to create peanut butter sandwiches.
- Place the chocolate chips in a microwave-safe bowl and heat in 15–30 second increments, stirring between each, until completely melted and smooth.
- Dip each peanut butter cracker sandwich into the melted chocolate, coating completely. Use a fork to lift the cookie out and gently tap off the excess chocolate.
- Place the coated cookies onto a parchment-lined baking sheet. If desired, sprinkle with flaky sea salt or sprinkles while the chocolate is still wet.
- Refrigerate the cookies for about 30 minutes, or until the chocolate is fully set.
Notes
- If the chocolate becomes too thick while dipping, microwave it for another 10–15 seconds and stir until smooth.
- Adding ½ teaspoon coconut oil or shortening to the chocolate can help it melt more smoothly for dipping.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Baker’s Half Sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- Silicone Baking Mats – Nothing sticks to these! Whaaaa?! Perfect for baking sugary cookies, or cheesy croissants. Use them in place of parchment paper.
More Peanut Butter & Chocolate Recipes
- Peanut Butter Bars Recipe
- Homemade Peanut Butter Cups
- Peanut Butter Bark Recipe
- Buckeye Balls Recipe
- See all our best peanut butter recipes!
Final Thoughts
If you need a last-minute dessert that everyone will love, Ritz Cracker Cookies are always a good idea. They’re sweet, salty, chocolatey, and completely addictive. I make them every holiday, and somehow they’re always the first thing to disappear from the dessert table.
Fair warning: you might want to make a double batch.
Frequently asked questions
They don’t have to be, but they hold their shape best when stored in the refrigerator, especially in warm climates.
Yes! Crunchy peanut butter works great and adds a little extra texture to the cookies.
Absolutely. Milk chocolate is classic, but dark chocolate or white chocolate are both delicious options. You can also use candy melts for a colorful option!
Stored in an airtight container in the refrigerator, they will stay fresh for up to one week.
Yes. Place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
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