No-bake Ritz cookies are made with just four ingredients and are sweet, salty, and packed with chocolate-peanut butter flavor. Perfect for cookie exchanges or gifting to friends and family!
Cookies made with Ritz crackers? It might sound strange, but trust me when I say the results are delicious! Crispy, buttery Ritz crackers are sandwiched together with a sweet peanut butter filling before being dunked in chocolate.
I topped my cookies with red and green sprinkles for a festive touch, but you can make this easy no-bake treat any time of year. And since this recipe calls for just four basic ingredients, you can easily customize the cookies by using different types of chocolate, nut butters, and more.
If you’re in need of a quick and easy dessert for an upcoming cookie exchange or event, make a big batch of these cookies. I never come home with leftovers when I bring these to a party!
You need just a handful of ingredients to make Ritz peanut butter cookies. It’s a fairly flexible recipe, and I’ve provided a few ingredient substitution ideas later in this post.
However, here’s what you’ll need to make the classic version:
- Ritz Crackers: The star ingredient! You’ll need 60 crackers for this recipe.
- Peanut Butter: Stick with a creamy, no-stir peanut butter like Jif or Skippy. Natural peanut butter tends to separate and won’t work as well to make the filling.
- Chocolate: I highly recommend using chocolate bars, like Bakers or Ghirardelli, for coating. Chocolate chips will work in a pinch, but keep in mind that they contain stabilizers and don’t melt as well. If using chocolate chips, you may need to add a few teaspoons of coconut oil to help thin out the chocolate.
- Powdered Sugar: This helps to thicken and sweeten the peanut butter filling.
- Sprinkles (Optional): Use any color of sprinkles you like to suit the season or holiday you’re celebrating.
How to Make Ritz Cookies
To make these cookies you’ll start by adding the peanut butter and powdered sugar to a mixing bowl. Stir until the powdered sugar is completely mixed into the peanut butter. A wooden spoon or rubber spatula will work for this step!
Next, line a baking sheet with parchment paper, then arrange 30 Ritz crackers on the baking sheet in a single layer.
Scoop about 2 teaspoons of the peanut butter mixture onto each cracker, then place another Ritz cracker on top of each one. Gently press down just until the peanut butter filling reaches the edges.
Place the baking sheet in the freezer for about 15 minutes. This is optional, but it will make them a little firmer and easier to dip!
While the cookies are chilling, add the chopped chocolate to a heat-safe bowl and microwave in 30-second bursts until melted and smooth.
Line another baking sheet with parchment paper. Starting with just half the batch of frozen Ritz cookies, dip one in the melted chocolate. I prefer to use a fork for this step, so I can easily tap off the excess chocolate.
Once the cookie is coated in chocolate, slide it off of the fork with a toothpick onto the prepared baking sheet and immediately top with sprinkles. Repeat with the remaining frozen cookies. Once the cookies have all been coated in chocolate, refrigerate the entire batch until the chocolate is firm.
This is a very simple recipe that can be adjusted by using a different chocolate for the coating, another nut butter in the filling, and so on. Here are some of my favorite flavor variations for this Ritz cracker cookie recipe:
- Try a different kind of chocolate: Semi-sweet, white, milk, or dark chocolate all work great for this recipe! I love to use a mix of two to three different kinds for a little bit of variety.
- Use a different coating: Instead of chocolate, you could dip the cookies in melted butterscotch or peanut butter chips. As I mentioned earlier, baking chips do contain stabilizers so you might need to add a teaspoon or two of coconut oil to thin out the mixture and make it easier to dip in.
- Add a different filling: I kept these as classic as possible, but you could mix some marshmallow creme into the peanut butter filling or swap out the peanut butter filling for soft caramel candies. Or, try another nut butter altogether!
- Make them different colors: Use white chocolate and add food coloring to color the outside of the cookies.
- Use different toppings: Try a different color of sprinkles or swap out the sprinkles for chopped nuts, shredded coconut, etc.
You can safely store your Ritz cookies at room temperature for up to one week. I recommend sealing them in an airtight container or zip-top bag to keep them fresh.
The cookies also freeze well! They’ll last up to three months in an airtight container or freezer bag. You’ll want to place a piece of parchment paper between the layers of cookies so they don’t stick to one another.
- Line your baking sheet with parchment paper. This will prevent the cookies from sticking to the baking sheet (if that happens, you won’t be able to remove them cleanly!).
- Use no-stir peanut butter. Natural peanut butters separate easily and are too oily for the peanut butter filling. You want to use a traditional peanut butter from a brand like Jif or Skippy.
- If you don’t own a microwave, you can melt the chocolate on the stove. Place the chopped chocolate in a heat-proof bowl and set it over a saucepan filled with about an inch of simmering water to melt it.
More Holiday Recipes To Try!
- Cranberry Bliss Bars
- Homemade Caramel Popcorn
- Easy Butter Cookies
- Pecan Pralines
- Chocolate Crinkle Cookies
- 1 cup creamy peanut butter (similar to Jif or Skippy; 250 grams)
- ½ cup powdered sugar (60 grams)
- 60 Ritz crackers
- 16 ounces semi-sweet or white chocolate roughly chopped (I like Bakers or Ghirardelli chocolate bars)
- Optional: Sprinkles for topping
- Combine the peanut butter and powdered sugar in a medium-sized mixing bowl and stir until all of the powdered sugar is mixed into the peanut butter. Set aside.
- Line a large baking sheet with parchment paper. Place 30 ritz crackers onto the prepared baking sheet and set aside.
- Scoop small mounds of the peanut butter mixture in the middle of each ritz cracker (about 2 teaspoons per cracker).
- Place another cracker on top of each one and gently press it down just until the peanut butter mixture is at the edges of each one.
- Transfer the baking sheet to the freezer to freeze for 15 to 20 minutes while you prepare the chocolate.
- Combine the chopped chocolate in a heat-safe bowl and microwave in 30 second increments, stirring well after each increment, until the chocolate is completely melted and smooth.
- Line a separate baking sheet with another piece of parchment paper.
- Remove half of the cookies from the freezer, to prevent them from defrosting before dipping them in the chocolate. Place one into the melted chocolate and use a fork to move it around so it’s completely coated in chocolate. Using the fork, lift it out of the chocolate, and tap the fork on the side of the bowl to remove any excess chocolate. Place on the prepared baking sheet, using a toothpick to help slide it off of the fork. Repeat with the remaining cookies. If adding sprinkles, make sure to add them right after dipping.
- Once all of the cookies are coated in chocolate, transfer the baking sheet to the fridge to chill for 45 minutes to 1 hour or until the chocolate has hardened.