Chocolate Peanut Butter Ritz Cookies are an easy, no-bake, sweet and salty treat using Ritz crackers. A sprinkle of sea salt flakes puts these over the top!

chocolate covered cookies stacked on a plate

Ritz Cookies with Chocolate and Peanut Butter are a Longtime Favorite Treat!

This recipe is one of my all-time favorite Christmas food memories. I’ve been making these for as long as I can remember!

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Chocolate Peanut Butter Ritz Cookies have everything going for them. With just a few ingredients, this no-bake treat delivers the perfect mix of sweet and salty. There’s chocolate, creamy peanut butter, and crunchy, buttery, salty, crackers. IMO, they’re better than any candy bar I could ever purchase!

On top of that, these Ritz cracker cookies are SO EASY TO MAKE. If I’m needing a last-minute treat for a holiday sweets platter, this is one of my go-to recipes.

A few more of our favorite no-bake holiday treats: Peppermint Bark is pretty and festive, a must-make for our daughter Hatti each Christmas season. This recipe for Marshmallow Caramel Rice Krispies Puffs brings a smile to everyone’s face. And Mom’s Microwave Caramel Corn comes together quick and easy!

Ritz crackers with peanut butter on them, lined up on a rimmed pan

How to make Ritz Cracker Cookies

I’ve tweaked my method and ingredient proportions for these Ritz cookies over the years. And now I’m done. These cookies are just the way I like them. They turn out perfect every single time.

Line a rimmed pan with wax paper. This 15″ x 10″ uncoated rimmed pan is just the right size for a single recipe of these cookies – a favorite piece of equipment in our kitchen. It’s commercial quality, so it’s nice and thick, and won’t warp. We use it nearly every single day – I’m not kidding. We use it for recipes like these cookies, to roast veggies and meats in the oven, for transporting foods out to the grill, and simply as a tray for s’mores around the fire pit. Our kitchen is stocked with a number of these commercial grade pans, in various sizes.

Arrange half of the Ritz crackers on top of the wax paper and add creamy peanut butter to the center of each one. When our girls were too small to dip the cookies into the melted chocolate, this was always their contribution to the recipe. They counted out the crackers, laid them on the pan, and then helped to add the peanut butter.

Ritz crackers with peanut butter on them, lined up on a rimmed pan

I used to make these with considerably less peanut butter sandwiched in the middle. But for the past few years, I’ve increased the quantity to slightly more than a tablespoon per cookie. Nice and generous in the peanut butter department. Yum!!

Ritz sandwich crackers with peanut butter inside, some are dipped in chocolate, lined up on a rimmed pan

Place another cracker on top of the peanut butter and press it down gently to create a sandwich cookie.

Dip each sandwich cookie into melted chocolate and place on pan to cool and set.

Tips for Melting and Dipping Chocolate

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I use a 50/50 combination of chocolate almond bark and my favorite semisweet chocolate chips. The almond bark allows for a harder set-up of the chocolate layer, that doesn’t get melty when sitting out on a treats platter for hours. And my favorite chocolate chips give me that richer chocolate flavor that I love.

Take special care to melt the chocolates gently, so they don’t scorch. Because scorched chocolate is ruined chocolate. So sad.

I prefer to use a double boiler method for melting the chocolates because I’ve found it to be a more reliable way to ensure there’s no scorching. While I don’t own an actual double boiler, it’s easy to create one with a saucepan and heat-proof bowl. A microwave also works, just be sure to heat slowly and gently, and stir the chocolates often.

Ritz sandwich cookies with peanut butter inside, some are dipped in chocolate, some are sprinkled with sea salt flakes, all lined up on a rimmed pan

Once the chocolate is melted, drop an assembled sandwich cookie into it. With two forks, quickly turn the cookie to coat on all sides with chocolate.

Then lift the sandwich cookie out of the chocolate with one of the forks. Gently tap the fork handle on the side of the bowl, forcing excess chocolate down through the fork’s tines, back into the melted chocolate.

Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl.

Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to aid in sliding the cookie off the fork’s tines.

If the chocolate becomes thick or difficult to work with, simply warm it up a bit more.

chocolate-dipped peanut butter Ritz sandwich cookies on a rimmed pan

Variations for Chocolate Peanut Butter Ritz Cookies

Add sea salt flakes. Mom’s Ritz peanut butter crackers recipe didn’t include a sprinkle of sea salt flakes over the top of the chocolate-dipped cookies. That’s something I started doing a number of years ago, after realizing how much our family likes that extra saltiness with our chocolate treats.

I usually make half with sea salt flakes, half without. But I’m learning that the salted ones ALWAYS disappear first, no matter where we are. So I’m sure I’ll eventually only make them with salt!

Here are my favorite sea salt flakes. The flakes are beautiful and tasty as a finishing touch to both sweet and savory dishes.

Swap out the chocolate. Try dipping the Ritz cracker cookies in melted white chocolate or colored candy melts.

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Use almond butter. If you prefer almond butter over peanut butter, then go for it!

Only half-dip the sandwich cookies. This offers less chocolate, plus a peek at what’s inside the cookie.

Add sprinkles. Fun sprinkles are always a festive touch!

Beyond Christmas… These cookies really deserve to be enjoyed all year long. Think about them for special occasions. How about with little heart sprinkles for Valentine’s Day. Or with school colored melts or sprinkles for football tailgating or a graduation party. Or for a birthday treat, customized with a theme special to the birthday person!

chocolate-dipped peanut butter Ritz cookies stacked on a plate

Tips for storing no-bake cookies

I’m a “Hurry, let’s get this batch of cookies off the counter and into the freezer” kind of person. Because there’s more cookies to make, of course!

So. Once the cookies have all been dipped in chocolate, I promptly place the pan in the refrigerator or freezer for about 20 minutes. This quickly sets the chocolate.

The cookies can be eaten as soon as the chocolate has hardened. Or stored in the freezer for later enjoyment.

To freeze, simply transfer the cookies to a container, separating each layer of cookies with a piece of wax paper or parchment paper. Top with a tight-fitting lid and place in the freezer. They keep really well for a couple months in the freezer…although they will most definitely not last that long!

chocolate-dipped peanut butter Ritz cookies stacked on a plate

One last comment before I go.

I never, ever make just a single recipe of these chocolate peanut butter Ritz cookies. My family loves them too much. There’s never a question; this recipe always deserves a double batch.

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pinterest image of chocolate-dipped peanut butter Ritz cookies stacked on a plate
chocolate-dipped peanut butter Ritz cookies stacked on a plate

This post was previously published in 2010. Photographs and some of the text were updated in 2019.

See more: Cold Chocolate Snacking Cake | Guide to the Kitchen – Coral


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