This post may contain affiliate links. Please read our disclosure policy.
Ritz peanut butter cookies are one of those no-bake treats that somehow feel nostalgic, indulgent, and dangerously easy all at once. Made with buttery Ritz crackers, creamy peanut butter, and a smooth chocolate coating, these little sandwich cookies come together fast and disappear even faster.
They’re perfect for the holidays, gifting, or those moments when you want something sweet without turning on the oven. Simple ingredients, minimal effort, and a payoff that feels way bigger than the work involved. They also make a great trio on a holiday cookie tray with my Ritz cracker toffee and a batch of crockpot candy.
These Ritz cracker cookies remind me of the kind of treats you’d find at a holiday party growing up: simple, nostalgic, and somehow always the first thing to disappear. I didn’t grow up in America, but we had something super similar and I was obsessed with them as a kid! Now I make them whenever I need a quick dessert that doesn’t involve baking or chilling for hours.
They’re especially great if you’re making treats with your children or grandchildren, because there’s no oven involved and the steps are super forgiving. Plus, dipping cookies in melted chocolate is always a win. When you do want to bake with the kids, my melted snowman cookies are the most fun to decorate, and you can browse all my cookie recipes for more ideas.
Why This Recipe Works
- Salty-sweet crunch. Buttery Ritz crackers give the perfect salty crunch against the chocolate.
- Rich, creamy center. Creamy peanut butter creates a smooth, balanced filling.
- No tempering. Chocolate melting wafers set smoothly and glossy without any fuss.
- Clean dipping. Freezing the sandwiches first keeps crumbs out of your chocolate.
- Gift-ready. They store well in an airtight container and travel beautifully.
Key Ingredients
- Ritz crackers: Use classic Ritz, their buttery flavor is key here.
- Peanut butter: Creamy peanut butter works best for a smooth sandwich cookie. Natural peanut butter can be too oily.
- Chocolate: Melting wafers are my preferred choice, but semisweet chocolate chips or white chocolate chips also work if melted gently.
- Coconut oil: Just a little helps the chocolate stay glossy and prevents scorching.
Full ingredient amounts are in the recipe card at the bottom of the page.
Substitutions and Variations
- Other nut butters: Use almond butter or even cookie butter in place of peanut butter.
- Firmer shell: Use chocolate almond bark instead of melting wafers.
- Toppings: Sprinkle sea salt flakes or sprinkles on top before the chocolate sets, or add crushed candy canes for a chocolate peppermint bark vibe.
- Two-tone: Drizzle white chocolate over milk chocolate (or vice versa).
- Christmas version: Turn them into holiday treats with festive sprinkles (like I did here!).
- Different base: Love the sweet and salty combo? Pretzels and graham crackers both shine with chocolate, like in my caramel pretzel bark and graham cracker Christmas crack.
- Make it a bar: Craving the same peanut butter and chocolate combo in a pan? Try my no-bake chocolate peanut butter bars.
How to Make Ritz Peanut Butter Cookies
- Spread the peanut butter. Spread about a teaspoon of creamy peanut butter onto the flat side of half the Ritz crackers.
- Sandwich and freeze. Top each one with a second cracker, then freeze the sandwiches for 10 to 15 minutes so the peanut butter firms up and stays put while dipping.
- Melt and dip. Melt the chocolate wafers with a little coconut oil in 30-second bursts, stirring between each, then dip each sandwich using a fork or a dipping tool.
- Tap off the excess. Let the extra chocolate drip off, tapping the fork gently on the rim of the bowl for a thin, even shell.
- Decorate. Set the cookies on a parchment-lined baking sheet and add sprinkles or flaky sea salt right away, before the chocolate sets.
- Chill until set. Refrigerate for 15 to 20 minutes, until the chocolate shell is fully firm. That’s it. No oven, no stress.
Expert Tips
- Freeze before dipping. Chilling the sandwiches first makes a huge difference. The peanut butter won’t squish out or leave crumbs in your chocolate.
- Use no-stir peanut butter. Natural peanut butter is too oily and can slide out of the sandwich (same rule as my buckeye fudge).
- Melt low and slow. Use a medium heat-proof bowl, heat in short bursts, and stir often so the chocolate stays glossy.
- Want less chocolate? Scrape the bottom of the cookie lightly on the side of the bowl after dipping.
- Rewarm as needed. If the chocolate starts to thicken while you work, rewarm it on a low setting.
Ritz Peanut Butter Cookies FAQs
Yes! Ritz peanut butter cookies are perfect make-ahead treats. Make them up to a week in advance and store them in the refrigerator until you’re ready to serve.
No, but they’re the easiest option for Ritz peanut butter cookies. Chocolate chips work too. Just melt them gently and add coconut oil to keep the chocolate smooth.
This usually means the chocolate got too hot or seized slightly. Melting slowly and stirring often keeps the coating on Ritz peanut butter cookies smooth and glossy.
Absolutely. Freeze Ritz peanut butter cookies in a single layer, then transfer them to a container. Let them sit at room temperature for a few minutes before serving.
Store Ritz peanut butter cookies in an airtight container in the refrigerator for up to one week. For gifting, layer them with wax paper or parchment paper in a tin or cellophane bag. They hold their shape well and won’t melt easily if kept cool.
More No-Bake Peanut Butter Treats
If you made these Ritz Peanut Butter Cookies, tell me which chocolate you dipped them in! Leave a ⭐ star rating and a comment below. I love seeing your holiday cookie trays!
Ritz Peanut Butter Chocolate Sandwiches
Ingredients
- 48 Ritz crackers
- ¾ cup creamy peanut butter
- 8 oz milk chocolate melting wafers Read notes
- 8 oz white chocolate melting wafers Read notes
- 2 tsp coconut oil divided (1 tsp per chocolate)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Spread about 1 teaspoon of peanut butter onto the flat side of a Ritz cracker.48 Ritz crackers, ¾ cup creamy peanut butter
- Top with another cracker to form a sandwich. Repeat with remaining crackers.
- Place the sandwiches in the freezer for 10–15 minutes to firm up.
- In two separate microwave-safe bowls, melt the milk chocolate wafers with coconut oil and white chocolate wafers with some coconut oil in 30-second intervals, stirring between each, until smooth.8 oz milk chocolate melting wafers, 8 oz white chocolate melting wafers, 2 tsp coconut oil
- Dip each sandwich into the chocolate of choice, tapping off excess.
- Place back onto the parchment-lined baking sheet. Top with sprinkles before the chocolate hardens.
- Chill in the refrigerator for 15–20 minutes, or until fully set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were such a hit! The salty, buttery Ritz crackers with the creamy peanut butter and chocolate coating are an amazing combination. I dipped some in milk chocolate and some in white chocolate, and both versions disappeared so quickly!