Chocolate Peanut Butter Ritz Cookies Recipe
Chocolate Peanut Butter Ritz Cookies are delicious no-bake treats featuring crispy Ritz crackers sandwiched with creamy peanut butter and dipped in smooth, melted semi-sweet or white chocolate. Finished with fun sprinkles or sea salt toppings, these cookies are quick to prepare and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (chocolate melting and setting time)
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ritz Crackers
- 48 Ritz crackers (about 1 1/2 standard sleeves)
Peanut Butter Filling
- 3/4 cup creamy peanut butter
- 1/2 cup confectioners’ sugar (optional)
Chocolate Coating
- 20 ounces quality semi-sweet chocolate or white chocolate chips or melts
- 2-3 teaspoons coconut oil (as needed, see notes)
Toppings
- Assorted sprinkles, candies, peppermint, or sea salt
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper or wax paper, then arrange 24 Ritz crackers, top side down, evenly on the pan.
- Make the peanut butter mixture: In a medium bowl, mix the creamy peanut butter and confectioners’ sugar together using a wooden spoon or spatula until smooth. You can also skip mixing the sugar if preferred and use just peanut butter.
- Assemble the peanut butter sandwiches: Using a heaping teaspoon, drop the peanut butter mixture onto the center of each Ritz cracker on the baking sheet. Spread it evenly to cover the cracker surface using the back of a spoon or cake spatula.
- Add the tops: Place another Ritz cracker on top of each peanut butter spread cracker and gently press down until the peanut butter starts to spread towards the edges. Run your finger around the edges to create a smooth side.
- Freeze the sandwiches: Put the assembled peanut butter cracker sandwiches in the freezer while you melt the chocolate. This helps firm up the filling.
- Melt the chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Add coconut oil if the chocolate is too thick.
- Dip the cookies: Using a fork, submerge each peanut butter sandwich into the melted chocolate, flipping to coat fully. Lift it out and gently scrape off excess chocolate on the side of the bowl.
- Decorate and set: Return the dipped cookies to the parchment-lined baking sheet. Immediately sprinkle toppings like sprinkles, candies, peppermint, or flaky sea salt as desired. Transfer the baking sheet to the freezer for 10-15 minutes to allow the chocolate to set.
Notes
- Coconut oil: Add 2-3 teaspoons to the chocolate if it appears too thick for easier dipping. It’s often needed with semi-sweet chocolate but usually not with white chocolate melts.
- Storage: Store at room temperature in an airtight container for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. Enjoy them frozen or thawed.
- Double boiler option: Instead of microwaving, melt the chocolate in a heatproof glass bowl over a pot of simmering water, stirring frequently until smooth.
