Ritz Cracker Cookies
These no-bake cookies combine buttery Ritz crackers with a creamy peanut butter filling.A chocolate coating adds sweetness and creates a satisfying outer shell.The recipe requires only a few everyday ingredients.No oven is needed, making preparation quick and beginner-friendly.Chilling helps the chocolate set and keeps the sandwich cookies firm.Serve them as party treats, holiday sweets, or homemade edible gifts.
Ingredients
- 40 Ritz crackers
- ½ cup (125 g) creamy peanut butter
- 2 tablespoons powdered sugar, optional
- 2 cups (340 g) semisweet chocolate chips
- 1 teaspoon coconut oil or vegetable shortening, optional
- ½ teaspoon vanilla extract, optional
- White chocolate for drizzling
- Rainbow sprinkles
- Crushed peanuts
- Flaky sea salt
Instructions
- Line a baking sheet or large flat tray with parchment paper or wax paper. Make sure there is enough room in your refrigerator for the tray to sit flat.
- Place the peanut butter in a small bowl. If you prefer a sweeter filling, stir in the powdered sugar until smooth. The sugar is optional, as the chocolate coating already adds sweetness.
- Spread approximately 1 teaspoon of peanut butter onto the flat side of one Ritz cracker. Place another cracker on top and gently press them together. Repeat with the remaining crackers and filling.
- Arrange the cracker sandwiches on the prepared tray and refrigerate for 10–15 minutes. Chilling helps firm the filling and makes the sandwiches easier to dip.
- Place the chocolate chips in a microwave-safe bowl. Heat in 20–30-second intervals, stirring after each interval until the chocolate is smooth. Add the coconut oil if desired to make the coating thinner and easier to dip.Alternatively, melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. Keep water away from the chocolate to prevent it from becoming grainy.
- Using a fork, dip each chilled sandwich into the melted chocolate. Turn it gently to coat all sides, then lift it out and allow excess chocolate to drip back into the bowl.
- Place each coated sandwich on the lined tray. While the chocolate is still wet, add sprinkles, crushed peanuts, or a tiny pinch of flaky sea salt. You can also drizzle white chocolate over the top after the main coating begins to set.
- Refrigerate the cookies for 20–30 minutes, or until the chocolate coating is completely firm. Once set, transfer them to an airtight container and serve chilled or at cool room temperature.
Notes
-
Choose intact crackers: Whole crackers make neat sandwiches and are easier to coat with chocolate.
-
Use creamy peanut butter: It spreads easily and creates a smooth filling.
-
Adjust the sweetness: Add powdered sugar if you prefer a sweeter center.
-
Chill before dipping: Cold sandwiches are firmer and easier to handle.
-
Use suitable chocolate: Semisweet chocolate provides a balanced flavor, while milk chocolate makes the cookies sweeter.
-
Avoid overheating: Melt chocolate gradually to prevent scorching or a grainy texture.
-
Decorate quickly: Add sprinkles before the coating hardens.
-
Store properly: Keep the finished cookies in an airtight container in the refrigerator, especially in warm weather