Ritz Cracker Cookies
No-bake Ritz Cracker Cookies: salty-sweet, chocolate-covered peanut butter sandwich cookies with sea salt. 20-minute dessert, freezer-friendly, and holiday-ready.
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Servings: 30 cookies
Equipment
- Baking sheet
- Parchment paper or silicone mat
- Microwave-safe bowl
- Fork or dipping tool
- Spoon
Ingredients
Ingredients
- 60 Ritz crackers about 30 sandwiches
- 1 cup creamy peanut butter
- 16 ounces chocolate melting wafers or almond bark semisweet or milk chocolate
- sprinkles, crushed candy canes, or flaky sea salt for decorating, optional
Instructions
- Line a baking sheet with parchment or a silicone mat. Arrange half of the crackers, salted side down, on the sheet.
- Spread peanut butter on each cracker (about 1 teaspoon per cracker), then top with a second cracker, salted side up, to make sandwiches. Lightly press to secure. Chill the tray for 10–15 minutes so the filling firms up.
- Melt the chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Avoid overheating.
- Using a fork, dip each sandwich into the melted chocolate, turning to coat. Lift, gently tap the fork on the bowl to let excess drip off, and place the cookie back on the lined sheet.
- Immediately add sprinkles, crushed peppermint, or a pinch of flaky salt before the chocolate sets. Repeat with remaining sandwiches.
- Let the cookies set at room temperature until firm, 20–30 minutes, or refrigerate briefly to speed it up. Serve once the chocolate is completely set.
Notes
Use melting wafers or almond bark for the easiest dipping and smoothest finish; if using chocolate chips, melt gently and avoid any water contact to prevent seizing. Swap peanut butter for almond or sunflower seed butter if needed. Store cookies in an airtight container in a cool spot for up to 1 week, or refrigerate for slightly longer. Freeze in a single layer, then transfer to a container with parchment between layers for up to 2 months.
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