These Chocolate-Dipped Ritz Cracker Cookies come together with just a handful of ingredients and zero baking required. They’re the easiest little treats to make and completely irresistible with that sweet-salty chocolate-and-peanut-butter crunch.
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I’ve learned over the years to make sure there are a few super simple recipes like these chocolate peanut butter Ritz cookies (and my Macadamia Nut Fudge) on my holiday baking list. It’s the key to avoiding total exhaustion, and I have to remind myself constantly not to over-commit at this time of year!
These little no-bake sandwich cookies are not only simple, they’re really fun to make and they make a big impact on a holiday cookie tray.
And just a warning, they won’t stick around long. That sweet and salty crunch from the chocolate, peanut butter, and crisp cracker combo is completely irresistible.
Table of contents
Ingredient Notes
- Ritz crackers: Any buttery round unflavored cracker will work for these sandwich cookies, but Ritz is what I use. They have that light, crisp texture that pairs so well with the peanut butter and chocolate.
- Peanut butter: Creamy peanut butter spreads easily and gives you a nice, even layer.
- Chocolate melting wafers: I like using Ghirardelli melting wafers because they melt smoothly without a double boiler, set with a nice finish, and taste great. You can use milk chocolate, dark chocolate, white chocolate melts, or a mix if you want a nice assortment. Chocolate chips, almond bark, or another brand of candy melts will also work if that’s what you have.
- Sprinkles: Totally optional but really fun, especially around the holidays. A little red, white, and green goes a long way toward making these look festive.
How to Make Chocolate-Dipped Ritz Cracker Cookies
- Spread the peanut butter. Lay out half the crackers and add a generous swipe of peanut butter to each one.
- Make the sandwiches. Top them with the remaining crackers and press gently so the peanut butter reaches the edges.
- Melt the chocolate. Warm the melting wafers in the microwave, stirring until the chocolate is smooth and glossy.
- Dip the cookies. Use a fork to lower each sandwich into the chocolate, coating it completely.
- Let the excess drip off. Lift the cookie out with the fork and tap off any excess chocolate before setting it on the baking sheet.
- Decorate and chill. Add sprinkles while the chocolate is still wet, then pop the tray in the fridge until everything is set.
Tips for the Best Ritz Cracker Cookies
Line your baking sheet: Set the assembled cookies on a parchment or wax paper-lined baking sheet to keep them from sticking and make cleanup easy.
Use a fork for dipping: It makes it easy to lift the cookies out of the melted chocolate, and a gentle tap on the side of the bowl helps the excess drip off and gives you a smooth, even coating.
Decorate for any holiday: Red and green sprinkles are perfect for Christmas, but you can use pastels for Easter, red or pink for Valentine’s Day, or your favorite team colors for game days.
Chill to set: Popping the tray into the refrigerator helps the chocolate firm up quickly and gives the cookies a cleaner finish.
FAQ
Yes, chocolate chips will work, but the finish won’t be quite as smooth or glossy because they’re formulated to hold their shape when baked. Adding a teaspoon or two of coconut oil can help them melt a little easier and set up a bit firmer.
They stay fresh for about a week when stored in an airtight container. Because the chocolate seals everything in, they hold their texture really well.
You can, but it will give the cookies a bumpier finish once they’re dipped. Creamy peanut butter spreads more smoothly and is easier to work with.
Yes! Almond butter, cashew butter, or sunflower seed butter all work. Just make sure it’s not too runny.
Storage Tips
Store the cookies in an airtight container on your kitchen counter or your pantry for up to a week. The chocolate coating helps keep everything fresh and crisp. If your kitchen is warm or the chocolate softens, you can refrigerate them, but it’s not necessary.
To freeze, arrange the cookies in a single layer on a baking sheet until firm, then stack them with parchment between the layers. Thaw in the refrigerator to help prevent condensation from forming on the chocolate.
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Chocolate-Dipped Ritz Cracker Cookies
Ingredients
- 32 Ritz crackers
- ½ cup creamy peanut butter
- 10 ounces Ghirardelli Melting Wafers, White, Dark, or Milk Chocolate
- Decorative Christmas sprinkles, nonpareils, as needed
Instructions
- Line a large baking sheet with parchment paper. Place 16 crackers on the baking sheet and spoon about 1 ½ teaspoons peanut butter on the center of each cracker. Place a second cracker on top and lightly press it down to spread the peanut butter to the edges. If any peanut butter seeps out the edges, just wipe it gently with a paper towel before dipping.
- Place the melting wafers in a medium microwave-safe bowl and microwave on the defrost setting or at 50% power for 30 seconds. Stir and if not completely melted, continue to microwave at 15 second intervals until melted and smooth.
- Set a cookie into the melted wafers, using two forks to flip it until well coated. Then, lift the cookie with the forks, allowing the excess to drain through the tines of the fork back into the bowl. Transfer the coated cookie to the lined baking sheet, pushing it off one fork with the other. Repeat to dip the remaining cookies. Decorate them with sprinkles, as desired.
- Place the baking sheet in the refrigerator until the coating is firm. Transfer the chilled cookies to an airtight container and store at room temperature or in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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