Chocolate Peanut Butter Ritz Cookies
Chocolate Peanut Butter Ritz Cookies: An easy, no-bake, sweet and salty treat using Ritz crackers. A sprinkle of sea salt flakes puts these over the top!
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Chocolate Peanut Butter Ritz Cookies. One of my all-time favorite Christmas food memories. I’ve been making these for as long as I can remember!
These cookies have everything going for them. With just a few ingredients, this no-bake treat delivers the perfect mix of sweet and salty. There’s chocolate, creamy peanut butter, and crunchy, buttery, salty, crackers. IMO, they’re better than any candy bar I could ever purchase.
On top of that, these Ritz cracker cookies are SO EASY TO MAKE. If I’m needing a last-minute treat for a holiday sweets platter, this is one of my go-to recipes.
A few more of our favorite no-bake holiday treats: Peppermint Bark is pretty and festive, a must-make for our daughter Hatti each Christmas season. This recipe for Marshmallow Caramel Rice Krispies Puffs brings a smile to everyone’s face. And Mom’s Microwave Caramel Corn comes together quick and easy!
How to make Ritz Peanut Butter Cookies
I’ve tweaked my method and ingredient proportions for these Ritz cookies over the years. And now I’m done. These cookies are just the way I like them. They turn out perfect every single time.
Start by lining a rimmed pan with wax paper. This 15″ x 10″ uncoated rimmed pan is just the right size for a single recipe of these cookies – a favorite piece of equipment in our kitchen. It’s commercial quality, so it’s nice and thick, and won’t warp. We use it nearly every single day – I’m not kidding. We use it for recipes like these cookies, to roast veggies and meats in the oven, for transporting foods out to the grill, and simply as a tray for s’mores around the fire pit. Our kitchen is stocked with a number of these commercial grade pans, in various sizes.
Then arrange half of the Ritz crackers on top of the wax paper and add creamy peanut butter to the center of each one. When our girls were too small to dip the cookies into the melted chocolate, this was always their contribution to the recipe. They counted out the crackers, laid them on the pan, and then helped to add the peanut butter.
I used to make these with considerably less peanut butter sandwiched in the middle. But for the past few years, I’ve increased the quantity to slightly more than a tablespoon per cookie. Nice and generous in the peanut butter department. Yum!
Tips for dipping chocolate
I use a 50/50 combination of chocolate almond bark and my favorite semisweet chocolate chips. The almond bark allows for a harder set-up of the chocolate layer, that doesn’t get melty when sitting out on a treats platter for hours. And my favorite chocolate chips give me that richer chocolate flavor that I love.
Take special care to melt the chocolates gently, so they don’t scorch. Because scorched chocolate is ruined chocolate.
I prefer to use a double boiler method for melting the chocolates because I’ve found it to be a more reliable way to ensure there’s no scorching. While I don’t own an actual double boiler, it’s easy to create one with a saucepan and heat-proof bowl. A microwave also works, just be sure to heat slowly and gently, and stir the chocolates often.
Once the chocolate is melted, drop an assembled sandwich cookie into it. With two forks, quickly turn the cookie to coat on all sides with chocolate.
Then lift the sandwich cookie out of the chocolate with one of the forks. Gently tap the fork handle on the side of the bowl, forcing excess chocolate down through the fork’s tines, back into the melted chocolate.
Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl.
Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to aid in sliding the cookie off the fork’s tines.
If the chocolate becomes thick or difficult to work with, simply warm it up a bit more.
Ritz cracker cookies variations
Mom’s Ritz peanut butter crackers recipe didn’t include a sprinkle of sea salt flakes over the top of the chocolate-dipped cookies. That’s something I started doing a number of years ago, after realizing how much our family likes that extra saltiness with our chocolate treats.
I usually make half with sea salt flakes, half without. But I’m learning that the salted ones ALWAYS disappear first, no matter where we are.
Here are my favorite sea salt flakes. The flakes are beautiful and tasty as a finishing touch to both sweet and savory dishes.
You could also make Ritz cracker cookies dipped in white chocolate or colored candy melts. Or you could half-dip the sandwich cookies, leaving half of the cracker and peanut butter assembly exposed. Or add some fun Christmas-y sprinkles to the top!
Tips for storing no-bake cookies
I’m a “Hurry, let’s get this batch of cookies off the counter and into the freezer” kind of person. Because there’s more cookies to make, of course!
So. Once the cookies have all been dipped in chocolate, I promptly place the pan in the refrigerator or freezer for about 20 minutes. This quickly sets the chocolate.
The cookies can be eaten as soon as the chocolate has hardened. Or stored in the freezer for later enjoyment.
To freeze, simply transfer the cookies to a container, separating each layer of cookies with a piece of wax paper or parchment paper. Top with a tight-fitting lid and place in the freezer. They keep really well for a couple months in the freezer…although they will most definitely not last that long!
Chocolate Peanut Butter Ritz Cookies
One last comment before I go.
I never, ever make just a single recipe of these chocolate peanut butter Ritz cookies. My family loves them too much. There’s never a question; this recipe always deserves a double batch.
Like this Ritz cookies recipe? Pin it!
- In a medium heat-proof bowl, melt the chocolate almond bark and chocolate chips in the microwave on a low setting, stirring regularly. Or set up a double boiler (my preferred method). Take care to not let the chocolate scorch.
- While chocolates are melting, line a 15" x 10" rimmed pan with wax paper. Place 24 of the Ritz crackers on the wax paper, leaving an inch of space in between each one. Place a generous tablespoon of peanut butter onto the center of each cracker. No need to spread the peanut butter. Place another cracker on top of the peanut butter and gently press the cracker down a bit at the center of the cracker. This will spread the peanut butter out in between the two crackers. Repeat until you have all sandwich cookies assembled.
- After chocolates have melted, drop a sandwich cookie into the chocolate. Using two forks to maneuver the sandwich cookie, quickly turn the cookie to completely cover it with chocolate. Lift the cookie out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl. Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to aid in sliding the cookie off the fork's tines. Repeat until all cookies are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit more.
- If you wish to top the cookies with sea salt flakes or sprinkles, be sure to sprinkle the cookies before the chocolate sets up.
These freeze really well. Keep layers separated with wax paper.
adapted from Mom's recipe box, a family favorite recipe since I was a kid
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Amount Per Serving: Calories: 182 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 123mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 4g
This post was previously published in 2010. Photographs and some of the text were updated in 2019.
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