Chocolate Peanut Butter Ritz Cookies are an easy, no-bake, sweet and salty treat using Ritz crackers. A sprinkle of sea salt flakes puts this Ritz cookies recipe over the top!
This recipe is one of my all-time favorite Christmas food memories. I’ve been making these Chocolate Peanut Butter Ritz Cookies for as long as I can remember, right alongside my mom’s Homemade Peanut Butter Cups and layered Mint Chocolate Brownies!
Why My Family Loves Ritz Cookies with Chocolate and Peanut Butter
My mom is famous for making these awesome Ritz sandwich cookies every single Christmas; she never skipped a beat. Now I’m the same, as they’re always a top request from my family. I do one thing different than Mom, though. I add a little sprinkle of sea salt flakes over the top of each cookie. My family won’t let me make these any other way!
- Perfectly sweet & salty. There’s buttery-salty crackers, peanut butter, chocolate, and an optional sprinkle sea salt flakes. With just a few ingredients, this sandwich cookie recipe delivers the perfect mix of sweet and salty flavors.
- Awesome creamy + crunchy textures. The crunchy, flaky crackers sandwiching a creamy peanut butter center is perfection.
- EASY no-bake treat. And these Ritz cracker cookies are SO EASY TO MAKE. You don’t even need to turn on the oven. Just layer and dip!
If you’re crazy for chocolate & peanut butter, also check out these Buckeyes and Buckeye Fudge!
Enjoy!
“So easy and so good – my entire family went crazy for them – will be making them for a banquet that’s coming up – they do not disappoint!”
Sue
More No-Bake Holiday Treats
- Peppermint Bark is pretty and festive, a must-make for our daughter Hatti each Christmas season.
- Marshmallow Caramel Rice Krispies Puffs are a year-round request from friends and family – so fun!
- Mom’s Microwave Caramel Corn comes together quick and easy!
How to make Ritz Cracker Cookies
I’ve tweaked my method and ingredient proportions for these Ritz cookies over the years. And now these cookies are just the way I like them. They turn out perfect every single time!
- Line 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.
- Arrange half of the Ritz crackers on the wax paper, then add 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 job. They counted out the crackers, set 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. So another thing that I’ve changed over the years (besides adding the sprinkle of sea salt flakes) is that I now add slightly more than a tablespoon of peanut butter per cookie, nice and generous…which my family loves.
If you prefer less peanut butter, feel free to hold back!
- Place another cracker on top of the peanut butter and press it down gently to create a sandwich cookie.
- Dip each sandwich cookie into melted chocolate and place on pan to cool and set.
- (Optional) Add a sprinkle of sea salt flakes. The Ritz crackers and the peanut butter already include some salt, but we love these cookies with an additional sprinkle of flaky sea salt. Just make sure to add the salt before the chocolate completely hardens (do let it cool and harden for a bit, though), as little or as much as you like.
Whenever I used to offer both sprinkled and non-sprinkled, the ones with the salt sprinkle ALWAYS disappear first. So now I just sprinkle them all!
Tips for Melting and Dipping Chocolate
Here’s my best advice for getting that perfect chocolate dip:
- Use the right chocolate combination. Use a 50/50 combination of chocolate almond bark and good quality semisweet chocolate chips. The almond bark allows for a solid set, so the chocolate doesn’t get melty when sitting out on a treats platter for hours. And good quality chocolate chips give a richer chocolate flavor.
- Melt gently. Take special care to melt the chocolates gently, so they don’t scorch. Because scorched chocolate is ruined chocolate. So sad.
- Use a double boiler method. I prefer to use a double boiler method (also known as a bain-marie) for melting the chocolates – because it’s super reliable, and significantly helps to reduce any chance of scorching. If you don’t own a double boiler, create a double boiler with a saucepan and heat-proof bowl. A microwave also works, just be sure to heat slowly and gently in shorter intervals, stirring the chocolates often.
- Use 2 forks. 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.
- Remove excess 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.
- A toothpick helps! Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to aid in sliding the cookie off the fork’s tines.
- Rewarm, if necessary. If the chocolate becomes thick or difficult to work with, simply warm it up a bit more, and stir to incorporate.
Variations for Chocolate Peanut Butter Ritz Cookies
- Add sea salt flakes, my favorite! I’ve already talked about this quite a bit, but it’s SO GOOD that I must shout it from the rooftops!
- Swap out the chocolate. Try dipping the Ritz cracker cookies in melted white chocolate almond bark or colored candy melts.
- Use almond butter. If you prefer almond butter over peanut butter, then go for it! Just make sure that the almond butter is thick enough to stay in between the two crackers.
- Only half-dip the sandwich cookies. This offers less chocolate, plus a fun peek at what’s inside the cookie.
- Add sprinkles. Fun sprinkles are always a festive holiday touch!
- Think beyond Christmas… These cookies really deserve to be enjoyed all year long. Think about them for special occasions. How about with little heart sprinkles for Valentine’s Day. Or with school-colored melts or sprinkles for football tailgating or a graduation party. Or for a birthday treat, customized with a theme special to the birthday person!
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 store them in the freezer for later enjoyment (I LOVE to eat these frozen!).
To freeze, simply transfer the cookies to a freezer-safe container, separating each layer of cookies with wax paper or parchment paper. Top with a tight-fitting lid and place in the freezer. They keep really well for a few months in the freezer…although they will most definitely not last that long!
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!
More Peanut Butter Desserts:
Chocolate Peanut Butter Ritz Cookies
Ingredients
- 48 Ritz crackers
- ¾ cup creamy peanut butter
- 8 ounces chocolate almond bark
- 8 ounces good quality semisweet chocolate chips
- sea salt flakes, optional (I use Maldon sea salt flakes)
Instructions
- 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 homemade double boiler. 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 (some people think this is too much, use less if you like!) 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.
- Once chocolates have melted, pull the double boiler off the stovetop. 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.
Notes
Nutrition Information:
This post was previously published in 2010. Photographs and some of the text were updated in 2019.
I always melt Nestle’s chocolate chips in a double boiler. However, the last two times I have made these cookies, the chocolate hasn’t melted to a smooth consistency – more granular almost and not only can I not dip the crackers, but the chocolate doesn’t even adhere to the cracker when I try to spread it on like butter.
I used white chocolate chips only, but it was too thick…not “dipping” melts…any suggestions?
Add a spoonful of shortening.
I’m making these and covered Oreos using molds. How long do they keep without being refrigerated? I read that the Oreos keep about 2 weeks so I’ve started on those. (Today is 12/20. They will be eaten in the 25th.)
How long do the ritz & peanut butter keep? I read they keep well in the freezer but I don’t have the freezer space. Should I wait closer to the date they’ll be eaten?
Do you have space in the refrigerator? That would also help. Otherwise keep them in a cool spot.
Does the cracker get soft or stale after put together
Hi Lori – the cracker keeps very well. Especially if you freeze them if you’ll have them around for awhile.
I’ve been making these for years but they’re even better with the white chocolate that you find on the pretzels during Christmas time. Also for those people that don’t want to use peanut butter you can use almond butter and they still are really good.
It’s funny to have found this recipe. I’ve never seen the recipe, but have been making these for over 25 years! I had a taste of one at a Christmas party once and loved them. I don’t use sea salt though. Just Ritz crackers, peanut butter, and chocolate bark. Sometimes I drizzle white chocolate bark over them. They’re the all time favorite dessert amongst my friends and family.
Yay! So glad you found this! :)
My mom made these every year with white chocolate and Christmas sprinkles and gave the to all her friends, they all had expectations of receiving her cookies every year. She passed away this past July so a friend and I got together and made them in her honor. Thanks to everyone who shared their special variations!! Yum
What a beautiful tribute to your mom!
Just made these for the first time. I hope my legacy lives on through my cooking as well. What a wonderful memory to pass on.
Shoot! I bought the pre made Ritz peanut butter crackers they sell now – 5 boxes! I hope they taste as good! Have you ever tried this?
I’m sure they’d still be good. But I would still recommend trying the recipe as written – that soft peanut butter center is so good!! :)
I use a small glass bowl with flat bottom on a warmer to melt chocolate in just right temperature to melt chocolate and dip in.
These look so good! Do you know of any Ritz cracker types that are gluten free?
Hi Suzanne – I am not well versed with a gluten-free diet. I hope you find a cracker that works for this!
Hey Suzanne!
Lance makes gluten free crackers similar to Ritz! They are really good!
They also make the mini peanut butter and cheese filled sandwiches gluten free that are great!
I can’t have gluten either.
Hope this helps!
My mom and I have made these for 30 plus years. So many variations but we use crunchy peanut butter it holds up better under the warm chocolate and we use 2 oz of unsweetened chocolate makes them a little richer
Crunchy would be good, too! When I dunk into the warm chocolate, I am sure to be quick! And I like your unsweetened chocolate version – those would be MINE. :)
every year i make these for xmas. everey year someone asks me what the pastry layer is. i laugh but i always tell them. so freaking fast and easy. always a big hit
That is awesome funny!! They are so good, people unfamiliar with these are always surprised.
Can not thank you enough for this recipe!! Ritz crackers should be giving you a kick back from all the crackers I bought over the holiday. My family loved these. I wrapped mine in festive green foil and my kids/grandkids/sisters/brothers/mother/husband all thought I bought them. I decided to kick it up tad Christmas Eve ( nothing like cooking right up to the time you are walking out the door). I used Club crackers, made them triple layered and dipped them in white candy coating and added Christmas sprinkles on top. WONDERFUL!!! Thank you again!!
Ahhhhh…triple decker sandwich cookies…love it!!!! :)
These are ridiculously good! Did you know that peanut butter and chocolate are my favorite??? Can you say Merry Christmas?
Why, yes, I do remember that. I think of you every time we make these. I’ll bring some home for Christmas. ;) xo
My family makes a couple hundred of these for our annual cookie bake every Christmas. These are by far the most popular cookie though my sister-in-law always says, “But these aren’t a cookie!” Ours are a little different in that we spread one cracker with the pb and the other cracker with marshmallow fluff before sandwiching them together.
Wow, that’s alotta sandwich cookies! I LOVE the idea of marshmallow fluff…will def be giving that a try, thank you!!
love these! we make them every year at christmas time. my great grandfather found the recipe on a box of ritz years ago and he’s been making them ever since. until this past year…in which he passed down the coveted “cookie dipping fork” to me and my sister. now (97 years old) he just enjoys eating the ones we make for him and our great grandmother!
Thanks, Chelsea. I’ve never heard of this originating from the Ritz box – awesome to know! And I love that you have a coveted cookie dipping fork – AND a great grandpa who is 97 & is still enjoying them. WOW!!
I made these cookies when I was little too but we use the vanilla bark but I love the chocolate ones too!
I haven’t made them that way, but I’m sure my family would love those, too – they love anything dipped in vanilla bark!
ouch…it’s not human to show that
Thank you is all I can say! This blog post saved me from throwing everything away. I don’t do desserts well, and I figured this would be easy..until…the chocolate. I hate dipping and melting chocolate, hate hate hate, and I was using spoons. Then I was getting all crazy and came to foodgawer and saw your post and your detailed instructions on using the fork and tapping it on the bowl is what saved me. Simple things like this is what makes or breaks someone like me LOL. THank you again!!
So glad I could help, Dan. Enjoy!!
For something so simple I have to admit that these look pretty fancy! I bet they’d make a great holiday gift!
That’s exactly what’s so spectacular about them, Erika – their simplicity! And I remember them being gifted as a kid, and they always made people happy. :)
Wow these look good!! I love that they are no bake too! Perfect!
Hello! They really couldn’t be much easier! Or addictive! ;)