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These no-bake chocolate-covered Ritz cookies are stuffed with a creamy peanut butter filling and coated in chocolate. The sweet and salty combination makes this sandwich cookie irresistible.

Need another cookie recipe? Try Ritz thin mints, peanut butter cup cookies, or peppermint bark brownies next.

ritz cookies in a bowl with parchment paper
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I’ve been eating and making Ritz cracker cookies every holiday season for almost 20 years. A friend’s mom taught me how to make them in high school and they’ve held a special place in my heart ever since.

The salty cracker, peanut butter filling, and chocolate coating are a combination of ingredients the whole family will love. A salty snack, like our buckeye bites, is always a good idea this time of year.

What is a Ritz cookie? It’s kind of like a buckeye candy, but with a crispy, salty Ritz added to the mix. This no-bake dessert is always a good addition to the holiday cookie tray. Customize the sprinkles for all of your special occasions (like birthdays, Valentine’s day, Easter, and more!).

Grab These Simple Ingredients

Here are the simple ingredients to make chocolate peanut butter ritz cookies. I’m going over the basic ingredients, in addition to substitutions. Skip down to the recipe card below for the exact measurements.

ritz crackers, peanut butter and chocolate on a baking sheet
  • Ritz crackers: this buttery cracker is the only ingredient in this cookie that can’t be swapped for something else. You could try another cracker, but you won’t achieve the same crispy, salty flavor and texture in the end. You’ll need about half a box of ritz crackers to make this, so save the other half to make our homemade thin mints.
  • Creamy peanut butter: we used JIF natural peanut butter to test this recipe. I don’t recommend using a drippy, natural peanut butter because it will yield a different consistency and will be too runny to stuff the sandwiches. You could also use creamy almond butter.
  • Confectioners’ sugar: I learned this recipe with peanut butter only inside the Ritz crackers. But I made a sweet twist and added powdered sugar to the peanut butter to create a sweeter filling, similar to buckeye candy. It tastes like a peanut butter cup inside!
  • Vanilla extract: for a bit of flavor in the filling.
  • Chocolate: grab whatever chocolate you have on hand or what you’re in the mood for. We used semi-sweet chocolate chips and white chocolate candy melts. White chocolate chips, dark chocolate chips, milk chocolate chips, or other candy melts are all great options.

How to Make Ritz Cookies

Here are the step-by-step instructions, with photos, to make this simple no-bake treat. Jump down to the recipe card below for the full, printable recipe and video tutorial.

Let’s start by making the peanut butter filling and stuffing the Ritz. Add the peanut butter, powdered sugar, and vanilla extract to a medium bowl. Use a wooden spoon or regular spoon to mix it together. It will look like it won’t come together at first, but keep stirring.

Line a baking sheet with parchment paper or a piece of wax paper and arrange 24 Ritz crackers on top. Drop a heaping teaspoon of peanut butter balls in the center of each cracker. Use the back of a spoon or a frosting spatula to roughly spread the peanut butter.

ritz crackers with peanut butter balls on top

Place another cracker on top of the peanut butter. Gently press the cracker down until the peanut butter starts to come out of the sides of the crackers. Run your index finger around the outside of the peanut butter to create one smooth side. This helps the finished Ritz cookies look even and smooth.

ritz peanut butter sandwiches

Dip Them in Chocolate

Throw them in the freezer while you melt the chocolate. Place the chocolate chips in a medium, but somewhat tall, heat-proof bowl. Microwave in 30-second increments until the chocolate is melted and smooth. You can also melt it using a double boiler over the stove. The consistency of the chocolate will vary based on the type of chocolate and brand you use. If it seems a little thick, add 2-3 teaspoons of coconut oil to thin it out.

a bowl of melted white chocolate and a bowl of melted milk chocolate

Dip the peanut butter crackers in the melted chocolate one at a time. We used a fork to submerge the crackers and flip them over. Lift it out with the fork then scrape the excess chocolate off using the side of the bowl.

Place it back on the cookie sheet and top it with sprinkles or flaky sea salt. Repeat until all of the Ritz cookies are done then transfer the cookie sheet to the freezer and let the chocolate set for 10-15 minutes. Enjoy them right away, preferably with an ice-cold glass of milk.

dipping ritz cookies in melted chocolate
ritz cookies on a baking sheet

Success Tips for Ritz Cookies

  • Run your finger around the edge of the peanut butter sandwich. This creates an even edge all around the cookie and makes them look neat and clean after you dip them in chocolate.
  • Leave the crackers on the baking sheet when you sandwich the top part of the cookie. The Ritz crackers can be somewhat fragile, so leaving them on a flat surface while you press them together helps prevent breakage.
  • Add a little coconut oil to your chocolate if it seems too thick. Consistency can vary based on type of chocolate and the brand. The chocolate won’t dip well if it’s

Storage Instructions

Ritz cookies will stay fresh at room temperature for up to 5 days in an airtight container or in the fridge for up to 2 weeks. You can also store them in the freezer (our favorite) for up to 4 months. Eat them straight from frozen.

ritz cookies stacked on a platter

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More No-Bake Cookies and Treats

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5 from 1 vote

Ritz Cookies

Prep: 20 minutes
Cook: 0 minutes
Freeze Time: 10 minutes
Total: 30 minutes
These no-bake chocolate-covered Ritz cookies are stuffed with a creamy peanut butter filling and coated in chocolate. The sweet and salty combination makes this sandwich cookie irresistible.

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 24 cookies

Ingredients

  • 48 Ritz crackers
  • 3/4 cup creamy peanut butter
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 20 ounces quality semi-sweet chocolate or white chocolate chips or melts
  • 2-3 teaspoons coconut oil as needed (see notes)
  • Assorted sprinkles, candies, peppermint, or sea salt for topping

Instructions 

  • Line a large baking sheet with parchment paper or wax paper and arrange 24 Ritz crackers, top side down, on the pan.
  • Mix the peanut butter, powdered sugar, and vanilla in a medium bowl using a wooden spoon or regular spoon to m. The mixture should be thick. Use a heaping teaspoon to scoop out the peanut butter mixture and drop it on the center of each Ritz cracker. Use the back of a spoon or cake spatula to spread the peanut butter mixture evenly over the cracker.
  • Place another cracker on top of the peanut butter. Gently press the cracker down until the peanut butter starts to come out of the sides of the crackers. Run your index finger around the outside of the peanut butter to create one smooth side. This helps the finished Ritz cookies look even and smooth.
  • Place the peanut butter sandwiches in the freezer while you melt the chocolate. Place the chocolate chips in a medium, but somewhat tall, microwave-safe bowl. Microwave the chocolate in 30-second increments until the chocolate is melted and smooth. You can also melt it using a double boiler over the stove. The consistency of the chocolate will vary based on the type of chocolate and brand you use. If it seems a little thick, add 2-3 teaspoons of coconut oil to thin it out.
  • Dip the peanut butter crackers in the melted chocolate one at a time. We used a fork to submerge the crackers and flip them over. Lift it out with the fork then scrape the excess chocolate off using the side of the bowl. Place it back on the cookie sheet and top it with sprinkles or flaky sea salt. Repeat with all of the Ritz cookies then transfer the cookie sheet to the freezer to set for 10-15 minutes.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Coconut oil: add coconut oil if the chocolate seems too thick. We added it to our semi-sweet chocolate chips but didn’t need it when we used white chocolate candy melts.
Storage: Ritz cookies will stay fresh at room temperature for up to 5 days in an airtight container or in the fridge for up to 2 weeks. You can also store them in the freezer (our favorite) for up to 4 months. Eat them straight from frozen.

Video

Equipment

  • Large baking sheet
  • Medium bowls

Nutrition

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 23.7g | Protein: 4g | Fat: 12.4g | Sodium: 92.6mg | Fiber: 2.2g | Sugar: 17.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. Linda says:

    Can I leave out the powdered sugar and vanilla

    1. Molly Thompson says:

      Hey Linda! Yes, you can leave them out and just to peanut butter. I’ve tried it this way and it works!