Chocolate Peanut Butter Ritz Cookies
Chocolate Dipped Peanut Butter Ritz Cookies are a sweet, salty, and chocolate-covered no-bake treat that comes together in minutes. With just three ingredients, you get a perfectly crunchy, creamy, and chocolatey cookie that’s great for holidays, parties, or a quick dessert fix!
PRINT RECIPE
PIN RECIPE
Servings: 24 cookies
INGREDIENTS
- 48 Ritz crackers about 1 1/2 standard sleeves of Ritz
- 3/4 cup creamy peanut butter
- 1/2 cup confectioners’ sugar optional
- 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.48 Ritz crackers
- Mix the peanut butter and powdered sugar, and vanilla in a medium bowl using a wooden spoon or spatula. You can skip this if you prefer and just add peanut butter to the Ritz.3/4 cup creamy peanut butter, 1/2 cup confectioners’ sugar
- Use a heaping teaspoon to drop the peanut butter mixture in the center of each Ritz cracker. Use the back of a spoon or cake spatula to spread the peanut butter mixture evenly.
- Place another cracker on top and gently press the cracker down until the peanut butter starts to spread the peanut butter to the edges. Run your index finger around the outside of the peanut butter to create one smooth side.
- Place the peanut butter sandwiches in the freezer while you melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Microwave in 30 second increments until melted and smooth.20 ounces quality semi-sweet chocolate or white chocolate
- Dip the peanut butter crackers in the melted chocolate one at a time. I use a fork to submerge the crackers and flip them over. Lift out with the fork then scrape the excess chocolate off using the side of the bowl. Place back on the cookie sheet and top with sprinkles or flaky sea salt. Transfer the cookie sheet to the freezer to set for 10-15 minutes.
Notes
Coconut oil: add coconut oil if the chocolate seems too thick. I added it to my semi-sweet chocolate chips but didn't need it when I 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 3 months. You can enjoy them straight from frozen!
Double Boiler. Instead of melting in the microwave, place the chocolate in a glass bowl over a pot of water. Bring the water to a boil over medium-high heat and stir the chocolate frequently until melted.
Nutrition
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 23.7g | Protein: 4g | Fat: 12.4g | Cholesterol: 0mg | Sodium: 92.6mg | Fiber: 2.2g | Sugar: 17.3g | Vitamin A: 0IU | Vitamin C: 0mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
