Chocolate Peanut Butter Ritz Cookies

Chocolate peanut butter Ritz cookies are sweet, salty, peanut buttery, and chocolatey. These no-bake cookies are delightfully easy to make with just 4 ingredients.

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Chocolate Peanut Butter Ritz Cookies are a delightful no-bake treat that only needs four ingredients to make. Sweet and salty, these Ritz cracker peanut butter chocolate-covered cookies are delightfully simple to make and just as delightful to eat. 

If you love easy no-bake desserts you’ll want to make Chocolate Peanut Butter No Bake Cookies, No Bake Monster Cookies, and No Bake Cheesecake Bites.

Chocolate Peanut Butter Ritz Cookies Ingredients

Substitutions and Additions

RITZ CRACKERS: If you don’t have Ritz crackers, you could use Keebler Club crackers or Saltine crackers instead. 

SEMI-SWEET CHOCOLATE CHIPS: To make this Ritz sandwich recipe vegan, switch the dairy chocolate for any vegan chocolate. Block chocolate is fine to use instead of chocolate chips as the chocolate will be melted anyway. If you would prefer to make these with a different type of chocolate chip, you could try dark chocolate chips, milk chocolate chips, or even white chocolate chips as a tasty alternative. 

COARSE SEA SALT: If you love salty snacks, you could add a tiny sprinkle of sea salt flakes to the top of each cracker just before the chocolate sets.

How to Make This Chocolate Peanut Butter Ritz Cookies Recipe

PRO TIP: These chocolate peanut butter Ritz crackers are so yummy and freeze so well, that they would be perfect to give as gifts or as part of a cookie exchange. Make a double batch and tuck some away in the freezer for later. 

STEP ONE: Line a 18×13 sheet pan with wax paper.

STEP TWO: In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.

STEP THREE: Evenly space 30 Ritz crackers face down. This will be the cookies’ “bottom”.

STEP FOUR: Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.

STEP FIVE: Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.

STEP SIX: Refrigerate the cookies on the tray for 25 minutes. (This helps firm up the peanut butter mixture).

PRO TIP: Refrigerating helps to firm up the peanut butter. If you’re in a hurry, five minutes in the freezer will do the trick.

STEP SEVEN: In a medium-sized heat-safe bowl, combine 2 cups of chocolate chips.

STEP EIGHT: In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.

STEP NINE: Add the remaining ½ cup of chocolate chips, and stir until the chocolate is smooth.

STEP TEN: Remove the cookies from the refrigerator.

STEP ELEVEN: Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.

PRO TIP: Use the fork to tap each cookie on the side of the bowl to remove any excess chocolate and keep your cookies looking neat.

STEP TWELVE: Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.

How to Serve

Fun to make any time of the year, Chocolate Peanut Butter Ritz Cookies are a popular edible gift to give at the holidays or to share at a cookie exchange. You can easily make a double batch so you have plenty to eat and share. Enjoy your cracker cookies with a cold glass of milk or iced tea. 

Storage

IN THE FRIDGE: Ritz cookies with peanut butter and chocolate will keep in the fridge for up to two weeks. Just pop them in an airtight container. 

IN THE FREEZER: Ritz cracker cookies freeze well for up to three months. Once the chocolate has set, transfer them to an airtight container or Ziploc bag and pop them in the freezer. Defrost at room temperature or in the fridge.

Chocolate peanut butter Ritz cookies require no baking, and with just four ingredients they’re super-easy and great fun to make with children. With delightful flavor combinations, these no-bake cookies are sweet and salty, creamy and crunchy, buttery and chocolatey. Just one bite and you’ll taste how these yummy cookies have it all. 

Frequently Asked Questions

Can I use a different type of cracker for this recipe? 

This no-bake cookie recipe could be made with any buttery cracker that you are able to get at the grocery store.

Can I use a different nut butter for this recipe? 

You could replace the peanut butter with almond, sunflower, or cashew butter for these sandwich cookies.

Could I add sprinkles to these cookies? 

You sure could add sprinkles! Just add them once you dip your cracker sandwiches in chocolate, you could add sprinkles before the chocolate sets.

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Chocolate Peanut Butter Ritz Cookies

Chocolate peanut butter Ritz cookies are sweet, salty, peanut buttery, and chocolatey. These no-bake cookies are delightfully easy to make with just 4 ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 30

Ingredients

  

• 60 Ritz Crackers
• 2 ½ cup semi-sweet chocolate chips
• 1 ½ cup creamy peanut butter
• ½ cup powdered sugar

Instructions

 

• Line a 18×13 sheet pan with wax paper.
• In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
• Evenly space 30 Ritz crackers face down. This will be the cookies’ “bottom”.
• Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
• Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
• Refrigerate the cookies on the tray for 25 minutes. (This helps firm up the peanut butter mixture).
• In a medium-sized heat-safe bowl, combine 2 cups of chocolate chips.
• In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
• Add the remaining ½ cup of chocolate chips, and stir until the chocolate is smooth.
• Remove the cookies from the refrigerator.
• Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
• Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.

Notes

• These chocolate peanut butter Ritz crackers are so yummy and freeze so well, they would be perfect to give as gifts or as part of a cookie exchange. Make a double batch and tuck some away in the freezer for later.
• Refrigerating helps to firm up the peanut butter. If you’re in a hurry, five minutes in the freezer will do the trick.
• Use the fork to tap each cookie on the side of the bowl to remove any excess chocolate and keep your cookies looking neat.