Chocolate peanut butter Ritz cookies are a three ingredient no-bake cookie: creamy peanut butter sandwiched between two buttery Ritz crackers, dipped in melted chocolate, then left to set until the shell is firm. No oven, no mixer, no dough to chill. One batch takes about 30 minutes of hands-on time and makes 42 cookies.
This is barely a recipe. It is assembly instructions. It is also the single most requested thing on our Christmas cookie tray, and my sister has made it extremely clear that skipping a year is not on the table.
I cannot take credit for them. These came out of Kevin’s family and mine promptly claimed them, the way you do with a good tradition. I have made a batch every December for close to a decade now, and I can confirm these babies are the BOMB.
What Are Ritz Cookies?
Ritz cookies are a no-bake sandwich cookie made from two Ritz crackers with a peanut butter filling, coated in melted chocolate. The buttery, salty cracker does the job shortbread would do in a baked cookie, and that salt is the whole trick. It keeps the chocolate and peanut butter from going flat and sweet.
If you sold Girl Scout cookies back in the day, you already know this flavor. Depending on where you grew up they were Tagalongs or Peanut Butter Patties. Same cookie, and these land remarkably close for about a tenth of the effort.
Why These Belong on Your Christmas Cookie Tray
December is when your oven is booked solid. These need zero oven time, which is most of the argument right there.
- Three ingredients, and all three keep in the pantry
- One batch makes 42 cookies, so a single afternoon covers a cookie exchange and a gift plate
- They travel well. No frosting to smear, no fragile edges, they stack
- Assembly is genuinely kid-friendly. Spreading peanut butter on crackers is a great job for small helpers
- They hold up on a tray for days instead of going stale by hour three
The Three Ingredients
84 Ritz crackers. That is roughly two and a half sleeves, so one box covers a full batch with crackers left over for snacking. Do not substitute the cracker. The butter and salt in a Ritz are the entire reason this works.
1 cup creamy peanut butter, or about 1 teaspoon per cookie. Use a standard no-stir peanut butter. The natural drippy kind slides out the sides when you press the sandwich together and then bleeds into the chocolate.
16 ounces chocolate almond bark. This is the coating that sets hard and glossy at room temperature without any tempering.
Why Almond Bark Instead of Chocolate Chips
Almond bark is a confectionery coating built to melt smooth and set firm on its own. Chocolate chips are built to do the opposite. They contain stabilizers that help them hold their shape in a cookie, which means melted chips stay softer, set slower, and can streak or bloom on the outside of the cookie.
Chips absolutely work if that is what is in the cupboard. Stir in 1 teaspoon of coconut oil or neutral oil per cup of chips to loosen the coating, and plan on chilling the finished cookies so the shell sets properly.
How to Make Chocolate Peanut Butter Ritz Cookies
- Build the sandwiches. Spread about 1 teaspoon of peanut butter on the flat side of one cracker, then top with a second cracker, flat side down. Press gently until the filling just reaches the edges without squeezing out. Repeat until you have 42.
- Chill them first. This step is optional but it is the one that makes the difference. Spread the sandwiches on a sheet pan and freeze for 15 minutes. Cold sandwiches dip cleanly and the peanut butter will not smear into your bowl of chocolate.
- Melt the chocolate. Break the 16 ounces of almond bark into squares and put them in a microwave safe bowl. Microwave on high for 30 seconds, stir, then continue in 15 second bursts, stirring between every one, until the chocolate is melted and smooth.
- Dip. Using tongs or a fork, drop a sandwich into the chocolate, turn to coat, then lift it out and let the excess run back into the bowl. Tap the fork on the rim to shed the extra.
- Set. Place each cookie on a cookie sheet lined with foil or wax paper and leave it until the chocolate hardens. The fridge speeds this up considerably, and so does a cold garage or back porch in December.
How Many Ritz Crackers Do You Need?
You need 84 crackers to make 42 cookies, since every cookie is a two cracker sandwich. For a half batch, use 42 crackers, a half cup of peanut butter and 8 ounces of almond bark, which gives you 21 cookies.
Buy the extra box. You will eat some of the crackers during assembly and there is nothing sadder than running four crackers short with a bowl of melted chocolate sitting there.
How Do You Keep the Chocolate Smooth?
Go low and slow, and keep every drop of water away from the bowl. Stop microwaving while a few solid pieces remain and let the residual heat finish the job as you stir. Overheated chocolate turns thick and grainy and it does not come back.
If your coating is smooth but too thick to dip in, stir in 1 teaspoon of neutral oil or shortening at a time until it loosens. Never add butter, milk or water. Even a splash will seize the whole bowl.
How Do You Store Ritz Cookies?
Store them in an airtight container at room temperature for up to a week, with parchment or wax paper between the layers so the shells do not stick together. In the refrigerator they hold for about two weeks.
The cracker does soften gradually, which is what puts a ceiling on the shelf life. The chocolate shell slows that down a lot by sealing the cracker in, so a fully coated cookie stays crisp far longer than a half dipped one.
Can You Freeze Ritz Cookies?
Yes. They freeze beautifully for up to 3 months. Freeze them in a single layer on a sheet pan until solid, then transfer to a freezer bag or container with parchment between the layers so they do not fuse into one enormous cookie.
Thaw them in the refrigerator or leave them sealed in the container while they come to room temperature, which keeps condensation off the chocolate. Full disclosure, I think they are outstanding eaten straight out of the freezer.
Making Them Ahead for Cookie Exchanges and Gifting
This is the make-ahead cookie. Nothing about it is delicate. Build them up to a week before the party, or two weeks ahead if you are keeping them in the fridge, and they will look exactly as good on the day as they did coming off the sheet pan.
For gifting, stack them in a tin or a cellophane bag with a layer of parchment between rows. They hold their shape in a mailed box far better than any frosted cutout, and 42 cookies splits neatly into several plates.
Variations Worth Trying
- Flaky sea salt sprinkled on top while the chocolate is still wet. Highly recommended
- White almond bark instead of chocolate, or a drizzle of white over the dark for a two tone look
- Holiday sprinkles added right after dipping, before the shell sets
- Crunchy peanut butter for texture, or cookie butter if you want something closer to a Biscoff flavor
- Sunflower seed butter for a nut free version that still works with the salty cracker
- A thin layer of marshmallow fluff on top of the peanut butter, which turns it into a fluffernutter situation
A reader once suggested caramel in place of the peanut butter, and honestly, caramel and chocolate and a salted cracker sounds like something I need to test this year.
More No-Bake Treats for the Holidays
If you are building a tray, pair these with Holly Jolly Peppermint Popcorn for something salty and crunchy, and a Jello Poke Cake if you need a dessert that feeds a crowd. There are plenty more in the Sweets archive.
Everyone knows that peanut butter & chocolate go together. But add a little salty Ritz Cracker to the equation and GAME ON.
- 84 Ritz Crackers
- 1 cup Peanut Butter creamy
- 16 oz Chocolate Almond Bark
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Spread about 1 teaspoon of peanut butter on a Ritz Cracker and top with a second cracker to make a little sandwich. Repeat using the remainder of the crackers.
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Break the almond bark into squares and place in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and place the bowl back into the microwave in 15 second increments, stirring in between, until the chocolate is melted and smooth.
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Place a sheet of foil or wax paper on a large cookie sheet. Using a pair of tongs, dunk the Ritz/peanut butter sandwiches into the melted chocolate and let the excess chocolate run back into the bowl. Set the chocolate-covered sandwiches on the cookie sheets until the chocolate hardens.
(Pro Tip: Placing the cookie sheets in the fridge or outside in the cold weather for a few minutes helps to speed this process if needed!)
Ritz Cookies FAQ
What are Ritz cookies made of?
Ritz cookies are made of three things: Ritz crackers, creamy peanut butter and melted chocolate. Peanut butter goes between two crackers to make a sandwich, and the whole sandwich gets dipped in chocolate and left to set. There is no baking and no other ingredient required.
How many Ritz crackers do you need for a batch?
You need 84 crackers for 42 cookies, since each cookie uses two. That is roughly two and a half sleeves, so a standard box covers a full batch. Halve everything for 21 cookies.
Can you use chocolate chips instead of almond bark?
Yes, but add 1 teaspoon of coconut oil or neutral oil per cup of chips. Chocolate chips contain stabilizers that keep them holding their shape, so they melt thicker than almond bark and set more slowly. Chilling the dipped cookies helps the shell firm up.
How long do Ritz cookies last?
About a week in an airtight container at room temperature, or roughly two weeks in the refrigerator. Keep parchment between the layers. The cracker softens slowly over time, which is what limits the shelf life.
Can you freeze Ritz cookies?
Yes, for up to 3 months. Freeze them in a single layer until solid, then transfer to a freezer bag with parchment between the layers. Thaw in the refrigerator or leave them sealed until they reach room temperature so condensation does not dull the chocolate.
Can you make Ritz cookies without peanut butter?
Yes. Sunflower seed butter is the best nut free swap because it holds up to the salty cracker. Cookie butter, thick caramel or marshmallow fluff also work. Avoid anything runny, since a loose filling squeezes out when you press the sandwich together.
What a great and simple recipe! Love it! I was thinking that we can put some caramel inside instead of peanut butter just to play around with the flavors)
ooh, love that idea! Caramel and chocolate sounds like the perfect combo to me.