Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life.
With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.
Have you ever had Ritz Cookies? I first tasted these cookies when my friend Debbie brought me meals after I came home from the hospital after having my middle son. It’s hard to believe that was 13 years ago already!
(You know what’s even harder to believe? I taught Debbie’s daughter Amanda in Kindergarten almost 20 years ago now and Amanda just had a sweet baby last year!)
Debbie calls these “New Mom Cookies” and they are something that she brings to all new mamas as a special treat just for them. She stashed them in my freezer and I happily snacked on them for several days.
They certainly do the job when you need a little something sweet and comforting to get you through the day or those long new baby nights.
Ever since then, these have been my “can’t resist it” treat when I’m craving a salty sweet snack.
They’ve got chocolate.
They’ve got peanut butter.
What more do you really need in a dessert?
My kids LOVE them as much as I do and I pick up a box of Ritz Crackers to make these at least once a year. Once you try them, I know you’ll want to do the same.
No-Bake Cookies
One of my favorite things about making Ritz Cookies is that they require no time in the oven. You’ll want to make these cookies all year long, but they’re extraordinarily handy to keep in mind during the in the hot summer months when you can’t stomach the thought of turning on an oven.
During the holiday season, when you have limited time and the oven is in high demand, Ritz Cookies can come to your rescue in all their chocolatey glory. Prep them while your other dishes are occupying that oven real estate for a fun addition to your dessert spread.
While I love the taste of no-bake cookies, they’re not usually known for being pretty. Because these Ritz Cookies don’t use raw oats and get a dip in a bath of melted chocolate, they look more attractive than your average no-bake treat.
The flavors here are similar to my popular go-to five-minute dessert No-Bake Crispy Chocolate Peanut Butter Bites but that layer of dipped chocolate gives them a fancier look.
It’s hard to beat a recipe that takes minutes to assemble but looks–and tastes–like something special. Am I right?
Believe me when I say the hardest part of making Chocolate Peanut Butter Ritz Cookies is waiting for them to set in the fridge.
But if you just can’t resist and end up popping one of these salty, crispy, sweet delights in your mouth before the chocolate’s totally hardened, I promise not to tell.
And because they’re too great to not mention, even though they aren’t a no-bake cookie, Palmiers are one of the easiest two-ingredient cookies out there. Made with just puff pastry and a sprinkling of sugar, these flaky cookies are pretty awesome.
Peanut Butter Cookies
I’ve been baking these Three Ingredient Peanut Butter Cookies since I was a kid, but let me tell you now, these Ritz Cracker Cookies? They’re a salty-sweet chocolatey three ingredient cookie that no one can resist.
Impressive enough to serve at a party but easy enough for a weekday afternoon treat, these no-bake Chocolate Peanut Butter Ritz Cookies are more than likely to become a fixture in your household. One bite delivers the perfect balance of crunchy cracker, velvety chocolate, creamy peanut butter and just the right touch of salt.
Serve with an ice cold glass of milk, a steaming hot cup of coffee or a Spanish Cafe Con Leche and you have just about the perfect snack for any time of day.
These cookies are also easy to keep fresh in the fridge and taste just as good days later, so feel free to make a big batch to have on hand. That is, if your family can resist gobbling them up in one day!
Have I convinced you how much I LOVE these cookies yet?
Tips for Dipping Chocolate
There’s something extra special about a chocolate dipped cookie. Like my Chocolate Dipped Candy Cane Cookies, Ritz Cracker cookies take something already delicious–in this case Ritz crackers and peanut butter–and add chocolate for that extra WOW factor.
Dipping your crackers in chocolate isn’t difficult but creating a smooth velvety finish takes a little focus.
Start by selecting a high-quality chocolate. Look for varieties of chocolate chips with a high ratio of cocoa butter to cocoa.
When dipping your crackers be sure to drain off the excess chocolate before placing it on the parchment paper. Balance the cracker on a fork before lowering it into the chocolate, then gently tap the bottom of the dipped cracker against the remaining chocolate to help remove excess from the cookie while leaving enough chocolate to allow the cookie to slide off your fork and onto the parchment.
This process can get messy so I recommend laying down newspaper on your kitchen counter before you start dipping to make clean up as easy as the recipe itself.
If you do end up with a little extra chocolate clumping on the cracker, don’t stress. Extra chocolate never made a cookie taste worse!
Tips for Storing No-Bake Cookies
Your Chocolate Peanut Butter Ritz Cookies are ready to eat as soon as the chocolate has fully cooled and hardened. Once set, you can serve right away.
If your friends and family don’t immediately eat the whole batch in one sitting, store them in a container with an airtight lid in a cool place. Keeping no-bake cookies in the fridge is best for maintaining quality but they’ll also be okay at a mild room temperature for a few hours.
If you’re looking for a Gluten-Free No-Bake Cookie, check out my No-Bake Chocolate Cereal Bars and No-Bake Chocolate Peanut Butter Coconut Bites.
Ritz Cookies Recipe
- Line a baking sheet with parchment or wax paper. Place 24 crackers on the baking sheet. Top each cracker with about ½ tablespoon of peanut butter and top with a second cracker.
- Place the chocolate chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate
- Dip each cookie into the chocolate, using two forks to drain the excess chocolate off the cookies. Place the coated cookies back onto the lined baking sheet.
- Place the chocolate coated cookies in the refrigerator until firm. Transfer the chilled cookies to an airtight container and store in the refrigerator.
Chocolate Peanut Butter Ritz Cookies
Ingredients
- 48 Ritz crackers
- 3/4 cup creamy peanut butter
- 16 ounces semi-sweet chocolate chips
Instructions
- Line a baking sheet with parchment or wax paper. Place 24 crackers on the baking sheet. Top each cracker with about ½ tablespoon of peanut butter and top with a second cracker.
- Place the chocolate chips in a glass bowl and place it in the microwave. Microwave for 90 seconds. Stir well. Microwave an additional 30 seconds, as needed. Stir to fully melt the chocolate
- Dip each cookie into the chocolate, using two forks to drain the excess chocolate off the cookies. Place the coated cookies back onto the lined baking sheet.
- Place the chocolate coated cookies in the refrigerator until firm. Transfer the chilled cookies to an airtight container and store in the refrigerator. Enjoy!
Nutrition
{originally published 12/13/18 – recipe notes and photos updated 4/22/21}
Betty says
Love all your recipes you put on fb. Do you have recipe books for dessert and cookies?
Lynn says
Can you just purchase remade peanut butter crackers and dip them ?
Mary Younkin says
Sure, Lynn.
Edye says
PINNED! Your blog is amazing!
Anita LeCours says
I make these cookies and they are a favorite with my family and friends . Instead of using two forks to dip them , I use tongs . These work great and are easy to hold .
Mary Younkin says
I’m so glad that you like them, Anita.
Teresa says
These are a family favorite , but we add marshmallow cream on one side!
Mary Younkin says
I need to try that, Teresa!
MELISSA TRUMBO says
Hi,
Have you ever tried freezing these chocolate ritz no bake peanut butter cookies?
Thank you
Melissa
Mary Younkin says
Yes! They freeze perfectly, Melissa.
Trish Barker says
My husband and I first tried these about 7/8 years ago. We were driving through the foothills of Virginia and came across a bake sale being held at a small store & gas station. WOW! We had some seriously sticky fingers…and enjoyed every finger-licking minute!
Mary Younkin says
That’s such a fun memory, Trish!
Terri says
If you make these a few days in advance, will they the ritz stay crunchy and not get soggy after sitting a few days of being stored in the refrigerator?
Mary Younkin says
Yes! The chocolate keeps the crackers nice and crisp. You can store them airtight in the refrigerator or freezer.
McKenna says
I love these kind of recipes! Not just because they’re easy, but family and friends get a kick out of a few ingredients can make such a yummy treat!! Thanks, McKenna
Mary Younkin says
I’m so glad you like the cookies, McKenna!
Kathy says
Is it necessary to put them in the fridge? I’ve been making them for years and never thought to put them in the fridge.
Mary Younkin says
If you’ve never kept them in the fridge, they’ll be fine at room temperature, Kathy. I was living in Phoenix, AZ when I first made them, so naturally, they required the refrigerator. I keep them there now, because it’s easy and habit.
Brenda says
Use both white and chocolate almond bark. Tongs work great. Drizzle a little of the opposite flavor on top of each while cooling.
Mary Younkin says
These really are such a fun cookie to make, aren’t they?
Elaine says
I wonder if there is GF cracker you could use in place of the Ritz to make these treats Gluten free.
Mary Younkin says
You bet, Elaine. I’ve purchased GF “ritz-like” crackers in the past. Usually in the GF foods section of most stores.
Elaine says
Thank you!
Tom says
How many do you get for 186 calories?
Mary Younkin says
The recipe makes 24 cookies, so that is the calorie count for each cookie, Tom.
Jan says
We use chocolate almond bark for the chocolate. Walmart carries it all year (most stores only have it in December) , and I prefer chunky peanut butter because it gives better spacing in the center of the cookie
Mary Younkin says
I’m so glad that you like the cookies, Jan!
Carolyn Pergerson says
Sounds so good.
Mary Younkin says
I hope you enjoy them, Carolyn!
Diane Kellerman says
I always melt a little wax in my coating (choc) and that eliminates sticky fingers when you pick them up. Just shave a little off the bar as your heating the choc.
Mary Younkin says
That’s interesting, Diane. What kind of wax are you using?
Cookie Phillips says
I also make these with the Ritz crackers and a rollo (caramel) in the middle. Bake at 250 for a couple minutes to soften the chocolate, take out and press down on top. When I dip I use a 2 pronged meat fork. Enjoy!
Mary Younkin says
That sounds great, Cookie!
VICKIE S GELVIN says
I have copied several of your recipes HOWEVER this one with the Ritz, PB and chocolate will defiinitely be my favorite – love Reese’s and anything with that combo and now with crackers. I WILL BE TAKING THESE TO THE GRANDKIDDIES HOUSE FOR EVERY OCCASION.
Mary Younkin says
I’m so glad that you love them, Vickie!
Vicki S says
I was taught to make using almond bark also. Will try the drizzlei n contrast.
Mary Younkin says
So glad you like the cookies too, Vicki! (I think I may have first made them with almond bark as well.)
Derrick says
I first had these about 35 years ago as a young kid at a family Christmas party and have been chasing them down ever since. I can’t wait to finally taste them again. My wife has never heard of these. I was almost doubting my memory because after all those years, everyone I asked about them, had no clue. Thank you!!!!!
Mary Younkin says
I hope that they match your memory, Derrick!
Derrick says
Also, I bet a thin slice of apple sandwiched in with the peanut butter and maybe some crunchy pb would be uh-mazing!!
Mary Younkin says
I’m always a fan of apples and peanut butter!
Paulette Baker says
Can you use Toastie Crackers? These are like what you make but just saves time.
Mary Younkin says
There would likely be less peanut butter flavor, but I’m guessing they’d work fine, Paulette.