I love how these no-bake Chocolate Peanut Butter Ritz Cookies come together with just four simple ingredients—Ritz crackers, peanut butter, powdered sugar, and chocolate—for a perfectly sweet-and-salty treat in about an hour.

Why I’ll Love This Recipe

I adore these cookies because they require no baking and involve minimal hands-on time. They blend creamy peanut butter, rich chocolate, and crisp crackers for an irresistible flavor contrast. Plus, they freeze beautifully, making them ideal for satisfy-later snacking or gift giving.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

60 Ritz crackers
1½ cups creamy peanut butter
½ cup powdered sugar
2½ cups semi-sweet chocolate chips

directions

Line a large baking sheet with wax or parchment paper and arrange 30 Ritz crackers face-down.
In a bowl, stir together peanut butter and powdered sugar until smooth and well combined.
Scoop about 1 tablespoon of the peanut butter mixture onto each cracker.
Top each with another cracker, face-up, pressing gently to form sandwiches.
Chill the tray in the refrigerator for 25 minutes, or place in the freezer for about 5 minutes to firm them up.
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
Dip each cookie sandwich into the melted chocolate, coating fully. Let any excess chocolate drip off.
Place dipped cookies back on the tray and refrigerate for 30 minutes or until the chocolate is fully set.
Enjoy immediately or store for later.

Servings and timing

Yields: 30 sandwich cookies
Prep time: 20 minutes
Chill and set time: 55 minutes
Total time: 1 hour 15 minutes

Variations

Swap out the Ritz crackers for Club crackers or saltines for a different crunch.
Try dark, milk, or white chocolate chips in place of semi-sweet.
Add a teaspoon of vanilla extract or a pinch of sea salt to the filling for extra flavor.
Use almond butter, sunflower butter, or cashew butter instead of peanut butter.
Add crushed pretzels or mini marshmallows to the peanut butter mixture for texture.

storage/reheating

Fridge: I keep the cookies in an airtight container in the fridge for up to 2 weeks.
Freezer: They freeze well in a sealed container or freezer bag for up to 3 months. I just thaw them in the fridge or at room temperature before serving.
No reheating needed—these cookies are best enjoyed chilled or at room temperature.

FAQs

What if I don’t have Ritz crackers?

I’ve used Club crackers or saltines in a pinch—they work great as long as they’re crisp and buttery.

Can I use natural peanut butter?

Yes, but I find the texture is a bit softer. Stir well to make sure the oils are mixed evenly.

How do I thin the melted chocolate for easier dipping?

I add a teaspoon of coconut oil or vegetable shortening to the chocolate when melting to help it coat more smoothly.

Can I make these ahead of time?

Definitely. I often make a batch a few days early and keep them in the fridge or freezer until I’m ready to serve.

Can I double the recipe?

Absolutely. I just double each ingredient and use two trays to keep the process smooth and efficient.

Conclusion

I’m always amazed at how easily these Chocolate Peanut Butter Ritz Cookies come together—and how fast they disappear. They’re simple, satisfying, and the perfect balance of salty and sweet. Whether I’m making a quick dessert or stocking the freezer for later, this recipe never lets me down.

Chocolate Peanut Butter Ritz Cookies

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Author: Sue
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: 30 sandwich cookies
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These no-bake Chocolate Peanut Butter Ritz Cookies are a quick and easy sweet-and-salty treat made with just four ingredients—Ritz crackers, peanut butter, powdered sugar, and chocolate.

Ingredients

60 Ritz crackers
1½ cups creamy peanut butter
½ cup powdered sugar
2½ cups semi-sweet chocolate chips

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Instructions

Line an 18 × 13‑inch baking sheet with wax or parchment paper and place 30 crackers face‑down in even rows.
Stir together peanut butter and powdered sugar until smooth.
Spoon about 1 tablespoon of the peanut butter mixture onto each cracker (do not spread).
Top with another cracker, face‑up, pressing gently until filling nears the cracker edge.
Chill in the fridge for 25 minutes or in the freezer for 5 minutes to firm up.
Melt chocolate chips in 30-second microwave bursts, stirring between, until smooth.
Dip each sandwich cookie into the melted chocolate, flipping to coat, then tap off the excess.
Return the dipped cookies to the tray and refrigerate for 30 minutes or until chocolate sets.
Enjoy immediately or store in the fridge or freezer as desired.

Notes

Use creamy no-stir peanut butter like Jif or Skippy for best results.
To thin the chocolate for dipping, add a teaspoon of coconut oil while melting.
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.
Try topping with sprinkles or sea salt before chocolate sets for extra flair.