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
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
