Name: Recipe "Ritz Cookies"
Prep time: 10 min
Total time: 40 min
Ingredients: 48 crackers Ritz crackers; 0.75 cup creamy peanut butter; 2.75 cup chocolate chips; 1 tbsp coconut oil (optional); flaky sea salt or sprinkles (optional)

Chocolate pairs well with Flourless Chocolate Cookies or Chocolate Chip Cookie Bark too.

Why These No-Bake Ritz Cookies Are a Family Favorite

Chocolate and peanut butter is a combination I never get tired of. That’s why I love these Ritz Cookies. They’re no-bake, so I can whip up a batch in minutes, and they always disappear fast. With a crunchy, salty cracker, creamy peanut butter, and a shell of melted chocolate, every bite hits that sweet and salty spot. I add a sprinkle of flaky sea salt on top to make it even better. We make these every holiday season, but honestly, they’re good any time of year.

No oven required. These come together on the stovetop or in the microwave, so they’re perfect for hot days or when you need a quick treat.
Just 4 main ingredients. Ritz crackers, peanut butter, chocolate chips, and a little coconut oil are all you need for something that tastes so much more indulgent.
Sweet and salty in one bite. The buttery cracker and smooth peanut butter balance the rich chocolate, and the flaky salt on top takes it over the top.

Key Ingredients for These Chocolate Peanut Butter Ritz Cookies

Peanut butter. Creamy, commercial peanut butter works best because it’s smooth and spreads easily. Natural peanut butter (the kind that separates) can be used, but stir it well first and expect a slightly grainier texture.
Chocolate chips. Semi-sweet chips give a nice balance of sweetness and cocoa flavor. If you use milk chocolate, the cookies will be sweeter. A high-quality brand melts more reliably and tastes better.
Coconut oil. Just a tablespoon thins the melted chocolate so it coats the crackers evenly. You can skip it, but the coating will be thicker and a bit harder to work with.

Kitchen Tools for Making Ritz Cookies

Large baking sheet
Parchment paper or wax paper
Microwave-safe bowl (or a double boiler)
Two forks for dipping
Measuring spoons

My Best Tips for Making Ritz Cookies at Home

When melting the chocolate, use short 30-second bursts in the microwave and stir well after each one. Overheating can make the chocolate seize into a clumpy, grainy mess. If you prefer a double boiler, that works too. I find adding a tablespoon of coconut oil helps the chocolate flow more smoothly and gives it a nice shine.

For dipping, use two forks to roll the cracker sandwich around in the chocolate until it’s fully coated. Lift it out with one fork and tap the fork gently on the bowl edge to let the excess drip off. Then slide it onto the parchment-lined sheet. If the chocolate starts to thicken as it cools, reheat it briefly in the microwave.

Expert Tips for Perfect Chocolate Coating

The coconut oil isn’t just for flavor. It lowers the melting point of the chocolate, making it thinner so it coats the cracker sandwich more evenly without clumping. If your kitchen is warm, let the dipped cookies set at room temperature. For a quicker set, pop the baking sheet in the fridge for 10 to 15 minutes. Just don’t leave them in too long or the chocolate might bloom (turn white and streaky) when it comes back to room temp.

Switching up the chocolate is the easiest change. Use milk chocolate chips for a sweeter cookie, or dark chocolate for a deeper, less sugary bite. If you want a bigger crunch, try crunchy peanut butter instead of creamy. White chocolate is another fun option. I’ve also made these with almond butter and a drizzle of caramel on top. For the holidays, swap the flaky salt for festive sprinkles or crushed candy canes.

How to Serve Ritz Cookies

These cookies are great on their own, but I like to serve them with a cold glass of milk or a hot cup of coffee. The sweet and salty combo also pairs well with vanilla ice cream. For parties, arrange them on a platter and sprinkle extra flaky sea salt or festive sprinkles on top. They’re small enough to grab and go, which makes them a hit at holiday cookie swaps or potlucks.

How to Store Leftover Ritz Cookies

Once the chocolate has set completely, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. If your kitchen is warm, you can refrigerate them, but let them come to room temperature before serving so the chocolate doesn’t sweat. Layer them between sheets of parchment paper if stacking.

Can You Freeze Ritz Cookies?

Yes, these freeze well. Place the fully set cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw them in the refrigerator or at room temperature. The chocolate might lose a little shine, but they’ll still taste great.

Ritz Cookies FAQs

Can I use natural peanut butter?

Yes, but stir it thoroughly before using. Natural peanut butter tends to be less stable and can make the filling a bit oilier. The cookies will still taste good, but the texture may be slightly different.

Why did my chocolate seize up?

Chocolate seizes when it comes into contact with even a small amount of water, or if it’s overheated. Make sure your bowl and utensils are completely dry, and melt the chocolate in short bursts, stirring frequently.

Can I skip the coconut oil?

You can, but the chocolate coating will be thicker and may not cover the crackers as smoothly. The coconut oil helps thin the chocolate for easier dipping and gives it a nicer finish.

How do I make these gluten-free?

Use gluten-free crackers in place of Ritz. There are several buttery, round gluten-free crackers available. The rest of the ingredients are naturally gluten-free, but always check labels on chocolate chips and peanut butter.

Recipe

Ritz Cookies

Ritz Cookies- these easy, no-bake chocolate peanut butter Ritz cracker cookies are the perfect little treat. The sweet and salty combo is irresistible!

easyVegetarian

10 min

Prep Time

40 min

Total Time

Servings

Snack

Course

American

Cuisine

166 kcal

Calories

Ingredients

Servings

48 crackers Ritz crackers
0.75 cup creamy peanut butter
2.75 cup chocolate chips

1 tbsp coconut oil, optional
flaky sea salt or sprinkles, optional

Instructions

1
Line a large baking sheet with parchment paper or wax paper.
2
Place 24 crackers on the baking sheet, leaving a little space between each one. Spoon about ½ tablespoon of peanut butter into the center of each cracker. Gently press another cracker onto the peanut butter layer to make a sandwich cookie. Repeat with remaining crackers.
3
Place the chocolate chips and coconut oil (if using) in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until just melted. Don't overheat the chocolate or it will get clumpy and grainy. You can also melt the chocolate using a double boiler.

4
When the chocolate is melted, drop a cracker sandwich into the chocolate. Use 2 forks to move the sandwich around in the chocolate until it is completely covered. Use one fork to lift the sandwich cookie out of the chocolate. Gently tap the fork on the side of the bowl to remove any excess chocolate.
5
Transfer to the lined baking sheet and sprinkle with sea salt and/or sprinkles, if using. Continue dipping until all the cookies are dipped. Repeat until all cookies are dipped.
6
Let the cookies sit until the chocolate hardens. If you want to speed up the process, you can put the baking sheets in the refrigerator.

Nutrition (per serving)

166kcal

Calorie breakdown

Protein7%12 kcal

Fat44%75 kcal

Carbohydrates49%85 kcal

How this was calculated — 4 of 5 ingredients matched

creamy peanut butterPeanut butter with omega-3, creamy1094 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip2772 kcal

coconut oilOil, coconut125 kcal

flaky sea salt or sprinklesSalt, table0 kcal

Serving size ≈ 36 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, no-bake, No-Cook, peanut butter, sweet and salty, vegetarian

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