Chocolate Peanut Butter Ritz Cookies — 🎄❤️💚 If you need a ridiculously easy, no-bake cookie recipe for a party, holiday cookie exchange, or just have a spur of the moment craving for chocolate and peanut butter, these Ritz cookies are perfect!
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Chocolate-Dipped Ritz Cookies
If you need a ridiculously easy, no-bake dessert for a party, holiday cookie exchange, or just have a spur of the moment craving for chocolate and peanut butter — which happens quite often to me — this is a perfect recipe.
What I love about these little cookie — or cracker — stacks is that they’re salty and sweet, crunchy from the crackers yet creamy from the peanut butter, and gooey from marshmallow creme.
Every awesome dessert quality has been rolled up into one little bite-sized bundle.
They’re incredibly addictive. Just ask my daughter who couldn’t stop eating them and told me this is one of the ‘best things I’ve ever made’.
Ingredients for Ritz Cookies
To make these Ritz cracker Christmas cookies, you’ll need:
- Ritz crackers
- Creamy peanut butter
- Marshmallow creme
- Chocolate
- Sprinkles
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Ritz Cracker Cookies
This is such an easy no-bake Christmas cookie to make! Here are the basic steps to making the Ritz cracker peanut butter cookies:
- Mix together the peanut butter and marshmallow creme, then spread over 24 Ritz crackers.
- Top with remaining Ritz crackers to make a sandwich.
- Dip each Ritz stack in melted chocolate, top with sprinkles, and let cool.
Tip for Filling the Cookies
Don’t add too much of the peanut butter-marshmallow filling or it will ooze out of the sides and it makes dipping a little tricker and they don’t look as neat when they’re finished.
Recipe FAQs
I use Trader Joe’s Pound Plus Bars for the chocolate coating because it melts beautifully and is well-priced. Specifically I melt half of the 72% and half of the ‘dark’. If you can’t find it in your area, look for chocolate candy melts or try buying chocolate in bulk bins that looks like small discs.
As a last resort, use semi-sweet or milk chocolate chips because chocolate chips have stabilizers in them cause the chocolate chips to both resist melting and to set up overly quickly during the dipping process.
The Ritz cookies will keep airtight at room temperature for up to 2 weeks, in the fridge for up to 1 month, or in the freezer for at least 4 months. I store them in the fridge because it’s warm in San Diego and they get a bit too soft at room temperature.
Of course! If you’re not making them for Christmas, you can easily omit the red and green sprinkles. Or use red and white for Valentine’s, pastel for Easter, and so forth.
Yes, you can easily scale the batch size up or down based on your needs.
Recipe Video
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Chocolate Peanut Butter Stacks
Ingredients
- 48 Ritz crackers or buttery golden round crackers
- ½ cup creamy peanut butter
- ½ cup marshmallow creme
- 1 pound chocolate, coarsely chopped and melted for dipping (see notes in blog post for chocolate recommendations)
- holiday sprinkles, optional but recommended
Instructions
- Line a baking sheet with parchment or wax paper.
- Lay 24 crackers on a baking sheet; set aside.
- To a medium bowl, add the peanut butter, marshmallow creme, and stir to combine.
- Evenly spread a thin (not paper thin, but not too thick either) layer of the peanut butter-marshmallow mixture on the 24 crackers on the baking sheet.
- Top with the remaining 24 crackers, creating sandwiches; set aside.
- To a medium microwave-safe bowl, add the chopped chocolate and heat on high power in 15 to 30 second bursts, stirring after each burst, until chocolate can be stirred smooth.
- Dip each stack into the chocolate using one or two forks, allowing the excess to drip off. Place dipped stacks on baking sheet.
- Optionally add sprinkles, to taste.
- Place baking sheet in the fridge or freezer until chocolate has hardened before serving.
Notes
- Stacks will keep airtight at room temp for up to 2 weeks, in the fridge for up to 1 month, or in the freezer for at least 4 months. I store them in the fridge because it’s warm in San Diego and they get a bit too soft at room temp.
- Recipe adapted from Taste of Home.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More No-Bake Christmas Desserts:
Christmas Reindeer Chow — 🎄🦌❤️ A holiday twist on classic Muddy Buddies that’s EASY, ready in 15 minutes, and perfect for hostess gifts or cookie exchanges!! Chex, chocolate, peanut butter, pretzels, M&M’s, and sprinkles make this dessert snack mix totally IRRESISTIBLE!!
White Chocolate-Dipped Oreo Cookie Balls — Easy, no-bake recipe for the classic truffles that everyone loves!
Holiday Special K Bars — Super chewy, gooey, FAST, easy, no-bake cereal bars loaded with peanut butter, chocolate, and sprinkles!! Like scotcheroos but with Special K!
White Chocolate Peppermint Fudge – A FOOLPROOF recipe for fudge with no boiling, no candy thermometers, and it turns out PERFECTLY every time!
White Chocolate Truffles — Made with real butter, heavy cream, and a double dose of white chocolate in both the filling and the coating, these EASY truffles are CREAMY, decadent, and perfect for the holidays!
Loaded Christmas Bark — 🎄💚❤️ This EASY, no-bake chocolate bark is LOADED with goodies!! Oreos, M&M’s, peanuts, pretzels, and sprinkles! Great for holiday parties and cookie exchanges! Salty, sweet, and addictively good!!
Originally posted November 25, 2016 and reposted December 2, 2020 with updated text.
Looks nice, will tell mom to give this a try. I love anything with chocolate
This is my feedback from my office cookie throw down – I entered the chocolate PB stacks. Lots of comments that the cookies were good and looked festive (I decorated with Christmas colored sprinkles). Unfortunately I was beat out by a super gooey double chocolate cheesecake recipe (!). My remarks about the cookies I made are that (1) I should have made the filling with more pb than marshmallow creme so more of the PB flavor came through and (2) I would try a mix of milk and dark chocolate bars from Trader Joe’s. I think using the 72% bar made made them a bit too bitter tasting. But overall, a fun cookie to make and eat!
Would this work with a bit of jam inside?
Probably but I haven’t tested it that way so can’t say for sure how things will go exactly.
Hi Averie. These cookies look delicious. Do you think I could use natural peanut butter? It is refrigerated and very creamy, to the point of being pourable. Many thanks.
I would not use anything that’s ‘pourable’ as it will pour right out the sides of the sandwiches. I would use something with a Jif, Skippy, etc. texture.
Hi, I’ve tried a lot of your recipes now and they never disappoint :) This cookies look amazing too but I was wondering if there’s a way to replace the marshmallow creme with something similar since it is really hard to get the original stuff in my country.
You could just omit it and add extra peanut butter, as needed, to make up for omitting it.
I cannot wait to try out this receipe….love the accompanying video which makes it look really easy. My office is holding a Christmas Cookie Throw-down in a couple of weeks and I’ve been racking my brain on what to bring in…this is the pick! Will post again if I win :-)….thank you!
Post again even if you don’t win and LMK how they go over! :)
Why do I have to print about 8 pages before I get the ACTUAL recipe–waste of paper.
You don’t. You simply need to click the large PRINT button in the recipe card section of the recipe.
Or you could copy/paste just the recipe card section to yourself in an email.
Or you could just pull up the recipe from your smartphone, tablet, etc. in the kitchen while you make them.
I am curious about your thoughts on which kind of chocolate for dipping works best. I looked for the blog post, but could not find it.
Paragraphs 5 and 6
What kind of chocolate works best?
I gave my detailed thoughts in the post.
what kind of chocolate works best please?
I discussed this in detail in the blog post.
I seriously would INHALE these!!
We kind of did :)
I was at Walmart yesterday and I found some of the cutest sprinkles. They were blue and white snowflakes. I bought them even though I didn’t have a clue what I would make, but had to have them. They would show up really well on these cookies! They also had some really cute ornament sprinkles. I didn’t do a lot of baking last year because I had surgery, and I think I’m itching to this year. They also had some super cute cupcake wrappers that said Merry Christmas. I found all this in the Christmas section. That was a long story. These look delcious!
I am ALL ABOUT CUTE SPRINKLES! I hear you :)
hey girl these look awesome!
my godmother makes these every year and I used to go INSANE for them!!!
Great memories :)
They look great. Can’t go wrong with the chocolate/peanut butter combo, thanks for the idea
I have made just peanut butter ones. This would make them a little softer on the inside too. Sounds good.
I’ve had something very similar to this (white chocolate dipped PB-ritz crackers). I remember being so amazed that a cracker was used as the “cookie”. Addictive?!?Absolutely!!! I love the marshmallow cream and dark chocolate coating in your version.
So, so addictive and good! :)