No Bake Ritz Cracker Cookies

a stack of ritz peanut butter cookie crackers cut in half.

5 from 2 votes

These no-bake Ritz cracker cookies have the perfect combination of sweet and salty flavors. Sweet peanut butter filling is sandwiched between two crispy salty Ritz crackers and then dipped in melted white chocolate and coated with sprinkles! They're light and crispy, salty, sweet, and fun for the whole family to enjoy throughout the holiday season!

Prep Time 20

Set Time 10

Total Time 30

Servings Cookies

Author Melissa Williams

Ingredients

40 Ritz Crackers
¾ cup Peanut Butter
⅓ cup Powdered Sugar
1 ½-2 cups White Chocolate Chips
1 tablespoon Coconut Oil
2 tablespoon Christmas Sprinkles

Instructions

Line a baking sheet with parchment paper and lay out 20 crackers salted side down.
40 Ritz Crackers
To a large mixing bowl, add the peanut butter and powdered sugar. Mix together with a hand mixer on low-medium until smooth.
¾ cup Peanut Butter, ⅓ cup Powdered Sugar
Use an offset spatula, or just a knife, to spread the peanut butter mixture evenly onto the 20 crackers and top with another cracker.
Add the chocolate chips and coconut oil to a microwave safe bowl and heat for 20 seconds, stir, repeating until melted and smooth. It should not take more than a minute.
1 ½-2 cups White Chocolate Chips, 1 tablespoon Coconut Oil
Using a fork or a chocolate dipping tool, dip one cracker sandwich at a time into the melted chocolate, covering it completely, and letting any excess drip off. Return to the parchment paper and immediately top with sprinkles.
2 tablespoon Christmas Sprinkles
Repeat for the rest of the cookie sandwiches and then move the pan to the fridge to set.

Notes

Reduce or skip powdered sugar for a less sweet version.
Coconut oil can be replaced with vegetable oil or shortening.
Try different nut butters like almond or cashew for a unique filling.
Use chocolate wafers, almond bark, or any chocolate type—white, milk, semi-sweet, or dark.
Add edible glitter to melted chocolate for extra sparkle.
Store in a cool, airtight container; layer with wax paper if stacking.
Keep in the fridge if your kitchen is warm—best enjoyed within 1 week.

Nutrition