White Chocolate Ritz Cracker Cookies
These White Chocolate Ritz Cracker Cookies sandwich creamy peanut butter between buttery Ritz crackers before dipping them in white chocolate and adding festive sprinkles. They're an easy no-bake treat with the perfect combination of sweet and salty flavors.
White chocolate gives these cookies a thicker coating than the high-quality dark chocolate I also use. I like to have a little extra on hand so there's plenty for dipping, especially when I get down to those last few cookies.
If you're filling a holiday cookie tray with a mix of homemade treats, our Easy Christmas Crack and Snickerdoodle Cookie Bars are two more festive favorites to add.
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Ingredients
You only need four simple ingredients for these no-bake sandwich cookies.
- Ritz Crackers: A buttery cracker that balances the sweetness of the filling and white chocolate coating.
- Peanut Butter: I use creamy peanut butter because it's easy to spread and stays nicely in place between the crackers.
- White Chocolate: I prefer white chocolate melts or wafers for a smooth coating that sets nicely. You'll want enough chocolate in the bowl to easily dip each cracker sandwich, so don't worry if a little is left over.
- Christmas Sprinkles: Use your favorite festive sprinkles and add them while the white chocolate is still soft.
Grab yourself a baking sheet with parchment paper and a microwave safe bowl to get started with these little Ritz cookies.
Variations
- Cookie Butter: Swap the peanut butter for cookie butter for a completely different filling with warm, spiced flavor.
- Change the Nut Butter: Try almond, cashew, or sunflower seed butter in place of the peanut butter.
- Add Sea Salt: A little flaky sea salt on top is a great alternative to Christmas sprinkles.
- Different Type of Chocolate: Milk or dark chocolate can be used instead of white chocolate. Keep in mind that different types of chocolate may be thinner or thicker once melted.
- Change the Occasion: Switch the sprinkles to make these for Valentine's Day, birthdays, or other special occasions.
How to Make White Chocolate Ritz Cracker Cookies
These easy no-bake cookies come together by sandwiching the crackers with peanut butter, then dipping and decorating them with white chocolate.
Prepare a baking sheet with parchment paper and then spread about 1 tablespoon peanut butter on a Ritz cracker to use as a bottom. Place another Ritz on top and make a sandwich.
Repeat for all the remaining crackers, then melt white chocolate.
Using a double boiler method, add about 2 inches of water to a saucepan, and melt chocolate slowly overtop in a heat-safe bowl, over low heat. Stir semi-regularly once it starts to melt, and if the bowl gets too hot remove shut the heat off. Keep stirring until fully melted, and if desired transfer to a narrow container to make dipping easier (I like to use a glass measuring cup).
Using a fork, sink a cracker sandwich into the melted chocolate, and tap off any excess chocolate, then transfer back to the parchment paper.
Repeat for the remaining cookies, and add sprinkles with they are still warm.
Hint: White chocolate can create a fairly thick coating, so let each cookie drip over the bowl for a few seconds before transferring it to the baking sheet.
Recipe Tips
- Don't Overheat the Chocolate: Melt the white chocolate slowly, stirring often, and stop heating as soon as it's smooth. Overheating can cause it to become thick and difficult to dip.
- Use Regular Creamy Peanut Butter: Natural peanut butter can be runnier and may separate, so I high recommend using regular creamy peanut butter for these.
- Start Smaller: Make about 12-13 sandwich cookies to start so you know you'll have enough white chocolate to coat them all. If you have plenty left, you can always make a few more.
- Don't Overfill the Cookies: About 1 tablespoon of peanut butter is enough to create a good layer without having it squeeze out the sides while dipping.
Our Spiced Gingerbread Loaf is another easy holiday treat to make when you want something festive for Christmas gatherings or gifting.
More Christmas Recipe IDeas
Storage Instructions
- Room Temperature: Store the cookies in an airtight container in a cool, dry place for up to 1 week.
- Refrigerator: If your kitchen is warm enough to soften the white chocolate, refrigerate the cookies in an airtight container.
- Freezer: Once completely set, layer the cookies between sheets of parchment or wax paper in a freezer-safe container and freeze for up to 2 months.
Serving Suggestions
- Christmas Cookie Tray: Easy Christmas Crack, Peppermint Brownies, Snickerdoodle Cookie Bars.
- Holiday Treats: Crockpot Candy, Christmas Cake Mix Cookies, Eggnog Cheesecake.
White Chocolate Ritz Cracker Cookies Recipe FAQs
Yes, although white chocolate chips may melt thicker than wafers, melting chocolate or white almond bark. If the chocolate is too thick for dipping, a very small amount of coconut oil can help loosen the consistency.
Different types and brands of white chocolate contain different amounts of cocoa butter and other ingredients, which affects how fluid they become when melted. Melting wafers are generally easier to use for dipping.
Yes. Cookie butter makes a great alternative and gives these cookies a completely different flavor while keeping the same easy method.
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White Chocolate Ritz Cracker Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Microwave Safe Bowl
Ingredients
- 30 Ritz crackers
- 1 cup peanut butter or cookie butter
- 12 ounces white chocolate about 2 ¼ cups
- Christmas sprinkles
Instructions
- Prepare a baking sheet with parchment paper and then spread about 1 tablespoon peanut butter on a Ritz cracker to use as a bottom. Place another Ritz on top and make a sandwich.
- Repeat for all the remaining crackers, then melt white chocolate.
- Using a double boiler method, add about 2 inches of water to a saucepan, and melt chocolate slowly overtop in a heat-safe bowl, over low heat. Stir semi-regularly once it starts to melt, and if the bowl gets too hot remove shut the heat off. Keep stirring until fully melted, and if desired transfer to a narrow container to make dipping easier (I like to use a glass measuring cup).
- Using a fork, sink a cracker sandwich into the melted chocolate, and tap off any excess chocolate, then transfer back to the parchment paper.
- Repeat for the remaining cookies, and add sprinkles with they are still warm.
Notes
- Use Regular Creamy Peanut Butter: Natural peanut butter can be runnier and may separate, so I high recommend using regular creamy peanut butter for these.
- Start Smaller: Make about 12-13 sandwich cookies to start so you know you'll have enough white chocolate to coat them all. If you have plenty left, you can always make a few more.
- Don't Overfill the Cookies: About 1 tablespoon of peanut butter is enough to create a good layer without having it squeeze out the sides while dipping.
- Don't Overheat the Chocolate: Melt the white chocolate slowly, stirring often, and stop heating as soon as it's smooth. Overheating can cause it to become thick and difficult to dip.
- Let the Excess Drip Off: White chocolate can create a fairly thick coating, so let each cookie drip over the bowl for a few seconds before transferring it to the baking sheet.
- Room Temperature: Store the cookies in an airtight container in a cool, dry place for up to 1 week.
- Refrigerator: If your kitchen is warm enough to soften the white chocolate, refrigerate the cookies in an airtight container.
- Freezer: Once completely set, layer the cookies between sheets of parchment or wax paper in a freezer-safe container and freeze for up to 2 months.
Nutrition
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