Ritz Cracker Christmas Cookies (Easy No Bake Treat)
These Ritz Cracker Christmas Cookies combine buttery crackers and creamy peanut butter with a rich chocolate coating and festive sprinkles. They're an easy no-bake treat that's perfect for holiday cookie trays.
I love recipes like this during the holidays because they're simple to make ahead and easy to add to a Christmas cookie tray. The sprinkles give them plenty of festive color, and you can make a whole batch without ever turning on the oven.
If you love easy sweet and salty treats, our Christmas Crack and Crockpot Candy are two more favorites to add to your holiday cookie tray.
Jump to:
Ingredients
You'll only need four simple ingredients for these sweet and salty no-bake treats.
See the recipe card below for the exact quantities of each ingredient.
- Ritz Crackers: Their buttery, salty flavor is perfect with the sweet filling and chocolate coating. You'll need 30 crackers to make 15 sandwich cookies.
- Peanut Butter: I use creamy peanut butter because it's easy to spread and gives you a smooth layer between the crackers.
- Chocolate: Use your favorite melting chocolate, milk chocolate, dark chocolate, or white chocolate. Different chocolates vary in thickness once melted, so you may have some left over depending on what you use.
- Christmas Sprinkles: Add these while the chocolate is still soft so they stick as the cookies set.
Grab a baking sheet, parchment paper and a microwave safe bowl.
Variations
- Cookie Butter: Swap the peanut butter for cookie butter for a warm, spiced flavor that works especially well at Christmas.
- Change the Chocolate: I tested these with both white chocolate and Belgian chocolate and was surprised by how differently they coated the crackers. The thicker white chocolate used almost the full amount, while the thinner Belgian chocolate had more runoff and left me with extra. The amount you use may vary depending on the type of chocolate.
- Change the Nut Butter: Almond, cashew, or sunflower seed butter can all be used for different fillings.
- Add Sea Salt: Skip the sprinkles on a few and finish them with a little flaky sea salt instead.
- Change the Holiday: Switch up the sprinkles and these can easily work for Valentine's Day or other special occasions.
How to Make Ritz Cracker Christmas Cookies
These no-bake treats come together in just a few simple steps.
Spread about 1 tablespoon peanut butter on the bottom of a Ritz cracker, then place the top on to make a sandwich. Place on a parchment lined baking sheet, then repeat for the remaining. Set aside.
Add about 2 inches of water to a saucepan, and melt chocolate slowly in a heat-safe bowl, over low heat.
Once melted, place the cracker sandwiches, one at a time, into the chocolate to coat, then transfer back to the parchment paper to set. Repeat for the remaining, and add sprinkles with they are still warm.
Hint: Give each cookie a moment over the bowl after dipping so the excess chocolate can run off before transferring it to the parchment paper.
Recipe Tips
- Expect Some Extra Chocolate: How much chocolate you need will depend on the type you use. My white chocolate was thicker and used almost the full 11 ounces, while the thinner Belgian chocolate had much more runoff and left me with extra.
- Use Regular Creamy Peanut Butter: I prefer a traditional creamy peanut butter here. Natural peanut butter can be runnier and may separate, making the sandwiches messier to dip.
- Don't Overfill: I find 1 tablespoon of peanut butter is plenty. If you use too much, some might squeeze out the sides when you dip the cookies in the melted chocolate.
- Add Sprinkles Quickly: Decorate each cookie while the chocolate coating is still soft, so the sprinkles stick.
For another no-bake Christmas treat with plenty of chocolate, try our Peppermint Bark for an easy addition to your holiday cookie platter.
More Christmas Recipes
Storage Instructions
- Room Temperature: Store the cookies in an airtight container, with parchment or wax paper between, in a cool, dry place for up to 1 week.
- Refrigerator: If your kitchen is warm or the chocolate softens at room temperature, keep the cookies refrigerated 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: Checkerboard Cookies, Snickerdoodle Cookie Bars, and Christmas Sugar Cookie Cups.
- Holiday Treats: Peppermint Pretzel Rods, Candied Pecans, and Christmas Puppy Chow.
Ritz Cracker Christmas Cookie Recipe FAQs
Use a chocolate you enjoy eating. Melting wafers and almond bark are especially easy to work with, but good-quality chocolate works too. Just keep in mind that different chocolates melt to different consistencies and may coat the cookies more or less thickly.
Yes, although chocolate chips are designed to hold their shape and can melt thicker than chocolate made specifically for melting. If needed, a small amount of coconut oil can help thin the chocolate for dipping.
I have not tested this with natural peanut butter. Regular creamy peanut butter is thicker and holds the cracker sandwiches together well.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Ritz Cracker Christmas Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Microwave Safe Bowl
Ingredients
- 30 Ritz crackers
- 1 cup peanut butter or cookie butter
- 10 ounces chocolate about 2 cups
- Christmas sprinkles
Instructions
- Spread about 1 tablespoon peanut butter on the bottom of a Ritz cracker, then place the top on to make a sandwich. Place on a parchment lined baking sheet, then repeat for the remaining. Set aside.
- Add about 2 inches of water to a saucepan, and melt chocolate slowly in a heat-safe bowl, over low heat.
- Once melted, place the cracker sandwiches, one at a time, into the chocolate to coat, then transfer back to the parchment paper to set. Repeat for the remaining, and add sprinkles with they are still warm.
Notes
- Expect Some Extra Chocolate: How much chocolate you need will depend on the type you use. My white chocolate was thicker and used almost the full 11 ounces, while the thinner Belgian chocolate had much more runoff and left me with extra.
- Use Regular Creamy Peanut Butter: I prefer a traditional creamy peanut butter here. Natural peanut butter can be runnier and may separate, making the sandwiches messier to dip.
- Don't Overfill: I find 1 tablespoon of peanut butter is plenty. If you use too much, some might squeeze out the sides when you dip the cookies in the melted chocolate.
- Add Sprinkles Quickly: Decorate each cookie while the chocolate coating is still soft, so the sprinkles stick.
- Let the Excess Chocolate Drip Off: Give each cookie a moment over the bowl after dipping so the excess chocolate can run off before transferring it to the parchment paper.
- Room Temperature: Store the cookies in an airtight container, with parchment or wax paper between, in a cool, dry place for up to 1 week.
- Refrigerator: If your kitchen is warm or the chocolate softens at room temperature, keep the cookies refrigerated 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
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
