No-bake Ritz Cracker Cookies: salty-sweet, chocolate-covered peanut butter sandwich cookies with sea salt. 20-minute dessert, freezer-friendly, and holiday-ready.

If you’re craving an easy no-bake dessert that still feels fancy, these Ritz Cracker Cookies are your new secret weapon. Think crunchy, buttery crackers, creamy peanut butter, and a smooth chocolate shell with a little flaky sea salt sparkle. They’re insanely popular for cookie trays, last-minute holiday treats, game days, and late-night pantry raids. Today I’m sharing my best techniques (hello, glossy chocolate!) plus creative flavor twists to make your chocolate-covered Ritz peanut butter sandwich cookies stand out.

What Makes These Ritz Cracker Cookies Special?

Why you’ll love them: These easy, no-bake Ritz cookies turn five pantry staples into bakery-level treats. If you love peanut butter cups and crave salty-sweet crunch, this one’s for you.

True no-bake joy: No oven needed—just melt, dip, and done. Perfect for beginner bakers and busy weeknights.
Ultra-glossy chocolate option: I include how to temper chocolate for that pro-level snap and shine (or use almond bark for maximum ease).
Salty-sweet perfection: Buttery crackers + creamy peanut butter + dark chocolate + flaky sea salt = balanced bliss.
Allergy and diet swaps: Dairy-free, vegan, and nut-free options so everyone can enjoy. Great for “Ritz peanut butter sandwich cookies” lovers who need alternatives.
Pantry-friendly ingredients: Made with staples—Ritz crackers, peanut butter, chocolate. That’s it, really.
Holiday-ready: Make-ahead, freezer-friendly, and gorgeous with sprinkles or crushed candy canes. A star on any Christmas cookie platter.

Ingredient Notes

Before you shop: Here’s what matters most for flavor, texture, and that signature snap.

Ritz (or buttery round crackers): Classic Ritz deliver that iconic salty, buttery crunch. For gluten-free, use a GF buttery-style round cracker—texture varies but still delicious.
Peanut butter: Creamy, no-stir PB sets best. Natural peanut butter works if lightly chilled first to thicken. Almond butter, cookie butter, or sunflower seed butter are great swaps.
Chocolate for dipping: Use good-quality chocolate bars or wafers for smoother melt. Semisweet or dark balances sweetness; white chocolate is lovely for drizzle or a full dip.
Coconut oil or cocoa butter (optional): A tiny bit loosens chocolate for easier dipping, but skip if tempering real chocolate.
Flaky sea salt: A light sprinkle boosts the salty-sweet payoff. Don’t overdo it.
Decorations: Holiday sprinkles, crushed candy canes, toffee bits, or chopped nuts for texture and flair.
Flavor boosters (optional): Espresso powder in dark chocolate, orange zest in white chocolate, or a pinch of cinnamon for warmth.

How To Make Ritz Cracker Cookies

Game plan: Set up your station first—then the dip goes fast. This method works for classic chocolate-covered Ritz, vegan swaps, or nut-free versions.

Line your trays: Line baking sheets with parchment or silicone mats to prevent sticking and ensure smooth bottoms.
Make the sandwiches: Spread a modest layer of peanut butter on half the crackers, then cap with the rest. Press gently to seal without oozing.
Chill briefly: Pop the sandwiches into the fridge for 10 minutes. This helps the filling firm up so dipping is tidy.
Melt the chocolate: Microwave in short bursts, stirring often, or use a double boiler (no water in the bowl, please). For the shiniest shell, temper the chocolate using the seeding method.
Dip and tap: Drop a sandwich into the chocolate, flip to coat, then lift with a fork. Tap the fork on the bowl’s edge to shake off excess for a thin, even shell.
Decorate like you mean it: While the chocolate is still wet, add flaky sea salt, sprinkles, or crushed candy cane. Drizzle contrasting chocolate for bakery vibes.
Set and cure: Let set at cool room temp or in the fridge. If tempered, set at room temp until snappy; if not, chill to firm. Enjoy once solid.

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Pro Tips

Keep layers thin: A thin PB layer prevents sliding and gives the best bite-to-crunch ratio.
Master the melt: Microwave chocolate at 50% power in 20–30 second bursts, stirring between each. Patience beats scorched chocolate, every time.
Temper for shine: Melt two-thirds of your chocolate to 110–115°F, then stir in the remaining third to bring it to 88–90°F (dark) or 86–88°F (milk/white). Glossy and snappy.
Avoid moisture: Even a drop of water can seize chocolate. Dry tools, dry bowl, dry everything.
Use a dipping fork: A fork or candy tool lets excess chocolate drain off so shells don’t pool.
Go dairy-free or vegan: Use dairy-free chocolate and a vegan buttery round cracker; swap PB for sunflower seed butter if needed.
Gluten-free game plan: Use your favorite GF buttery-style crackers; chill the sandwiches longer to help them hold up during dipping.
Flavor like a pro: Stir espresso powder into dark chocolate or a touch of citrus zest into white chocolate for long-tail flavor wins.

Storage, Freezing & Make-Ahead

Plan ahead: These keep beautifully, making them ideal for gifting and cookie boxes.

Room temp storage: In a cool, dry spot, store in an airtight container up to 4–5 days. Separate layers with parchment.
Fridge storage: Extend freshness to about 2 weeks; great for warmer kitchens. Let sit a few minutes before serving for best texture.
Freezer-friendly: Freeze flat until firm, then transfer to a container with parchment between layers. Enjoy within 2–3 months.
Thaw smart: Thaw in the fridge to avoid condensation on the chocolate; then bring to room temp if desired.
Touch-ups: If a cookie cracks, remelt a spoonful of chocolate and “spackle” on a thin patch; let set.

Variations & Substitutions

Make them yours: Here are craveable spins to try, from classic to over-the-top. Great for “no-bake Ritz cookies” and “Ritz cracker desserts” lovers.

Buckeye Ritz cookies: Mix peanut butter with a little powdered sugar and vanilla for a fudge-like center; dip in dark chocolate.
Peppermint bark Ritz: Use white chocolate and top with crushed candy canes for a wintry crunch.
Nutella or hazelnut spread: Swap PB for Nutella and finish with chopped toasted hazelnuts.
Cookie butter dream: Fill with Biscoff spread and dip in white chocolate; add a cookie butter crumble on top.
S’mores style: Add a thin layer of marshmallow creme; drizzle with milk chocolate and sprinkle graham crumbs.
Turtle vibes: Add a dot of soft caramel in the center and top with a pecan half before dipping.
Almond joy moment: Stir shredded coconut into almond butter; top with a roasted almond under the chocolate.
Spiced chocolate: Add cinnamon and a whisper of cayenne to dark chocolate for a warm finish.
Dairy-free and vegan: Use vegan chocolate and plant-based buttery rounds; go with sunflower seed butter for nut-free.
Gluten-free swap: Choose a GF buttery-style round cracker; dip in tempered chocolate for the best crunch.

Salty-sweet, crunchy-creamy, and wildly customizable—these chocolate-dipped Ritz Cracker Cookies hit every craving. Batch them for a holiday cookie platter, stash a box in the freezer for dessert emergencies, or dress them up with a white chocolate drizzle and flaky salt for a giftable treat. Want more easy wins? Explore no-bake desserts, all my peanut butter recipes, and festive Christmas cookies on the blog.

FAQ

What’s the best chocolate for dipping—chips, bars, wafers, or almond bark?

For the smoothest dip, go with couverture wafers or chopped bars. Chocolate chips can be thick. Almond bark is easiest but won’t taste as “chocolatey.” Temper real chocolate for a shiny snap.

Can I use natural peanut butter?

Yep. Stir it well and chill it 10–15 minutes to thicken. Thin PB will squish out during dipping, so keep layers modest. Or try almond butter, cookie butter, or sunflower butter (nut-free).

How do I keep the chocolate from getting streaky or dull?

Temper it. Melt two-thirds to 110–115°F, then stir in the remaining third until 88–90°F (dark) or 86–88°F (milk/white). Keep the bowl warm so it doesn’t thicken as you dip. Avoid moisture and overheating.

Do these freeze well?

Like a dream. Freeze flat, then layer in a container with parchment. Enjoy within 2–3 months. Thaw in the fridge to prevent condensation on the chocolate shell.

I can’t do gluten—what’s my move?

Use your favorite gluten-free buttery-style round crackers. The texture differs slightly from Ritz, but they still deliver that salty-sweet crunch, especially with tempered chocolate for structure.

Can I make these without peanut butter?

Totally. Try cookie butter, Nutella, almond butter, or sunflower seed butter. Want extra wow? Add a dot of caramel in the center or a thin layer of marshmallow creme for s’mores vibes.

My chocolate seized—now what?

Add 1–2 teaspoons of warm neutral oil and whisk like you mean it. If it’s still grainy, pivot: use it for drizzles and grab a fresh bowl for dipping. Happens to the best of us.