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Chocolate Peanut Butter Ritz Cookies
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Sweet and salty. Creamy and crunchy. Chocolate and peanut butter. Chocolate Peanut Butter Ritz Cookies have it all. These cookies are delightfully simple to make and just as delightful to eat.
Chocolate Covered Peanut Butter Ritz Cookies are a holiday favorite for many families. They are incredibly easy to put together and fun for the whole family to assemble (and eat)! Gather the kids and the ingredients and enjoy making these chocolatey, crunchy, peanut butter filled cookies. Double the recipe and make more to deliver to friends and neighbors.
Rich chocolate, creamy peanut butter, and buttery, flaky, crispy Ritz crackers create a cookie that stands up to any candy bar. The best part is no baking required! These cookies can be whipped up for a last-minute dessert or treat to take to a holiday party or cookie exchange. Use any type of chocolate you like: milk, dark, or white. Chocolate almond bark works well, too.
Chocolate Peanut Butter Ritz Cookies Ingredients
- Ritz crackers
- semi-sweet chocolate chips
- creamy peanut butter
- powdered sugar
It only takes four ingredients to make these crispy cookies. A few simple steps turn these pantry staples into a tasty treat. This is one of the absolutely easiest cookie recipes in existence. Next time you need a sweet treat, no longer will you stare into the recesses of your pantry shelves. Make Chocolate Peanut Butter Ritz Cookies instead.
Creamy peanut butter and powdered sugar combine to form a filling very much like the filling of a peanut butter cup. This peanut butter filling is then sandwiched between two flaky, butter, Ritz crackers. It’s the chocolate coating that transforms the afternoon snack into a true cookie.
How to Make Chocolate Peanut Butter Ritz Cookies
FIRST STEP: Line an 18x13 sheet pan with wax paper.
SECOND STEP: In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
THIRD STEP: Evenly space 30 Ritz crackers face down. This will be the cookies “bottom.”
FOURTH STEP: Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
FIFTH STEP: Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
SIXTH STEP: Refrigerate the cookies on the tray for 25 minutes. (This helps firm up peanut butter mixture)
SEVENTH STEP: In a medium-sized heat-safe bowl, combine 2 cups of the chocolate chips.
EIGHTH STEP: In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
NINTH STEP: Add the remaining ½ cups of chocolate chips, and stir until the chocolate is smooth.
TENTH STEP: Remove the cookies from the refrigerator.
ELEVENTH STEP: Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
TWELFTH STEP: Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.
Cooking Tips
Try any kind of chocolate for the coating. Milk chocolate, dark chocolate, even white chocolate.
Garnish the tops with flaky sea salt for an extra kick.
Use color-themed sprinkles or candies as a topping for holidays. Add to the top or roll around the edges.
Storing this Recipe
Store in an airtight container in a cool, dry place.
Cookies can be refrigerated or frozen.
Chocolate Peanut Butter Ritz Cookies
These no-bake Chocolate Peanut Butter Ritz Cookies are delicious and simple to make.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 30
Ingredients
- 60 Ritz crackers
- 2 ½ cups semi-sweet chocolate chips
- 1 ½ cups creamy peanut butter
- ½ cup powdered sugar
Instructions
- Line an 18x13 sheet pan with wax paper.
- In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
- Evenly space 30 Ritz crackers face down. This will be the cookies “bottom.”
- Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
- Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
- Refrigerate the cookies on the tray for 25 minutes. (This helps firm up peanut butter mixture)
- In a medium-sized heat-safe bowl, combine 2 cups of the chocolate chips.
- In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
- Add the remaining ½ cups of chocolate chips, and stir until the chocolate is smooth.
- Remove the cookies from the refrigerator.
- Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
- Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.
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Nutrition
Calories: 200kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 114mg | Potassium: 176mg | Fiber: 2g | Sugar: 9g | Vitamin A: 8IU | Calcium: 24mg | Iron: 1mg
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