4-Ingredient No-Bake Ritz Cracker Christmas Cookies
Ritz Cracker Christmas Cookies are the kind of holiday treat you can make in 20 minutes without ever turning on the oven.
Crisp, salty crackers sandwich creamy peanut butter, then get dunked in melted white chocolate and finished with sprinkles. They taste like the best candy bar and look like something you’d pick up at a bakery.
What Makes These Cookies So Good
The salt from the Ritz cuts through the sweet white chocolate and rich peanut butter in a way that keeps you going back for another. They stay crisp for days, so you can make a batch ahead of a party and not worry about soggy cookies.
They also look incredibly festive with zero decorating skill. A quick dip and a scatter of red and green sprinkles is all it takes.
Ingredients
- 48 round buttery crackers (Ritz or similar): the crisp, salty base.
- 1/2 cup creamy peanut butter: use a shelf-stable kind, not natural, so the filling stays put.
- 12 oz white candy coating or almond bark: melts smoothly and sets firm.
- 2 tbsp holiday sprinkles: for the Christmas look.
Variations / Substitutions
- Dark chocolate: swap the white coating for dark chocolate almond bark for a richer bite.
- Almond butter: roll with almond butter for a deeper nutty flavor.
- Dairy-free: use dairy-free white chocolate chips and dairy-free buttery crackers.
- Peppermint: stir a drop of peppermint extract into the melted chocolate.
If you love the salty-sweet combo, try our Chocolate-Covered Pretzel Sticks.
How to Make Ritz Cracker Christmas Cookies
Step 1: Make the Peanut Butter Sandwiches
Spread about 1 teaspoon of creamy peanut butter onto half of the crackers. Top with the remaining crackers and press down gently so the filling spreads to the edges without cracking the cracker. Line them up on a parchment-lined baking sheet as you go.
Step 2: Dip in White Chocolate
Melt the white candy coating in a microwave-safe bowl in 30-second bursts, stirring well between each, until completely smooth, about 1 minute total. One at a time, drop a sandwich into the melted chocolate, flip with a fork to coat, then lift and tap the fork on the side of the bowl to let the excess drip off. Return each dipped cookie to the parchment sheet.
Step 3: Decorate with Sprinkles
Scatter holiday sprinkles over the tops while the chocolate is still wet. Slide the sheet into the freezer for 10 minutes, until the coating sets firm and each cookie pops off the paper with ease.
A Few Tips for the Best Ritz Cookies
- Use a well-stirred, thick peanut butter. Oily or natural varieties make the sandwiches slide around and soak through the crackers.
- If the chocolate starts to thicken as you work, pop the bowl back in the microwave for 15 seconds to re-melt it.
- Keep the cookies in the fridge until serving. The cold keeps the crackers crisp and the peanut butter firm.
Scale it up for a cookie swap or holiday party:
| Cookies | Crackers | Peanut Butter | White Coating |
|---|---|---|---|
| 24 | 48 | 1/2 cup | 12 oz |
| 48 | 96 | 1 cup | 24 oz |
| 72 | 144 | 1 1/2 cups | 36 oz |
Storing Leftovers
Refrigerate: layer the cookies between sheets of wax paper in an airtight container and keep them in the fridge up to 1 week. They taste best cold, right from the refrigerator.
Frequently Asked Questions
Can I use white chocolate chips instead of candy coating?
Yes, but add 1 teaspoon of coconut oil or shortening to the chips so they melt and coat smoothly.
Will natural peanut butter work?
No, it’s too runny and the oil separates, making the crackers soft. Stick with a creamy, no-stir peanut butter.
How far ahead can I make these?
You can make them up to 1 week ahead. Store them in the fridge and they hold their crunch perfectly.
Do I have to refrigerate after dipping?
Yes, popping the tray in the freezer for 10 minutes sets the coating fast and keeps the peanut butter from oozing. After that, the fridge is best for storage.
Ritz Cracker Christmas Cookies Recipe
Ingredients
Method
- Spread 1 teaspoon peanut butter on half the crackers, top with remaining crackers, press gently, and place on a parchment-lined baking sheet.
- Melt the candy coating in 30-second microwave bursts, stirring between, until smooth. Dip each sandwich, tap off excess, and return to the parchment.
- Scatter sprinkles on the wet chocolate, then freeze the sheet for 10 minutes until set.
