Four-ingredient chocolate-dipped sandwich cookies are a fun and easy treat for the holidays. They’re made with creamy peanut butter, milk chocolate, Ritz crackers, and fun sprinkles for some holiday flair. If you want easy, no-bake cookies to share with friends and family this holiday season, you need to try them!

I love a new-to-me holiday cookie recipe, and these sweet and salty no-bake cracker sandwich cookies are the go-to this year. They’re perfect for the holiday season: simple, low-stress, easy to store, and, of course, delicious.

I like them because they have that salty-sweet combo with a little bit of crunch from the crackers and two of my favorite things: chocolate and peanut butter. They’re also not overly sweet, which is a nice change from all the sugar-laden treats that go around this time of year.

Ritz cookies have been around for a long time, but maybe you’re like me, and this simple no-bake cookie is new to you, too. After trying them, I understand why they’re a classic—I hope you try them, too!

Ingredients

Ritz crackers: The buttery, salted original Ritz crackers work best.
Peanut butter: I like to use peanut butter without added sugar for this recipe. It keeps the cookies from being too sweet, but you can use regular peanut butter if you want them sweeter. Creamy peanut butter is great, but chunky peanut butter would be great, too. If you’re worried about using peanut butter, you can substitute almond, cashew, or other nut butter you like.
Milk chocolate candy melts: Candy melts (I like the Ghiradelli brand) work great because they melt well without a lot of hassle (or risk of scorching). They melt better than chocolate chips and create a smooth coating. You can also switch up the coating with dark chocolate melts or white chocolate candy melts.
Sprinkles: These are optional but a fun addition.

How to Make Them

☑️ Assemble the Sandwich Cookies

Top each cracker with about a teaspoon of peanut butter. Place another cracker on top and lightly press it down so the peanut butter spreads to the edges.

Chill them for 30 minutes so the peanut butter firms up.

☑️ Coat Them in Chocolate

Melt the candy melts in a microwave-safe bowl following the package instructions.

Dip each sandwich cookie in the chocolate so it’s coated evenly. I like to use a fork to do this – place the cookie on the fork, lower it into the chocolate, turn it to coat it evenly, and then lift it out. Allow the excess chocolate to drip off before placing the cookie on a sheet pan lined with parchment paper.

Top each cookie with some sprinkles while the chocolate is still wet.

chocolate coated ritz cookies decorated with sprinkles.

☑️ Chill the Cookies

Place the cookies in the refrigerator for 30 minutes or until the chocolate is set.

Recipe Tips

If the melted chocolate firms up while dipping the cookies, you can warm it up in the microwave so it stays melted.

Once you’ve dipped the cookies, the coating will start to firm up at room temperature, so don’t wait to add the sprinkles. I coat a few cookies and then pause to add the sprinkles while the chocolate is still wet.

Once they have chilled, you can store the cookies in an airtight container at room temperature for three weeks or in the freezer for up to three months.

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