No-Bake Chocolate-Peanut Butter Cookies

  • Level: Easy
  • Yield: 30 sandwich cookies
  • Total: 1 hr 30 min (included chilling time)
  • Active: 30 min


1 cup peanut butter

60 buttery crackers, such as Ritz (2 sleeves) 

2 1/2 cups milk chocolate chips 

Red or green sprinkles, for decorating 


  1. Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
  2. Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
  3. Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
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4 Reviews


Loved it!  Easy and delicious!  I made some with crunchy and some with creamy peanut butter.  I liked the crunchy best but both were great!<br />

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