No-Bake Chocolate-Peanut Butter Cookies

  • Level: Easy
  • Yield: 30 sandwich cookies
  • Total: 1 hr 30 min (includes 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. Spread a generous 1 teaspoon 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. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
  3. Put the sandwich 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.

Cook’s Note

Can't wait to eat these? Skip the chill time for an ooey, gooey treat.

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42 Reviews


I make these every year, too, but there never a seems to be any left! Hmmm...

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