Recipe courtesy of Katie Lee Biegel

No-Bake Chocolate–Peanut Butter Cookies

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 30 no-bake chocolate-peanut butter cookies
My great-aunt Pat makes similar no-bake cookies every Christmas and I always looked forward to them as a kid. They make a great gift.



  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 power 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 in 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.
  3. Put the cookies back on the baking sheet and decorate with the sprinkles. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.