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Ritz Cookies Recipe

Ritz Cookies are little packages of nostalgia. And chocolate! You can assemble them in minutes, for a perfectly munchable combo of salty, sweet, and satisfying.

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 24 cookies
Calories: 146 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 48 Ritz crackers
  • ½ cup creamy peanut butter
  • ½ cup marshmallow fluff optional
  • 5 ounces Ghirardelli milk chocolate melting wafers about ½ a package
  • 5 ounces Ghirardelli white chocolate melting wafers  about ½ a package
  • Sprinkles optional

Instructions

    Cup of Yum
  1. Place Ritz crackers, face down, on a parchment-lined baking sheet. Add about a teaspoon of peanut butter to each cracker and spread in an even layer.
  2. If making them into a fluffernutter, fill a piping bag with marshmallow fluff, and add a small dollop of marshmallow cream, about a teaspoon, in the center of each cracker on top of the peanut butter. 
  3. Add a second cracker, face side up, to top and sandwich the peanut butter and fluff layers.
  4. In a small microwave-safe bowl, melt the chocolate wafers according to the package directions.
  5. Dip the cookie sandwich into the chocolate and, using a fork, lift the cookie out of the chocolate and gently tap the fork on the edge of the bowl to remove any excess chocolate. Repeat with white chocolate.
  6. Transfer to the parchment-lined baking sheet and decorate with sprinkles, if desired. Allow the chocolate to harden.

Notes

  • Storage: Store cookies at room temperature in an airtight container for up to one week.
  • Freeze in an airtight container or freezer bag for up to 3 months.
  • The amount of Ritz crackers needed is about 2 large sleeves.
  • Using a piping bag (or ziploc bag with corner snipped off) is the easiest, and least messy way to add the marshmallow cream.
  • If using just one kind of melting wafer, a 10-ounce bag would be enough to dip all the cookies.
  • Use a toothpick to help slide the cookie off the fork after dipping in chocolate (or white chocolate).
  • I found that lining a cookie sheet with parchment made a convenient surface to prepare the cookies because then I could move them all while the chocolate was setting up.
  • Allergies? Use sun butter, or biscoff for a nut-free alternative.

Nutrition Information

Serving 1cookie Calories 146kcal (7%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Cholesterol 3mg (1%) Sodium 105mg (4%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 146

% Daily Value*

Serving 1cookie
Calories 146kcal 7%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Cholesterol 3mg 1%
Sodium 105mg 4%
Fiber 1g 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.