This might be the easiest no‑bake Christmas cookie you’ll make this season. If you want a quick, crowd-pleasing treat for a cookie exchange, party, or a simple holiday snack, these no‑bake chocolate sandwich cookies fit the bill. They come together in minutes, require no oven time, and offer a delightful balance of sweet and salty.
These festive cookies pair a crisp cracker with a creamy filling and a full chocolate coating. I love them boxed up next to peppermint bark cookies or glazed gingerbread — they travel well and look adorable on a holiday platter. The short ingredient list and minimal prep make them ideal when you need something homemade fast.
All you need are Ritz crackers, a filling (tahini, nut butter, or chocolate spread), good-quality chocolate for dipping, and a topping such as sea salt, crushed candy canes, or sprinkles. The salty cracker plus chocolate contrast creates a satisfying flavor that’s hard to resist.
Tell me about this recipe
- This recipe uses salty, buttery Ritz crackers as the base—use the classic salted variety to get the best sweet‑and‑salty result.
- Sandwich each pair of crackers with a tablespoon of your chosen filling. Tahini gives a rich, slightly nutty flavor that goes beautifully with dark chocolate; peanut butter, almond butter, or Nutella are all great alternatives.
- Each sandwich is dipped in melted chocolate and topped while the chocolate is still soft. Flaky sea salt, crushed peppermint, or festive sprinkles make them holiday-ready.
Ingredients needed
The complete printable recipe with exact measurements and instructions appears below.
- 48 Ritz crackers (to make 24 sandwich cookies)
- 12 ounces (340 g) chocolate chips or chopped chocolate for melting — dark, milk, or white chocolate all work
- ¾ cup (135 g) tahini or substitute equal amount of peanut butter, almond butter, sunflower butter, Nutella, or cookie butter
- Toppings: flaky sea salt, crushed candy canes, or holiday sprinkles
- Optional: ¼ tsp peppermint extract to flavor the melted chocolate for a Thin Mint variation
How to make this recipe
Prep time: about 15 minutes active, plus 30 minutes chill. Yields: 24 cookies.
Step 1: Line a baking sheet with parchment paper. Arrange 24 crackers in neat rows, choosing whole, unbroken crackers for even sandwiches.
Step 2: Melt the chocolate. Use a double boiler or microwave in short bursts, stirring often to prevent scorching. If you like a peppermint flavor, stir in 1/4 teaspoon peppermint extract once the chocolate is fully melted and smooth.
Step 3: Spoon about 1 tablespoon of tahini (or your chosen filling) onto each of the 24 crackers. Top each with a second cracker and press gently to form a sandwich.
Step 4: Using two forks, lower a sandwich into the melted chocolate and turn it so the cookie is completely coated. Lift it out, let excess chocolate drip back into the bowl, then place the coated cookie on the prepared parchment paper.
Step 5: Before the chocolate sets, sprinkle your chosen toppings — flaky sea salt, crushed candy canes, or sprinkles. If any drips form on the parchment, you can trim them once the chocolate has firmed to keep the cookies looking neat.
Step 6: Chill the tray in the refrigerator for about 30 minutes, or until the chocolate is fully firm. Store finished cookies in an airtight container.
Variations
This simple formula adapts well for different flavors and holidays:
- Thin Mint style: Add ¼ teaspoon peppermint extract to the melted chocolate and dip single crackers instead of sandwiches.
- Seasonal toppings: Swap toppings for the season — pastel sprinkles for Easter, green sprinkles for St. Patrick’s Day, etc.
- Different fillings: Use peanut butter, almond butter, sunflower seed butter, Nutella, or cookie butter. Choose a thick, well-stirred spread so it stays in place during dipping.
- Half-dipped cookies: Dip just one edge of each sandwich to show the filling for a rustic look.
- Marshmallow creme: Add a small teaspoon of marshmallow fluff with the filling for a sweeter, gooier center.
- Extra decoration: After the chocolate firms, drizzle contrasting chocolate (white or milk) over the cookies for a professional finish.
Recipe tips
- Stir while melting: Stir frequently if microwaving the chocolate in short bursts to avoid burning it.
- Don’t overfill: Use a modest spoonful of filling so it doesn’t leak out when dipped.
- Mix spreads first: Tahini and many nut butters separate in the jar; stir them until smooth and evenly combined before assembling.
Frequently asked questions
Yes. Any salty, buttery cracker will work if you don’t have Ritz crackers. Look for a similar size and texture to keep the sandwich proportions balanced.
Substitute peanut butter, almond butter, sunflower butter, Nutella, or cookie butter in equal amounts. Choose a thick spread so it stays inside the sandwich while dipping.
Storage
Store the cookies in an airtight container at room temperature for up to one week. If your kitchen is warm or humid, keep them chilled in the refrigerator to prevent the chocolate from softening. Lay parchment between layers to avoid sticking.
Recipe — No Bake Chocolate Ritz Crackers
Servings: 24 cookies • Prep: 15 minutes • Chill: 30 minutes • Total: 45 minutes
Ingredients
- 48 Ritz crackers
- 12 ounces (340 g) chocolate chips or chopped chocolate
- ¾ cup (135 g) tahini or a thick spread of your choice
- Toppings: flaky sea salt, crushed candy canes, or sprinkles
Instructions
- Melt chocolate in a double boiler or microwave in short bursts, stirring frequently until smooth. Set aside.
- Line a baking sheet with parchment and arrange 24 crackers. Spoon about 1 tablespoon of filling onto each cracker, top with another cracker and press gently to form sandwiches.
- Use two forks to dip each sandwich into the melted chocolate, fully coating it. Lift and let excess drip off, then transfer to the prepared sheet.
- Immediately top with sea salt, crushed candy cane, or sprinkles while the chocolate is still soft.
- Chill in the refrigerator for about 30 minutes until the chocolate is firm. Trim any drips if desired and store in an airtight container.
Notes
- Storage: Keep in an airtight container for up to a week at room temperature, or refrigerate if warm.
- Variations: Add peppermint extract to the chocolate for Thin Mint-style cookies; try different fillings like nut butter or marshmallow creme; dip half the cookie for a two-tone look.
Have you made this recipe? Tag @alpineella on social media and leave a comment below to share your version and any tweaks you tried!