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These super simple but super delicious Reese Cup Ritz Cracker Cookies are a perfect holiday treat that come together with only 4 ingredients. These are a great no-bake cookie option that will wow everyone. A little sweet, a little salty and prepped in about 20 minutes or less. The Christmas cookie exchange will be next level with these cookies!
I am the queen of last minute easy and no-bake goodies around the holidays. I always find myself in a pinch and needing something extra to bring to a gathering, and no-bake treats are always the way to go. (ok, ok, you technically pop these in the oven for 1-2 minutes, so I guess that makes them not fully no-bake.)
I love love love these White Chocolate Dipped Nutella Ritz Crackers Cookies and they always get rave reviews. I saw a video of someone melting a Reese cup in-between crackers and knew that was the inspiration I needed to make these new peanut butter chocolate cookies!
Make sure to check out some of our other favorite Christmas recipes as well: Christmas Puppy Chow, Red Velvet Oreo Fudge, 5 Ingredient Amaretto Truffles, and Pretzel Toffee!
Why You Will Love These Reese Cup Ritz Cracker Cookies
I live for sweet and salty treats so these new no-bake cookies hit the spot for sure.
Reese cups will always be a favorite candy in our house and luckily we usually have all of the ingredients to make these ritz cracker peanut butter cup cookies–they really won’t be just a holiday recipe around here!
These Reese Cup Ritz cracker cookies are:
- super simple to make
- easy to vary with different peanut butter cup flavors, toppings and candy coating
- are freezer friendly
- a perfect addition to any holiday cookie platter
- so delicious!
Let me know what you think of this cookie recipe–we devour them every time!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- Use any variety of the Reese cup thins. I have seen classic, white chocolate and dark chocolate–this is an easy way to vary the recipe!
- Using a high quality melting chocolate will set you up for the most successful recipe results. I used the Ghiradelli chocolate wafers. When photographing this recipe, I over cooked the white chocolate wafers (go figure!) so even the good white chocolate can be tricky. Go low heat and slow if using the white candy coating.
- A gluten-free round cracker similar to a Ritz cracker will work fine as well in this Reese cup cookie recipe.
Ways To Vary This Recipe
- use varying flavors of Reese cup Thins candies
- vary the dipping chocolate
- Add a spoonful of marshmallow cream to the second cracker before pressing into the peanut butter cup
- use something aside from sprinkles: top with chopped peanuts, flakey sea salt, coconut, chopped pecans and more!
Step-By-Step Instructions
Step 1: Preheat oven to 300°F. Line a cookie sheet with parchment paper and place 12 ritz crackers, with the bottom side facing up. Place a Reese cup thin candy on each of the crackers.
Step 2: Transfer to the oven and bake for about 1-2 minutes, just until the tops of the Reese cups start to melt–you don’t want them to melt fully or they will run, so just when the chocolate begins to loosen up and become glossy looking.
Step 3: Remove the sheet pan from the oven and place another Ritz cracker on top of each of the Reese cups, very gently pressing so it is sealed with the chocolate. Cool in the refrigerator for about 15-30 minutes.
Step 4: Once the Reese cups have solidified again, melt the chocolate in the microwave, heating in 20 second increments at 50 percent power and stir each time. To prevent overheating the chocolate, when most of the chocolate has melted, just keep stirring the melt the remainder versus heating anymore. Once the chocolate overheats, it is not usable.Dip each Ritz cracker sandwich chocolate and allow extra to drip off, I like to use two forks and then scrape the bottom of excess chocolate so it doesn’t puddle around the cookies. Place on parchment and sprinkle with holiday sprinkles. Repeat with the remaining sandwiched and allow chocolate to cool and harden. You can place in the refrigerator to speed this up as well.
Recipe Tips
Allow the Reese cups to cool and re-set before dipping in the chocolate. If the Reese cups aren’t solid when you work with the melted chocolate, it can become very messy. If using white chocolate, you will end up with chocolate swirls in the white chocolate. Chill them for best results when allowing them to set.
Work slow and with low heat when melting your chocolate. Unfortunately, once the chocolate becomes too hot, it is no longer usable. It will become thick and dry and won’t coat the crackers at all. Trust me, I have lost a lot of chocolate from my impatience over the years.
Storage
Store these “cookies” in a cool place for about 1 week. You can freeze them once they are completely cooled in an airtight container. Place layers of parchment paper between the cookies so they don’t freeze together.
Other No-Bake Holiday Treats
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Reese Cup Ritz Cracker Christmas Cookies
Ingredients
- 24 Ritz crackers
- 12 Reese Cup Thins, (classic Reese cups are too big)
- 12 oz. high quality melting chocolate, (about 2 cups)
- holiday sprinkles
Instructions
- Preheat oven to 300°F. Line a cookie sheet with parchment paper and place 12 ritz crackers, with the bottom side facing up.
- Place a Reese cup thin candy on each of the crackers. Transfer to the oven and bake for about 1-2 minutes, just until the tops of the Reese cups start to melt–you don't want them to melt fully or they will run, so just when the chocolate begins to loosen up and become glossy looking.
- Remove the sheet pan from the oven and place another Ritz cracker on top of each of the Reese cups, very gently pressing so it is sealed with the chocolate. Cool in the refrigerator for about 15-30 minutes.
- Once the Reese cups have solidified again, melt the chocolate in the microwave, heating in 20 second increments at 50 percent power and stir each time. To prevent overheating the chocolate, when most of the chocolate has melted, just keep stirring the melt the remainder versus heating anymore. Once the chocolate overheats, it is not usable.
- Dip each Ritz cracker sandwich chocolate and allow extra to drip off, I like to use two forks and then scrape the bottom of excess chocolate so it doesn't puddle around the cookies. Place on parchment and sprinkle with holiday sprinkles.
- Repeat with the remaining sandwiched and allow chocolate to cool and harden. You can place in the refrigerator to speed this up as well.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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