Who else is ready for the holidays and the baking that comes along with it!? I certainly am! If you’re looking for a recipe that is less time consuming, requires no baking, and is also delicious, this is for you. These Chocolate Cracker Cookies are filled with creamy peanut butter and rich chocolate hazelnut filling, then wrapped in dark chocolate. Are you drooling yet just thinking about them!?

Holiday baking can become pretty overwhelming. Take some of the load off with a no-bake recipe that will give you the same tasty result as your other cookies. This is the perfect recipe to make with children or anyone looking to help out in the kitchen. Minimal measuring required, so it’s hard to go wrong with these cookies!

What Ingredients Do I Need?

You only need 5 ingredients to make these chocolate cracker cookies! Here’s everything you’ll need:

Ritz crackers
Peanut butter
Chocolate hazelnut spread
Dark chocolate chips
Coconut oil

Making the Cookies

There’s only a few steps required to make these cookies, and baking isn’t one of them! Start off by grabbing your crackers and a freezer-safe plate. Lay 13 crackers onto your plate, bottom side up. Spread each of them with about a teaspoon of chocolate hazelnut filing (or as much/little as you want). Repeat for all the crackers on the plate.

For your next cracker, you’re going to spread it with the peanut butter, then place the cracker side on top of the chocolate hazelnut spread crackers. The peanut butter should be facing up. Repeat until all of the chocolate hazelnut crackers are topped with a peanut butter cracker.

Now, take the remaining crackers and place them on top of the peanut butter crackers. There should be 3 crackers per cookie, each with a layer of peanut butter and chocolate hazelnut spread. Once they’re all filled, place the plate in the freezer for around an hour, or until the fillings harden a bit.

Remove the crackers from the freezer once they’ve set. In a microwave-safe bowl, microwave the chocolate chips and coconut oil in 30-second intervals until completely smooth and melted. Use a fork to dip each cookie one by one into the chocolate mixture until it’s evenly coated. Remove the cookie from the chocolate and allow any excess to drip off before transferring it back to the plate. Repeat for all the cookies. Feel free to drizzle any extra chocolate across the top.

Place the crackers back into the freezer until the chocolate sets, about 3-4 hours. Place them in a freezer-safe bag once everything is set, and enjoy!

Make it Your Own!

There’s really no way you could go wrong with this recipe! No need to measure anything or stress if you don’t have all the right ingredients.

Any nut butter would make a delicious filling for these cookies, including almond, cashew, or a nut-free option. If you don’t have chocolate hazelnut spread, feel free to do 2 layers of peanut butter, or vice versa. You could also fill them with marshmallow fluff for a s’mores feel!

You could definitely get super creative with the toppings for these cookies. I kept it pretty simple with just some drizzled chocolate, but there’s a lot more you could do. Feel free to sprinkle any of the following ingredients over the top of the cookies while the chocolate is still melted:

Sprinkles
Chopped nuts
Crushed pretzels
Crushed graham crackers
Dried fruit
Chopped cookie
Chocolate chips

Storing the Cookies

I find that these cookies store best in the freezer so that the chocolate remains set. They will stay fresh in a freezer-safe bag in the freezer for up to 6 months. Just remove them when you’re ready to serve! You could also just pop them out one at a time whenever you’re craving something sweet.

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