No-bake Cookie Dough Ritz Crackers are stuffed with chewy chocolate chip cookie dough and drizzled with chocolate. The sweet and salty combination makes these sandwich cookies irresistible!

Sometimes the simplest treats are the most delicious! If you like these Cookie Dough Ritz Crackers, you’ll also like my Pecan Pie Ritz Cookies, Rolo Ritz Cookies, Ritz Churro Bites, Cookie Dough Pretzel Bites, and Cookie Dough Bark!

Why you’ll love this recipe:

Ritz crackers are a beloved snack food, known for their flaky, buttery texture and satisfying crunch. But did you know that they can also be used to make delicious and unique chocolate chip cookies?

That’s right, the addition of crunchy Ritz crackers to a classic chocolate chip cookie dough creates a one-of-a-kind treat that is sure to impress.

These cookie dough stuffed Ritz crackers are the easiest treat to make! They have Ritz crackers sandwiched with edible cookie dough and then drizzled with chocolate! Such an easy no bake cookie recipe.

Ingredients you’ll need:

Butter- softened to room temperature
Brown sugar
Milk
Vanilla extract
Flour- heat treated
Mini chocolate chips
Ritz crackers
Semi-sweet chocolate chips
Vegetable oil

Cookies made with Ritz crackers? It might sound strange but trust me when I say the results are delicious! Crispy, buttery Ritz crackers are sandwiched together with a sweet chocolate chip cookie dough before being drizzled with chocolate.

You may be under the impression that eating raw cookie dough is frowned upon, but not anymore! This edible cookie dough substitutes raw egg for milk and the flour gets heat treated so there’s no chance of foodborne illness from ingesting raw ingredients.

These are the ultimate no bake treat for when you want cookies but just can’t be bothered to turn your oven on! They’re incredibly easy to make, in fact I think the hardest part is just waiting for the chocolate to set!

How to make the best Cookie Dough Ritz Crackers:

In a microwave safe bowl, microwave your flour for 60-90 seconds, stirring halfway through. Set aside to cool completely.
In a medium mixing bowl, cream together softened butter and brown sugar. Once smooth, mix in the milk and vanilla extract.
Sprinkle in the heat-treated flour and mix to form a dough, then fold in ½ cup of mini chocolate chips.
Line a baking sheet with parchment paper or a silicone baking mat, then place half of the Ritz crackers upside down on the baking sheet.
Working one by one, roll the dough into 2 tsp balls, then top each cracker with a dough ball.
Sandwich each dough ball with another with cracker, pressing down gently to avoid breaking the crackers.
In a microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Drizzle the melted chocolate over the cookie dough sandwiches and immediately sprinkle with remaining mini chocolate chips.
Transfer to the fridge or freezer for 15 minutes to set the chocolate drizzle. Once set, carefully break off the excess candy-coating pieces around each cookie before enjoying!

I love taking a traditional snack and putting a fun spin on it! We’re all familiar with the Ritz cracker sandwiches with peanut butter in the middle that seem to be a staple around the holidays. Well, I decided to change things up and sandwich those delicious, flaky, buttery crackers between chocolate chip cookie dough!

No baking, no complicated steps- just a simple, fun spin on traditional chocolate chip cookies that’s always a crowd-favorite!

Sweet, salty and the perfect bite-sized treat! I love making a batch of these for parties because who doesn’t love cookie dough?! They’re also the best for making a batch to snack on throughout the week when you just need a little bite of something sweet!

My top tips:

HEAT TREATING FLOUR: Heat treating the raw flour is an important step to ensuring this cookie dough is completely safe to eat. You’ll add the flour into a microwave safe bowl and microwave for 60-90 seconds to get rid of any unwanted bacteria, then you’re good to go!
ELECTRIC MIXER: I do recommend bringing out your electric mixer for this cookie dough because it makes combining the ingredients a breeze and whips a lot of air into the dough making it extra fluffy and delicious!
LINING YOUR PAN: Don’t skip the step of lining your pan with parchment paper or a silicone mat! This is super important especially when drizzling the cookie sandwiches with chocolate. Lining your pan prevents the chocolate from sticking and makes it easy to peel up the ‘cookies’ once they’re chilled.
ROLLING: If you’re having a hard time rolling the dough into balls because it’s sticking to your hands, place the cookie dough in the freezer for 15 minutes before you start rolling into balls to make it a little easier to handle. The dough us quite soft and can become sticky if you have warm hands.
SANDWICHING: When sandwiching the cookie dough with another Ritz cracker, you just want to press down lightly so that the dough flattens out a little to fill both crackers. Try to avoid pressing too hard because the crackers are brittle and prone to breaking.
VEGETABLE OIL: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to drizzle over the cookies.
CHOCOLATE DRIZZLE: I find it helpful to transfer the melted chocolate into a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
TOPPING: The extra mini chocolate chips as a garnish are completely optional and can be switched up for sprinkles depending on the holiday or occasion! It’s important to add the toppings while the chocolate is still wet. The wet chocolate acts as a glue, then once the chocolate sets, they will stay in place.
CHILLING: You can let these set at room temperature, but it will take hours for the chocolate to fully harden. To speed up the process, feel free to place these cookie dough sandwiches in the fridge or freezer for 15 minutes to set the chocolate drizzle. Once set, carefully break off the excess candy-coating pieces around each cookie before enjoying!
STORING: Transfer any leftover Cookie Dough Ritz Crackers into an airtight container and store in the fridge for up to 5 days. These can also be frozen for up to 3 months.

If you’re looking for a shortcut, feel free to use store-bought cookie dough too! You’ll follow the same exact steps, but you’ll only need 3 ingredients! Go a step further and switch up the cookie dough flavors too. Peanut butter cookie dough is what I’m trying next! 😉

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