No Bake Christmas Cookies
This might be the easiest no bake Christmas cookie ever! If you’re looking for a super simple (and quick!) cookie for your cookie exchange, party or you just want a sweet treat, this no bake chocolate sandwich cookie is it!
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This Christmas cookie has everything going for it – it’s salty and sweet, only takes a few minutes to prepare, and no baking involved. I think these would be perfect in a cookie box along with my peppermint bark cookies and glazed chocolate gingerbread cookies.
All you need for this simple recipe is ritz crackers, a filling of your choice, chocolate, and some kind of fun topping. You probably already have everything you need!
Tell me about this recipe!
- This recipe uses ritz crackers as the main building block. Make sure to use regular salted ritz crackers, I promise that the mix of salty with the sweetness of the chocolate is incredible – just like having sea salt chocolate!
- The ritz crackers are covered in a dollop of a filling of your choice. I used tahini as tahini and chocolate is one of my favorite combinations, but you could also use a nut butter or Nutella.
- Each sandwich cookie is dipped in melted chocolate and left to dry completely. Before it dries I make sure to sprinkle either some flaky sea salt, sprinkles or crushed candy canes.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Chocolate: I used dark chocolate to dip my sandwich cookies, but you could also use milk chocolate or even white chocolate!
- Tahini: I absolutely love tahini. If you haven’t had it before, it is a sesame seed paste. It pairs up really well with chocolate, but feel free to substitute tahini for an equal amount of peanut butter, almond butter, Nutella – any kind of spread! Just make sure your chosen spread is thoroughly mixed and not too oily/liquidy, otherwise it will be difficult to stay in the sandwich when you dip it into the chocolate.
- Ritz Crackers: I used original salty Ritz crackers for this recipe.
- Candy Canes: crush up candy canes to sprinkle on top of the cookies before the chocolate has dried!
- Peppermint Extract: this is optional, but it makes it taste just like a Girl Scout Thin Mint!
How to make this recipe
Step 1: Line a baking sheet with parchment paper and place your ritz crackers down in rows. Make sure to use ones that haven’t broken at all.
Step 2: Melt your chocolate. You can either do this in a double boiler (or a makeshift double boiler with a saucepan and a heat proof bowl) or in the microwave. If you’re melting the chocolate in the microwave, be sure to stir it every 10 seconds or so. If you don’t do this, you may scorch the chocolate which would ruin it!
Step 3: Place a dollop of your tahini filling on top of half of the crackers. Place one cracker on top and gently press down.
Step 4: Dip each sandwich cookie into the melted chocolate using two forks, flip the cookie to make sure it is completely covered.
Step 5: Use the two forks to lift the sandwich up and let the excess chocolate drip down. Once most of the excess chocolate has dripped down, gently place on the parchment paper and repeat with the other sandwich cookies.
Step 6: Sprinkle on your toppings like crushed candy canes, flaky sea salt or sprinkles. Place in the fridge to firm up. If you have any drips coming off of the cookies, you can now snap them off so your cookies look a bit neater.
Here are a few fun ways to change up this no bake Christmas cookie recipe!
- Thin Mint Style: Melt the chocolate and add ¼ teaspoon of peppermint extract, whisk it all together. Dip single crackers (instead of sandwich cookies) into the chocolate and then let it firm up in the fridge.
- Holidays: change up the topping depending on what the season is – yellow and pink sprinkles for Easter, green sprinkles for St. Patrick’s Day – so many options!
- Nut Butter: instead of tahini, sandwich the cookies with peanut or almond butter.
- Half Dipped Cookies: carefully dip just half of the cookie into the melted chocolate – that way when it dries you can see half of the filing!
- Marshmallow: Add a small spoonful of marshmallow creme to the filling before dipping in chocolate.
- Extra Chocolate: once the chocolate has hardened, melt a bit more chocolate (you could make it milk or white chocolate) and drizzle on top to make it look extra fancy!
- Be careful when melting the chocolate. You don’t want to scorch the chocolate or it will ruin the whole batch. If you’re melting chocolate in the microwave, be sure to stir it every 10 seconds or so to prevent this from happening.
- Don’t add too much of the filling or it may leak out when you sandwich the crackers together, and then leak into the chocolate.
- Make sure to stir your spread before placing it on to your cookie. Tahini usually separates in the jar so you don’t want the filling to be too oily!
Frequently Asked Questions
Could I use a different cracker? Yes, feel free to use any salty and buttery cracker if you don’t have Ritz crackers.
Can I use something instead of tahini? Yes, you can substitute an equal amount of peanut butter, almond butter, sunflower butter, Nutella, cookie butter – there are so many options! Just make sure it is thick and creamy.
Keep the cookies in an airtight container for up to a week at room temperature. If it’s hot or warm where you live, or your kitchen is warm, then it is best to keep them in the fridge.
Try these cookie recipes next!
Chocolate Chip Butterscotch Cookies
Chocolate Chip Sugar Cookies
Peanut Butter Oatmeal M&M Cookies
Sprinkle Sugar Cookies
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
No Bake Christmas Cookies
- ▢ 48 ritz crackers
- ▢ 12 ounces chocolate chips
- ▢ 3/4 cup tahini
- ▢ sea salt
- ▢ candy canes crushed
- ▢ sprinkles
- Melt your chocolate over a double boiler or in the microwave in short bursts. Be sure to stir the chocolate often if you're microwaving it so it doesn't scorch. Once it has completely melted, set aside.
- Line a baking sheet with parchment paper and place 24 of your crackers down. Place a tablespoon of your tahini on each cracker. Take a cracker and gently press down, repeat until you have 24 sandwich cookies.
- Use two forks to gently drop a cookie into the melted chocolate. Use the forks to turn the cookie over so it is completely covered in chocolate. Lift it out and allow the excess to drip back down.
- Transfer the cookie back on to the parchment paper and repeat with the remaining cookies.
- Top each cookie with sea salt, crushed candy canes or sprinkles. Place your baking tray into the fridge for 30 minutes to firm up.
- Storage: Keep the cookies in an airtight container for up to a week at room temperature. If your kitchen is warm then keep them in the fridge.
- Thin mint: add ¼ teaspoon of peppermint extract to the chocolate then mix together. Feel free to dip just single crackers instead of sandwich cookies into the chocolate.
- Other fillings: substitute an equal amount of nut butter, sunflower butter, Nutella, or cookie butter. Just make sure whatever you use is very thick.
- Marshmallow creme: add a small teaspoon of marshmallow creme on top of the tahini or nut butter.
- Half dipped: dip just half of the cookie into the chocolate then let firm up.
You indicated tahini in the list of ingredients, but I don’t see any info in the directions as to how to use it. Did I overlook it?
Still no idea when and to what you add TAHINI..????????