It only takes 3 ingredients to make these NO BAKE Peanut Butter Ritz Cracker Sandwich Cookies. They are an easy, copycat version of Tagalong Cookies and absolutely delicious. These cookies have the perfect balance of sweet and salty and perfect for the holidays, tailgating, or a just a simple dessert.
You all LOVED my Copycat Thin Mint Cookies, I thought it would be perfect to share with you all my version of a homemade Tagalong Cookie.
Homemade Tagalong Cookies
One of my favorite cookies as a child was my mom’s Ritz Cracker Peanut Butter Chocolate Cookies.
They were everything I craved in a sweet treat–rich chocolate, creamy peanut butter, and a salty crispy bite from the butter cracker.
Even though my mom referred to these simple no bake cookies as Ritz Cracker Cookies, to this day I still call them Homemade Tagalong Cookies. They have all the elements of the famous Girl Scout Tagalong Cookie–a crisp base, creamy peanut butter, and a rich chocolate coating. They are salty, sweet, and have just the right ratio of chocolate to peanut butter. Simple perfection.
These cookies are made with only 3 ingredients, are no bake, and a perfect recipe for kids to help make. In fact, one of my cherished memories as a child was helping to spread the peanut butter on butter crackers every Christmas season. We would make dozens and dozens of these cookies to enjoy on our cookie tray and to take to neighbors and holiday parties. Now my kids join me each year, helping me to prepare these simple cookies.
But these Peanut Butter Sandwich Cookies should not just be reserved for Christmas Cookie Trays! They are a perfect no bake cookie to enjoy in warmer months, great for tailgating, and a delicious salty sweet treat to enjoy after school.
The 3 Ingredients
I have updated my mom’s recipe a bit to make a few healthier swaps. Feel free to use what you like!
- Butter Crackers: My mom used Ritz Crackers, but I look for a brand made without hydrogenated oils. Most stores carry an organic brand that are made without hydrogenated oils, or you can order them from amazon.
- Peanut Butter: My mom always used Jiff. I now use an all natural peanut butter. I do find that the shelf stable natural peanut butter is best for these cookies. The refrigerated natural peanut butter is a bit runny and won’t spread on the butter crackers quite as thick.
- Chocolate: My mom opted for chocolate almond bark, as it melted and set up easily. I personally use dark or milk chocolate bars cut into chunks that I melt myself now. It is a much richer taste and the ingredients are less questionable. You can also melt dairy free chocolate chips to make these dairy free. Believe it or not, the butter crackers from I get from Amazon are actually dairy free!
How to Make Homemade Tagalongs
These no bake butter cracker cookies are super simple to make. There is a bit of tedious work when spreading peanut butter on the crackers, especially if you are making dozens! I find this is a great task to recruit helpers in the kitchen. Not only does this make the process easier, but you are sure to make some sweet memories in the process.
Once the peanut butter crackers have been assemble, it is time to dip into chocolate. I have a few tips that will make this process easier.
- Melt more chocolate than you think you need. I chop up my chocolate into small chunks (or use chocolate chips) and melt in the microwave for 30 second intervals, stirring in between each interval, until the chocolate is melted and smooth.
- Use a narrow bowl. This will allow you to fully dip your cookie into the chocolate.
- Use a fork. Place the sandwich cookie onto a fork and then dip into the melted chocolate. Tap the fork on the side of the bowl, letting the excess chocolate fall through the prongs of the fork back into the bowl.
- Use Wax Paper. Place the dipped sandwich cookie onto wax paper to harden completely. Once hardened, the cookies will come right off the wax paper and the wax paper can be thrown away for easy clean up.
Once the homemade Tagalongs cookies are set up, store in an air tight container for up to 5 days in the refrigerator. I find they keep best in the refrigerator, so the chocolate does not melt.
More Peanut Butter Chocolate Treats
- Chocolate Peanut Butter Rice Krispie Treats
- Peanut Butter Chocolate Chip Banana Muffins
- Homemade Peanut Butter Cups
- Chocolate Peanut Butter Cookies
- Peanut Butter Yogurt Dip
- Chocolate Chip Peanut Butter Banana Bars
- Chocolate Peanut Butter Banana Sushi
Homemade Tagalong Cookies
- 60 Butter Crackers
- 1 pound quality milk chocolate
- 1 cup smooth peanut butter
- Spread 30 of crackers with about 2 teaspoons each of peanut butter and top with additional cracker.
- Chop up chocolate into small morsels. Melt chocolate, in 30 second intervals, in microwave, stirring between heating and until smooth.
- Use a fork to dip each cookie into chocolate and then tap on side of bowl to shake excess off. Place on wax paper to harden and set.
- Once cookies are set up, store in an air tight container for up to 5 days in the refrigerator. These cookies can also be frozen for up 1 month.
- Butter Crackers: Ritz Crackers are traditional, but I opt for a brand without hydrogenated oils.
- Peanut Butter: I do find that the shelf stable natural peanut butter is best for these cookies. The refrigerated natural peanut butter is a bit runny and won't spread on the butter crackers quite as thick.
- Chocolate: Almond bark is traditional, but I find real chocolate more flavorful and better suited to these cookies.
- Dairy Free Option: Use dairy free chocolate chips and these Organic butter crackers--they are actually dairy free!
This post was originally published in February of 2016, but has been updated with new pictures and tips in December 2019.