Ritz S’mores Cookies are the ultimate no-bake sweet treat. I take buttery Ritz crackers, layer them with gooey marshmallow creme, and dip them in silky melted chocolate. To finish, I top them with fun and tasty toppings like graham crumbs, mini chocolate chips, or sprinkles. These cookies are simple, quick, and wildly delicious.

Ritz S’mores Cookies

Why You’ll Love This Recipe

I love how fast and easy this recipe is—no oven required. It takes less than 30 minutes to make nearly four dozen cookies, perfect for parties, gifting, or just satisfying a sweet craving. The combination of salty Ritz crackers with sweet marshmallow and chocolate gives that classic s’mores flavor in a fun, bite-sized format. Plus, I can get creative with the toppings, making each cookie unique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

48 Ritz Crackers
7 ounces marshmallow creme or marshmallow fluff
24 ounces chocolate almond bark or Ghirardelli melting wafers

Optional Toppings:

½ cup graham cracker crumbs
½ cup marshmallow bits
½ cup mini chocolate chips
½ cup sprinkles or jimmies

Directions

I start by preparing a baking sheet with parchment paper or a silicone baking mat.
Then, I melt the chocolate almond bark or wafers in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
I spread a thin layer of marshmallow creme on one side of each Ritz cracker.
I dip the marshmallow-covered side into the melted chocolate, letting any extra drip off.
I place the dipped cracker chocolate-side down onto the baking sheet.
While the chocolate is still wet, I sprinkle on my favorite toppings—whether it’s graham crumbs, marshmallow bits, or something fun like sprinkles.
I let the cookies set at room temperature or chill them in the fridge if I want them to firm up faster.
Once the chocolate hardens, I peel them off the parchment and serve.

Servings and timing

This recipe makes 48 cookies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 150 kcal per cookie

Variations

I like switching things up depending on the occasion. For a holiday version, I use colored sprinkles or crushed peppermint candies. If I’m going for extra indulgent, I drizzle white chocolate on top after the cookies set. I can even sandwich two marshmallow-filled crackers together and then dip the whole thing for a double-decker treat.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to a week. I don’t reheat these, but if they firm up too much, I let them sit at room temperature for a few minutes before serving.

FAQs

How do I keep the chocolate from clumping while melting?

I make sure to melt it slowly in short intervals and stir thoroughly after each to keep it smooth and silky. Overheating is the most common cause of clumping.

Can I use regular chocolate chips instead of almond bark?

Yes, I can use chocolate chips, but I often add a teaspoon of coconut oil or shortening to help with melting and consistency.

Are these cookies freezer-friendly?

Absolutely. I freeze them in a single layer until solid, then transfer to a freezer bag. They’ll last up to 2 months. I let them thaw at room temperature before eating.

What’s the best way to apply toppings evenly?

I sprinkle the toppings immediately after placing each cookie on the sheet. That way, the chocolate is still soft enough to hold everything in place.

Can I make these ahead of time?

Yes, I often make them a day or two in advance. Just make sure to store them in an airtight container to keep them fresh and crisp.

Conclusion

Ritz S’mores Cookies are one of my favorite quick treats to whip up when I want something easy, fun, and satisfying. I love the balance of sweet, salty, and crunchy, and the fact that I don’t even need to turn on the oven. Whether I’m making them for a crowd or just to keep around for snacking, these no-bake cookies always hit the spot.