Prepare the Cookie Base Line a baking sheet with parchment paper or wax paper. Lay 24 Ritz crackers flat on the tray. These will become the bottom halves of your cookie sandwiches. Keep the remaining crackers nearby—you’ll use them in a minute.

Add the Peanut Butter Filling Place about one teaspoon of peanut butter in the center of each cracker. Spread it gently with a spoon or butter knife. You don’t need perfection here. Once the top cracker goes on, the filling will spread naturally.

Assemble the Sandwich Cookies Top each peanut butter cracker with another Ritz cracker. Press gently. You want the peanut butter to spread slightly toward the edges, but not spill out. If a little does? Honestly, that’s fine.

Chill the Sandwiches Place the tray in the refrigerator for 20–30 minutes. This step firms up the peanut butter so the cookies hold together when dipped in chocolate. It might feel like an unnecessary pause, but trust me—it makes the next step easier.

Melt the Chocolate Add chocolate chips to a microwave-safe bowl. Microwave in 15-second intervals, stirring between each round until smooth. This prevents burning. If the chocolate feels thick, stir in 1 teaspoon coconut oil. The texture should be smooth and glossy.

Dip the Cookies in Chocolate Use a fork to lower each peanut butter sandwich into the melted chocolate. Flip it to coat both sides completely. Lift it out and let the extra chocolate drip off for a second. Then place it back onto the parchment-lined tray. This step gets a little messy—and honestly that’s part of the fun.

Add Toppings and Let Them Set If you're adding sprinkles, sea salt, or crushed nuts, sprinkle them on immediately while the chocolate is still wet. Place the tray in the refrigerator for 10–15 minutes until the chocolate hardens. Once set, the cookies are ready to eat. Or, you know, disappear.