Nutella Ritz Cracker Christmas Cookies (Easy No-Bake Treat)
Published on October 21, 2026
These Ritz cracker Christmas cookies are a no-bake treat made with just four ingredients: Ritz crackers, Nutella, white chocolate melting wafers, and red and green sprinkles. You sandwich Nutella between two crackers, dip them in melted white chocolate, and add sprinkles before the coating sets. They take about 30 minutes, most of that is waiting for the chocolate to harden, and you don’t need to turn on the oven at all. The salty cracker and chocolate hazelnut filling taste a lot like a fancy candy, and they’re easy to make in a big batch for cookie trays.
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If you’re putting together a Christmas cookie tray, these go great with my decorated Christmas tree Oreos, reindeer chocolate bark, and hot cocoa fudge, which are all no-bake too. A bag of Christmas popcorn makes a fun gift alongside them. For more holiday treats, check out my list of Christmas party food ideas.
Quick Look: Nutella Ritz Cracker Christmas Cookies (Easy No-Bake Treat)
- •Prep Time: 20 minutes
- •Total Time: 20 minutes
- •Servings: 6
- •Perfect For: Christmas Parties & Cookie Exchanges
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What You Need for Nutella Ritz Cracker Cookies
Ritz Crackers: The buttery, salty base that makes the whole thing work, don’t swap for a plain cracker or you’ll lose that salty-sweet thing.
Nutella: Spread it a little thicker than you think, it squishes down once you press the sandwich together.
White Chocolate Melting Wafers: Ghirardelli or any good melting wafer works best here, they melt smoother than chocolate chips and set up with a nice shiny shell.
Christmas Sprinkles: Grab these at any grocery store this time of year, the jimmies style sticks to wet chocolate better than the round nonpareils.
How to Make Ritz Cracker Christmas Cookies
Step 1: Add the white chocolate wafers to a microwave-safe bowl and heat at 50% power in 30 second bursts, stirring after each one. It’ll take about 3 to 4 minutes total to go fully smooth, don’t rush this or it can seize up on you.
Step 2: Spoon about a tablespoon of the melted chocolate into each cavity of your silicone mold, then use the back of a spoon to push it up the sides so it coats like a little shell.
Step 3: Spread about 2 teaspoons of Nutella onto one cracker and sandwich it with a second one. Repeat until you’ve got 6 little sandwiches ready to go.
Step 4: Press one sandwich into each chocolate-lined mold cavity, then spoon more melted chocolate over the top until it’s level with the edge. Give the mold a few taps on the counter, this is what gets rid of air bubbles and smooths everything out.
Step 5: Slide the mold into the freezer for about 10 minutes. You’ll know they’re ready when the chocolate looks matte and firm and pops easily out of the mold.
Step 6: Warm the leftover chocolate for 10 to 15 seconds if it’s thickened up, then spoon it into a piping bag or a zip-top bag with the corner snipped off. Pipe thin lines back and forth across the top of each cookie.
Step 7: While that piped chocolate is still wet, shower the tops with Christmas sprinkles. Let them sit for about 5 minutes to set before anyone tries to grab one.
Tips for the Best No Bake Christmas Cookies
- Make Ahead: These hold up great made a day or two in advance, which makes them a stress-free pick for a busy holiday week.
- Storage: Keep them in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks.
- Layering: Store in a single layer or separate layers with parchment so the sprinkles don’t smudge against each other.
- No Mold Trick: Don’t have a silicone mold? Dunk each sandwich in melted chocolate with a fork instead and let the extra drip off before chilling.
Easy Swaps for Your Ritz Cracker Christmas Cookies
Filling Swaps: Nutella is the classic move here but it’s far from the only option.
- Peanut butter or cookie butter both work great if you want something less chocolatey.
- Mint chocolate spread is a fun one for anyone who loves a Christmas peppermint flavor.
Colorful Stripes: A plain white chocolate drizzle is pretty, but a little color takes these up a notch.
- Stir a couple drops of oil-based or candy food coloring into your piping chocolate for red or green stripes.
- Skip water-based food coloring, it can make the chocolate seize up on you.
No Mold Needed: If you don’t own a silicone mold, you can still make these look just as cute.
- Dip each sandwich fully in the melted chocolate using a fork, letting the excess drip off before setting on parchment.
Bigger Batch: This recipe is small on purpose but scales up easily.
- Double or triple it for a cookie exchange, a party platter, or holiday gift tins.
Frequently Asked Questions
Yes, just dip each Nutella cracker sandwich in the melted white chocolate using a fork, let the excess drip off, then set it on parchment paper to chill and decorate as usual.
This usually happens when water gets into the melted chocolate, so stick to oil-based food coloring if you’re tinting it, and make sure your bowl and spoon are completely dry.
They hold up really well for up to a week at room temperature or two weeks in the fridge, which makes them a great one to knock out early in a busy holiday week.
Definitely, this one scales up easily if you need a bigger batch for a cookie exchange or a holiday party tray.
Nutella Ritz Cracker Christmas Cookies (Easy No-Bake Treat)
Ingredients
- 12 Ritz crackers
- 4 tablespoons Nutella
- 10 oz white chocolate melting wafers (such as Ghirardelli)
- 2 tablespoons Christmas sprinkles
Instructions
- Melt white chocolate wafers in the microwave at 50% power, stirring every 30 seconds, until smooth.
- Spread a spoonful of melted chocolate into each mold cavity, coating the bottom and sides.
- Spread Nutella on one cracker, top with another to make 6 sandwiches.
- Press a sandwich into each mold and cover with more melted chocolate, tapping to release bubbles.
- Freeze for 10 minutes until firm, then pop cookies out of the mold.
- Pipe remaining melted chocolate over the tops in thin lines.
- Top with sprinkles immediately and let set 5 minutes before serving.
