There’s something magical about these treats — sweet, crunchy, and just the right hint of peanut butter. I’m excited to share my cozy, easy-to-make No-Bake Christmas Crunch Cookies Recipe with you because it's perfect for busy holiday days or last-minute guests.
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Why You'll Love This Recipe
I can’t get enough of this recipe during the holidays. The way the white chocolate melts into peanut butter while wrapping crunchy rice krispies and gooey marshmallows is pure nostalgia — like a warm holiday hug in cookie form. Plus, no baking means zero stress!
- Super Easy Preparation: No oven needed, so it’s quick and perfect for those last-minute treats.
- Perfect Holiday Crunch: The rice krispies add that irresistible crispy bite every time.
- Kid-Friendly Fun: No sharp knives or hot ovens to worry about, making it safe and fun to make with little helpers.
- Customizable Goodness: You can easily tweak ingredients or add extras to match your holiday mood.
Ingredients & Why They Work
The simplicity of this No-Bake Christmas Crunch Cookies Recipe is its strength — just a handful of familiar ingredients that come together to create something truly special. Here’s why each one plays a starring role:
- White chocolate chips: They melt beautifully and add that creamy sweetness that balances the crunch.
- Peanut butter: This brings richness and helps bind everything together with a subtle nutty flavor.
- Rice krispies: Essential for that delightful crunch and light texture.
- Marshmallows: These give sticky chewiness and enhance the festive feel.
Make It Your Way
I love mixing things up with this recipe depending on my mood or who I’m sharing with. It’s so forgiving that a little creativity can take it from classic to custom holiday magic.
- Variation: Once, I swapped the peanut butter for almond butter just for fun, and it gave the cookies a lovely, slightly different nutty twist that impressed everyone at my holiday party.
- Dietary tweaks: Use gluten-free rice krispies and dairy-free chocolate chips to make these treats friendly for everyone on your list.
- Add-ins: Toss in some crushed candy canes or chopped nuts for extra texture and festive flair.
Step-by-Step: How I Make No-Bake Christmas Crunch Cookies Recipe
Step 1: Melt the Chocolate and Peanut Butter
I use a double boiler to gently melt the white chocolate chips. This helps prevent the chocolate from burning or seizing, which can be tricky with white chocolate. If you don’t have a double boiler, just simmer a few inches of water in a saucepan and set a glass or metal bowl on top. Stir the chocolate chips until they're smooth, then add the peanut butter and stir until everything blends into a creamy dream. Watch the heat closely — a gentle simmer is perfect.
Step 2: Fold in Rice Krispies and Marshmallows
Once the chocolate and peanut butter mixture is silky, fold in the rice krispies and marshmallows. I love seeing the marshmallows soften and nestle into the mix. Be gentle but make sure everything is evenly coated — no one wants uneven bites!
Step 3: Scoop and Chill
Using a tablespoon, scoop dollops onto a sheet of waxed paper. You can space these about an inch apart because they won’t spread much. Pop the tray into the fridge and chill for at least 20 minutes until firm. This part is perfect for a quick break or to prep other holiday goodies while the cookies set.
Top Tip
From my many batches, I’ve learned that not rushing the melting process really makes these cookies shine. Gentle heat prevents grainy or burnt chocolate, ensuring your cookies come out smooth and perfectly glossy.
- Using a double boiler: It’s worth setting one up even if you have to improvise with what’s in your kitchen; patience here pays off big time.
- Stir gently: Mixing a little too roughly can crush the crispies or melt marshmallows too much — go easy for the best texture.
- Keep an eye on the fridge: Don’t skip chilling because that step gives these cookies their satisfying firm but tender bite.
- Prevent sticking: Wax paper or parchment is your best friend when dropping these cookies; it makes clean-up and removal so much easier.
How to Serve No-Bake Christmas Crunch Cookies Recipe
Garnishes
I like to sprinkle a pinch of edible glitter or colored sugar on top before chilling for a festive sparkle that really catches the light on a holiday dessert table. Sometimes, mini candy canes crushed on top add that extra peppermint zing that’s hard to resist.
Side Dishes
These cookies pair beautifully with a hot mug of spiced cider or dark roast coffee. I’ve also served them alongside gingerbread or peppermint bark during cookie swaps for a diverse holiday spread everyone loves.
Creative Ways to Present
For holiday parties, I’ve arranged these cookies on a platter lined with fresh pine sprigs and cranberries, creating a rustic yet elegant presentation. You can also wrap them individually in clear bags tied with festive ribbons to give as thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
I always keep leftovers in an airtight container in the fridge — they stay fresh and chewy for about a week. Just be sure to layer them with parchment paper to avoid sticking.
Freezing
If you want to save some for later, freezing is a lifesaver. I pop them on a baking sheet to freeze individually first, then transfer to a freezer-safe bag. When you’re ready, thaw them at room temp for 15-20 minutes — no mess, no fuss!
Reheating
Since these cookies are best enjoyed chilled, I usually eat them straight from the fridge or after thawing. If you really want to warm them, a quick 5-second zap in the microwave softens the chocolate without losing the crunch.
Frequently Asked Questions:
Absolutely! I’ve tried almond butter and even sunflower seed butter as a peanut-free option, and both work really well, though the flavor will subtly change. Just make sure your substitute is creamy for the best texture.
Yes, refrigeration helps the cookies firm up since there’s no baking involved. Keeping them chilled ensures they hold their shape and that lovely balance between crisp and chewy.
Stored in an airtight container in the fridge, they’ll keep their best texture for about a week. You can freeze them if you want to keep them longer—just thaw before serving.
No worries! A makeshift double boiler works great. Use a saucepan with a few inches of simmering water and set a heatproof bowl on top, stirring until smooth. Just be cautious handling the hot bowl and steam.
Final Thoughts
This No-Bake Christmas Crunch Cookies Recipe holds a special place in my holiday baking rotation because it’s so effortless yet so satisfying. I hope you’ll enjoy making and sharing them as much as I do—it’s the kind of simple happiness you can whip up in no time and see smiles light up the room. Give them a try, and I’m pretty sure they’ll become a holiday favorite in your home, too!
Print
No-Bake Christmas Crunch Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These No-Bake Christmas Crunch Cookies combine creamy white chocolate and peanut butter with crispy rice krispies and chewy marshmallows for a delightful holiday treat that's quick and easy to make without an oven.
Ingredients
Main Ingredients
- 12 oz white chocolate chips
- 1 cup peanut butter
- 2 cups rice krispies
- 2 cups marshmallows
Instructions
- Melt the white chocolate: In a double boiler, gently melt the white chocolate chips until smooth, then remove from heat.
- Add peanut butter: Stir in the peanut butter until the mixture is creamy and well combined.
- Combine dry ingredients: Fold in the rice krispies and marshmallows, stirring until everything is evenly coated.
- Form the cookies: Drop the mixture by tablespoons onto waxed paper to form individual cookies.
- Chill to set: Place the cookies in the refrigerator and chill until firm, about 30 minutes.
- Store properly: Keep the cookies in an airtight container in the fridge to maintain freshness.
Notes
- If you don't have a double boiler, simulate one by simmering a few inches of water in a saucepan and placing a heatproof bowl on top, making sure it doesn't touch the water.
- Be cautious when removing the bowl as it will be hot and steam may escape.
- Use waxed paper or parchment paper to prevent the cookies from sticking as they set.
- Chilling the cookies thoroughly helps them hold their shape better.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 5 mg
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