Description
These No-Bake Winter White Cookies combine creamy white chocolate with crispy rice cereal, mini marshmallows, shredded coconut, dried cranberries, and nuts for a festive and easy-to-make holiday treat. Perfect for quick preparation without heating your oven, these cookies set in the refrigerator to create a deliciously sweet and crunchy snack or dessert.
Ingredients
Scale
Cookies Ingredients
- 2 cups white chocolate chips or chopped white chocolate
- 1 ½ cups crispy rice cereal
- 1 cup mini marshmallows
- ½ cup sweetened shredded coconut
- ½ cup chopped dried cranberries
- ½ cup chopped almonds or pistachios (optional)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the White Chocolate: In a large microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each until smooth. Alternatively, melt using a double boiler on the stovetop to avoid burning.
- Add Flavorings and Mix-ins: Stir in the vanilla extract and a pinch of salt into the melted white chocolate. Then add the crispy rice cereal, mini marshmallows, shredded coconut, dried cranberries, and chopped nuts if using. Mix thoroughly until all ingredients are well coated with the melted chocolate.
- Form the Cookies: Using a spoon or your hands, drop rounded tablespoons of the mixture onto a parchment-lined baking sheet. Shape them into cookie mounds ensuring an even size for consistent setting.
- Chill to Set: Refrigerate the cookie mounds for 30 to 45 minutes or until firm and set completely.
- Store: Once set, store the cookies in an airtight container in the refrigerator for up to one week, maintaining freshness and texture.
Notes
- Sprinkle coarse sugar or edible glitter on top of the cookies before chilling for a festive look.
- For variation, swap dried cranberries with chopped dried apricots or cherries for a different fruity flavor.
