There’s something truly magical about a simple cookie that doesn’t require an oven, especially during the hectic holiday season. This No-Bake Christmas Crunch Cookies Recipe brings the perfect blend of sweet, crunchy, and creamy—all wrapped up in a festive treat that everyone will adore. It’s quick, fuss-free, and utterly nostalgic.
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Why You'll Love This Recipe
This No-Bake Christmas Crunch Cookies Recipe is a holiday game-changer in my kitchen. It’s the kind of treat that comes together in minutes but tastes like you spent hours baking. Plus, it’s got that fun crunch that makes every bite feel like a festive celebration.
- Super Quick: You’ll have cookies ready in about 10 minutes—perfect for last-minute holiday prep.
- No Oven Needed: This recipe is ideal if you’re short on oven space or just want to avoid heating up the kitchen.
- Kid-Friendly Fun: Getting the little ones involved is a breeze since there’s no hot oven or tricky steps.
- Perfect Texture: Crispy rice krispies, gooey marshmallows, and smooth peanut butter blend into a crunchy, chewy bite.
Ingredients & Why They Work
This No-Bake Christmas Crunch Cookies Recipe relies on a handful of simple ingredients that combine for a nostalgic, festive treat. Each component brings something essential to the texture and flavor, making the cookies irresistibly crunchy yet creamy.
- White chocolate chips: These melt beautifully for a creamy base that coats everything perfectly and adds sweetness with a rich, smooth flavor.
- Peanut butter: It adds a wonderful nutty taste and helps bind the mixture together, giving that melt-in-your-mouth texture.
- Rice krispies: The classic crunch factor—you can’t get that perfect cookie without this crisp cereal adding lightness.
- Marshmallows: A little gooeyness for extra chew that keeps the cookies from being too dry or crumbly.
Make It Your Way
I love making this No-Bake Christmas Crunch Cookies Recipe my own by tossing in a few seasonal or personal twists. It’s so flexible that you can easily swap ingredients or add extras to keep it fun and fresh every year.
- Variation: One time, I swapped peanut butter for almond butter, and it turned into a nutty hit that my whole family loved—try it if you want a richer, less sweet flavor.
- Festive Mix-Ins: Adding holiday sprinkles or mini red-and-green M&Ms makes these cookies extra cheerful and perfect for gifting.
- Allergy-Friendly: You can easily use sunflower seed butter in place of peanut butter to keep it nut-free without sacrificing texture.
Step-by-Step: How I Make No-Bake Christmas Crunch Cookies Recipe
Step 1: Melt and Blend
Start by gently melting the white chocolate chips using a double boiler. If you don’t have one, don’t worry—I usually improvise by placing a heat-safe bowl over a sauce pan of simmering water. Just keep the heat low and stir often to avoid burning the chocolate. Once melted, stir in the peanut butter until the mixture is silky smooth. This step is key: a well-melted, combined base ensures the cookies hold together and taste creamy.
Step 2: Mix in the Crunch and Chew
Next, fold in the rice krispies and marshmallows. I like to mix gently to keep the marshmallows from melting completely, so you get little pockets of chewiness amid all that crisp crunch. This balance is what makes this No-Bake Christmas Crunch Cookies Recipe so irresistible.
Step 3: Scoop and Chill
Use a tablespoon or cookie scoop to drop dollops of the mixture onto waxed paper or parchment. Pop these into the fridge and let them chill until firm—usually, 30 minutes does the trick. This step cools everything down and gives your cookies that perfect snap when you bite into them.
Top Tip
From my experience making this No-Bake Christmas Crunch Cookies Recipe every year, I’ve learned a few handy tips that make all the difference in the kitchen. These little tweaks help guarantee success, especially if you’re new to no-bake treats.
- Double Boiler Hack: If you don’t have a fancy double boiler, a metal or glass bowl over simmering water works perfectly—just be careful removing the hot bowl to avoid burns.
- Mix Gently: Stir the rice krispies and marshmallows in carefully to keep their texture intact—you want crunch and chew, not a soggy mess.
- Use Fresh Marshmallows: Older marshmallows tend to get hard or tough, which affects the chewiness. I always keep fresh marshmallows on hand during the holidays.
- Chill Long Enough: Don’t rush the chilling step—you need the cookies to firm up properly to hold their shape and texture.
How to Serve No-Bake Christmas Crunch Cookies Recipe
Garnishes
I often sprinkle a few crushed candy canes on top right after I drop the cookies onto the parchment. That little pop of minty crunch adds festive color and a burst of holiday flavor I adore. A light dusting of powdered sugar works beautifully too if you want a snowy look.
Side Dishes
These cookies are a sweet star on their own, but I love placing them on a dessert platter with mulled cider or spiced hot chocolate. They’re fantastic alongside a cheese board, providing a fun sweet contrast to salty and savory bites.
Creative Ways to Present
For Christmas parties, I like arranging the cookies in a tree shape on a large platter or stacking them with little festive toothpicks for a charming look. Wrapping small batches in cellophane tied with ribbon makes a quick, thoughtful gift for neighbors or coworkers.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container in the fridge—they keep their shape and texture nicely for up to a week. Just make sure the container seals well to prevent any fridge smells from sneaking in.
Freezing
Freezing works well too. I arrange individual cookies on parchment-lined trays, freeze until solid, then transfer to a freezer-safe bag. When you’re ready, just thaw in the fridge overnight—the texture stays surprisingly fresh.
Reheating
Since these cookies are best enjoyed chilled, I don’t recommend reheating. If you want them less firm, let them sit at room temperature for 10–15 minutes before serving—it softens them just right.
Frequently Asked Questions:
Yes! Milk or dark chocolate can be used in this No-Bake Christmas Crunch Cookies Recipe but note they’ll alter the flavor balance. Dark chocolate gives a richer, less sweet taste, while milk chocolate keeps it sweeter and creamier. Just make sure to melt the chocolate slowly to avoid burning.
No worries if you don’t have a double boiler. Simply place a heat-safe bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate and peanut butter until melted and smooth. This method gently melts ingredients and prevents scorching.
Absolutely! For vegan cookies, use dairy-free white chocolate chips and a plant-based peanut butter. Rice krispies are often gluten-free, but be sure to check the package to confirm. These substitutions keep the recipe friendly for different diets without sacrificing taste.
To keep the marshmallows chewy rather than melted, gently fold them into the cooled chocolate-peanut butter mixture, rather than stirring vigorously when everything is hot. Also, remove the melted mixture from heat before adding marshmallows—this helps maintain their texture.
Final Thoughts
This No-Bake Christmas Crunch Cookies Recipe has become a beloved holiday tradition in my home and I’m sure it will in yours too. They’re easy enough to whip up on a busy day, delicious enough to become an instant family favorite, and versatile for anyone who loves a festive treat. Next time you want a fuss-free cookie that bursts with holiday cheer, this one’s your go-to—trust me, you’ll keep coming back for more!
Print
No-Bake Christmas Crunch Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These No-Bake Christmas Crunch Cookies are a quick and festive treat combining creamy white chocolate, peanut butter, crispy rice krispies, and gooey marshmallows for a delicious holiday snack. Perfect for chilling and enjoying during the holiday season without heating up your kitchen.
Ingredients
Main Ingredients
- 12 oz white chocolate chips
- 1 cup peanut butter
- 2 cups rice krispies
- 2 cups marshmallows
Instructions
- Melt Chocolate: In a double boiler, gently melt the white chocolate chips until smooth and melted. Remove from heat carefully.
- Add Peanut Butter: Stir the peanut butter into the melted white chocolate until the mixture is smooth and combined.
- Combine Dry Ingredients: Mix in the rice krispies and marshmallows to the chocolate and peanut butter mixture, stirring until everything is evenly coated.
- Form Cookies: Drop the mixture by tablespoons onto waxed paper, shaping into cookie mounds.
- Chill: Place the formed cookies in the fridge and chill until firm, about 30-40 minutes.
- Store: Store the cookies in an airtight container in the refrigerator to keep them fresh.
Notes
- If you don’t have a double boiler, create one by adding a few inches of simmering water to a saucepan and placing a metal or glass bowl on top, ensuring it fits snugly without touching the water. Be cautious of hot steam and bowl when removing.
- Use waxed paper to prevent sticking when forming the cookies.
- Store the cookies chilled to maintain their texture and prevent melting.
- These cookies are quick to prepare and do not require baking, making them an easy alternative for holiday treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 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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