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No-Bake Winter White Cookies Everyone Will Love

No-Bake Winter White Cookies

White chocolate, peanut butter, crisp rice cereal, and miniature marshmallows form festive no-bake cookies with a creamy coating, airy texture, and satisfying crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups White chocolate chips
  • 1/2 cup Creamy peanut butter
  • 1 teaspoon Vanilla extract
  • 3 cups Crisp rice cereal
  • 1 cup Miniature marshmallows
Optional Toppings
  • 1/4 to 1/2 cup Powdered sugar
  • As desired White or silver sprinkles

Method
 

Step-by-Step
  1. Line a baking sheet with parchment paper or wax paper. Melt the white chocolate chips and peanut butter together in a microwave-safe bowl in 20- to 30-second intervals, stirring after each interval, until smooth; you may also use a double boiler.
  2. Stir the vanilla extract into the smooth melted mixture. Let it cool for a few minutes, then gently fold in the crisp rice cereal until evenly coated.
  3. Fold in the miniature marshmallows after the coating has cooled slightly so the marshmallows stay visible and retain their shape. Drop rounded tablespoonfuls onto the prepared baking sheet.
  4. Lightly compress each mound with a small cookie scoop or the back of a spoon. Dust with powdered sugar or add white and silver sprinkles while the cookies are still soft.
  5. Refrigerate the cookies for 20 to 30 minutes, or until firm. Transfer them to an airtight container for storage.

Notes

Melt white chocolate slowly because it can seize or become grainy if overheated. For a peanut-free version, substitute an equal amount of smooth almond butter, sunflower-seed butter, or another smooth nut-free spread.