Recipe Guide:
4-Ingredient No-Bake Christmas Crunch Cookies Recipe – Cozy, Crunchy, and So Simple
There’s a warm kitchen scent that always takes me back: peanut butter and sweet white chocolate melting together while cornflakes whisper their crunch. Today I’m sharing my favorite little holiday treat, the 4-Ingredient No-Bake Christmas Crunch Cookies, and I promise they’re as fun to make as they are to eat. Also, they come together in under an hour, so you can pop them in the fridge and relax with a cup of tea. If you love quick sweets, you might also enjoy this chewy cranberry-orange cookies for another festive twist.
Why You’ll Love It
- Quick and easy to make, so you can bake with kids or friends.
- Comforting homemade flavor — peanut butter meets crisp cornflakes and sweet white chocolate.
- Made with simple ingredients you likely already have. Also, they’re no-bake, so no oven stress.
- Great for gifting at holiday parties and potlucks. I always bring a batch to family dinners.
- Always a crowd-pleaser; even picky eaters come back for seconds. For another easy treat, try these no-bake oatmeal cookies.
Ingredients You’ll Need
- 3 cups cornflakes cereal — pick the crunchiest flakes you can find.
- 1 cup peanut butter — creamy or crunchy works; I use creamy for an even coat. Also, natural peanut butter will make them a touch softer.
- 1 cup powdered sugar — gives a light, sweet dusting to balance the peanut butter.
- 1 cup white chocolate chips — melt to drizzle; or use melting wafers for a smooth finish. For a twist, try pairing with a snack inspired by Almond Joy Cookies notes.
How to Make It
- In a large bowl, scoop the peanut butter and powdered sugar. Then mix them together until you get a smooth, slightly thick paste. You’ll smell the sweet peanut butter right away.
- Gently fold in the cornflakes. Next, use a spatula so each flake gets coated without breaking. The texture should stay light and crunchy, not mushy.
- Line a baking sheet with parchment paper. Meanwhile, drop spoonfuls of the mixture onto the sheet and press them into little rounds. They’ll feel a bit soft, but they’ll firm up later.
- Melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second bursts and stir between each burst until the chocolate is glossy and smooth. Be careful not to overheat.
- Drizzle the melted white chocolate over the cookie mounds. Then watch the chocolate set a little before moving them to the fridge. For a striped look, use a fork to create thin lines. You can borrow a styling idea from my brown sugar cookies when decorating.
- Refrigerate for at least 1 hour, and then enjoy. Finally, plate them up and listen for that satisfying crunch.
Kitchen Tips
- Time-saver: Mix the peanut butter and powdered sugar with a small hand mixer so you get a silky base in under a minute.
- Fix for a common mistake: If the mixture feels too loose, add a tablespoon more powdered sugar. Conversely, if it’s too dry, stir in a teaspoon of warm water or a little extra peanut butter.
- Flavor twist: Stir a handful of chopped roasted peanuts or red-and-green sprinkles into the mixture for color and texture. Or try the maple idea from brown sugar maple butter cookies for a cozy spin.
Serving Ideas
Serve these little bites at a holiday party, during a cozy movie night, or after a simple family dinner. Also, they pair wonderfully with hot cocoa or a strong black coffee. For a festive platter, add sugared cranberries and chocolate-dipped pretzels on the side; the contrast looks beautiful. You can even tuck a few into cellophane bags with a ribbon for quick homemade gifts.
Storing & Leftovers
- Fridge: Keep cookies in an airtight container in the refrigerator for up to 2 weeks. They stay firmer and crunchier when chilled.
- Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before serving.
- Leftover idea: Turn extras into a crunchy topping for ice cream or yogurt — break a few and sprinkle over a bowl for instant dessert magic.
FAQs
Q: Can I make this ahead of time?
A: Definitely! They actually taste even better the next day after the flavors settle.
Q: Can I swap any ingredients?
A: Of course. Swap peanut butter for almond or sunflower butter if you need a nut-free option. The recipe stays forgiving.
Q: What’s the best way to serve it?
A: Serve chilled or at cool room temperature. They’re lovely with hot drinks on the side.
Q: How do I know it’s perfectly set?
A: The chocolate should be firm to the touch and the cookie should hold its shape when picked up. The 4-Ingredient No-Bake Christmas Crunch Cookies set nicely in the fridge.
Final Thoughts
I make these 4-Ingredient No-Bake Christmas Crunch Cookies whenever I want something quick, nostalgic, and cheerful. They remind me of afternoons with my grandmother, who loved simple sweets and big conversations. So, gather a bowl, call someone you love, and make a batch together — you’ll have crunchy, sweet memories before you know it.
Conclusion
If you’d like similar inspiration, check out this take on No-Bake Christmas Crunch Cookies – All Things Mamma for another no-bake angle. Also, for a playful snowball-style cookie, I recommend No Bake Avalanche Cookies | An Easy No Bake Cookie Recipe, which complements these treats nicely. Enjoy making—and sharing—your own version of the 4-Ingredient No-Bake Christmas Crunch Cookies.
4-Ingredient No-Bake Christmas Crunch Cookies
Ingredients
Method
- In a large bowl, scoop the peanut butter and powdered sugar. Mix them together until you get a smooth, slightly thick paste.
- Gently fold in the cornflakes with a spatula so each flake gets coated without breaking.
- Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet and press them into little rounds.
- Melt the white chocolate chips in a microwave-safe bowl, heating in 30-second bursts and stirring until glossy.
- Drizzle the melted white chocolate over the cookie mounds and watch it set slightly before moving them to the fridge.
- Refrigerate for at least 1 hour before enjoying.
- Plate them up and enjoy the satisfying crunch.
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