Description
These No-Bake Winter White Cookies combine smooth white chocolate, creamy peanut butter, and crispy Rice Krispies for an easy, sweet treat perfect for the holiday season. With minimal prep and no oven required, these cookies are quick to make and delightfully crunchy with a rich, melt-in-your-mouth flavor.
Ingredients
Scale
Cookie Base
- 1 cup white chocolate chips
- 1/2 cup peanut butter
- 2 cups powdered sugar
- 2 cups Rice Krispies cereal
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Prepare the Mixture: In a medium-sized mixing bowl, combine the white chocolate chips and peanut butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Add Flavorings: Stir in the vanilla extract and a pinch of salt if using, to enhance the flavor balance of the sweet mixture.
- Incorporate Dry Ingredients: Gradually add the powdered sugar to the melted chocolate and peanut butter mixture, stirring continuously until smooth and well combined.
- Fold in Cereal: Gently fold in the Rice Krispies cereal, being careful not to crush them, ensuring an even distribution throughout the batter.
- Shape the Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet, spacing them slightly apart.
- Chill to Set: Place the baking sheet in the refrigerator and chill for at least 30 minutes until the cookies are firm and set.
- Serve and Store: Once set, serve immediately or store cookies in an airtight container in the refrigerator for up to one week.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Ensure white chocolate chips are fully melted for smooth mixing to avoid grainy texture.
- Adding the pinch of salt helps balance the sweetness but can be omitted if desired.
- To make smaller or larger cookies, adjust the scoop size accordingly and modify chilling time as needed.
- Store cookies refrigerated to maintain texture and freshness.
