These M&m’s Christmas Cookies are your new go-to holiday treats—no‐bake, crunchy, chocolaty, and ready in under an hour.
It’s funny how a simple recipe can sparkle like holiday lights. These little sweet treats blend crispy rice cereal, mini marshmallows, and melted chocolate chips into festive bites that scream “winter desserts” at first glance. I whip them up every December, often with my grandkids helping to press the sprinkles on top—chaotic, sticky, and wildly fun. Using wholesome ingredients and skipping the oven makes these homemade cookies a fuss-free highlight in any cookie swap or gift box.
Why You’ll Love This Recipe
- No oven needed—perfect for hot kitchens or impatient bakers.
- Ready in just 20 minutes active time—45 minutes chill, 1 hour total.
- Crunchy, melt-in-your-mouth texture that kids adore.
- Ideal for holiday baking week when oven space is tight.
- Easily made gluten-free (use GF rice cereal) or dairy-free (dairy-free chips).
- Perfect for festive desserts buffet or cookie exchange boxes.
- Scalable: double the batch for big gatherings.
- Customizable with your favorite sprinkles or chopped nuts.
Ingredients
- 4 cups rice cereal (Chex or any crispy rice cereal; gluten-free if needed)
- 2 cups mini marshmallows (use sugar-free marshmallows for lighter treats)
- 1½ cups semisweet chocolate chips (Ghirardelli recommended for smooth melt)
- ¼ cup unsalted butter (room temperature; grass-fed for richer flavor)
- 1 teaspoon pure vanilla extract (opt for Nielsen-Massey or homemade for top notes)
- Pinch of salt (balances the sweetness)
- ½ cup festive sprinkles or chopped peppermint candies (for garnish)
Tips on ingredients:
- Rice cereal: choose fresh, crisp cereal with no off-flavors.
- Mini marshmallows: pat lightly with flour to prevent sticking if you’re prepping early.
- Chocolate chips: microwave in short bursts (20 seconds) for a glossy melt.
Directions
- Melt butter and chocolate chips
In a medium microwave-safe bowl, combine butter and chocolate chips. Microwave on high in 20-second intervals, stirring between bursts, until smooth—about 1 minute total. Stir in vanilla extract and a pinch of salt. - Fold in marshmallows
Add 2 cups of mini marshmallows to the melted chocolate mixture. Use a silicone spatula to gently fold until marshmallows are coated and slightly softened—this keeps them from melting completely. - Mix in rice cereal
Tip the rice cereal into the bowl. Stir swiftly but gently so the cereal stays crisp. You want every flake kissed by chocolate and marshmallow. - Shape the cookies
Using two spoons or a small ice cream scoop, drop rounded mounds onto a parchment-lined baking sheet. Aim for 1½-inch rounds. (You’ll get about 18–20 cookies.) - Add festive toppings
Sprinkle each mound with festive sprinkles or chopped peppermint just after scooping—this ensures they stick. If you wait too long, the marshmallow sets. - Chill to set
Place the tray in the fridge for 30–45 minutes, until the cookies firm up. You can also pop them in the freezer for 15 minutes if you’re in a hurry.
Servings & Timing
Makes 18–20 truffles
Prep Time: 20 minutes active
Chill Time: 30–45 minutes
Total Time: About 1 hour
Variations
- White Chocolate Peppermint: swap semisweet chips for white chocolate and use crushed candy canes.
- Nutty Crunch: stir in ½ cup chopped toasted pecans or almonds for extra bite.
- Peanut Butter Swirl: swirl in ¼ cup creamy peanut butter before chilling.
- Gluten-Free Delight: use certified gluten-free rice cereal and dairy-free chips.
- Spiced Holiday: add ½ teaspoon ground cinnamon and a pinch of nutmeg to the chocolate.
Storage & Reheating
Store in an airtight container at room temperature for up to 5 days—though they rarely last that long! For longer storage, stack between parchment layers in the freezer for up to 3 months. Thaw in the fridge or at room temperature for 20 minutes before serving. No reheating needed—these cookies are best enjoyed cool and crisp.
Notes
• Marshmallow texture: If yours get too gooey, sprinkle a little extra rice cereal to firm them up.
• Chocolate shine: Stir in a teaspoon of coconut oil for glossy bites that don’t bloom.
• Batch size: I once tripled this recipe for a church bake sale—kept mixing in a giant stainless bowl from my grandma’s kitchen. Worked like a charm!
• Sprinkles tip: Store colored sugar decorations in a sealed jar to keep them dry and bright.
FAQs
Q: Can I make these without marshmallows?
A: Yes—swap marshmallows for ½ cup honey and stir in ¼ cup nut butter; chill until set.
Q: Why are my cookies too soft?
A: They may need more chill time; ensure your fridge is at 37–40°F.
Q: Can I bake these instead of chilling?
A: This is strictly a no-bake recipe, but you could bake at 350°F for 5 minutes—though texture will change.
Q: How do I keep sprinkles from bleeding color?
A: Use high-quality, heat-stable sprinkles and add them before the mix cools completely.
Q: Can I use dark chocolate?
A: Absolutely—70% dark chips give a richer, less sweet flavor.
Q: Are these vegan?
A: To make vegan, choose dairy-free butter substitute and vegan marshmallows, plus vegan chips.
Q: What’s the best way to transport them?
A: Layer in a tin with parchment paper; keep in a cool spot, away from sunlight.
Q: Can I freeze the dough?
A: You can freeze the scooped mounds on a tray, then transfer to a bag once firm.
Conclusion
These Mm Christmas Cookies bring that nostalgic, cozy feeling of holiday baking without heating up the kitchen—or fighting for oven space. They’re quick, adorable, and endlessly adaptable for any festive desserts spread. Give them a whirl, and let me know how you jazzed them up—drop a comment below or tag me on social media to share your sweet creations!
M&m Christmas Cookies
Ingredients
- 4 cups rice cereal Chex or any crispy rice cereal; gluten-free if needed
- 2 cups mini marshmallows use sugar-free marshmallows for lighter treats
- 1 1/2 cups semisweet chocolate chips Ghirardelli recommended for smooth melt
- 1/4 cup unsalted butter room temperature; grass-fed for richer flavor
- 1 teaspoon pure vanilla extract opt for Nielsen-Massey or homemade for top notes
- Pinch salt balances the sweetness
- 1/2 cup festive sprinkles or chopped peppermint candies for garnish
Instructions
- In a medium microwave-safe bowl, combine butter and chocolate chips. Microwave on high in 20-second intervals, stirring between bursts, until smooth—about 1 minute total. Stir in vanilla extract and a pinch of salt.
- Add 2 cups of mini marshmallows to the melted chocolate mixture. Use a silicone spatula to gently fold until marshmallows are coated and slightly softened—this keeps them from melting completely.
- Tip the rice cereal into the bowl. Stir swiftly but gently so the cereal stays crisp. You want every flake kissed by chocolate and marshmallow.
- Using two spoons or a small ice cream scoop, drop rounded mounds onto a parchment-lined baking sheet. Aim for 1½-inch rounds. (You’ll get about 18–20 cookies.)
- Sprinkle each mound with festive sprinkles or chopped peppermint just after scooping—this ensures they stick. If you wait too long, the marshmallow sets.
- Place the tray in the fridge for 30–45 minutes, until the cookies firm up. You can also pop them in the freezer for 15 minutes if you’re in a hurry.
Notes
• Chocolate shine: Stir in a teaspoon of coconut oil for glossy bites that don’t bloom.
• Batch size: I once tripled this recipe for a church bake sale—kept mixing in a giant stainless bowl from my grandma’s kitchen. Worked like a charm!
• Sprinkles tip: Store colored sugar decorations in a sealed jar to keep them dry and bright.
