M&m Christmas Cookies
These M&m Christmas Cookies are your new go-to holiday treats—no‐bake, crunchy, chocolaty, and ready in under an hour.
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
• 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.
• 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.
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