These 4-Ingredient No-Bake Christmas Crunch Cookies are quick, festive clusters that come together in about 30 minutes and only need a short chill to set. What makes them special is the crunchy cornflake base coated in a smooth white chocolate–peanut butter glaze and topped with colorful M&Ms for holiday cheer. I’ve made these for holiday cookie swaps and weeknight dessert rescues — they travel well and disappear fast. Try a salty-sweet twist with pretzel treats if you want a crunchy alternative.
Why Make This Recipe
- Speed: Ready in under an hour with no oven required, perfect for last-minute gifts or parties.
- Few ingredients: Only four pantry-friendly items — white chocolate, peanut butter, cornflakes, and M&Ms — so shopping is easy.
- Kid-friendly: Hands-on assembly (stir, scoop, press candy) makes it great for baking with kids.
- Portable and durable: Holds up at room temperature for parties and travel; great for cookie exchanges.
- Personal insight: I love this recipe because it balances creamy sweetness and crunchy texture with minimal fuss; it’s my go-to when I want lots of cookies quickly. See another simple 4-ingredient idea for holiday snacking.
Recipe Overview
- Prep time: 15 minutes
- Chill/set time: 20–30 minutes
- Total time: 35–45 minutes
- Servings: about 24 clusters (tablespoon-sized)
- Difficulty: Easy
- Method: Melt-and-fold; melt white chocolate with peanut butter, fold in cornflakes, scoop onto lined sheet, press M&Ms on top, chill until set. For a no-bake, stovetop double boiler or microwave-safe bowl works perfectly. If you like loaded no-bake treats, check this “kitchen sink” version.
My Experience Making This Recipe
I tested this recipe several times to get the coating smooth without seizing the white chocolate. The key discovery was stirring peanut butter into the warm white chocolate off-heat — it gives creaminess and lowers the chance the chocolate will overheat. I also adjusted cluster size so they set evenly in the fridge.
How to Make 4-Ingredient No-Bake Christmas Crunch Cookies
Start by gently melting 12 ounces (about 2 cups) white chocolate chips or chopped confectionery coating with 1 cup creamy peanut butter. Use a double boiler or microwave in 30-second bursts at 50% power, stirring between bursts until smooth and glossy. Fold in 6 cups cornflakes until evenly coated, then drop tablespoonfuls onto a parchment-lined baking sheet. Press 2–3 mini M&Ms on top of each cluster and chill 20–30 minutes in the refrigerator until firm. The process is mostly mixing and scooping, so expect minimal hands-on time.
Expert Tips for Success
- Temperature control: If melting on the stovetop, keep the water at a gentle simmer and ensure the bowl doesn’t touch the water. Aim to keep chocolate under 115°F (46°C) to prevent separation or graininess. A no-bake lasagna dessert uses similar tempering care.
- Use stable coatings: If white chocolate seizes or is too expensive, use candy coating/almond bark (12 oz) — it melts reliably and sets firm.
- Gentle folding: Fold with a silicone spatula to keep cornflakes intact; over-mixing will pulverize them and reduce crunch.
- Uniform sizing: Use a #60 cookie scoop (about 1 tablespoon) for even clusters that set at the same rate.
- Room for extras: If you want extra shine, lightly spray a small offset spatula with neutral oil before smoothing any stray peaks.
How to Serve 4-Ingredient No-Bake Christmas Crunch Cookies
- Cookie plates: Arrange on a festive platter lined with parchment and tuck sprigs of rosemary or holly for color. Serve alongside other no-bake sweets for a varied holiday table.
- Gift jars: Stack clusters in airtight mason jars with decorative ribbon for quick edible gifts.
- Dessert bar: Offer as a crunchy option on a dessert table next to brownies and cookies — they add texture contrast.
- Party packs: Wrap small sets of 4–6 clusters in cellophane for party favors or school treats.
Storage and Reheating Guide
Store clusters in an airtight container at cool room temperature for up to 3 days; if your kitchen is warm, refrigerate and use within 7 days. For longer storage, freeze flat on a baking sheet until solid (about 1 hour), then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator for 20–30 minutes before serving to avoid condensation on the chocolate. Reheating isn’t necessary — if you prefer softer clusters, let them sit at room temperature 15–20 minutes before serving.
Recipe Variations
- Gluten-free: Use certified gluten-free cornflakes or substitute 6 cups puffed rice cereals like Rice Krispies for naturally gluten-free clusters.
- Dairy-free / vegan: Substitute dairy-free white chocolate or carob melts and use a plant-based creamy peanut butter to keep it vegan. Check M&M alternatives or use red/green dairy-free candies.
- Nut-free: Replace peanut butter with sunflower seed butter and be sure all ingredients and candy toppings are nut-free.
- Extra crunch or salty-sweet: Replace 2 cups of cornflakes with crushed mini pretzels for a salty counterpoint and a more complex texture.
Nutritional Highlights
- Quick energy: Cornflakes and chocolate provide simple carbohydrates for quick energy — great in small portions after activities.
- Portion guidance: One cluster (about 1 tablespoon) is a small treat; limit to 1–3 clusters per person depending on calorie goals.
- Allergen info: Contains peanuts (peanut butter) and dairy unless you use dairy-free alternatives. Cornflakes may contain gluten unless you use certified gluten-free cereal. Label accordingly when serving to others.
Troubleshooting Common Issues
- If the chocolate seizes or looks grainy: Stop heating immediately, add 1–2 teaspoons neutral oil or a small spoon of warmed cream (if not dairy-free) and stir gently to smooth; if irretrievable, start with fresh coating.
- Clusters are soggy or won’t set: Make sure the chocolate coating is warm and fully coats the cereal; chill the baking sheet in the freezer for 5–10 minutes to speed setting. Also check that you didn’t add too much peanut butter — stick to 1 cup per 12 oz coating.
- M&Ms sliding off: Allow clusters to set 1–2 minutes after scooping so the coating thickens slightly, then press candies firmly into the top before chilling.
Frequently Asked Questions
Q: Can I make these without peanut butter?
A: Yes. Replace the peanut butter with an equal weight of coconut oil plus an extra tablespoon of powdered sugar if you need binding, or use sunflower seed butter for a nut-free option. Expect a slightly different mouthfeel and sweetness level.
Q: What’s the best way to melt white chocolate without burning it?
A: Use a double boiler with the water at a bare simmer and stir constantly, or microwave at 50% power in 20–30 second bursts, stirring after each burst. Keep the temperature under ~115°F (46°C) and remove from heat while residual warmth finishes melting.
Q: Can I swap cornflakes for something else?
A: Yes — puffed rice (Rice Krispies), crushed crispy rice cereal, or chow mein noodles work well. Adjust amounts by texture: lightweight cereals may need a little more coating to hold together.
Q: How can I make these prettier for a holiday gift?
A: Use mini M&Ms in red and green, pipe a thin drizzle of melted dark or milk chocolate over the set clusters, and layer them in cellophane or decorative tins with tissue paper to prevent shifting.
Conclusion
If you want a simple, crowd-pleasing holiday treat that’s fast to make and great for gifting, these 4-Ingredient No-Bake Christmas Crunch Cookies are a reliable choice — and you can find a similar recipe demonstrated step-by-step at this No-Bake Christmas Crunch Cookies – All Things Mamma: No-Bake Christmas Crunch Cookies – All Things Mamma.
4-Ingredient No-Bake Christmas Crunch Cookies
- Total Time: 35 minutes
- Yield: 24 clusters
- Diet: Vegetarian
Description
Quick, festive clusters made with crunchy cornflakes, white chocolate, peanut butter, and colorful M&Ms, perfect for holiday gatherings.
Ingredients
- 12 ounces (about 2 cups) white chocolate chips or chopped confectionery coating
- 1 cup creamy peanut butter
- 6 cups cornflakes
- Mini M&Ms (for topping)
Instructions
- Gently melt white chocolate and peanut butter together using a double boiler or microwave until smooth and glossy.
- Fold in cornflakes until evenly coated.
- Drop tablespoonfuls onto a parchment-lined baking sheet.
- Press 2-3 mini M&Ms on top of each cluster.
- Chill in the refrigerator for 20-30 minutes until firm.
Notes
For optimal results, fold gently to keep cornflakes intact. Store in an airtight container for up to 3 days at room temperature or refrigerate for 7 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American