4.3 from 45 votes
White Chocolate and Peppermint Christmas Wreath Cookies
Balanced, flavorful, and enjoyable—this recipe has it all.
Course:
Dessert, Baked Goods, Others
Ingredients
- ½ cup butter unsalted, plus one tablespoon at room temperature
- 1 10- ounce miniature marshmallow package
- 1 ½ teaspoon peppermint extract
- 2 teaspoons green food coloring
- 1 cup white chocolate chips
- 4 cups toasted rice cereal or corn flake cereal
- ¼ to ⅓ cup Cinnamon candy such as Hot Tamales® cut in half, chewy
Instructions
- Prepare baking sheet with wax paper. Butter wax paper and set aside.
- In large saucepan or Dutch oven, melt ½ cup butter over medium heat. Add marshmallows and stir continuously until melted, scraping sides of pan so sugar crystals don’t form.
- Turn heat to low. Add peppermint extract and green food coloring and mix well. Add white chocolate chips and stir until melted. Add cereal and mix well until all cereal flakes are well coated.
- Coat hands with some of remaining tablespoon of butter. Take about ¼ cup of cereal mixture and form wreath shapes on wax paper coated baking sheet. Decorate each wreath with 3-6 cinnamon candy halves, cut side down.
- Allow to cool for about an hour before serving. Store in an airtight container in single layers separated by wax paper or on baking sheet covered in plastic wrap for 4-5 days.
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