4-Ingredient No-Bake Christmas Crunch Cookies are sweet, crunchy peanut butter cornflake mounds drizzled with white chocolate, made completely in the microwave and fridge—no oven or sugar syrup required. They are perfect for holiday trays, kids’ projects, and last‑minute Christmas treats because they use just four pantry ingredients and come together in minutes.
Why I love these cookies
These cookies deliver the nostalgic crunch of classic cornflake Christmas treats with a simpler, more approachable method. Skipping the stovetop sugar syrup and using powdered sugar instead keeps the process beginner‑friendly while still giving you that candy‑meets‑cookie texture.
- True no‑bake: No turning on the oven, just mixing, scooping, and chilling.
- Only 4 ingredients you likely already have: cornflakes, peanut butter, powdered sugar, and white chocolate chips.
- Festive “Christmas crunch” vibe with a sweet shell and crispy cereal center that looks right at home on cookie platters.
- Easy to double for parties, cookie exchanges, or gifting.
Ingredients and equipment
Ingredients
- 3 cups cornflakes cereal
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 cup white chocolate chips
Optional flavor booster
- 1 teaspoon vanilla extract (mix into the peanut butter and powdered sugar)
Equipment
- Large mixing bowl
- Microwave-safe bowl (for melting white chocolate)
- Mixing spoon or spatula
- Baking sheet
- Parchment paper
Step-by-step instructions
Step 1: Make the peanut butter base
- In a large mixing bowl, add 1 cup peanut butter and 1 cup powdered sugar.
- Mix thoroughly until smooth, thick, and well combined; the mixture should resemble a soft, sweet peanut butter “dough.”
- If using, stir in 1 teaspoon vanilla extract for extra flavor.
Using powdered sugar creates a candy-like coating on the cereal without needing to cook a sugar syrup, unlike classic cornflake cookies that use sugar and corn syrup on the stove.
Step 2: Fold in the cornflakes
- Gently add 3 cups cornflakes cereal to the bowl.
- Use a spatula to fold the cereal into the peanut butter mixture, turning carefully from the bottom up so you coat each flake without crushing them too much.
- Stop mixing once every flake is lightly coated and the mixture clumps together.
This step is similar to traditional cornflake cookies where cereal is stirred into a warm candy mixture until each piece is coated.
Step 3: Portion onto a baking sheet
- Line a baking sheet with parchment paper.
- Using a spoon, scoop small mounds of the mixture and drop them onto the parchment.
- Flatten each mound slightly into a cookie shape while still keeping some height and texture.
You’re looking for rustic, chunky cookies—no need for perfection; that homemade look is part of the charm.
Step 4: Melt the white chocolate
- Place 1 cup white chocolate chips in a microwave-safe bowl.
- Microwave in 30‑second intervals, stirring after each interval, until fully melted and smooth.
- Be careful not to overheat; white chocolate can seize if overheated or microwaved too long without stirring.
Stirring between intervals helps distribute heat evenly and keeps the chocolate silky.
Step 5: Drizzle and chill
- Using a spoon or piping bag, drizzle the melted white chocolate over each cookie mound in thin ribbons.
- Make sure each cookie gets some chocolate on top—this adds sweetness, helps hold the cereal together, and gives them a festive look.
- Refrigerate the cookies for at least 1 hour, or until the white chocolate has set and the cookies are firm.
No‑bake cornflake cookies and bars usually firm up as they cool and set, creating a chewy‑crunchy texture that holds its shape.
Pro tips, variations, and serving ideas
Pro tips for best results
- Use creamy peanut butter: Standard creamy peanut butter (not too oily) blends more smoothly with powdered sugar and coats the cereal evenly.
- Don’t crush the cereal: Fold gently so the flakes stay mostly intact for maximum crunch.
- Watch the chocolate: Stop microwaving as soon as the chips are mostly melted, then stir to finish melting; this helps avoid scorching.
- Size consistency: Try to keep the mounds similar in size so they chill and firm up evenly.
Festive variations
- Add Christmas sprinkles: Sprinkle red and green sprinkles over the melted white chocolate before it sets for an extra holiday touch, similar to other Christmas cornflake cookies.
- Use Rice Krispies: Swap cornflakes for crisp rice cereal for a lighter, more “crispy treat” like texture, similar to some Christmas crunch recipes.
- Flavor twist: Use half white chocolate and half milk chocolate for a marbled drizzle, or stir a pinch of cinnamon into the peanut butter mixture for warmth.
Serving ideas
- Arrange on Christmas cookie platters alongside classic cookies, fudge, and bark; the crunchy texture adds variety.
- Package in treat bags or tins as edible gifts; the firm texture travels well when chilled.
- Serve straight from the fridge for a firmer crunch, or let sit at room temperature for a few minutes for a slightly softer bite.
Storage, freezing, and make-ahead
No‑bake cornflake and peanut butter cookies generally store well and are great for preparing ahead of the holidays.
- Refrigerator: Store cookies in an airtight container in the fridge for up to about 1 week, as your tip notes. Layer with parchment if stacking.
- Room temperature: In a cool, dry kitchen, some peanut butter cornflake cookies can be kept at room temp in an airtight container for several days, but the fridge is safer for longer freshness, especially with white chocolate.
- Freezing: Freeze in a single layer until firm, then transfer to a freezer bag or container; similar peanut butter cornflake treats can usually be frozen up to about 2–3 months. Thaw in the refrigerator or at cool room temperature.
Frequently asked questions
Can I use natural peanut butter?
You can, but natural peanut butter that separates can be oilier and may not set as firmly. If using it, stir very well and consider adding a bit more powdered sugar to keep the mixture thick enough.
Do these need to stay refrigerated?
Refrigeration helps the white chocolate stay firm and the peanut butter mixture hold its shape, especially in warm kitchens. For short holiday parties, you can leave them at room temperature on a platter, then return leftovers to the fridge.
Can I double the recipe?
Yes, these cookies scale very easily. Use a larger bowl and multiple lined baking sheets; keep the same chilling time, just be sure they’re in a single layer while setting.
How big should each cookie be?
Scooping roughly 2–3 tablespoons per cookie will give generous, bakery‑style mounds, while 1–1½ tablespoons creates smaller, bite‑sized pieces. The 12‑serving yield you listed suggests medium cookies.
Conclusion and call to action
4-Ingredient No-Bake Christmas Crunch Cookies turn cornflakes, peanut butter, powdered sugar, and white chocolate into festive, crunchy little mounds that taste like holiday candy in cookie form—with almost no effort. Save or print this recipe for your holiday baking lineup, add it to your Christmas cookie trays, and share it with anyone who needs an easy, no‑bake treat for parties, exchanges, or last‑minute gifting.