Sensory overload and I love every minute of it.
Freshly cut pine boughs as you brush by the tree. Cinnamon and cloves gently lollying in a saucepan of hot apple cider. The overwhelming wall of perfume spritzers as you enter the department store. And hot deliciousness baking in the oven.
They’re the smells of Christmas.
Between creating homemade gifts for the neighbors and keeping up with Smudge’s cookie cutter creation requests, I’ll be baking up a storm this month.
One of the easiest recipes we would whip up were the classic no-bake holiday wreath cookies with those little red hot berries. I never did like those berries, they were just too hard for my taste.
This year I did some updating to the recipe, making it creamier, mintier and chewier with my newly minted—DOH!—White Chocolate Peppermint Wreath Cookies. Just like Mr. Mac says, “I think you’re gonna like them.”
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
White Chocolate and Peppermint Christmas Wreath Cookies
- 1/2 cup 1 stick unsalted butter, plus one tablespoon at room temperature
- 1 10- ounce package of miniature marshmallows
- 1 1/2 teaspoon peppermint extract
- 2 teaspoons green food coloring
- 1 cup white chocolate chips
- 4 cups toasted rice or corn flake cereal
- 1/4 to 1/3 cup chewy cinnamon candies such as Hot Tamales® cut in half
- Prepare baking sheet with wax paper. Butter wax paper and set aside.
- In large saucepan or Dutch oven, melt 1/2 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 1/4 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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