Christmas Wreath Cookies (No Bake!)

Christmas Wreath Cookies (No Bake!) are the perfect, quick, and easy festive marshmallow treat with holiday colors, and mini m&ms.

This no-bake Cookie Recipe is an easy and adorable treat to serve for your next holiday party. For more classic holiday treats to put out try our Peppermint Bark and Dark Chocolate Orange Fudge.

Christmas Wreath Cookies displayed on white parchment paper.

CHRISTMAS WREATH COOKIES (NO BAKE!)

Cornflake Wreath Cookies are sure to be a hit this holiday season. Not only do they make a festive, bright, and fun addition to any dessert spread, but they’re also absolutely delicious. With the crunchy cereal, buttery marshmallow, and candy topping what’s not to like?

Collage of pictures showing ingredients and steps to make Christmas Wreath Cookies.

I love Cornflake Wreath Christmas Cookies because they’re a holiday treat that doesn’t require oven time. When you’re trying to get a lot of holiday baking done, it’s nice to have a recipe like this that you can just mix together, then let it harden. That way your oven is still open for cookies and other holiday baking.

Collage of pictures showing steps to make Christmas Wreath Cookies.

The simple, no-bake cookies are made with a cereal and marshmallow combo just like Rice Krispies Treats. Also like Rice Krispies, they’re a favorite with kids. My kids love helping make this dessert almost as much as they love eating them. If you have younger kiddos you might want to handle the stovetop part without them. But, they can help to form the wreath and add the candy decorations.

MORE HOLIDAY PARTY TREATS

KEY INGREDIENTS

  • Marshmallow mixture: These Cornflake Wreath Christmas Cookies are made with just a handful of simple ingredients. First, you just need butter and marshmallows to make the sticky marshmallow coating. It’s the same as what you’d use to make rice krispies.
  • Green food coloring: A small difference in the marshmallow coating is adding green food coloring. Just mix the green color in along with the marshmallows.
  • Corn flakes: Another way this recipe is different from rice krispies is that it’s made with a corn flake mixture instead of rice cereal. Their jagged shape makes the cookies look more like a Christmas Wreath.

COOKING TIPS

  • Sweet marshmallow mixture: Add half a stick butter to a large pot. Then melt butter over medium heat. Once it’s melted, you can add the green food coloring and marshmallows. Stir until smooth with an all-over green color. Make sure to turn off the heat as soon as the marshmallows start to inflate.
  • Corn flake mixture: Add the corn flakes right away and stir to combine.
  • Shape: Use a spoon to drop ¼ cup-sized piles of cornflake mixture and let them cool for 30 seconds. Then form them into a wreath shape on a baking sheet prepped with non-stick cooking spray or on a serving platter. You can also prep your hands with nonstick spray before handling the Wreath Cookie recipe to make sure that the marshmallows don’t stick to your fingers.
  • M&Ms: Sprinkle mini M&M candies over the top. Then press the red M&M candies on the wreath in the shape of a bow to decorate.

Christmas Wreath Cookies displayed on white parchment paper.

VARIATIONS

  • Candy: For more decorations, you can add candy sprinkles like candy cane pieces, chocolate jimmies, or chocolate candies like nonpareils or broken candy bars. You could also add hot candies like red cinnamon candies.
  • Mini wreaths: Instead of making one large cookie wreath, you can make multiple mini edible wreaths. Divide the cornflake mixture into smaller cookie balls. Then form them into 3-4 mini edible wreaths.
  • White chocolate: If you want to add some amazing chocolate flavor to this recipe, you can add white chocolate chips to marshmallow mixture. Melt the white vanilla baking chips in with the marshmallows. Then both the melted ingredients can coat the cornflakes.

NO BAKE DESSERTS

HOW TO STORE

  • Serve: If you keep your house fairly cool, you can cover the Cornflake Wreath Christmas Cookies in plastic wrap to keep them at room temperature. They’ll be good for 2 days. However, if your house is warm the marshmallow mixture will get too gooey and sticky.
  • Store: To avoid melting, you can store the Wreath Cookies in the fridge for 3-4 days.
  • Freeze: To easily store this dessert in the fridge, break apart the wreath so that they’re individual cookies that are easier to store. Then you can package them in an airtight container to store for up to 6 weeks.

A hand holds up a Christmas Wreath Cookie.

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Christmas Wreath Cookies (No Bake!)

Christmas Wreath Cookies (No Bake!) are the perfect, quick, and easy festive marshmallow treat with holiday colors, and mini m&ms.
Yield 10 Servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 5 cups corn flakes cereal
  • 4 cups mini marshmallows
  • 4 tablespoons unsalted butter
  • 2 teaspoons green food coloring
  • 1/2 cup Mini M&Ms candies

Instructions

  • Add the butter on medium heat to a large pot.
  • When butter is just melted add in the marshmallows and food coloring.
  • Turn off the heat as soon as the marshmallows inflate and stir until smooth.
  • Add in the cornflakes quickly and stir to combine.
  • Drop in ¼ cup sized piles and let cool for 30 seconds before gently forming into a wreath shape and topping with mini M&Ms.
  • Press in red M&M candies to decorate as a bow or colorful ones around the wreath to decorate as ornaments.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 26mg | Fiber: 1g | Sugar: 19g | Vitamin A: 413IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 4mg
Keyword: Christmas Wreath Cookies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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