If you are searching for a delightful treat that combines the cozy creaminess of white hot chocolate with the wholesome texture of oats, then this White Hot Chocolate No Bake Cookies Recipe is your new best friend. Imagine rich, velvety sweetness from white hot chocolate powder swirled into chewy, no-bake cookies speckled with tiny marshmallows and bright sprinkles—this recipe gives you all of that and more without turning on your oven. It’s quick, fun, and perfect for any occasion when you crave something sweet and comforting with minimal effort.
Ingredients You’ll Need
This recipe calls for simple, easily accessible ingredients that each play a vital role in the taste, texture, and look of your cookies. From the smooth decadence of white hot chocolate powder to the wholesome body of oats, every element is essential to bringing this treat to life.
- Granulated sugar (2 cups): Provides the perfect sweetness and helps create the structure of the cookie as it melts.
- Salted butter (3/4 cups): Adds richness and helps bind the ingredients while contributing to a silky mouthfeel.
- Whole milk (2/3 cup): Balances the mixture for smoothness and helps dissolve the dry ingredients evenly.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, fragrant note.
- Instant white chocolate pudding mix, dry (1 package – 3.9 oz): Infuses strong white chocolate flavor and contributes to the creamy texture.
- 1-Minute oatmeal (4 cups): Adds heartiness, chewiness, and a wholesome base.
- White hot chocolate powder mix (3/4 cup): The star ingredient that gives these cookies their signature sweet, milky white hot chocolate essence.
- Mini dehydrated marshmallows (1 cup total, divided): Adds delightful little bursts of sweetness and a fun chewy contrast; portion wisely to sprinkle on top.
- Sprinkles: Optional but highly recommended for that whimsical, festive look and texture burst.
How to Make White Hot Chocolate No Bake Cookies Recipe
Step 1: Melt and Boil the Base
Start by melting the salted butter, granulated sugar, and whole milk together over medium-high heat in a large pot. Stir gently as the mixture heats up; you want everything to blend into one smooth, rich syrup. Once it comes to a rolling boil, set your timer and let it boil for exactly 1 minute and 45 seconds. This step is crucial because it cooks off excess moisture and sets the foundation for the cookie’s texture.
Step 2: Mix in the Flavor and Texture Boosters
Remove the pot from the heat and immediately add the vanilla extract, instant white chocolate pudding mix, white hot chocolate powder, and quick oats. Then, fold in 3/4 cup of the mini dehydrated marshmallows gently but thoroughly. This combination brings that irresistible white chocolate flavor while the oats and marshmallows start building the cookie’s soul.
Step 3: Shape and Decorate the Cookies
Using a large spoon, drop the mixture onto sheets of wax paper in generous spoonfuls. While the cookies are still warm, sprinkle the tops with the remaining mini marshmallows and your choice of colorful sprinkles. This final touch not only adds visual appeal but also a little crunch and extra sweetness. Let the cookies cool completely so they set and harden to the perfect chewy consistency.
How to Serve White Hot Chocolate No Bake Cookies Recipe
Garnishes
Feel free to dress these cookies up with a dusting of powdered sugar or drizzle them lightly with melted white chocolate for extra decadence. The mini marshmallows on top already offer a nostalgic carnival feel, but a few toasted marshmallow bits can add a smoky dimension to the flavor.
Side Dishes
These cookies pair wonderfully with a warm cup of tea or a mug of creamy hot milk, complementing the sweetness and offering a comforting combo. For a festive touch, serve alongside peppermint bark or a small bowl of fresh berries to balance the richness.
Creative Ways to Present
Turn these no-bake cookies into party favors by wrapping them in clear cellophane tied with a ribbon or stacking them in mason jars for a charming gift. You can also sandwich ice cream between two cookies for a quick, dreamy dessert that brightens any day.
Make Ahead and Storage
Storing Leftovers
These White Hot Chocolate No Bake Cookies keep best in an airtight container at room temperature. They hold their texture beautifully for up to five days, making them a fantastic treat to prepare in advance for a spontaneous craving or a last-minute get-together.
Freezing
If you want to save them for longer, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. When sealed well, they can last up to three months and thaw just as deliciously without losing that chewy bite.
Reheating
Since these are no-bake cookies, reheating isn’t necessary. However, if you prefer them slightly warm, just let them sit out for 20 minutes, or give them a few seconds in the microwave. This softens the marshmallows and melts the white chocolate notes perfectly.
FAQs
Can I use quick oats instead of 1-Minute oats?
Absolutely! Quick oats work well in this recipe and help keep the cookies chewy while absorbing all the flavor nicely.
Is it possible to make this recipe vegan?
To make these cookies vegan, substitute the butter with a plant-based alternative, use a non-dairy milk such as almond or oat milk, and choose a vegan white chocolate pudding mix if available.
Why is the boiling time so specific?
The 1 minute and 45 seconds boiling time ensures the sugar melts properly and the mixture thickens just the right amount to help the cookies set without being too hard or too soft.
Can I add nuts or dried fruit to the mix?
Yes, adding chopped nuts or dried fruit can offer interesting texture and flavor contrasts, but remember this will alter the classic sweet and marshmallow profile of the recipe.
Where can I find white hot chocolate powder and instant white chocolate pudding mix?
Look for these items in the baking aisle or specialty sections of most grocery stores. White hot chocolate powder is sometimes near cocoa mixes, and instant pudding mix is usually in the baking or dessert aisle.
Final Thoughts
This White Hot Chocolate No Bake Cookies Recipe is such a fun and easy way to bring a little extra joy into your day with its creamy sweetness and chewy texture. Whether you’re baking up a batch for yourself, family, or friends, these no-fuss cookies deliver comfort and indulgence without any oven time. Go ahead, try it out, and watch how quickly they disappear—your sweet tooth will thank you!
Print
White Hot Chocolate No Bake Cookies Recipe
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Total Time: 7 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these creamy, no-bake White Hot Chocolate Cookies, combining the rich flavors of white hot chocolate powder, instant pudding mix, and oats into an easy, no-oven treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 (3.9 oz) package Instant White Chocolate Pudding Mix (dry)
- 4 cups 1-Minute Oatmeal
- 3/4 cup White Hot Chocolate Powder Mix
- 1 cup mini dehydrated marshmallows (divided)
- Sprinkles for garnish
Wet Ingredients
- 3/4 cup salted butter
- 2/3 cup whole milk
Instructions
- Prepare the base mixture: In a large pot over medium-high heat, combine the granulated sugar, salted butter, and whole milk. Stir occasionally until the butter melts and the mixture reaches a rolling boil.
- Boil the mixture: Allow the mixture to boil for exactly 1 minute and 45 seconds, stirring gently to prevent scorching.
- Combine dry ingredients: Remove the pot from the heat and immediately stir in the vanilla extract, instant white chocolate pudding mix, white hot chocolate powder mix, oats, and 3/4 cup of the mini dehydrated marshmallows until well incorporated.
- Form cookies: Using a large spoon, drop generous spoonfuls of the mixture onto sheets of wax paper, spacing them adequately to avoid sticking.
- Add toppings and cool: Sprinkle the tops with the remaining mini marshmallows and desired sprinkles. Let the cookies cool completely at room temperature until they harden.
Notes
- For best results, use 1-minute oatmeal to achieve the ideal texture; old-fashioned oats can be used but may alter the firmness of the cookies.
- Ensure the mixture boils for the full time to help the cookies set properly without crumbling.
- Store the cookies in an airtight container at room temperature for up to a week.
- You can substitute the mini marshmallows with regular-sized ones chopped into smaller pieces if necessary.
- This recipe yields about 24 cookies, depending on spoonful size.
