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
Scale
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.
