‘Tis the season for all things sweet and sinful, right? Like many other bakers, there is no other time of the year that I bake more than around Christmas time. Whether it’s treats for my co-workers, cookies for gift bags, or just a batch of brownies to munch on throughout the week, I seem to be making something almost every other day. Which means on the days I’m not making something, I’m thinking of what I want to make next. This recipe for a Christmas-fied rice krispie treat was one of my dreamt-up treats that I couldn’t wait to make happen the next day.
They came out even better than I had imagined in my head. I loved the crunch from the chopped peppermint chocolate cookies and the added peppermint flavor from the Andes Peppermint Crunch candies on top. Plus, they look festive. They make a great addition to any cookie tray or goodie bag this holiday season.
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Peppermint Crunch Cocoa Krispie Treats
- Total Time: 20 minutes
- Yield: 15 servings 1x
Description
Festive Cocoa Krispie Treats are filled with peppermint chocolate cookies and topped with crunchy peppermint candies, perfect for holiday gatherings.
Ingredients
- 4 tbsp unsalted butter
- 1 (10 oz) (285 g) package mini marshmallows
- 4 cups (960 ml) Cocoa Krispies or any chocolate rice cereal
- 14 Peppermint Chocolate Cookies (such as peppermint Oreos), roughly chopped
- 2 cups Andes Peppermint Crunch candies, chopped
Instructions
- Line a 9×13″ baking dish with aluminum foil and lightly spray with cooking spray. Set aside.
- In a large pot, melt the butter over medium heat.
- Once the butter is melted, add the mini marshmallows and stir continuously until completely melted and smooth.
- Remove the pot from the heat and quickly stir in the Cocoa Krispies until they are well coated with the marshmallow mixture.
- Gently fold in the chopped peppermint chocolate cookies until evenly distributed.
- Transfer the mixture into the prepared baking dish, pressing it evenly into the corners and smoothing the top with a spatula.
- Sprinkle the chopped Andes Peppermint Crunch candies evenly over the top, pressing them lightly into the surface.
- Allow the treats to cool completely at room temperature before cutting into squares and serving.
Notes
- These treats are perfect for holiday cookie trays or gift bags.
- Store them in an airtight container at room temperature for up to a week.
- For a fun variation, try using different flavored chocolate cookies or adding a drizzle of white chocolate on top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 20
- Sodium: 100
- Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 15
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Frequently Asked Questions
Why are the peppermint chocolate cookies folded in after the Cocoa Krispies, not before?
The 14 roughly chopped peppermint chocolate cookies are folded in gently after the Cocoa Krispies are fully stirred into the melted marshmallow mixture and the pot is off the heat. Adding them while the mixture is still hot would melt the cookies into the base rather than leaving them as distinct crunchy pieces throughout the treat. 
How long will these keep, and do they need refrigeration?
Store them in an airtight container at room temperature for up to a week — no refrigeration needed, per the notes. The article also says they work well in holiday cookie trays and goodie bags, so they hold up for gifting.
Can I vary the type of chocolate cookie used?
Yes — the notes suggest trying different flavored chocolate cookies as a variation. Any peppermint sandwich cookie (Thin Mints, mint-cream Oreos) would work. The notes also specifically mention adding a drizzle of white chocolate over the top as another option.
