Peppermint Wreaths

Go Bold With Butter

As a kid, I kind of went nuts with baking holiday cookies. Beyond her simply amazing holiday fudge recipe, my mom wasn’t much of a Christmas baker. So thanks to my years in 4-H, I picked up the cookie craving slack, and when holiday time came around, you could find me looking over my mom’s old cookbooks as I plotted and planned my cookie creation list, never varying far from the previous year’s favorites.

Standard corn flake holiday wreaths were always on the list. These no-bake treats were an easy recipe to have my little sister to join in on when it came to shaping them into fun wreath-shaped circles with little red hot candies standing in as the berries. But I always picked them out because they were just too crunchy for my taste.

My new rendition of this holiday favorite adds peppermint and white chocolate to the marshmallow base and a heartier cereal that holds its ground. And those red hots? They’ve been replaced with halved chewy cinnamon candies for a spike of sweet but spicy heat that’s easier on the teeth.

Peppermint Wreaths
Makes 20-22 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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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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5 thoughts on “Peppermint Wreaths

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  1. CHELY said:


  2. Irene said:

    Another idea is to drop in little mounds and add 3 red candies. They look like holly and will add a certain touch of “yule tide” to any cookie tray.

  3. Sylvia said:

    I can’t wait to make these with my great granddaughter!

  4. Mary Green said:

    I’ve made the more simple version of these wreaths for many years and have passed along the recipe to many mothers and troop leaders.
    The peppermint and white chocolate sound like good additions and elevate this to more of an adult treat as well.
    Thanks; I will give it a go.