Chocolate Cranberry Crunch Cookies

Ok, I have a new favorite treat.  It's kinda like a cookie.  But it's more like chocolate yumminess!

Meet the Chocolate Cranberry Crunch Cookies
(say that 3 times fast!)

My meeting this treat was born of trouble: I had no eggs on hand and needed to make cookies.  I hadn't really noticed before, but every cookie recipe has eggs in it!

But not this recipe!  And it doesn't have any oven time either, which can also be a bonus.

I can hardly tell you about {this little project} without needing to go eat it right now!


so here is what you need for {this little project}
(if there are ingredients you don't like, just leave those out and increase the others a little--it's all good!)

Chocolate Cranberry Crunch Cookies:
1 lb package of milk chocolate chips
1 cup of peanut butter (crunchy is yummier)
3/4 cup shredded coconut
1 1/2 cup mini marshmallows
1 cup dried cranberries
1/2 cup chopped nuts (pecans or slivered almonds)
3 1/2 cups rice crispies cereal
(you need wax paper, and cookie sheets too)

How to make {this little project}
First, I like to measure out my ingredients.  Because once the chocolate is melted the recipe goes fast and I don't want to worry about the chocolate cooling before I'm done combining all the ingredients.

Start by melting the chocolate chips (microwave or stove).  Stir periodically until all melted.

Then mix in the peanut butter, coconut, cranberries, nuts, marshmallows.  Then add the cereal.  Sometimes I add more  or sometimes less, depending on how chocolaty I want it to be.  But the crunchiness of the cereal is so yummy!

Then cover your cookie sheet(s) in wax paper and drop the chocolate yumminess into little mounds on it.

Move the cookie sheets to the refrigerator for 20 minutes to cool and set before eating (you really do need to do this for the cookies to set~but it tastes good without it too!)

It's best to keep them cool until just before it's time to serve them.  That way they don't melt too fast in your hand. 

If you store the cookies between wax paper in an air-tight container in the fridge they still taste perfect up to a week later.  You can freeze them that way for about 3 months.

These are great to have on hand in the freezer for surprise company!  I get compliments every time I serve them...and they are so easy 
(and you don't even need eggs to make them!)

Seriously, a super yummy {little project} and perfect to share with your valentine 
or as part of the Kindness Project!


Kristina said...

Yum!! These look delicious!

Mandy Burton said...

My neighbor made these and I got to try them. They were really really good and I couldn't believe how sweet they were since there wasn't gobs of sugar in it.

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