Easy No Bake Avalanche Cookies are a simple, crowd-pleasing dessert made with just a handful of ingredients. They’re quick to prepare and perfect for holidays, parties, or an everyday sweet treat for your family.
These avalanche cookies are the best no bake dessert!
Avalanche cookies combine creamy white chocolate, smooth peanut butter, crunchy rice cereal and pillowy mini marshmallows for a chewy, crunchy, melt-in-your-mouth bite. A final sprinkle of mini chocolate chips gives each cookie a burst of chocolate contrast that makes these treats hard to resist.
They require no baking, they come together fast, and they keep well in the fridge or freezer—which makes them ideal for holiday cookie tins or a simple after-school snack.
Ingredients Needed
- Rice Krispies cereal — or any crisp rice cereal for crunch.
- Mini marshmallows — the small size gives soft, gooey pockets in every bite.
- White chocolate chips — the base of the sweet coating.
- Mini chocolate chips — semi-sweet or dark adds contrast; used for topping.
- Creamy no-stir peanut butter — helps bind the mixture and adds richness.
How to make avalanche cookies
Step 1: Line two baking sheets with wax paper or parchment. In a large bowl, combine the rice cereal and mini marshmallows so they are evenly mixed.
Step 2: In a medium saucepan over low heat, melt the white chocolate chips with the creamy peanut butter. Stir continuously until the mixture is smooth and glossy. White chocolate can scorch easily, so keep the heat low and stir often to prevent burning.
Step 3: Pour the melted white chocolate and peanut butter mixture over the rice cereal and mini marshmallows. Use a rubber spatula to fold the ingredients together, making sure every piece of cereal is coated. A spatula helps scrape the sides and combine the sticky mixture without crushing the marshmallows.
Step 4: Use a mini cookie scoop or two spoons to drop small mounds of the mixture onto the prepared baking sheets. Space them slightly apart so they set into distinct cookies. If you prefer larger clusters, use a larger scoop or spoon.
Step 5: While the cookies are still soft, sprinkle the tops generously with mini chocolate chips so they stick before the white chocolate begins to harden. Work fairly quickly for the best adhesion.
Step 6: Chill the cookies in the refrigerator until firm, about 20–30 minutes, then transfer to an airtight container for storage.
Storing
- Refrigerator: Store in an airtight container for up to one week.
- Freezer: Freeze in an airtight container for 2–3 months. Let thaw for a few minutes at room temperature before serving for the best texture.
These no-bake avalanche cookies are packed with the familiar flavors of white chocolate and peanut butter, with marshmallows adding soft pockets and Rice Krispies providing crunch. They’re an effortless sweet that looks and tastes homemade without the oven time.
Serve them at gatherings, tuck them into holiday tins, or keep a stash in the freezer for a quick, satisfying treat. They’re versatile too: swap out mini chocolate chips for festive sprinkles or chopped nuts if you prefer.
More Desserts
- No Rise Cinnamon Rolls
- Peanut Butter Rice Krispie Bars
- No Bake Mini Cheesecakes
- Christmas Crack
- Graham Cracker Toffee
- Hot Chocolate Dip
- Cookies and Cream Muddy Buddies
- No Bake Peanut Butter Pie
- Chocolate Caramel Pretzel Bars
- Ritz Cracker Toffee
- White Chocolate Peanut Butter Balls
No Bake Avalanche Cookies
Ingredients
- 2 ¼ cups rice krispies cereal
- 1 cup mini marshmallows
- 11 oz white chocolate chips
- ½ cup mini semi-sweet chocolate chips
- ¾ cup creamy no-stir peanut butter
Instructions
- Line two baking sheets with wax paper.
- In a large bowl, mix together the rice krispies and mini marshmallows.
- In a medium saucepan over low heat, melt the white chocolate chips and peanut butter together, stirring constantly to prevent burning.
- Pour the melted mixture over the cereal and marshmallows and gently stir to combine.
- Use a mini cookie scoop to drop portions onto the lined baking sheet.
- Sprinkle the tops with mini chocolate chips before the mixture sets.
- Chill in the refrigerator until firm. Store in an airtight container in the fridge or freezer.
Nutrition
Per serving: Calories: 157 kcal; Carbohydrates: 15 g; Protein: 3 g; Fat: 10 g; Sugar: 11 g.
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