These cookies are ideal when you want a dessert without turning on the oven. They use simple pantry ingredients, take very little time to prepare, and are nearly foolproof. Avalanche cookies are also great for holidays, bake sales, or last-minute gatherings because they set quickly and are easy to transport.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white chocolate chips creamy peanut butter crispy rice cereal mini marshmallows vanilla extract salt
Directions
Line a baking sheet with parchment paper and set it aside.
In a microwave-safe bowl, combine the white chocolate chips and peanut butter.
Heat in short intervals, stirring between each, until the mixture is smooth and fully melted.
Stir in the vanilla extract and salt until evenly incorporated.
Gently fold in the crispy rice cereal, making sure it is well coated.
Add the mini marshmallows and fold carefully so they stay intact.
Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into cookie-sized mounds.
Let the cookies set at room temperature or refrigerate until firm.
Servings and timing
This recipe makes about 18 to 24 cookies, depending on size. Preparation time is approximately 10 minutes. Setting time is about 20 to 30 minutes. Total time is roughly 30 to 40 minutes.
Variations
You can swap creamy peanut butter for crunchy peanut butter to add extra texture. Milk or dark chocolate chips can be used instead of white chocolate for a richer flavor. Adding chopped peanuts, almonds, or sprinkles can give the cookies a festive twist. For a sweeter version, drizzle melted chocolate over the top once the cookies have set.
Storage/Reheating
Store avalanche cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. These cookies do not require reheating, but if they become too firm in the fridge, let them sit at room temperature for a few minutes before serving.
FAQs
Can I make avalanche cookies ahead of time?
Yes, they are perfect for making ahead since they store well and maintain their texture for several days.
Do avalanche cookies need to be refrigerated to set?
No, they will set at room temperature, but refrigeration speeds up the process.
Can I use chunky peanut butter?
Yes, chunky peanut butter works well and adds extra crunch.
Are avalanche cookies gluten-free?
They can be gluten-free if you use certified gluten-free crispy rice cereal.
Can I freeze avalanche cookies?
Yes, they can be frozen in an airtight container for up to two months.
Why did my cookies turn out too soft?
This can happen if the chocolate mixture was still very warm when the cereal and marshmallows were added.
Can I add other mix-ins?
Yes, dried fruit, chopped nuts, or candy pieces can be mixed in for variety.
How do I keep the marshmallows from melting?
Allow the chocolate mixture to cool slightly before folding them in.
Can I make these cookies dairy-free?
You can try dairy-free white chocolate and peanut butter alternatives, though texture may vary.
Are avalanche cookies good for kids?
Yes, they are a kid-friendly, no-bake recipe that is easy to help make.
Conclusion
Avalanche cookies are a quick, satisfying dessert that delivers big flavor with minimal effort. Whether you need a fast treat for a crowd or a simple sweet snack at home, this no-bake recipe is sure to become a favorite you’ll return to again and again.
Avalanche cookies are quick and easy no-bake cookies made with white chocolate, peanut butter, crispy rice cereal, and mini marshmallows for a sweet, salty, crunchy, and chewy treat.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:30 minutes
Yield:18–24 cookies
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups white chocolate chips
1 cup creamy peanut butter
3 cups crispy rice cereal
1 1/2 cups mini marshmallows
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, combine the white chocolate chips and peanut butter.
Microwave in 20–30 second intervals, stirring between each, until smooth and fully melted.
Stir in the vanilla extract and salt until evenly incorporated.
Gently fold in the crispy rice cereal until well coated.
Add the mini marshmallows and fold carefully to keep them intact.
Drop spoonfuls of the mixture onto the prepared baking sheet, forming cookie-sized mounds.
Allow cookies to set at room temperature or refrigerate until firm.
Notes
Let the chocolate mixture cool slightly before adding marshmallows to prevent melting.Use crunchy peanut butter for added texture if desired.Refrigeration speeds up setting but is not required.Store in an airtight container to maintain freshness.
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