These cookies are incredibly simple to make and come together in minutes. They offer the rich taste of white chocolate and peanut butter with the playful texture of crispy cereal and gooey marshmallows. Since they don’t require baking, they’re ideal for warm days, quick dessert needs, or kid-friendly kitchen fun. Plus, they’re freezer-friendly and perfect for make-ahead treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White chocolate chips or white baking chocolate
Creamy peanut butter
Crispy rice cereal
Mini marshmallows
Mini chocolate chips (optional, for topping or mixing)
Directions
In a large microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
Stir in the peanut butter until the mixture is fully combined and creamy.
Gently fold in the crispy rice cereal until evenly coated.
Let the mixture cool slightly for a few minutes, then stir in the mini marshmallows (so they don’t melt completely).
Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
If desired, sprinkle mini chocolate chips over the tops while still warm.
Allow the cookies to set at room temperature or chill in the refrigerator for about 20–30 minutes until firm.
Once set, transfer to an airtight container for storage.
Servings and timing
This recipe makes about 24 cookies. Prep time: 10 minutes Chill time: 20–30 minutes Total time: 30–40 minutes
Variations
Nut-free: Use sunflower seed butter or cookie butter as a peanut-free alternative.
Chocolate base: Use milk or dark chocolate instead of white chocolate for a richer flavor.
Add-ins: Mix in chopped nuts, dried cranberries, crushed pretzels, or sprinkles for added texture and flavor.
Holiday version: Add seasonal colored candies or sprinkles for festive occasions.
Vegan: Use dairy-free white chocolate and vegan marshmallows with a plant-based butter.
Storage/Reheating
Store No Bake Avalanche Cookies in an airtight container at room temperature for up to 5 days. Refrigerate for longer freshness, up to 2 weeks. To freeze, place cookies in a single layer in a freezer-safe container and store for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating—just enjoy straight from the fridge or container.
FAQs
Can I use chunky peanut butter?
Yes, chunky peanut butter adds an extra crunch and works just as well as creamy.
Can I use regular-sized marshmallows?
It’s best to use mini marshmallows, but if needed, chop larger ones into smaller pieces before adding.
Why do I have to let the mixture cool before adding marshmallows?
To prevent the marshmallows from melting completely and losing their soft, chewy texture.
Can I melt the chocolate on the stovetop?
Yes, use a double boiler or a heatproof bowl over simmering water for gentle melting.
What kind of white chocolate should I use?
White chocolate chips or white baking bars both work—just be sure not to overheat them, as white chocolate burns easily.
Are these cookies gluten-free?
They can be if you use gluten-free crispy rice cereal and ensure all ingredients are certified gluten-free.
Can I make these in advance?
Yes, they’re a great make-ahead dessert. They store well in the fridge or freezer for several days.
How do I prevent the cookies from sticking?
Use parchment or wax paper when dropping the cookies onto the baking sheet to prevent sticking.
Can I double the recipe?
Absolutely. Just make sure to melt the chocolate in batches or use a large enough bowl for mixing.
Do they hold up well at room temperature?
Yes, as long as it’s not too warm. In hot climates, it’s better to keep them refrigerated to maintain firmness.
Conclusion
No Bake Avalanche Cookies are a quick, easy, and delicious treat that brings together sweet, salty, crunchy, and chewy textures in every bite. Perfect for busy days, last-minute gatherings, or when you just want something sweet without the oven, these cookies are a simple indulgence everyone will love. Whip up a batch and enjoy a no-bake favorite that’s always a crowd-pleaser.
No Bake Avalanche Cookies are a quick and easy treat made with white chocolate, peanut butter, crispy rice cereal, marshmallows, and chocolate chips. These chewy, crunchy, and creamy cookies require no oven and are perfect for any occasion.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:30–40 minutes
Yield:24 cookies
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups white chocolate chips or chopped white baking chocolate
1/2 cup creamy peanut butter
2 1/2 cups crispy rice cereal
1 cup mini marshmallows
1/4 cup mini chocolate chips (optional, for topping or mixing)
Instructions
In a large microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
Stir in the peanut butter until the mixture is creamy and well combined.
Gently fold in the crispy rice cereal until evenly coated.
Let the mixture cool for a few minutes, then stir in the mini marshmallows to prevent melting.
Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
Sprinkle mini chocolate chips on top if desired.
Let the cookies set at room temperature or refrigerate for 20–30 minutes until firm.
Once set, transfer to an airtight container for storage.
Notes
Use sunflower seed butter or cookie butter for a nut-free version.Swap white chocolate for milk or dark chocolate for a different flavor.Add chopped nuts, dried fruit, or sprinkles for extra texture and fun.Make them festive by using seasonal candies or colored sprinkles.Store in the fridge or freezer for longer shelf life.
