(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
Mini chocolate chips
Directions
Line a baking sheet or tray with parchment paper.
In a microwave-safe bowl, combine the white chocolate chips and peanut butter.
Microwave in 20-second intervals, stirring between each interval, until smooth and fully melted.
Stir in the vanilla extract.
Add the crispy rice cereal and gently mix until evenly coated.
Let the mixture cool slightly for 3–5 minutes so the marshmallows do not melt completely.
Fold in the mini marshmallows and mini chocolate chips.
Scoop spoonfuls of the mixture onto the prepared baking sheet.
Let the cookies set at room temperature or refrigerate for faster firming.
Serve once fully set and enjoy.
Servings and timing
Servings: 18 cookies
Prep Time: 15 minutes
Chill Time: 20 minutes
Total Time: 35 minutes
Variations
Use crunchy peanut butter for extra texture.
Swap white chocolate with butterscotch chips for a different flavor.
Add chopped peanuts or pretzels for crunch.
Mix in colorful candies for festive holiday treats.
Drizzle melted dark chocolate over the tops.
Use almond butter or sunflower seed butter as an alternative to peanut butter.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
For a firmer texture, keep them refrigerated for up to 2 weeks.
These cookies can also be frozen for up to 2 months. Thaw at room temperature before serving.
Since they are no-bake cookies, reheating is not necessary.
FAQs
Do avalanche cookies need to be refrigerated?
No, they can stay at room temperature, but refrigeration helps them stay firmer longer.
Can I use almond butter instead of peanut butter?
Yes, almond butter or other nut and seed butters work well in this recipe.
Why are my marshmallows melting?
The mixture may be too hot when the marshmallows are added. Let it cool slightly first.
Can I make these cookies nut-free?
Yes, use sunflower seed butter or another nut-free spread.
How long do these cookies take to set?
They usually set within 20–30 minutes, especially if refrigerated.
Can I use large marshmallows?
Mini marshmallows work best, but large marshmallows can be chopped into smaller pieces.
What cereal works best?
Crispy rice cereal provides the classic light and crunchy texture.
Can I add extra mix-ins?
Absolutely. Pretzels, chopped candy bars, nuts, or dried fruit are great additions.
Why are my cookies falling apart?
Too much cereal or not enough melted mixture can make the cookies crumbly.
Can kids help make this recipe?
Yes, this is a very kid-friendly recipe with simple mixing and scooping steps.
Conclusion
These no-bake avalanche cookies are the perfect quick dessert for busy days and sweet cravings. With creamy peanut butter, crunchy cereal, gooey marshmallows, and rich white chocolate, every bite is packed with delicious texture and flavor. Easy to customize and impossible to resist, they’re sure to become a favorite no-bake treat in your kitchen.
These The Best No-Bake Avalanche Cookies are the ultimate quick and easy dessert made with creamy peanut butter, melted white chocolate, crispy rice cereal, gooey marshmallows, and mini chocolate chips. With no oven required, these sweet and crunchy cookies come together in minutes and are perfect for parties, holidays, after-school snacks, or anytime cravings hit. A fun no-bake treat the whole family will love.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:18 cookies
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups white chocolate chips
½ cup creamy peanut butter
3 cups crispy rice cereal
1 ½ cups mini marshmallows
1 teaspoon vanilla extract
¼ cup mini chocolate chips
Instructions
Line a baking sheet or tray with parchment paper.
In a microwave-safe bowl, combine the white chocolate chips and peanut butter.
Microwave in 20-second intervals, stirring between each interval, until smooth and fully melted.
Stir in the vanilla extract.
Add the crispy rice cereal and gently mix until evenly coated.
Let the mixture cool for 3–5 minutes so the marshmallows do not melt completely.
Fold in the mini marshmallows and mini chocolate chips.
Scoop spoonfuls of the mixture onto the prepared baking sheet.
Allow the cookies to set at room temperature or refrigerate for faster firming.
Serve once fully set and enjoy.
Notes
Let the mixture cool slightly before adding marshmallows to keep them fluffy.Refrigerating the cookies helps them firm up faster.Use crunchy peanut butter for extra texture and flavor.Add pretzels, nuts, or candy pieces for fun variations.Store in a cool place to prevent the white chocolate from softening.
