Avalanche Cookies (No Bake) Recipe
Avalanche Cookies (No Bake) are your golden ticket to quick, irresistibly sweet snack satisfaction. Imagine creamy white chocolate melting into peanut butter, hugging crackly rice cereal, mini marshmallows, and studded with bits of chocolate chips — all coming together in the easiest, most swoon-worthy clusters. The best part? You don’t even have to turn on your oven! Whether you’re scrambling for a potluck dessert, prepping after-school treats, or just craving a late-night indulgence, these cookies always steal the show with their playful textures and joyful sweetness.
Ingredients You’ll Need
-
Ingredients:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 1 1/2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
How to Make Avalanche Cookies (No Bake)
Step 1: Melt the White Chocolate
Start by placing your white chocolate chips in a large microwave-safe bowl. Microwave in short 20–30 second bursts, stirring really well after each time, until everything is smooth and fully melted. This careful, gentle melting process is key to keeping the chocolate glossy and lump-free — your patience here will definitely pay off!
Step 2: Mix in Peanut Butter
Next, immediately stir in the creamy peanut butter while the chocolate is still warm. Watch as the two melt and swirl together for a luscious, uniform base. Stir gently but thoroughly so every bite of your Avalanche Cookies (No Bake) has that unmistakable peanutty richness.
Step 3: Fold in the Crispy Rice Cereal
Now it’s time for crunch! Add the crispy rice cereal to your bowl, tossing and folding carefully so you don’t crush those delicate bits. The goal is for every tiny piece of cereal to be beautifully coated in peanut-butter-chocolate goodness.
Step 4: Stir in Marshmallows and Chocolate Chips
Sprinkle in the mini marshmallows and mini chocolate chips. Work quickly and gently so these keep their shape instead of melting into the warm mixture. This step brings that signature Avalanche Cookies (No Bake) texture: gooey, melty, and crunchy in every bite.
Step 5: Scoop and Set
Using a spoon or cookie scoop, drop rounded heaps of the mixture onto a parchment-lined baking sheet. No need for perfectly shaped cookies — the rustic look is half the fun! Let them set at room temperature for about 30–45 minutes, or pop them in the fridge if you’re after a faster fix.
How to Serve Avalanche Cookies (No Bake)
Garnishes
A sprinkle of flaky sea salt on top adds a sophisticated salty edge that cuts the sweetness perfectly. For an extra pretty finish, you can drizzle melted dark or milk chocolate in zigzags over the set cookies, or top each one with a few extra mini chocolate chips or a scatter of colorful sprinkles for a festive vibe.
Side Dishes
These dreamy cookies are absolute stars on a dessert platter alongside fresh berries or a vibrant fruit salad, giving a refreshing contrast to their sweetness. Pair them with a scoop of vanilla ice cream for a no-bake twist on an ice cream sandwich, or serve with hot cocoa or coffee for cozy snacking.
Creative Ways to Present
Pile Avalanche Cookies (No Bake) high on a tiered cake stand for eye-catching height at parties, or pack them into pretty cellophane bags tied with ribbon for the ultimate homemade gift. For kids’ gatherings or school parties, let little ones stick a mini marshmallow or M&M on top for a bit of extra whimsy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Avalanche Cookies (No Bake) tucked away in an airtight container at room temperature, and they’ll stay fresh and delicious for up to five days. They’re just as satisfying on day five as straight from the bowl!
Freezing
To make a big batch ahead, place the fully set cookies in a single layer in a freezer-friendly container (separate layers with parchment or wax paper). Freeze for up to two months, letting each cookie thaw at room temperature for just a few minutes before enjoying.
Reheating
No reheating needed! These no-bake beauties are at their best straight from the container, though you can let them rest a few minutes out of the fridge or freezer so the centers become perfectly soft and chewy.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Almond, cashew, or sunflower seed butter all work beautifully in this recipe. Just make sure to use the same creamy consistency so the mixture binds well and keeps that classic Avalanche Cookies (No Bake) texture.
Are these safe for nut-allergic kids?
Yes, as long as you swap peanut butter for a safe alternative like sunflower butter and check that all packaged ingredients are processed in a nut-free facility, these can be adapted for most nut allergies.
Do I have to refrigerate Avalanche Cookies (No Bake)?
No need unless you want them to set super quickly or prefer a firmer cookie texture. They do just fine setting up at room temperature, and they keep well on the counter.
Can I double the recipe for a party?
Go for it! This recipe scales up like a champ. Mix in a large bowl, and scoop onto several trays — everyone will love these crowd-pleasing sweet bites.
What can I add to make them even more special?
Try folding in chopped peanuts, pretzel pieces, or dried cranberries for extra flavor and crunch. A dash of cinnamon or a swirl of caramel makes them fabulously unique, too!
Final Thoughts
Avalanche Cookies (No Bake) truly offer the best of both worlds: quick to make, endlessly fun, and impossibly delicious. If you’re looking for a treat that brings instant smiles and zero fuss to any occasion, it’s time to whip up a batch and fall in love with every gooey, crunchy, chocolatey bite!
Print
Avalanche Cookies (No Bake) Recipe
- Total Time: 45 minutes (including set time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Avalanche Cookies are a delightful no-bake treat that combines white chocolate, peanut butter, crispy rice cereal, mini marshmallows, and mini chocolate chips for a sweet and crunchy snack.
Ingredients
Ingredients:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 1 1/2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Melt White Chocolate: In a large microwave-safe bowl, melt the white chocolate chips in 20–30 second intervals, stirring between each, until smooth.
- Combine Ingredients: Stir in the peanut butter until fully combined. Gently fold in the crispy rice cereal until coated, followed by the mini marshmallows and mini chocolate chips.
- Form Cookies: Stir quickly but gently to keep the marshmallows and chips from fully melting. Drop rounded spoonfuls of the mixture onto a parchment-lined baking sheet.
- Set Cookies: Let the cookies set at room temperature for 30–45 minutes or refrigerate for quicker results.
Notes
- For extra crunch, add chopped peanuts or pretzels.
- You can use almond or sunflower butter for a peanut-free version.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 2mg
