Name: Avalanche Cookies
Prep time: 10 min
Total time: 25 min
Ingredients: 2 2/4 cups white chocolate chips; 3/4 cups creamy peanut butter; 2 cups Rice Krispie cereal; 1 1/2 cups mini marshmallows; 1/4 cup mini semi-sweet chocolate chips

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Avalanche cookies are crunchy, sweet, and so easy to make with cereal, marshmallows, chocolate chips, peanut butter, and creamy white chocolate.

I love no bake desserts! They give me all the flavor without having to turn on my oven! If you like no bake desserts, you have to try my no bake peanut butter blossoms, rolo ritz cookies, no bake samoas, and buckeye graham crackers!

Why you’ll love no bake avalanche cookies:

When I first made these cookies, I knew they would be a hit! These white chocolate peanut butter no-bake avalanche cookies are so quick and easy to make and melt-in-your-mouth good. The little bit of crunch from the Rice Krispies and the soft, chewy marshmallows makes these extra delicious!

These no bake avalanche cookies are loaded with peanut butter, chocolate, and marshmallows. Best of all, they take just minutes to make, this is a must try recipe!

Ingredients you’ll need:

White chocolate chips
Creamy peanut butter
Rice Krispie cereal
Mini marshmallows
Mini semi-sweet chocolate chips

No bake avalanche cookies are a holiday must-make, so be sure to add these to your baking list! Soft marshmallows and crispy rice cereal are coated in a creamy melted peanut butter and white chocolate coating. Then topped with miniature chocolate chips or your favorite festive sprinkles! You’ll love the crunch of the rice krispies and the soft and chewy marshmallows in these cookies.

Avalanche cookies are a classic around Christmas time, but I like to make them year-round! They’re so simple to whip up and take just 5 ingredients to make. You can have them pretty much done in 10 minutes and then it is just waiting for them to set up. They’re a delicious treat with simple ingredients and I swear the hardest part is not eating them all!

How to make the best avalanche cookies:

In a microwave safe bowl, combine white chocolate chips and peanut butter. Microwave in 30 second intervals, stirring in-between, until completely melted and smooth.
Add in the rice krispie cereal and mini marshmallows, then stir to combine.
Line a baking sheet with parchment paper or a silicone baking mat, then scoop the mixture into mounds and immediately sprinkle with mini chocolate chips.
Let set completely before enjoying!

It’s honestly hard to go wrong with a cookie that includes peanut butter. These are sweet, nutty, and crunchy, with soft marshmallow bites and lots of chocolate.

Chocolatey, peanut buttery, and crispy, these cookies are the ultimate easy treat that come together in just 30 minutes! The most intensive part is melting some chocolate, and all you have to do for that is stir until you achieve a smooth consistency. These are easy, delicious, and a crowd favorite no bake treat!

My top tips:

MICROWAVING: It’s important to heat the white chocolate and peanut butter in 30 second intervals because white chocolate can burn and seize easily. It’s hard to reverse clumpy white chocolate, so I recommend watching this closely! You can also do this in a double boiler over medium low heat if you prefer.
LINING YOUR PAN: Don’t skip the step of lining your pan with parchment paper or a silicone mat! Lining your baking sheet prevents the chocolate from sticking and makes it easy to remove the cookies once they’re set.
SCOOPING: I recommend using a triggered cookie scoop to portion out the cookies. This ensures each cookie is the same size and keeps things mess-free. You can also use two spoons-one for scooping and one for sliding the mixture off the spoon and onto the baking sheet!
TOPPING: The mini chocolate chips in this recipe are completely optional and can be switched up for festive sprinkles depending on the holiday or occasion! It’s just important to add them while the chocolate is still wet. The wet chocolate acts as a glue, then once the chocolate sets, the toppings will stick.
COOLING: You can let these set at room temperature, but it will take about an hour (depending on the temperature of your house) for the chocolate to fully harden. To speed up the process, feel free to place these cookies in the fridge for 15 minutes to set.
STORING: Leftover cookies will keep stored in an airtight container at room temperature for 1 week. You can also freeze these for up to 3 months, then thaw in the fridge before enjoying!

Looking for more no bake recipes? Try these out!

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