Biscoff Avalanche Cookies are no-bake treats made with white chocolate, Biscoff spread, crispy rice cereal, marshmallows, and Biscoff cookies for the perfect creamy and crunchy bite.

If you love my rich, caramelized Biscoff Avalanche Cookies, you’ll be obsessed with my creamy Biscoff Truffles and crunchy Biscoff Popcorn because they deliver the same irresistible cookie-butter flavor in two fun, snackable treats!

Why you’ll love this recipe:

If you love Biscoff cookie butter, these Biscoff Avalanche Cookies are the kind of recipe you’ll end up making again and again. They’re sweet, crunchy, creamy, and completely no-bake, which means you can throw them together in minutes without ever turning on the oven!

They’re inspired by classic avalanche cookies, the old-school no-bake treats usually made with peanut butter, white chocolate, crispy rice cereal, and marshmallows. But this version swaps the peanut butter for creamy Biscoff spread, and honestly, it might be even better.

The cookie butter gives these cookies a rich caramelized flavor with hints of cinnamon and spice that tastes a little like crushed graham crackers mixed with warm brown sugar cookies. Paired with melty white chocolate and crunchy cereal, the texture is ridiculously good!

Ingredients you’ll need:

White chocolate chips
Biscoff spread
Rice Krispies cereal
Mini marshmallows
Biscoff cookies- crushed for topping

Think of them as a cross between a Rice Krispies treat, a white chocolate cookie, and a Biscoff cheesecake filling.

The white chocolate makes them creamy and sweet, while the Biscoff spread adds a deeper caramelized flavor that tastes warm and buttery. The cereal keeps everything crunchy, and the marshmallows make every bite soft and chewy.

They’re sweeter than classic peanut butter avalanche cookies, but they also feel a little richer and more indulgent. If you already love Lotus Biscoff cookies, there’s a very good chance these will become your new favorite no-bake dessert.

These cookies also hit the perfect balance of textures. The cereal stays crisp, the marshmallows stay soft and chewy, and the melted white chocolate and cookie butter hold everything together into little clusters of sweet crunchy goodness!

And unlike traditional cookies, there’s no flour, no eggs, and no baking involved. They’re basically impossible to mess up, which makes them perfect for beginner bakers, busy holidays, or random late-night dessert cravings.

How to make the best Biscoff Avalanche Cookies:

In a microwave safe bowl, combine white chocolate chips and biscoff spread. Microwave in 30 second intervals, stirring in-between, until completely melted and smooth.
Add in the Rice Krispies 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 crushed Biscoff cookies.
Let set completely before enjoying!

One of the best things about Biscoff Avalanche Cookies is how little effort they take. You can make a whole batch in about 15 minutes with just a handful of ingredients.

They’re also great for parties because they don’t need to be baked or frosted. You can make them ahead of time, pile them onto a dessert tray, and they disappear fast every single time.

They’re especially good around the holidays because the spiced cookie butter flavor feels warm and cozy. But honestly, they work year-round whenever you want something easy and homemade without spending hours in the kitchen!

They’re quick, easy, crowd-pleasing, and dangerously addictive. Once you try the Biscoff version, regular avalanche cookies may never taste quite as exciting again!

My top tips:

MICROWAVING: It’s important to heat the white chocolate and biscoff spread 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 crushed Biscoff cookies 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 treats? Check these out!

Print Recipe