If you love no-bake desserts and vintage treats like I do (especially in the summer!), these Avalanche Cookies are a must-try! They are loaded with creamy peanut butter, crispy rice cereal, gooey mini marshmallows, and sweet white chocolate. A sprinkle of mini chocolate chips on top makes them even better. They are quick, easy, and perfect for when you want something sweet without turning on the oven. If you’re looking for another no-bake cookie to try, my No-Bake Chocolate Peanut Butter Cookies are always a hit and just as easy to make!
What Are Avalanche Cookies?
Avalanche Cookies are no-bake treats made by combining crispy rice cereal with melted white chocolate and peanut butter, then folding in mini marshmallows for a soft, gooey texture. They’re shaped into cookie-sized mounds and usually topped with chocolate chips. They are called Avalanche Cookies because the marshmallows and chocolate chips look like a little snowy pile tumbling down, just like a mini avalanche!
Ingredients & Substitutions
- White Chocolate Chips: This recipe uses white chocolate chips for a sweet, creamy flavor. If you don’t have white chocolate, you can substitute it with regular milk or dark chocolate chips. Or, try adding peanut butter chips for a stronger peanut butter flavor. Just pick your favorite!
- Peanut Butter: I used creamy peanut butter for smooth mixing, but you can use crunchy peanut butter if you like a little extra texture in your cookies. Either way, the no-bake cookies will be delicious!
- Crispy Rice Cereal: Crispy rice cereal adds a fun crunch to these cookies and helps hold everything together. You can use your favorite brand, like Rice Krispies, or any similar crispy puffed rice cereal.
- Marshmallows: Mini marshmallows add a soft, gooey texture to these cookies. If you don’t have mini ones, you can cut regular marshmallows into smaller pieces and use those instead.
Can I Use A Different Cereal In Avalanche Cookies?
Yes! Crispy rice cereal works best to give Avalanche Cookies their light, crunchy texture. However, you can also use similar cereals like Corn Flakes, Cheerios, or crispy granola. Just remember, switching cereals may slightly change the texture and flavor of the cookies.
Can I Add M&M’s, Sprinkles, Or Other Mix-Ins To Avalanche Cookies?
Yes! Avalanche Cookies are easy to customize. You can stir in mini M&M’s, colorful sprinkles, or even crushed pretzels for extra crunch and flavor. Just add your mix-ins at the same time as the mini marshmallows to keep everything well mixed and evenly coated.
How To Store Avalanche Cookies
Store Avalanche Cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you can keep them in the refrigerator so they stay firm.
Can I Freeze Avalanche Cookies?
Yes! Avalanche Cookies freeze well. Place them in a single layer on a baking sheet to freeze, about 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. They will keep in the freezer for up to 2 months. Let them thaw at room temperature for about 15–20 minutes before enjoying.
Avalanche Cookies {No Bake}
Ingredients
- 2 ½ cups (425 g) white chocolate chips
- ½ cup (129 g) creamy peanut butter
- 2 cups (58 g) crispy rice cereal, like Rice Krispies
- 1 cup (50 g) mini marshmallows
- mini chocolate chips, for topping
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a medium microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
- Stir peanut butter into the melted white chocolate until fully combined and smooth.
- To a large mixing bowl, add crispy rice cereal. Pour the white chocolate and peanut butter mixture over the cereal and gently stir until the cereal is evenly coated.
- Let the mixture cool for about 5 minutes. It should still be warm but not hot, so the marshmallows don't melt.
- Fold in mini marshmallows.
- Using a 2-tablespoon scoop or spoon, drop the mixture onto the prepared baking sheet. If needed, gently press or shape them into mounds.
- Top each cookie with mini chocolate chips.
- Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This is a great summertime treat (no turning on the oven), and perfect for kids to help, too!
Elizabeth
These were a little sweet for me. I am not a huge fan of white chocolate chips. But, if I used peanut butter chips, I would love them!
Stephanie
These are really sweet, but they are super good and so easy to make!
Bella
I love the mix of white chocolate, marshmallows, and peanut butter. These are great!
