No Bake Avalanche Cookies Recipe
If you’re searching for the ultimate quick-fix treat, these No Bake Avalanche Cookies are a must-try. With a swoon-worthy combination of creamy peanut butter, silky white chocolate, crunchy Rice Krispies, gooey marshmallows, and bursts of mini chocolate chips, they strike that magical balance of chewy, crispy, sweet, and salty. The best part is there’s no oven involved—just melt, mix, and let them set! No Bake Avalanche Cookies are a playful, crowd-pleasing dessert you’ll want to whip up for every occasion, from school lunches to late-night cravings.
Ingredients You’ll Need
-
White Chocolate Peanut Butter Mixture:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
Add-Ins:
- 2 cups Rice Krispies cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
How to Make No Bake Avalanche Cookies
Step 1: Melt the White Chocolate Chips
Place your white chocolate chips in a large microwave-safe bowl. Microwave them in 30-second bursts, stirring well in between each session, until the chocolate is just melted and silky smooth. This gentle process makes sure the chocolate doesn’t seize or burn—you want that dreamy, pourable texture.
Step 2: Stir in the Peanut Butter
Spoon your creamy peanut butter straight into the melted white chocolate. Stir until the two blend into a gorgeous, luxurious mixture. This duo forms the glue and deep flavor base for your No Bake Avalanche Cookies, so don’t rush this step!
Step 3: Fold in Rice Krispies and Mini Marshmallows
With a sturdy spatula, gently fold in the Rice Krispies cereal along with the mini marshmallows. Mix until every cluster is well coated in the chocolate-peanut butter mix. Be gentle—this keeps the cereal crisp and the marshmallows whole, delivering the best texture when you bite into the finished cookies.
Step 4: Add the Mini Chocolate Chips
Let the mixture cool for a couple of minutes (about 2–3 minutes is perfect), then sprinkle in most of your mini chocolate chips. Folding them in now prevents them from melting into the base completely, so they stay distinct and add brilliant pockets of chocolate. Set aside a few chocolate chips for that irresistible finishing touch at the end.
Step 5: Scoop and Shape Your Cookies
Using a heaping tablespoon (or a small cookie scoop for neatness), drop mounds of the mixture onto a parchment-lined baking sheet. Press each mound very gently into a rough cookie shape—don’t obsess about perfection. Sprinkle with reserved mini chocolate chips for extra cuteness and chocolate impact!
Step 6: Let the Cookies Set
Now, the hardest part: waiting! Allow your cookies to set at room temperature, or speed things up by popping the tray in the fridge for 15 to 20 minutes. You’ll know No Bake Avalanche Cookies are ready when they’re firm to the touch and can be easily lifted off the parchment.
How to Serve No Bake Avalanche Cookies
Garnishes
A handful of mini chocolate chips on top adds both flair and extra chocolate goodness. You can also drizzle with a little melted chocolate or a sprinkle of flaky sea salt for that perfect sweet-salty finish.
Side Dishes
No Bake Avalanche Cookies pair brilliantly with a tall glass of cold milk, rich hot cocoa, or even a tangy cup of coffee for grownups. For parties, plate them with fresh strawberries and sliced bananas for a fun dessert platter.
Creative Ways to Present
Pile your cookies high on a vintage cake stand, or tuck them into brightly colored cupcake liners for grab-and-go treats. They make delightful party favors—just slip a few into cellophane bags with a ribbon for a sweet homemade gift. For holidays, shape them into little nests and fill the middle with candy eggs!
Make Ahead and Storage
Storing Leftovers
Keep any extra cookies fresh in an airtight container at room temperature for up to five days. If your kitchen is especially warm, consider refrigerating for a firmer, crunchier cookie (and no melty chocolate chips!).
Freezing
No Bake Avalanche Cookies freeze wonderfully. Arrange them in a single layer in a freezer-safe box or bag, separating layers with parchment paper. They’ll keep for up to two months—just imagine enjoying avalanche cookies long after you’ve made them!
Reheating
This is a no-bake recipe, so there’s no need to reheat! If you prefer your avalanche cookies softer, let frozen ones thaw at room temperature for about 10–20 minutes before enjoying.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter adds extra crunch and nutty goodness. Just make sure it’s well mixed in so every bite gets a little peanutty piece.
Are No Bake Avalanche Cookies gluten-free?
They’re naturally gluten-free if you choose a certified gluten-free crispy rice cereal. Always double-check your packaging to be sure.
What other chocolate can I use?
Feel free to substitute milk or dark chocolate chips for white chocolate. Each type Dessert.
How do I keep the mini chocolate chips from melting?
Allow your cereal mixture to cool slightly before folding in the chips. This keeps them from disappearing into the warm base and helps preserve their shape and texture.
Can I add nuts, pretzels, or dried fruit?
You sure can! Chopped nuts, crushed pretzel pieces, or a handful of dried cranberries or cherries add loads of personality. Mix and match to create your ideal avalanche cookie adventure.
Final Thoughts
Once you’ve tasted how easy and delicious No Bake Avalanche Cookies are, you’ll want to find every excuse to make a batch. There’s something so delightful about the mix of flavors and textures, and their stress-free preparation makes them a winner year-round. Go ahead—give them a try and watch them disappear just as quickly as you can make them!
Print
No Bake Avalanche Cookies Recipe
- Total Time: 30 minutes (including cooling)
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
No Bake Avalanche Cookies are a delightful no-bake treat that combines the sweetness of white chocolate with the nutty richness of peanut butter, crispy Rice Krispies, fluffy marshmallows, and mini chocolate chips. These easy-to-make cookies are perfect for satisfying your sweet cravings in a flash.
Ingredients
White Chocolate Peanut Butter Mixture:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
Add-Ins:
- 2 cups Rice Krispies 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 30-second intervals, stirring between each, until smooth.
- Combine Ingredients: Stir in the peanut butter until fully combined. Gently fold in the Rice Krispies cereal and mini marshmallows until coated.
- Finish and Shape: Allow the mixture to cool for about 2–3 minutes, then fold in the mini chocolate chips. Scoop the mixture onto a parchment-lined baking sheet, shape into cookies, and top with reserved mini chocolate chips if desired.
- Set and Serve: Let the cookies set at room temperature or refrigerate for 15–20 minutes until firm.
Notes
- Store in an airtight container at room temperature for up to 5 days or refrigerate for a firmer texture.
- For variation, try using crunchy peanut butter or swapping white chocolate for milk or dark chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 2mg
