Oh, you are going to fall in love with this No-Bake Avalanche Cookies Recipe! Imagine a delightful mix of creamy peanut butter and luscious white chocolate binding crispy Rice Krispies and fluffy mini marshmallows together into little snow-capped treats that you don’t even have to heat up in the oven. These cookies come together in just minutes, offering a crunchy, sweet, and melt-in-your-mouth experience perfect for an afternoon pick-me-up or a fun party snack. The best part is their simplicity without sacrificing flavor or texture—an irresistible combination! If you’re ready to whip up a batch of bliss with minimal fuss, this No-Bake Avalanche Cookies Recipe is the one for you.
Ingredients You’ll Need
These ingredients are delightfully straightforward, each playing a vital role in delivering the signature crunch, creaminess, and sweetness of the cookies. From the silky smoothness of the peanut butter and white chocolate to the light, crispy Rice Krispies and mini marshmallows providing a pillowy touch—every component counts for a perfect avalanche of flavors and textures.
- 12 oz. white chocolate chips: These melt into a silky coating that brings sweetness and richness.
- ⅔ cup creamy peanut butter: Adds creaminess and a satisfying nutty depth to balance the sweetness.
- 2 cups Rice Krispies cereal: Provides that signature crisp crunch that makes these cookies so fun to eat.
- 1 cup mini marshmallows: Adds fluffy texture and sticky goodness that binds the ingredients together.
- ¼ cup mini chocolate chips (optional): A lovely little touch on top that adds bursts of chocolate flavor and visual appeal.
How to Make No-Bake Avalanche Cookies Recipe
Step 1: Prep Your Baking Sheet
Start by lining a large baking sheet with parchment paper. This simple step ensures your cookies won’t stick and makes cleanup a breeze, which is always a win in my book.
Step 2: Melt and Mix the Chocolate and Peanut Butter
Using a double boiler, gently melt the white chocolate chips, making sure not to overheat to prevent separating. Once smooth, whisk in the creamy peanut butter until completely combined. This luscious mixture is the glue that holds your cookies together, with a lovely balance of sweet and nutty.
Step 3: Combine the Dry Ingredients
While your chocolate and peanut butter are melting, toss the Rice Krispies cereal and mini marshmallows into a large mixing bowl. This combo provides the light and chewy textures that contrast beautifully with the creamy coating.
Step 4: Bring It All Together
Pour your warm peanut butter and white chocolate mixture over the dry ingredients. Gently fold everything together, making sure every morsel is evenly covered in that deliciously smooth coating. This step is key to achieving that “avalanche” effect where everything sticks together perfectly!
Step 5: Scoop and Shape Your Cookies
Using a medium cookie scoop, quickly drop rounded mounds of the mixture onto your prepared baking sheet. If you’re a fan of a little extra chocolate, sprinkle mini chocolate chips on top of each cookie right away for that extra sparkle and flavor burst.
Step 6: Let Them Set
Now comes the patience part: allow the cookies to sit at room temperature for at least two hours so they can firm up. This waiting time lets the white chocolate and peanut butter harden around those crispy and marshmallowy centers, locking in all that goodness.
How to Serve No-Bake Avalanche Cookies Recipe
Garnishes
For serving, a light dusting of powdered sugar or a few extra mini chocolate chips can make your No-Bake Avalanche Cookies Recipe look positively irresistible. You can also drizzle a bit of melted dark chocolate on top for a fancy finish that contrasts the sweetness.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a cozy cup of hot cocoa, or a simple scoop of vanilla ice cream. The creaminess and coolness of these beverages and sides highlight the sweet, crunchy textures and balance the richness perfectly.
Creative Ways to Present
Want to take your cookie presentation to another level? Serve the cookies stacked on a rustic wooden board alongside bowls of extra marshmallows and chocolate chips. You can also pack them in decorative jars as gifts, or turn them into fun cookie sandwiches by sandwiching a layer of peanut butter or marshmallow fluff between two avalanche cookies.
Make Ahead and Storage
Storing Leftovers
These cookies keep nicely in an airtight container at room temperature for up to five days. Storing them properly ensures they maintain their crunch without becoming soggy—perfect for enjoying throughout the week without any loss of flavor or texture.
Freezing
No worries if you want to make a big batch ahead of time! Just arrange the cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe airtight container or bag. They’ll stay fresh for up to three months, ready to thaw whenever a sweet craving hits.
Reheating
Since these are no-bake cookies, they don’t really need reheating. If you prefer a softer bite, let them sit at room temperature for about 15 minutes or zap them in the microwave for 10 seconds, being careful not to melt the chocolate too much.
FAQs
Can I substitute the white chocolate chips with another type of chocolate?
Absolutely! You can swap white chocolate chips with milk or semi-sweet chocolate chips, but keep in mind this will change the flavor profile slightly. Darker chocolates will add a richer, less sweet taste to the cookies.
Are these cookies suitable for kids?
Yes, these No-Bake Avalanche Cookies Recipe cookies are very kid-friendly since they don’t require any oven time. Plus, kids love the mix of crispy cereal and marshmallows with sweet peanut butter and chocolate flavors.
Can I make these cookies nut-free?
To make the recipe nut-free, substitute peanut butter with a nut-free alternative like sunflower seed butter. The texture might be just a bit different, but they will still taste amazing and stay safe for those with peanut allergies.
How long do the cookies take to set properly?
It typically takes about two hours at room temperature for the cookies to harden and hold their shape well. If it’s cooler in your kitchen, it might take a little longer, so keep an eye on them.
Can I add other mix-ins to the cookies?
Definitely! Feel free to get creative by adding chopped nuts, dried fruit, or even toffee bits for added variety in texture and flavor—just keep the total dry ingredients quantity similar to the original to maintain the right balance.
Final Thoughts
I hope this No-Bake Avalanche Cookies Recipe inspires you to whip up a batch of these delightful treats soon. They’re incredibly easy, fun to make, and perfect for sharing or savoring yourself. Trust me, once you try them, you’ll want to keep these cookies in your regular rotation for snack time. Happy mixing and enjoy every delicious bite!
Print
No-Bake Avalanche Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 21 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
No-Bake Avalanche Cookies are a delightful treat combining creamy white chocolate and peanut butter with crunchy Rice Krispies and mini marshmallows. These easy-to-make, no-bake cookies are perfect for a quick sweet snack or dessert without needing an oven.
Ingredients
Base Ingredients
- 12 oz. white chocolate chips (340g, 1 bag)
- ⅔ cup creamy peanut butter (180g)
- 2 cups Rice Krispies cereal (56g)
- 1 cup mini marshmallows (43g)
Optional Topping
- ¼ cup mini chocolate chips (44g, optional)
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and set it aside. This will be where you drop the cookie mixture to cool and harden.
- Melt the white chocolate and peanut butter: Using a double boiler, gently melt the white chocolate chips. Be careful not to overheat to avoid the chocolate separating. Once melted, whisk in the creamy peanut butter until the mixture is smooth, then remove it from the heat.
- Combine dry ingredients: In a large mixing bowl, combine the Rice Krispies cereal and mini marshmallows, mixing them together evenly.
- Mix wet and dry ingredients: Pour the warm peanut butter and white chocolate mixture over the cereal and marshmallow mixture. Gently fold everything together until all pieces are well coated with the chocolate-peanut butter mixture.
- Form the cookies: Working quickly before the mix hardens, use a medium cookie scoop or spoon to drop portions of the mixture onto the prepared parchment-lined baking sheet. If desired, sprinkle mini chocolate chips on top of each cookie for added texture and flavor.
- Set the cookies: Allow the cookies to set and harden at room temperature for at least 2 hours before serving.
Notes
- Use creamy peanut butter for smooth texture and easy mixing.
- Double boiler method helps prevent white chocolate from burning or separating.
- Mini chocolate chips are optional but add extra chocolate flavor and texture.
- Allow sufficient time for cookies to harden; refrigeration can speed up the setting process if needed.
- Store cookies in an airtight container at room temperature to keep them fresh.
