Avalanche Cookies are made with crispy rice cereal, creamy peanut butter, and decadent white chocolate chips and come together for a delicious no bake cookie that’s hard to resist!
No Bake Avalanche Cookies are the Best!
Rich, chewy, and oh-so-yummy, these cookies must be added to your cookie repertoire! You won’t be disappointed at how delicious, creamy, and peanut buttery they are. They are always a big hit with peanut butter lovers.
With just a few ingredients and minimal prep, even a novice baker can prepare these cookies. The hardest part? Waiting for the cookies to firm up in the fridge.
Perfect for potlucks, backyard barbeques, bake sales, or Christmas cookie platters, these cookies will keep for up to 4 days in an airtight container on the kitchen counter. However, if your kitchen is warm or humid, storing them in the fridge may be best.
Why Make These Avalanche Cookies
- Decadent: Rich, creamy, and melt-in-your-mouth decadent.
- Easy: These cookies are a cinch to make with just four ingredients and a few simple steps. Perfect for when you need a quick treat.
- No bake: No need to turn on the oven to prepare these cookies, so if it’s a hot summer day, no worries about heating up the kitchen.
- Customizable: Play around with the add-ins to make them your own.
Ingredients & Notes For Making No Bake Avalanche Cookies
(Ingredients at a glance; find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Rice Krispie cereal | Any brand of crispy rice cereal works to give these cookies some texture.
- Mini marshmallows | Mini marshmallows work well, but if you’ve only got full-sized marshmallows, you can cut them into small pieces.
- White chocolate chips | White chocolate chips add sweetness and some creaminess. I like Hersey’s white chocolate chips for this recipe because they melt so smoothly! You can also use white almond bark (otherwise known as white candy coating.
- Creamy peanut butter | Peanut butter helps hold the cookies together. Use regular peanut butter, like JIF or Peter Pan – organic or “natural” peanut butter is a bit too thin.
- Optional | Roasted peanuts add crunch and more peanut flavor. I’ve tried with/without peanuts and prefer with peanuts.
How To Make Avalanche Cookies
1Prep: Line a baking sheet with parchment paper.
2Combine the ingredients: Combine cereal, marshmallows, and peanuts (if using) in a large mixing bowl. Stir to combine. Use a microwave-safe bowl to melt the white chocolate chips in the microwave in 15-second intervals. Stir between intervals to ensure the chips melt smoothly without burning. Pour the peanut butter and stir to combine. Add the peanut butter mixture to the rice krispies. Stir until the cereal is coated evenly.
3Portion the cookies: Using a tablespoon or cookie scoop, place scoops of the avalanche cookie mixture on the prepared baking sheet. (Our cookie scoop was a medium, two-tablespoon scoop.)
4Let the cookies set: Place the baking sheet in the fridge for about 30 minutes to set or the freezer for faster setting. Transfer to a cookie tray and enjoy!
- Use white almond bark if you can’t find white chocolate chips.
- When melting the white chocolate chips, it is essential to stir them well, in 15-second intervals, as the chocolate can burn and size up very quickly.
- Make sure to line your baking pan with parchment paper or a silicone mat. The cookies are very sticky before they are set.
- Use a medium or 2-tablespoon cookie scoop for uniformly sized cookies. The cookies are pretty rich, so I actually prefer them on the smaller side.
- If you prefer a flatter shape, use the back of a drinking glass to flatten the cookies. (They are a bit easier to eat this way as well.) If the cookie is sticking to the glass, you can lightly wet the bottom of the glass.
- Avalanche cookies set up fast, but if your house is warm, you can place them in the fridge for a short time to speed things up.
- Try different kinds of nut butter; cashew butter would be nice and rich or almond butter would work too.
- Try a different cereal, such as Cheerios or Chex.
- Sprinkle the tops of your cookies with mini chocolate chips or change up the chocolate chips for semi-sweet or dark chocolate chips. Even mini M&Ms would work well.
- Dip the cookies in chocolate after they’ve set for a real decadent treat. Or roll them in coconut flakes or cocoa powder.
- Use colored marshmallows to brighten things up.
- Make the cookies vegan and use vegan marshmallows.
Avalanche cookies can be stored in an airtight container for up to a week. (If your kitchen is cool, they can stay on the counter at room temperature.) If it is summer and your kitchen is hot, you may want to keep them in the fridge so they stay firmly set. They can also be frozen for up to 3 months.
Can I make these avalanche cookies peanut-free?
Have a peanut allergy? Almond butter, sun butter, Biscoff spread, and even cookie butter spread will work in this recipe if you need it to be peanut-free.
Can I use chunky peanut butter instead of smooth?
Yes, you can use chunky peanut butter if you don’t have smooth. You may want to reconsider adding the peanuts (or maybe just not as much) if you use chunky peanut butter.
Do avalanche cookies need to be refrigerated?
If your house is cool, you can store the avalanche cookies in an airtight container on the counter for about 3 to 4 days. If it is warm and/or humid, the fridge is the best place to store the cookies.
Can I Melt the white Chocolate on the stove?
Yes, If you don’t want to use the microwave, you can melt white chocolate morsels and peanut butter over low heat in a medium saucepan until smooth. Make sure to stir frequently.
More No Bake Desserts:
- No Bake Pumpkin Pie
- Philadelphia No Bake Cheesecake
- No Bake Peanut Butter Bars
- No Bake Pumpkin Energy Balls
Did You Make These Avalanche Cookies?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!Print
Avalanche Cookies are made with crispy rice cereal, creamy peanut butter, and decadent white chocolate chips that come together for a no-bake cookie that’s hard to resist!
- 2 1/2 cups rice krispies cereal
- 1 1/4 cups mini marshmallows
- 12 ounces white chocolate chips (or white almond bark)
- 1/2 cup creamy peanut butter
- optional: 1/2 cup roasted peanuts (I’ve tried with/without peanuts and prefer with peanuts)
- Line a baking sheet with parchment paper.
- Combine cereal, marshmallows, peanuts, and salt in a large bowl. Stir to combine.
- Use a microwave-safe bowl to melt the white chocolate chips in the microwave in 15-second intervals. Stir between intervals to ensure the chips melt smoothly without burning.
- Add the peanut butter to the melted chocolate, and stir til thoroughly combined.
- Add the peanut butter/chocolate mix to the rice krispies. Stir to coat the cereal with the white chocolate mixture evenly.
- Using a tablespoon or medium/2 tablespoon cookie scoop, place the scoops of the avalanche cookie mixture on the prepared baking sheet.
- Place the baking sheet in the fridge for about 30 minutes to set. (or the freezer for faster setting.)
- The ingredient photo shows salt, but if you use salted roasted peanuts and regular peanut butter, the cookies will be salty enough. If you are not using salted peanuts, you may want to add a pinch of salt to the cookie mix.
- Nutritional info based on 20 cookies and without additional peanuts.
- Serving Size: 1 cookie
- Calories: 146
- Sugar: 14
- Sodium: 75
- Fat: 8
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
Keywords: avalanche cookies, no bake avalanche cookies
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.