If you need a quick, no-bake treat, these Avalanche Cookies are always a hit. They come together fast with simple pantry ingredients, making them a go to dessert when you need something easy and sweet.
What makes these so fun is the mix of crunchy cereal, soft marshmallows, and creamy peanut butter all coated in smooth white chocolate. We have made these more times than I can count, especially for parties and holidays, and they disappear fast every single time. The combination of flavors is a family favorite, and we think you’ll love it too.
If you love easy desserts like this, try our No Bake Cookies, Scotcheroos, Puppy Chow, and Rice Krispie Treats. You can also find more family favorite treats in our dessert collection.
Why you’ll love it + Why it works:
- Quick and Easy: These cookies come together in minutes with no oven required, making them perfect for busy days.
- No Bake Simplicity: Skipping the oven keeps this recipe stress free and beginner friendly.
- Melts Smoothly: The white chocolate and peanut butter blend together easily for a creamy coating.
- Sets Perfectly: The cookies firm up nicely at room temperature so they hold their shape every time.
Avalanche Cookies Ingredients
- Rice Krispie cereal (2 cups): Adds the light, crispy crunch that gives these cookies their signature texture.
- Mini marshmallows (1 cup): Brings a soft, chewy bite and a little extra sweetness that balances the crunch. Unlike Rice Krispie treats, the marshmallows are not melted they are mixed in whole for soft bites throughout. If you only have regular marshmallows, cut 7 to 8 into small pieces with kitchen scissors to equal 1 cup of mini marshmallows, then stir them in.
- Hershey’s White Chocolate Chips (2 cups): Creates the creamy coating that holds everything together and adds rich sweetness. We like Hersheyโs for a smooth melt.
- Creamy Peanut Butter (ยฝ cup): Adds flavor and richness while helping the mixture come together smoothly. Use a no-stir variety for best results.
- Mini chocolate chips (optional): Adds a little extra chocolate flavor and a fun topping for a pretty finish.
How to Make Avalanche Cookies
Prepare a baking sheet by lining it with parchment paper. In a large bowl, mix together Rice Krispies and mini marshmallows. Set that bowl aside.
In a small saucepan, melt the white chocolate chips and peanut butter over low heat. Stir this mixture constantly. Once it’s all melted together, pour it over the Rice Krispie mixture. Mix everything together.
Use a large cookie scoop to drop the mixture onto the baking sheet. Sprinkle the cookies with mini-chocolate chips, if desired. Let them sit until they are firm and enjoy!
Kristyn’s Recipe Tips
- Prevent Burning: Use low heat when melting the chocolate and peanut butter so it stays smooth and does not burn.
- Easy Scooping: Use a cookie scoop for even sizes and a cleaner process.
- Peanut Butter: Use ยผ cup Crunchy Peanut Butter and ยผ cup smooth peanut butter to easily incorporate chopped nuts. We don’t recommend using Natural Peanut Butter in this recipe.
- Add Ins: Be sure to add mini chocolate chips or other sprinkles before the cookies set, otherwise they won’t stick.
- Gluten free: Not all Rice Krispies are gluten free so be sure you buy the right kind. You can also use plain Rice Chex. For smaller pieces, briefly chop the Chex in a food processor before mixing up the cookies.
Avalanche Cookie Recipe
Ingredients
- 2 cups Rice Krispie cereal
- 1 cup mini marshmallows
- 2 cups Hershey's White Chocolate Chips, about1 bag
- ยฝ cup Creamy Peanut Butter
- mini chocolate chips, optional
Instructions
- Prepare a baking sheet by lining it with parchment paper.
- In a large bowl mix together Rice Krispies and mini marshmallows. Set aside.
- In a small saucepan melt the white chocolate chips and peanut butter over low heat. Stir constantly.
- Once melted together, pour over Rice Krispie mixture. Mix well.
- Use a large cookie scoop to drop the mixture onto baking sheet. Sprinkle with mini-chocolate chips, if desired.Let sit until firm.
Notes
- Prevent Burning: Use low heat when melting the chocolate and peanut butter so it stays smooth and does not burn.
- Easy Scooping: Use a cookie scoop for even sizes and a cleaner process.
- Prevent Sticking: If the mixture feels too sticky, lightly spray your scoop with cooking spray.
- Peanut Butter: Use ยผ cup Crunchy Peanut Butter and ยผ cup smooth peanut butter to easily incorporate chopped nuts. We don’t recommend using Natural Peanut Butter in this recipe.
- Add Ins: Be sure to add mini chocolate chips or other sprinkles before the cookies set, otherwise they won’t stick.ย
- Quick Set: To help the cookies set more quickly put them in the fridge or freezer for a few minutes.
- Gluten free: Not all Rice Krispies are gluten free so be sure you buy the right kind. You can also use plain Rice Chex. For smaller pieces, briefly chop the Chex in a food processor before mixing up the cookies.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Once the cookies have set and are completely cooled, store them in an airtight container for about 5 days. You can also keep them in the freezer for up to 3 months.ย
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This recipe was first shared March, 2020.
How far in advance can you make these cookies?
Once the cookies have set and are completely cooled, you can store them in an airtight container for about 5 days. You can also keep them in the freezer for up to 3 months.
These were so goos and so easy to make. I had my 4 year old help and he had a blast. Thanks for the recipe.
Yum! They were softer than a rice krispie treat and the peanut butter taste was so good.
These are one of our favorite treats! So simple and so delicious! Thanks for sharing!
MY KIDS REALLY LOVED THESE!! DELICIOUS!
absolutely out of this world. My family love these!
THESE WERE DELICIOUS! I LOVE HOW EASY THEY WERE TO MAKE.
I love anything that can be quick with great results. A yummy little treat filled with peanut butter and white chocoลate.
This was such a fun treat to make with my kiddos! Everyone loved the cookies!
I love no bake type cookies & these were exceptional! Love the peanut butter taste, with the chocolate chips & how crispy they are!