Chewy, crispy, and sweet, no bake avalanche cookies are made with Rice Krispies, melted white chocolate, peanut butter, mini marshmallows, and chocolate chips!
Table of Contents
Easy No Bake Avalanche Cookies
Avalance cookies are one of many no bake desserts I make when I want something quick, easy, and insanely delicious without turning on the oven.
No bake cookies, No bake peanut butter bars, and peanut butter no-bake cookies have always been my go-to, but recently this avalanche cookie recipe is taking over!
Avalanche Cookie Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Chocolate chips: You’ll need white chocolate chips for melting and frozen mini chocolate chips as a mix-in. You can also use white chocolate melting wafers or almond bark.
- Peanut butter: Use creamy peanut butter. Avoid natural peanut butter as it separates and won’t set as nicely.
- You’ll also need Rice Krispies cereal and mini marshmallows.
How to Make Avalanche Cookies
In a double boiler, melt the white chocolate chips and peanut butter over low heat. Using low and slow heat ensures that the chocolate won’t burn and seize. Stir until smooth then remove it from the heat to cool for 1 minute.
Add rice krispies and marshmallows to a large bowl and pour the peanut butter mixture overtop and sprinkle in the frozen chocolate chips. Use a rubber spatula to stir to combine. We use frozen chocolate chips so they don’t melt in the warm chocolate and peanut butter mixture.
Use a cookie scoop to drop avalanche cookies onto a parchment-lined baking sheet. Immediately sprinkle the remaining mini chocolate chips on top before the cookies harden. Cool completely before enjoying. You can speed this up by chilling them in the fridge.
Tips and Variations
- Add a festive flair to your avalanche cookies, depending on the occasion. Add red and green sprinkles for Christmas cookies, or pink for Valentine’s Day.
- You can also swap the chocolate chips for M&Ms instead.
- For a different flavor, almond butter or Nutella would be a great alternative to peanut butter.
- These are perfect for a cookie tray, but can also be wrapped up and given as gifts.
- The Rice Krispies brand is the most popular, but any crispy rice cereal will do.
- If you don’t have a double boiler, you can also place the chocolate chips and peanut butter in a microwave-safe bowl to heat using 50% power.
More cookie recipes to try include funfetti cake mix cookies, oatmeal chocolate chip cookies and no-bake breakfast cookies.
More No Bake Dessert Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
No Bake Avalanche Cookies
Video
Ingredients
- 2-3 cups Rice Krispies cereal
- 2 cups mini marshmallows
- 2 cups white chocolate chips or melting wafers , 1 (12-ounce) bag
- 1 cup creamy peanut butter
- ½ cup mini chocolate chips , reserve 1/4 cup for tops
Instructions
- Line a baking sheet with parchment paper. Place mini chocolate chips in freezer. Add 2 cups rice krispies and 2 cups marshmallows to a large bowl. Set aside.
- Place 2 cups white chocolate chips and 1 cup peanut butter in a microwave safe bowl or double broiler Cook at 50% power for 1 minute or until melted in the microwave, or over low heat on the stove.
- Pour mixture over the rice krispies. Stir and then add 1/4 cup frozen chocolate chips and stir until combined. Add 1/2 cup more krispies if desired.
- Drop the mixture onto the baking sheet or use a cookie scoop. Sprinkle the remaining chocolate chips over top quickly before they harden.
- Let cool. You can place in the refrigerator until set.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
White chocolate that melts easily and smoothly is best. White chocolate chips are what I prefer to use for flavor purposes, but white candy melts work just as well.
Absolutely. Again, it comes down to flavor, as white chocolate chips have cocoa butter in them giving them an essence of chocolaty flavor. However, white almond bark melts nicely, makes a nice sweet candy coating, and is another popular option.
Try mixing in cookie butter spread like Biscoff instead. It’s just as creamy and delicious but doesn’t contain any nuts.
This could be as simple as it setting too quickly before you’ve used it or a little more complicated is if a drop of water getting into the chocolate while using the double boiler. This will affect the consistency of the chocolate and no longer be smooth.
Yes, they can also be kept frozen for up to 3 months. I suggest layering them with parchment in a freezer bag to prevent them from freezing together.
Categorized as: American, Cookies, Desserts, Freezer-Friendly, Gluten-Free, Kid-Friendly, Reader Favorites, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
EASY AND GOOD…
The best combination when it comes to a quick treat! So glad you enjoyed them!
So yummy! We couldn’t wait for them to harden, they were gone fast! Will make again!
So glad they were a hit!
Your recipe foe Avalanche Cookies is the best one, but I am confused about the Peanut Butter measurement. The recipe says 3/4 cup but the instructions say 1 cup. Can you clarify for me? Thank you!
Sorry about that should be 3/4 cup!
No-bake avalanche cookies are the best! My kids were so happy with this recipe, we just found our new favorite dessert!
So glad it was a hit!
These are seriously the best!! I love anything with chocolate & white chocolate chips & peanut butter! They are addicting!
Agreed, it’s hard to stop at one!
These cookies were so easy to make and were delicious.
Thanks for making them!
So easy and good! These will be gone fast!
So glad you enjoyed them, hope you grabbed enough ingredients to make a second batch ;)