Avalanche Cookies
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No-Bake Avalanche Cookies make a delicious treat during the holidays! A sweet melted white chocolate and peanut butter mixture is combined with soft mini marshmallows and rice krispie cereal for a creamy and sweet dessert.
Another no-bake holiday dessert to add to your list is this Rocky Road Clusters recipe!
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avalanche cookies
No bake Avalanche Cookies are a holiday must-make, so be sure to add these to your baking list..even though this is a no-bake recipe! Soft marshmallows and crispy rice cereal are coated in a creamy melted peanut butter and white chocolate coating. Then topped with miniature chocolate chips or your favorite festive sprinkles.
I always end up making these Avalanche Cookies all throughout December because they are my favorite treat to gift and they take minutes to make. No-bake cookies during the holidays are always a bonus too since we always have other cookie recipes that need the oven.
When I first had these, I was teaching a kids cooking class when I was in college and one of my students’ mom made these for me and I was hooked. I looked all over the internet for the recipe before I knew what they were called. I finally was able to come up with what I had and made a few adjustments. It was love at first bite.
Other popular Christmas cookies to try this season are my Hot Chocolate Cookies, Gingerbread Men Cookies, Christmas Rice Krispie Treats, and White Chocolate Peppermint Cookies.
Why You’ll Love This Recipe
key ingredients
- Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.
- Rice Krispies or crispy rice cereal: The ingredient that makes these cookies crispy and full of texture. Any rice krispie brand will work.
- White chocolate chips: The base of the cookie coating. You could also use milk or semi sweet chocolate chips instead but it will change the flavor a bit.
- Miniature marshmallows: Adds a soft, gooey, and fluffy texture. They are my favorite part of each bite!
- Topping of choice: Mini chocolate chips or sprinkles are my favorite topping. You could also leave them plain.
how to make avalanche cookies
Melt white chocolate mixture: In a medium or large microwave-safe bowl, melt white chocolate chips. Stir every 30 seconds until melted. Add in peanut butter and stir until combined and smooth.
Add marshmallows and cereal: Add mini marshmallows and rice cereal and continue to stir until mixture is evenly coated in chocolate.
Scoop cookies: Line a baking sheet with parchment paper or wax paper. Spoon 1-2 tablespoons of mixture (I like to use a mini ice cream scoop) onto lined baking sheet. Sprinkle with mini chocolate chops or sprinkles (optional).
Let cookies harden: Place the cookies on the counter for 2 hours or place in the refrigerator for 15-20 minutes to set and harden. Enjoy!
recipe tips & variations
- Make sure to scoop cookie mixture from the bottom: This is where the melted chocolate will be so you want to be sure to get enough.
- Be careful not to burn the chocolate in the microwave: If you burn the chocolate, it will turn into a pasta and it won’t work. I like to melt the chocolate in 30-second intervals just to be sure.
- Alternative chocolate: Instead of white chocolate chips you could use a white candy coating, white almond bark, candy melts, butterscotch chips, milk chocolate chips, or dark chocolate chips.
- Use a cookie scoop: Or spoon to scoop the cookies in a cookie form.
- Extra crunchy texture: Swap the creamy peanut butter for a chunky peanut butter and add a cup of dry roasted peanuts or your favorite nuts.
Add-ins and Toppings
- Chocolate chips: Add extra chocolate chips.
- Peanut butter chips: Adds an extra peanut butter flavor. You could also add chopped Reese’s peanut butter cups or Reese’s pieces.
- Unsweetened shredded coconut or coconut flakes
- Sprinkles: Adds fun and color!
- M&M candies: Use red and green M&Ms during Christmas time.
- Pretzels: Adds even more crunch.
- Nuts: Chopped walnuts, peanuts, almonds, cashews, brazil nuts, and pecans make great additions.
- Add a sprinkle of sea salt to the tops of these candies for even more flavor.
leftovers & storage
To-store: Store leftover cookies in an airtight container at room temperature for three to four days. Transfer the cookies to the refrigerator and store them for up to two weeks.
To-freeze: Freeze the cookies in a freezer bag for up to six months. Allow the clusters to thaw in the refrigerator overnight.
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Avalanche Cookies
Ingredients
- 2 cups crispy rice cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup creamy peanut butter
- 12 ounce white chocolate chips 1 bag
- mini chocolate chips or sprinkles optional for topping
Instructions
- In a medium or large microwave safe bowl, melt white chocolate chips. Stir every 30 seconds until melted. Add in peanut butter and stir until combined and smooth.
- Add mini marshmallows and rice cereal and continue to stir until mixture is evenly coated in chocolate.
- Line a baking sheet with parchment paper or wax paper. Spoon 1-2 tablespoons of mixture (I like to use a mini ice cream scoop) onto the baking sheet. Sprinkle with mini chocolate chops or sprinkles (optional).
- Place the cookies on the counter for 2 hours or place in the refrigerator for 15-20 minutes to set and harden. Enjoy!
The combination of chocolate, peanut butter, and rice cereal is pure genius. These cookies are a melt-in-your-mouth delight that I can’t resist!
We make classic no-bake cookies all the time but this was our first time making avalanche cookies. the kids LOVED them just as much – these will be a new regular fo rus now!
I made these yesterday and they are already gone. My entire family loved them. Next time I plan on doubling the batch.
These are so easy, cute, and fun! They’re the perfect treat for kids (of all ages)!
I used your recipe as an afternoon project to do with my nieces that I was spending time with yesterday. Safe to say, your cookies will be made again over Christmas – we loved the recipe and had so much fun making them!