This easy no bake Avalanche Cookies recipe is sure to be a big hit with everyone and these are great cookies to make with kids. The Avalanche cookies feature just 5 ingredients; white chocolate, peanut butter, Rice Krispie cereal, mini marshmallows and mini chocolate chips.
As you can imagine, these no bake cookies are packed with an "avalanche" of flavor! Avalanche cookies are a great choice for both the hot summer months, when you don't want to use the oven and a fantastic addition to holiday cookie trays.
How to Make Avalanche Cookies
Let's make a batch of these easy no bake Avalanche cookies! Follow along here for step-by-step directions along with some pictures to help guide you or hop down to the printable recipe card.
The recipe makes 18 cookies.
Prep Time: 10 mins | Chill Time: 20 mins
Ingredients:
Here is everything you need to make the Avalanche Cookie recipe:
- 16 ounces white melting chocolate
- ¾ cup creamy peanut butter
- 2 cups Rice Krispies cereal (or other crispy rice cereal)
- 2 cups miniature marshmallows
- 1 cup mini chocolate chips, divided
Directions:
Prepare a large cookie sheet by covering it with parchment paper; set aside.
Melt the white chocolate according to the package instructions.
In a large mixing bowl, combine the melted white chocolate and peanut butter.
Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
Scoop the rice krispy, peanut butter, white chocolate mixture out onto the lined baking sheet, then top with the remaining chocolate chips.
Chill the cookies in the refrigerator until set, about 20 minutes.
Choosing a White Chocolate
When selecting white chocolate for these no bake Avalanche Cookies choose one specifically for melting as white chocolate can be especially finicky when it comes to this. Standard white chocolate chips are more prone to burning than melting.
I typically use white vanilla almond bark, but a few brands have good quality chips created for melting as a candy coating. Candy melts are another option.
Melting
I usually melt the chocolate in a microwave safe bowl in the microwave. Start with 30 second intervals, stirring in between, then reducing to 15-20 second intervals as melting starts. Once the most of the chocolate is melted, stop heating and just stir extra remaining pieces will dissolve. Use a double boiler if you prefer.
Variations on the Recipe
Due to dietary restrictions, preferences, or simply what is available in your pantry you may find these swaps helpful.
- Rather than peanut butter, try almond butter or Nutella. If nut allergies are a concern, then use Biscoff cookie butter or Sunbutter in your avalanche cookies.
- Swap out the mini chocolate chips with some chopped nuts.
- Add a ½ teaspoon of cinnamon into the mixture before scooping the cookies.
- Try using a chocolate flavored rice cereal in the cookies.
Store No Bake Avalanche Cookies
Store these cookies in an airtight container at room temperature for up to five days. Separate the layers with wax paper to avoid potential sticking.
For longer storage, freeze the cookies for up to three months.
If you are a big fan of no bake cookie recipes, be sure to try my Chocolate Peanut Butter no bake cookies recipe too. They have a lot of the same flavor, but are a flatter more chocolatey cookie.
I hope you enjoy the cookies. For more no bake desserts, consider my No Bake Oreo Cheesecake, Hot Chocolate Dip, creamy Kool Aid Pie Recipe or Strawberry Icebox Cake. Although not a no bake dessert, it would be an interesting natural disaster theme to team these no bake Avalanche Cookies with an Earthquake Cake at the dessert table.
Avalanche Cookies
Ingredients
- 16 ounces white melting chocolate
- ¾ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 2 cups mini-marshmallows
- 1 cup mini semi-sweet chocolate chips divided
Instructions
- Line a large cookie sheet with parchment paper; set aside.
- Melt the white chocolate according to the package instructions.
- In a large bowl, combine the melted white chocolate and peanut butter.
- Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
- Scoop the rice krispy peanut butter mixture out onto the prepared baking sheet, then top with the remaining mini chocolate chips. (A cookie scoop is handy for this.)
- Chill the cookies in the refrigerator until set, about 20 minutes.
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