These easy 4-ingredient no-bake avalanche cookies have a lot going on.
It all starts with a dreamy blend of melted white chocolate and peanut butter. Then, you’ll add crispy rice cereal and fluffy mini marshmallows.
Pretty tasty, huh?
But that’s not all! You’ll top them off with mini chocolate chips for a kick of extra richness.
They’ll remind you of kitchen sink cookies – a whole lot of payoff for minimal effort. And you can’t really beat that!
Why You’ll Love These No-Bake Avalanche Cookies
Easy to Make: These cookies require no baking and come together in minutes. Simply melt, mix, and scoop! After some time in the fridge, they’ll be ready to go!
Endless Variations: I make these cookies with four staple ingredients (the mini chips are optional). However, you can easily customize them with your own favorite mix-ins or fun toppings.
Perfect for Making Ahead: These cookies taste best after some time in the fridge or freezer. With that in mind, it’s no wonder they’re some of my favorite make-ahead, no-bake cookies.
Ingredients
- White Chocolate Chips: It makes up the creamy, sweet base that holds everything together. You can also use white almond bark.
- Creamy Peanut Butter: Stick to regular (not natural) creamy peanut butter. Crunchy will make the cookies too hard, and natural peanut butter won’t set correctly.
- Crispy Rice Cereal: (Such as Rice Krispies.) This ingredient provides a light, crispy crunch in every bite. Avoid flavored varieties like Cocoa Krispies or Fruity Pebbles.
- Mini Marshmallows: For extra sweetness and chewiness. You can use the pastel ones for a little pop of color.
- Mini Chocolate Chips (optional): Every cookie tastes better with a few bits of chocolate in the mix! Be sure to use mini chips so they don’t overpower the other flavors.
How to Make No-Bake Avalanche Cookies
I wasn’t lying earlier – making these cookies really is as simple as melting, mixing, and scooping.
If you want a bit more detail, though, check out the following steps or the recipe card below:
1. MELT the white chocolate chips and peanut butter in the microwave until smooth. Let cool for 5 minutes
2. ADD the cereal and mini marshmallows and gently stir until evenly coated.
3. SCOOP or drop mounds on parchment-lined baking sheets and top with mini chocolate chips.
4. CHILL for 30 to 45 minutes or until the white chocolate sets firmly. Then, enjoy!
Tips for the Best No-Bake Avalanche Cookies
Recipes this simple don’t need many tips. So, I have only three for you.
But I’ve also included a few variations you can try!
- Freeze the chocolate chips. While preparing the rest of the recipe, pop the chocolate chips in the freezer. This will keep them from melting. And feel free to mix some into the cookies, too!
- Melt carefully. The only time you can really “mess up” this recipe is while melting the white chocolate and peanut butter. If you do it too quickly, you can scorch the mixture. So, melt them slowly in 30-second increments, stirring well between each spin.
- Scoop quickly! The mixture sets up quicker than you might think. So as soon as everything is mixed, scoop the cookies onto the baking sheets. Otherwise, it might get too hard to scoop.
- Try these variations. Make them gluten-free cookies by using gluten-free rice cereal. Or swap out ingredients for things like chopped nuts, cookie butter, almond butter, broken pretzels, etc. You can also drizzle the finished cookies with chocolate or caramel sauce.
How to Store
These cookies are just as easy to store as they are to make!
To Store: Keep the cookies in an airtight container in the fridge for up to a week. For the best results, place parchment paper between layers to prevent sticking.
To Freeze: Arrange leftover cookies in a single layer on a baking sheet and freeze until solid. (About 1 hour.) Transfer the cookies to a freezer-safe bag or container and freeze for up to 3 months. You can enjoy them straight from the freezer.
More No-Bake Treats You Have to Try
Homemade Reese’s Bars
Orange Creamsicle Dream Bars
No-Bake Brownies
No-Bake Cookie Dough Bites
No-Bake Avalanche Cookies
24
10
minutes5
minutes159
kcalThese 4-ingredient no-bake avalanche cookies are rich and creamy with plenty of nutty flavor, crispy texture, and pops of chewy marshmallow in every bite.
Ingredients
16 ounces white chocolate or white almond bark (chips or chopped bars)
1/2 cup creamy peanut butter
2 cups crispy rice cereal
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips, optional
Instructions
- Line two large baking sheets with parchment paper and set aside.
- In a large microwave-safe bowl, combine the white chocolate and peanut butter. Microwave in 30-second intervals, stirring between each spin, until the mixture is melted and smooth. Let cool for 5-10 minutes.
- Add the crispy rice cereal and marshmallows and gently stir until evenly coated.
- Drop 1 tablespoon-sized mounds on the prepared baking sheets. Immediately sprinkle the mini chocolate chips on top of the cookies.
- Refrigerate the cookies for 30 to 45 minutes until the white chocolate is set. Enjoy!
Notes
- Don’t use natural peanut butter. The oils will prevent the cookies from setting properly.
- Use top-quality white chocolate as cheaper brands don’t melt smoothly.
