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These no-bake Avalanche Cookies are a quick sweet fix that feels a bit fancy. White chocolate, peanut butter, Rice Krispies, and marshmallows come together for a tasty mix of creamy, crunchy, and chewy that hits the spot. I often make them when friends pop over suddenly or when I need a dessert in a flash.
I whipped these up after an unexpected invite to a buddy’s place and they vanished faster than I thought. They’re my go-to treat when I want something simple but tasty to share.
What You Need
- White melting chocolate: melts nicely and keeps cookies together pick a good brand for the best taste and feel
- Creamy peanut butter: gives a rich, nutty flavor stir well so it mixes evenly
- Rice Krispies cereal: adds that classic crisp snap always grab a fresh box to avoid sogginess
- Mini marshmallows: add chew and light sweetness little size means they spread out evenly in each bite
- Mini chocolate chips: sprinkled inside and on top for melty pockets of cocoa choose rich chocolate for flavor
How To Make
- Get The Sheet Ready
- Line a big baking sheet with parchment paper so cleanup is a breeze and cookies won’t stick
- Melt The White Chocolate
- Heat the white chocolate gently as the package says I like to use a double boiler so it doesn’t burn if using a microwave, stir every thirty seconds
- Mix Peanut Butter With Chocolate
- Stir the melted white chocolate and peanut butter in a large bowl until smooth this creamy mix holds everything together
- Fold In The Extras
- Gently add the Rice Krispies, mini marshmallows, and most of the chocolate chips fold carefully to keep everything coated without squishing the cereal or marshmallows
- Drop Onto The Sheet
- Use a spoon to drop even mounds onto the lined sheet I go with a tablespoon then scatter the leftover chocolate chips on top for a nice finish
- Chill Until Firm
- Pop the sheet in the fridge for about twenty minutes so the cookies set well this step helps get the best texture
I love the peanut butter here because it makes these cookies feel richer and nuttier than just super sweet. I remember one weekend making these with my kids and marshmallows got everywhere but seeing their smiles when the cookies were done was totally worth the mess.
Keeping Them Fresh
Store the cookies in the fridge inside a sealed container to keep them fresh and firm for up to a week. They go soft pretty fast if left out so chilling is important. Before eating, let them sit at room temp for a few minutes so the white chocolate softens up.
Switching Ingredients
If you don’t have white melting chocolate, try milk chocolate but it will change the taste quite a bit. You can swap peanut butter for almond or cashew butter if you want a different nut flavor. Try puffed quinoa or another puffed cereal instead of Rice Krispies for a grain-free option.
Ways To Enjoy
Easily pair these with a cold glass of milk or a cup of coffee for a quick afternoon boost. Crush them over vanilla ice cream or mix into plain yogurt for a crunchy twist.
For summer fun, toss in toasted coconut flakes and swap marshmallows for mini gummy bears to keep things playful.
Frequently Asked Cooking Questions
- → What gives Avalanche Cookies their crunch?
The Rice Krispies cereal is what adds the crunch, balancing the soft marshmallows and smooth chocolate well.
- → Can I use other types of chocolate in these cookies?
White melting chocolate works best for its creamy feel and sweetness but you can swap in milk or semi-sweet chocolate if you want. Just know it might change the taste and texture.
- → How do the marshmallows affect the texture?
Mini marshmallows add a gentle chewiness that plays nicely with the crispy cereal and the firm chocolate coating.
- → Is refrigeration necessary for these no-bake treats?
Yes, popping them in the fridge helps the peanut butter and white chocolate harden so the cookies hold their shape and have a nice bite.
- → Can additional mix-ins be added to the cookies?
Definitely! Throw in some chopped nuts or dried fruit for extra flavor and crunch.