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These fun Avalanche Cookies are one of my go-to holiday treats! They’re made with just five simple ingredients—Rice Krispies, melted white chocolate, milk chocolate, and peanut butter—and every time I whip up a batch, I’m reminded why I love them so much. When I need a quick, no-bake dessert that still feels festive and delicious, this is always the recipe I reach for.
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“Overall, great recipe. Super fast and easy if you’re looking for a quick treat.” -Jen
No Bake Avalanche Cookies
This 5-ingredient no-bake avalanche cookie is one of the most decadent no-bake treats in my dessert repertoire. I’ve taken melted white chocolate and peanut butter and blended them with crispy rice cereal and soft and chewy marshmallows. It doesn’t get any better than this! Believe me—it’s the ultimate treat when I’m looking for a quick and easy dessert.
Tips for Beginners
- Swap the white chocolate chips. You could use milk, semi-sweet, or dark chocolate chips for a chocolatey cookie.
- Change up the peanut butter. Feel free to use a different butter, such as almond butter, Biscoff, or sunflower seed butter, if you need a peanut-free cookie.
- If you can’t find mini marshmallows. Use regular-sized marshmallows cut into quarters.
- For more texture. Try adding chopped nuts, such as peanuts or almonds.
- Shape to your liking. For a domed shape, use a cookie scoop to scoop the cookies. For flatter cookies, use a drinking glass or the palm of your hand to gently press down on the cookies.
No-Bake Avalanche Cookies
Ingredients
- 12 oz. white chocolate chips 340g (1 bag)
- ⅔ cup creamy peanut butter 180g
- 2 cups Rice Krispies cereal 56g
- 1 cup mini marshmallows 43g
- ¼ cup mini chocolate chips 44g, optional
Video
Instructions
- Line a large baking sheet with parchment paper; set aside.
- In a double boiler, melt the white chocolate, being careful not to overheat it as it will separate. Whisk in the peanut butter and remove the mixture from the heat.12 oz. white chocolate chips, ⅔ cup creamy peanut butter
- While the chocolate is melting, combine the cereal and marshmallows in a large mixing bowl.2 cups Rice Krispies cereal, 1 cup mini marshmallows
- Pour the hot peanut butter-chocolate mixture over the contents of the bowl. Gently mix until everything is well coated.
- Working quickly, use a medium cookie portion scoop to drop the mixture onto the prepared baking sheet. Sprinkle mini chocolate chips on top of each cookie, if desired.¼ cup mini chocolate chips
- Allow the cookies to set for at least 2 hours, until hardened.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make No-Bake Avalanche Cookies Step by Step
Gather your ingredients: Gather all your ingredients and line a large baking sheet with parchment paper; set aside.
Melt the white chocolate and peanut butter: Melt 12 oz. white chocolate in a double boiler, being careful not to overheat it, as it will separate. Whisk in ⅔ cup creamy peanut butter and remove from the heat.
Combine cereal with marshmallows: While the chocolate is melting, combine 2 cups Rice Krispies with 1 cup mini marshmallows in a large mixing bowl.
Combine the wet and dry mixtures: Pour the hot chocolate/peanut butter mixture over the contents of the bowl. Gently mix until everything is well coated.
Portion the cookies: Working quickly, before the chocolate sets, use a medium cookie portion scoop to drop clusters of the mixture onto the prepared baking sheet.
Sprinkle and set: Sprinkle the clusters with ¼ cup mini chocolate chips, if you’d like. This is optional, but I like to make them this way.
Allow the cookies to set for at least 2 hours, until hardened and then enjoy.
How to Store
Avalanche cookies can be made up to 5 days in advance. Store them in an airtight container at room temperature or in the refrigerator until ready to serve.
Store leftover avalanche cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. If your kitchen is hot or humid, it is best to store these in the refrigerator. Enjoy at room temperature.
Freeze avalanche cookies in an airtight container or Ziplock bag for up to 3 months. Let thaw at room temperature before enjoying.
Serving Suggestions
One of my favorite things about entertaining over the holidays is creating the most decadent cookie platter. These no-bake avalanche cookies almost always make an appearance along with my old-fashioned hermit cookies, our family-favorite Italian anise cookies, and no platter is ever complete without a chocolate cookie, so these chocolate butter cookies are a must.
more holiday cookies
Trademark Note: In the spirit of transparency, I want to note that Rice Krispies are a trademarked product. Kellogg’s is a proprietary brand that I want to acknowledge and give credit to.
I’ve made these a couple different ways now:
1. I substituted the peanut butter with SunButter due to a family member with an allergy. Still tasted great!
2. I only had almond bark on hand so used that in place of white chocolate chips. I prefer the batch I used the white chocolate chips. Much better taste!
Overall, great recipe. Super fast and easy if you’re looking for a quick treat.
decadent