If you’re on the hunt for a supremely easy, crowd-pleasing treat, No Bake Avalanche Cookies are about to become your new go-to recipe! These sweet little clusters are a dreamy blend of creamy white chocolate, salty peanut butter, crunchy Rice Krispies, and pockets of gooey marshmallow, all studded with mini chocolate chips. They come together in no time, require zero oven time, and are absolutely irresistible at parties, potlucks, or just for weeknight snacking. Whether you’re whipping them up on a whim or making a batch to share, No Bake Avalanche Cookies deliver pure joy in every bite.
Ingredients You’ll Need
-
White Chocolate Peanut Butter Mixture:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
Add-Ins:
- 1 1/2 cups Rice Krispies cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
How to Make No Bake Avalanche Cookies
Step 1: Melt the White Chocolate
Start by pouring your white chocolate chips into a large microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until everything is silky-smooth. Careful not to overheat—stirring frequently is key to preventing scorching, and it helps the chocolate melt evenly.
Step 2: Stir in the Peanut Butter
Once your chocolate is smooth, add the creamy peanut butter. Stir until it’s fully mixed in and the blend is glossy and luscious. This step creates the rich backbone for the cookies, marrying all the flavors together.
Step 3: Add the Crunchy Goodies
Gently fold in the Rice Krispies cereal, mini marshmallows, and mini chocolate chips. Take your time with this part, using a gentle hand so you don’t crush the cereal or melt the chocolate chips too much. You want everything evenly coated without losing that delightful crunch.
Step 4: Portion the Cookies
Using a heaping tablespoon (or a small cookie scoop for extra-easy shaping), drop mounds of the mixture onto a parchment-lined baking sheet. Don’t press them down—you want each one to maintain its fun, bumpy shape.
Step 5: Let Them Set
Let the cookies rest at room temperature until they’re firm, or pop the whole tray in the fridge for about 20 to 30 minutes. Once they’re set, you can munch right away or store them for later—you’ll find it nearly impossible to stop at just one!
How to Serve No Bake Avalanche Cookies
Garnishes
If you want to jazz up your No Bake Avalanche Cookies, sprinkle a few extra mini chocolate chips or a dusting of cocoa powder over the top right after portioning. A light drizzle of melted dark chocolate adds some dramatic flair—plus even more chocolatey goodness!
Side Dishes
Pair these cookies with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream for a truly decadent treat. They also play beautifully on a dessert tray alongside chocolate-dipped pretzels, fresh berries, or buttery shortbread.
Creative Ways to Present
For special occasions, arrange your No Bake Avalanche Cookies in mini cupcake liners and stack them on a tiered serving tray. Wrap them up in clear treat bags with a ribbon for edible gifts, or nestle them in a cookie tin lined with parchment for festive sharing.
Make Ahead and Storage
Storing Leftovers
The good news is these cookies keep beautifully! Store them in an airtight container at room temperature for up to a week. If your kitchen is warm, pop them in the fridge so they stay nice and firm.
Freezing
No Bake Avalanche Cookies freeze like a dream. Lay them flat on a baking sheet to freeze initially, then transfer to a zip-top bag or airtight container. They’ll stay fabulous for up to two months—just thaw for a few minutes at room temp before serving.
Reheating
These cookies are meant to be enjoyed chilled or at room temperature, so there’s no need to reheat! If you like them extra gooey, leave them out for a bit before serving, but avoid the microwave as this will melt the chocolate coating.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Almond butter or sunflower seed butter both work wonderfully, making these cookies safe for peanut-free households while still delivering that rich, creamy texture.
Is it possible to make these cookies vegan?
Yes! Simply use dairy-free white chocolate chips, vegan marshmallows, and your favorite plant-based butter substitute. Double check your Rice Krispies brand too—some are processed with animal-derived vitamin D.
Why won’t my white chocolate melt smoothly?
White chocolate is a bit finicky and can seize if overheated. Try microwaving at short intervals and stirring well in between. If needed, add a teaspoon of coconut oil to help things loosen up.
Can I add extra mix-ins to No Bake Avalanche Cookies?
Go for it! Chopped nuts, pretzel bits, or even dried cranberries are great adds. Just be sure not to overload the mix, or the cookies might not hold together as well.
What’s the best way to transport No Bake Avalanche Cookies?
Keep them in a sturdy container with a tight-fitting lid. If you’re bringing them to a party in hot weather, pop the container in a chilled cooler to keep the cookies from getting too soft.
Final Thoughts
No Bake Avalanche Cookies are the kind of playful, nostalgic treat that never goes out of style. With just a handful of simple ingredients and hardly any effort, you can whip up a batch that’s sure to delight everyone who tries them. Give these dreamy little cookies a try and watch them disappear before your eyes!
Print
No Bake Avalanche Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus setting time)
- Yield: 20 cookies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These No Bake Avalanche Cookies are a delightful treat that combines the sweet creaminess of white chocolate with the nutty richness of peanut butter, all studded with crispy Rice Krispies, fluffy marshmallows, and mini chocolate chips. Easy to make and perfect for satisfying your sweet tooth!
Ingredients
White Chocolate Peanut Butter Mixture:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
Add-Ins:
- 1 1/2 cups Rice Krispies cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Melt White Chocolate: In a large microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted.
- Combine Ingredients: Stir in the peanut butter until well combined and creamy. Gently fold in the Rice Krispies, mini marshmallows, and mini chocolate chips until everything is evenly coated.
- Form Cookies: Drop heaping tablespoons of the mixture onto a parchment-lined baking sheet.
- Set Cookies: Let the cookies sit at room temperature or refrigerate for 20–30 minutes until set.
- Storage: Store in an airtight container at room temperature or chilled.
Notes
- For extra crunch, add chopped peanuts or pretzel pieces.
- You can use almond or sunflower butter for a peanut-free version.
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