These Avalanche Cookies are one of the easiest no bake treats you can ever make, and they always hit the spot! They are sweet, crunchy, and loaded with a creamy peanut butter flavor! This flavor has the best balance of sweet and salty, with a smooth candy texture, that is loaded with crunchy rice cereal, and gooey marshmallows, and they’re so good for any occasion!
Avalanche Cookies can be considered a no bake cookie, or a quick candy, because basically you melt the chocolate, stir everything together, scoop it out, and let it set! That’s it, no oven, no fuss, and they only take about 20 minutes to make.
Why you’ll love these
- No Bake Recipe: These are a perfect treat when you don’t want the oven heating up your kitchen, or when you need the oven space to make some other favorite baked goods!
- Quick and Easy: These come together in about 10-20 minutes, with just a few ingredients!
- Perfect for Sharing: The recipe makes a big batch, so these are perfect for cookie trays, potlucks, or parties!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Avalanche Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Peanut Butter: I like creamy peanut butter, but you can use crunchy for more texture.
- White Chocolate Chips: I like using Ghiradelli Classic White Vanilla Flavored Chips, their melting wafers would work great too.
- Crispy Rice Cereal: Adds a nice crunch to the cookies, and helps hold everything together.
- Mini Marshmallows: Gives a nice chewy texture
- Mini Chocolate Chips: A little extra chocolate is always a good idea 😉
How to make Avalanche Cookies?
Step 1: Microwave the White Chocolate. Add the White chocolate chips to a microwave safe bowl and microwave in 30 second increments, stirring after each until you can stir it together smooth.
Step 2: Stir in the Peanut Butter. Add the peanut butter, vanilla extract, and salt and stir it all together until its creamy.
Step 3: Add the Chunks. Add the cereal and mini marshmallows and stir it all gently until it is well coated. Then stir in the mini chocolate chips until mixed evenly.
Step 4: Scoop. Scoop spoonfuls (I like about 1 Tablespoon each) onto a piece of parchment paper. Sprinkle additional mini chocolate chips over the top. Let them sit at room temperature until solid.
Tips and Tricks
- Don’t overheat the Chocolate: Melt the white chocolate slowly, in 30 second increments, and stir as much as you can before microwaving again. That way the white chocolate isn’t overheated or it might burn or get lumpy.
- Use Parchment Paper: Scoop the candy onto pans lined with parchment paper otherwise they’ll likely stick and be very messy when removing directly from a cookie sheet.
- Stir Gently: Add in the cereal mixture carefully so the pieces don’t all break, we want to keep the nice crunch they add.
- Add Extra Mix Ins: Add chopped up pretzels or nuts to give the cookies an extra crunchy texture.
Storage Instructions
Keep the avalanche cookies in an airtight container at room temperature for up to 5 days. If your home is extra warm you may want to keep them in the fridge so they don’t melt. You can also freeze them for up to 3 months, thaw them in the fridge before enjoying.
These Avalanche Cookies are such a fun and delicious no bake treat. They bring such a great big flavor, with very little effort, which is perfect for busy times of the year! They’re great for a party, or quick treat at home. Just cut the recipe in half or you’ won’t be able to stop eating them if you’re not sharing 😉
More No Bake Treats:
- Scotcheroo Balls
- Peanut Butter Meltaways
- Haystack Cookies
- Martha Washington Candy
- Choc Mint Fudge Recipe
If you try these Avalanche Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Avalanche Cookies
Ingredients
- 3 cups White Chocolate Chips
- 1 1/4 cups Creamy Peanut Butter
- 1/4 tsp Salt
- 1/4 tsp Vanilla Extract
- 2 cups Crispy Rice Cereal
- 2 cups Mini Marshmallows
- 3/4 cup Mini Chocolate Chips (Divided)
Instructions
- Line two large cookie sheets with parchment paper, or a silicone liner. Set them aside. 3 cups White Chocolate Chips
- Add the White chocolate chips to a large microwave safe bowl. Microwave in 30 second increments, then stir for about 15 seconds after each. Stir until smooth.
- Stir in the peanut butter, salt, and vanilla until the mixture is totally creamy. 1 1/4 cups Creamy Peanut Butter, 1/4 tsp Salt, 1/4 tsp Vanilla Extract
- Add in the Cereal and Marshmallows and stir gently until the mixture is evenly coated. 2 cups Crispy Rice Cereal, 2 cups Mini Marshmallows,
- Stir in 1/2 cup of the mini chocolate chips. 3/4 cup Mini Chocolate Chips
- Scoop the mixture by 1 to 2 Tablespoon portions onto the prepared baking pans. Top each "cookie" with a few extra mini chocolate chips.
- Let the cookies sit for a couple hours at room temperature, or for 1 hour in the fridge until solid.
Notes
- Don’t overheat the Chocolate: Melt the white chocolate slowly, in 30 second increments, and stir as much as you can before microwaving again. That way the white chocolate isn’t overheated or it might burn or get lumpy.
- Use Parchment Paper: Scoop the candy onto pans lined with parchment paper otherwise they’ll likely stick and be very messy when removing directly from a cookie sheet.
- Stir Gently: Add in the cereal mixture carefully so the pieces don’t all break, we want to keep the nice crunch they add.
- Add Extra Mix Ins: Add chopped up pretzels or nuts to give the cookies an extra crunchy texture.
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