Avalanche Cookies
Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care.
These avalanche cookies are my go-to when I need something sweet, something now, and something that tastes like pure indulgence without the fuss. If you love chocolate, peanut butter, and marshmallows, this one’s calling your name.
Avalanche cookies are a no-bake dessert that combines creamy peanut butter, smooth white chocolate, crispy rice cereal, and soft marshmallows — all held together with a sprinkle of mini chocolate chips on top.
They’re what happens when a Reese’s cup decides to throw a party with Rice Krispies. The result? Pure magic that takes less than 15 minutes to pull together, with no oven required.
What This Recipe Delivers
This no-bake avalanche cookie recipe makes about 30 individual cookies in just 15 minutes of prep time. They’re a blend of white chocolate and peanut butter coating crispy Rice Krispies cereal and marshmallows, creating a texture that’s crunchy, chewy, and absolutely crave-worthy.
Perfect for busy moms, last-minute gathering guests, or just yourself on a Tuesday when you need something sweet.
Why You’ll Love This Recipe 🌸
- This avalanche cookie takes less time than folding laundry and tastes like you spent all day in the kitchen.
- It’s perfect for no-bake situations — zero oven time, zero heat stress, all deliciousness on hot days when you need to keep the kitchen cool.
- One recipe makes 30 cookies that disappear faster than you can say “no-bake magic,” and they’re customizable for every sweet tooth at the table.
- According to King Arthur Baking’s no-bake collection, these crowd-pleasing treats are perfect for hot weather baking — and they’re proof that the simplest flavor combos (chocolate, peanut butter, crispy cereal) are often the most beloved.
Quick Facts ⚡
Here’s the quick scoop on this no-bake avalanche cookie.
- CourseDessert
- Prep Time15 minutes
- Cook Time0 minutes (refrigeration: 1 hour)
- Total Time1 hour 15 minutes
- Servings30 cookies
- DifficultyEasy
Table of Contents
Avalanche Cookies
Equipment
- Large microwave-safe bowl
- Large mixing bowl
- Flexible rubber spatula or wooden spoon
- 2-tablespoon measuring spoon or cookie scoop
- 2 large sheet pans
- Parchment paper, foil, wax paper, or silicone baking mat
Ingredients
Dry Ingredients & Mix-ins
- 2 to 3¾ cups White chocolate chips Hershey’s brand works beautifully for smooth melting
- 1 ¾ cups Creamy peanut butter Real peanut butter only—no powdered PB substitutes
- 2 cups Rice Krispies cereal
- 1 ½ cups Miniature marshmallows
- ½ cup Mini chocolate chips Plus more for topping—freeze these before using
Instructions
- Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Pop your ½ cup mini chocolate chips into the freezer while you work. This little trick keeps them firm and gorgeous when you add them to the mixture later.
- Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between each burst, until the chocolate is smooth and creamy. This gentle approach prevents overheating and keeps the texture silky.
- Stir the creamy peanut butter into the melted white chocolate until fully combined. The mixture should be smooth and luxurious—this is the magic that holds everything together.
- In another large bowl, add your Rice Krispies cereal. This keeps the cereal crispy and ready for the chocolate-peanut butter love affair.
- Pour the chocolate-peanut butter mixture over the cereal and stir gently to coat every piece. You want every kernel to be kissed with that creamy chocolate-peanut butter goodness, but you’re not trying to smash the Krispies into dust.
- Stir the mini marshmallows into the coated cereal mixture. Let the whole thing cool for just a few minutes until it’s barely warm to the touch—this is the sweet spot before you add the frozen chocolate chips.
- Gently stir in the frozen mini chocolate chips from the freezer. The cold chips will stay firm and add pockets of chocolate throughout.
- Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto your prepared sheet pans. Top each cookie with extra mini chocolate chips (about ½ teaspoon per cookie) for that signature avalanche topping.
- Refrigerate for 1 hour or until firm. Serve straight from the fridge for the best texture—cold avalanche cookies have that perfect contrast between creamy and crispy.
Notes
Nutritional Peek
| Nutrient | Per Serving |
|---|---|
| Calories | 303 |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 9g |
| Fiber | 3g |
| Sugar | 27g |
Ingredients for No-Bake Avalanche Cookies
For this recipe, you’re working with just five simple ingredient categories: white chocolate chips, creamy peanut butter, Rice Krispies cereal, marshmallows, and mini chocolate chips for topping.
The white chocolate and peanut butter melt together to create a smooth, creamy binding for the crispy rice cereal, while the marshmallows add soft pockets of gooeyness throughout. The frozen mini chocolate chips top each cookie for that signature avalanche look and extra chocolate kick.
| Amount | Ingredient |
|---|---|
| 2–3¾ cups | White chocolate chips (I’m loyal to Hershey’s for smoothness) |
| 1¾ cups | Creamy peanut butter (yes, the real stuff — no powdered PB here) |
| 2 cups | Rice Krispies cereal |
| 1½ cups | Miniature marshmallows |
| ½ cup | Mini chocolate chips, plus more for topping |
Tools You’ll Actually Use
- Large microwave-safe bowl
- Large mixing bowl
- Flexible rubber spatula or wooden spoon
- 2-tablespoon measuring spoon or cookie scoop
- 2 large sheet pans
- Parchment paper, foil, wax paper, or silicone baking mat
Step-by-Step Instructions
1. Prep your pan like you mean it. Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat — whichever you’ve got on hand. Pop your ½ cup mini chocolate chips into the freezer while you work. This little trick keeps them firm and gorgeous when you add them to the mixture later.
2. Melt your white chocolate slowly and carefully. Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between each burst, until the chocolate is smooth and creamy. This gentle approach prevents overheating and keeps the texture silky (nobody likes grainy white chocolate, am I right?).
3. Fold in that peanut butter like you’re folding in whipped cream. Stir the creamy peanut butter into the melted white chocolate until fully combined. The mixture should be smooth and luxurious — this is the magic that holds everything together.
4. Mix the Rice Krispies in a separate bowl first. In another large bowl, add your Rice Krispies cereal. This keeps the cereal crispy and ready for the chocolate-peanut butter love affair.
5. Marry the mixtures gently. Pour the chocolate-peanut butter mixture over the cereal and stir gently to coat every piece. You want every kernel to be kissed with that creamy chocolate-peanut butter goodness, but you’re not trying to smash the Krispies into dust.
6. Add the marshmallows like confetti. Stir the mini marshmallows into the coated cereal mixture. Let the whole thing cool for just a few minutes until it’s barely warm to the touch — this is the sweet spot before you add the frozen chocolate chips.
7. Fold in those frozen chocolate chips. Gently stir in the frozen mini chocolate chips from the freezer. The cold chips will stay firm and add pockets of chocolate throughout.
8. Scoop and top with intention. Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto your prepared sheet pans. Top each cookie with extra mini chocolate chips (about ½ teaspoon per cookie) for that signature avalanche topping.
9. Chill until firm. Refrigerate for 1 hour or until firm. Serve straight from the fridge for the best texture — cold avalanche cookies have that perfect contrast between creamy and crispy.
Claire’s Pro Tips & Gentle Guidance
I’ve made these cookies about a thousand times, and I’ve learned a few tricks along the way. The most important thing? Don’t skip the freezer step for those mini chocolate chips. It sounds fussy, but it truly makes a difference in how they look and taste.
Timing is everything. Let the chocolate-peanut butter mixture cool just enough so it’s barely warm before adding the frozen chips. If it’s too hot, they’ll melt into the mixture (which isn’t terrible, but it’s not the same magic). If it’s too cold, it won’t coat the Krispies properly.
White chocolate can be temperamental. Hershey’s white chocolate chips work beautifully in this recipe because they melt smoothly and stay silky. If you’re using a fancier white chocolate, keep an eye on it during melting — some brands can seize up faster.
Marshmallow swaps are fair game. Prefer regular marshmallows? Cut them into chunks and fold them in. Want to skip them entirely? The cookies are still delicious — you’ll just get a slightly denser texture that’s more like a peanut butter fudge with Krispies.
According to trusted no-bake dessert guides , the secret to perfect no-bake treats is using quality chocolate that melts smoothly and doesn’t separate. This recipe is proof of that simple principle.
Quick Fixes for Avalanche Cookies (Troubleshooting Guide)
Your mixture seems too thin or oily. This usually means either too much peanut butter or the chocolate wasn’t melted enough. Let the mixture sit at room temperature for 10 minutes to firm up slightly, then try scooping. If it’s still too loose, pop the whole bowl in the fridge for 15 minutes before portioning.
The chocolate chips on top are sinking into the cookies. Make sure you’re waiting long enough for the mixture to cool before adding them. If they’re sinking, the mixture is still too warm. Room temperature is perfect — about the temperature of your kitchen on a calm day.
Your cookies are spreading or losing their shape. Scoop them onto the pan and immediately pop the pan into the fridge. If they’re sitting at room temperature too long before chilling, they’ll start to soften and spread. Cold is your friend here.
The mixture won’t hold together. This could mean you need a touch more peanut butter or white chocolate to act as a binder. Next time, add the ingredients in stages and check the consistency as you go. You can always add more, but you can’t take it out!
Variations & Fun Twists
Peanut Butter Cup Avalanche: Chop up some Reese’s peanut butter cups and fold them in with the marshmallows for extra peanut butter cup flavor (because why not?).
Crunchy vs. Smooth: Use chunky peanut butter instead of creamy for a little extra texture — it changes the whole vibe in the best way.
Chocolate Lover’s Version: Use dark chocolate chips instead of white chocolate for a more intense chocolate-peanut butter situation. You can even drizzle extra melted chocolate on top once they’ve set.
Seasonal Swap: Add a sprinkle of peppermint extract in the winter, or a touch of almond extract for a subtle twist any time of year.
Avalanche Bars: Press this same mixture into a parchment-lined 8×8 pan and refrigerate until firm, then cut into bars. Same delicious flavor, fancier presentation.
Serving, Storage & Reheating
Serve these straight from the fridge. They’re best enjoyed cold or at room temperature within a couple of hours of chilling. The cold setting gives you that perfect contrast between the crispy Rice Krispies and the creamy chocolate-peanut butter coating.
Storage is super forgiving. Keep these beauties in an airtight container in the fridge for up to 5 days (though they rarely last that long in my house). You can also freeze them in a freezer-safe container for up to 2 weeks. Pop one in your mouth straight from the freezer if you want a frozen treat!
No reheating needed. These are best enjoyed cold. If they’ve been left out and softened, just pop them back in the fridge for 15 minutes to firm up again. It’s that simple.
No-Waste Kitchen Magic
Got leftover Rice Krispies? Make rice krispie treats with butter and marshmallows, or add them to trail mix with chocolate chips and dried fruit.
Extra marshmallows lying around? Toast them over a campfire, add them to hot chocolate, or even eat them as a snack. (No judgment here.)
Partial bags of white chocolate chips? Use them to dip strawberries, melt them for hot chocolate, or make a quick chocolate bark with nuts and dried fruit on top.
Avalanche Cookies FAQs
Can I freeze avalanche cookies?
Absolutely! Pop them in a freezer-safe container for up to 2 weeks. They thaw in about 10 minutes at room temperature, or you can eat them frozen for a fun texture shift. It’s a total vibe.
What’s the best way to store no-bake avalanche cookies?
Keep them in an airtight container in the fridge for up to 5 days. If your kitchen is really warm, store them in the freezer instead — these are heat-sensitive little treats, and cold is their best friend.
Can I use regular peanut butter instead of creamy?
Creamy peanut butter works best because it melts smoothly into the chocolate. Natural peanut butter works, too, but the oil might separate slightly. Just give it a good stir before folding it in.
How many avalanche cookies does this recipe make?
This recipe yields about 30 cookies using a 2-tablespoon scoop. If you want bigger cookies, you’ll get fewer. If you prefer bite-sized ones, this recipe makes about 40.
Why do they call them “avalanche” cookies?
The white chocolate coating on top looks like snow cascading down a mountain — hence the avalanche name! They’re also sometimes called “Reese’s avalanche cookies” because they taste so darn similar to a Reese’s peanut butter cup.
Can I make these dairy-free or vegan?
You’d need to swap the white chocolate for a dairy-free version and make sure your marshmallows are vegan (many brands have gelatin). The peanut butter and Rice Krispies are already vegan-friendly!
These avalanche cookies are perfect for any festive occasion, whether you’re prepping for a bake sale with no-bake treats, building a beautiful festive spread, or creating a dessert table that rivals your main course. They pair beautifully alongside other holiday classics, too — think glazed carrots for a savory-sweet balance, or even on a platter next to festive appetizers.
I’d absolutely love to see your spin on these avalanche cookies! Drop a comment below with your photos or let me know if you added any fun variations — maybe you went chunky with the peanut butter, or you added some crushed pretzels for extra crunch.
This recipe is so versatile; I bet you’ve already got amazing twists in mind that I haven’t even thought of yet. Tag me on social @edenplate — I love seeing how you make this no-bake classic your own.
I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra bite of marshmallow when nobody’s looking).
