Avalanche Cookies are a no-bake treat with peanut butter, white chocolate, marshmallows, and crispy rice cereal in every bite. They are sweet, crunchy, chewy, and quick to prepare, making them a quick favorite for parties, holidays, or easy desserts at home.
Holly’s Recipe Highlights: Avalanche Cookies
- Flavor: White chocolate, mini chocolate chips, and creamy peanut butter make these taste like a candy bar cookie.
- Texture: Light and crispy-crunchy, with marshmallows that add soft, chewy pockets.
- Difficulty: So easy to prepare, no oven required!
- Freezing: Freeze well with parchment paper between layers for easy grab-and-go treats.
Total Time: 13 Mins Servings: 18 Cookies Cooking Method: Microwaved
Ingredient Notes for Avalanche Cookies
- White Chocolate: Use white candy melts or white chocolate chips. Candy melts melt smoothly and set firmly, while white chocolate chips melt more slowly.
- Creamy Peanut Butter: Use regular creamy peanut butter for the best results. Natural peanut butter may separate and soften the cookies, preventing them from holding together nicely.
- Crisp Rice Cereal: Adds light crispness and crunch. Fold them in gently to keep it from breaking into powder.
- Mini Marshmallows: Use mini marshmallows, mini colored marshmallows, or chop up larger marshmallows and mix them in evenly for chewy bites.
- Miniature Chocolate Chips: Sprinkle on top while soft for extra flavor and a finished look.
How to Make Avalanche Cookies
- Microwave white chocolate in short bursts, stirring until smooth.
- Stir in peanut butter until fully combined.
- Fold in cereal and marshmallows. (Full recipe below.)
- Scoop onto the tray and top with mini chocolate chips, then chill in the fridge until set.
Storing Avalanche Cookies
- Store avalanche cookies in an airtight container for up to 5 days at room temperature, or for 2 weeks in the refrigerator.
- Freeze in a freezer-safe container with parchment paper between layers for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
- Keep cookies in a cool place to prevent the white chocolate from softening.
No Bake and Shortcut Treats
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Avalanche Cookies
Equipment
Ingredients
- 12 ounces white candy melts or white chocolate chips
- ⅔ cup creamy peanut butter
- 2¾ cups crisp rice cereal
- 1½ cups mini marshmallows
- ¼ cup mini semisweet chocolate chips
Instructions
- Line a large baking tray with parchment.
- In a large microwave-safe bowl, microwave the white chocolate in 30-second increments, stirring until melted and smooth.
- Stir the peanut butter into the white chocolate until fully combined.
- Mix in the rice cereal and marshmallows.
- Using a large cookie scoop or spoon, work quickly to scoop the mixture onto the prepared baking tray. Sprinkle each mound with mini chocolate chips while still soft.
- Refrigerate cookies until set.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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