No-Bake Avalanche Cookies

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No-Bake Avalanche Cookies – Quick, Crunchy, and Irresistibly Creamy

If you’re looking for a sweet treat that’s as easy to make as it is delicious, these No-Bake Avalanche Cookies are the answer. Packed with crispy rice cereal, gooey marshmallows, creamy peanut butter, and melted white chocolate, they’re finished with a sprinkle of mini chocolate chips for a perfect no-bake indulgence. These cookies are ideal for summer, holidays, or anytime you need a quick dessert without turning on the oven.

Why You’ll Love This Recipe

  • No oven required – Perfect for hot days or quick prep.
  • Ready in minutes – Just a few simple steps and a short chill time.
  • Kid-friendly – Fun to make and eat, with no complicated steps.
  • Customizable – Try different nut butters, add-ins, or toppings.

Ingredients

(Makes about 18 cookies)

  • 2 cups Rice Krispies cereal (or any puffed rice cereal)
  • 1 ½ cups mini marshmallows
  • 16 oz white chocolate melting wafers
    or 2¾ cups white chocolate chips
  • 1/3 cup creamy peanut butter
  • ¼ cup mini chocolate chips (for topping)

Step-by-Step Instructions

  1. Prepare your baking sheet
    Line a large baking sheet with parchment paper or lightly grease it with non-stick spray. This will prevent sticking and make cleanup easy.
  2. Mix the dry ingredients
    In a large mixing bowl, combine the Rice Krispies and mini marshmallows. Set aside.
  3. Melt the white chocolate
    In a microwave-safe bowl, melt the white chocolate wafers or chips in 30-second intervals, stirring between each until smooth. This should take about 1–2 minutes.
  4. Stir in the peanut butter
    Once the chocolate is fully melted, mix in the peanut butter until the mixture is creamy and well blended.
  5. Combine everything
    Pour the warm chocolate-peanut butter mixture over the cereal and marshmallows. Stir gently but thoroughly to coat everything evenly.
  6. Scoop the cookies
    Using a spoon or cookie scoop, drop about 2 tablespoons of the mixture onto the prepared baking sheet. Slightly press the tops to shape them if needed.
  7. Top with chocolate chips
    While the cookies are still warm, sprinkle each one with mini chocolate chips so they stick nicely.
  8. Chill and set
    Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until the cookies are firm and set.

Tips & Variations

  • Nut Butter Options: Swap peanut butter with almond, cashew, or hazelnut spread for a new twist.
  • Add-ins: Stir in chopped nuts, shredded coconut, or crushed pretzels for extra crunch.
  • Chocolate Swap: Use dark or milk chocolate instead of white chocolate if preferred.
  • Shaping Tip: Wet your spoon slightly to prevent sticking when scooping.

Storage

Store cookies in an airtight container or resealable bag in the refrigerator for up to 2 weeks. In cooler months, they can be stored at room temperature. Avoid stacking them until they’re fully set to maintain their shape.

Nutrition Information

Per Cookie (approximate):

  • Calories: 236
  • Carbohydrates: 25g
  • Protein: 4g
  • Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 5mg
  • Sodium: 94mg
  • Fiber: 1g
  • Sugar: 20g

Final Thoughts

These No-Bake Avalanche Cookies are the perfect quick dessert for parties, after-school treats, or edible gifts during the holidays. They combine creamy, crunchy, and chocolatey elements into one dangerously addictive cookie. Keep a batch ready in the fridge for whenever your sweet tooth strikes!

 

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