Introduction
No Bake Avalanche Cookies are the perfect dessert when you want something indulgent but quick and fuss-free. With their crunchy cereal base, creamy peanut butter, sweet white chocolate, and gooey marshmallows, these cookies strike the ideal balance between chewy and crisp. They’re perfect for holidays, bake sales, or anytime you want a sweet treat without heating up the oven. This recipe is a no-fail favorite that both kids and adults will enjoy, making it a staple in any dessert repertoire.
My recipe story
I first discovered avalanche cookies at a local holiday cookie exchange. Everyone brought beautifully decorated cookies, but the batch that disappeared first were these simple no bake avalanche cookies. I loved how they reminded me of Rice Krispies treats, but with a twist of peanut butter, marshmallows, and chocolate. After that day, I knew I had to recreate them at home. Over time, I experimented with different ratios of cereal and marshmallows until I found the perfect balance that gave just the right amount of crunch and chewiness. Now, they’ve become a go-to recipe in my kitchen whenever I need a quick dessert that never fails to impress.
💡 Why You’ll Love This Recipe
- No baking required, making it ideal for hot days or quick prep.
- Perfect balance of crunchy, chewy, creamy, and chocolatey textures.
- Kid-friendly recipe that’s fun to make together.
- Uses pantry staples you likely already have on hand.
- Customizable with mix-ins like nuts, pretzels, or candy pieces.
Ingredient breakdown
The beauty of no bake avalanche cookies lies in their simple but flavorful ingredients. Each component plays an important role in achieving the cookie’s delightful taste and texture.
White chocolate bark: This forms the smooth, sweet base that holds everything together. Its creamy texture pairs perfectly with peanut butter. You can also use high-quality white chocolate chips if bark isn’t available.
Creamy peanut butter: Adds richness and a slightly salty balance to the sweetness of the white chocolate. The creaminess also ensures the cookies stay soft and chewy rather than overly crisp.
Rice Krispies cereal: Provides the satisfying crunch that makes these cookies fun to eat. The light, airy cereal contrasts beautifully with the chewy marshmallows and melty chocolate.
Miniature marshmallows: These add a soft, chewy bite in every mouthful. They also bring a touch of gooey sweetness reminiscent of s’mores or Rice Krispies treats.
Mini chocolate chips: Stirred in at the end, the chocolate chips give bursts of chocolaty goodness throughout each cookie. Keeping some aside for sprinkling on top makes them extra pretty and delicious.
Equipment you’ll need
- Large microwave-safe bowl
- Heatproof spatula or wooden spoon
- Measuring cups and spoons
- Wax paper or parchment paper
- Baking sheet or flat tray
- Microwave or double boiler (for melting chocolate)
Step-by-step directions
Step 1: Melt the white chocolate bark
Place the white chocolate bark in a large microwave-safe bowl. Heat in 30-second increments, stirring between each interval, until fully melted and smooth. If using a double boiler, gently melt the chocolate over simmering water, stirring constantly to avoid burning.
Step 2: Mix in the peanut butter
Once the white chocolate is smooth, add the creamy peanut butter. Stir until completely combined. The heat from the chocolate will help the peanut butter blend seamlessly, creating a luscious, silky base for your cookies.
Step 3: Add the cereal
Gently fold in the Rice Krispies cereal, making sure each piece is evenly coated in the chocolate-peanut butter mixture. Take your time to avoid crushing the cereal, which keeps the cookies light and crispy.
Step 4: Incorporate the marshmallows
Stir in the miniature marshmallows, ensuring they’re evenly distributed throughout the mixture. The marshmallows should hold their shape rather than melt, giving you chewy bites in every cookie.
Step 5: Fold in chocolate chips
Add 3/4 cup of the miniature chocolate chips, reserving 1/4 cup for topping. Stir quickly but gently so the chips don’t melt completely. They should remain as little bursts of chocolate inside the cookies.
Step 6: Form the cookies
Using a spoon or small scoop, drop heaping spoonfuls of the mixture onto a parchment-lined baking sheet. Sprinkle with the reserved chocolate chips while still warm to ensure they stick.
Step 7: Let them set
Allow the cookies to cool and harden at room temperature for about 30–45 minutes. If you’re in a hurry, place the tray in the refrigerator for 15 minutes. Once firm, they’re ready to enjoy!
Variations & substitutions
One of the best parts of this recipe is how easy it is to customize. For a salty-sweet twist, mix in pretzel pieces or top with a sprinkle of flaky sea salt. If you prefer darker flavors, try substituting half the white chocolate with milk or semi-sweet chocolate. Almond butter or cashew butter can replace peanut butter for a slightly different flavor profile. You can also toss in dried cranberries, coconut flakes, or chopped nuts for extra texture and variety.
💡 Expert Tips & Troubleshooting
- If your chocolate seizes while melting, add a teaspoon of coconut oil or shortening to smooth it out.
- Work quickly when stirring in marshmallows and chocolate chips so they don’t melt too much.
- Use a cookie scoop for evenly sized cookies that look neat and professional.
- If cookies spread too much, refrigerate the mixture for 5 minutes before scooping.
- Line your baking sheet with parchment paper for easy cleanup and nonstick results.
Storage, freezing & make-ahead
Store avalanche cookies in an airtight container at room temperature for up to one week. If you live in a warm climate, refrigeration helps prevent the chocolate from melting. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll last for up to three months in the freezer. When ready to enjoy, let them thaw at room temperature for 15–20 minutes.
Serving ideas & pairings
No bake avalanche cookies pair beautifully with a cold glass of milk, making them a favorite after-school snack. They’re also a great addition to holiday cookie platters alongside classics like sugar cookies and fudge. For a fun dessert spread, serve them with other no bake treats like truffles or bars. You can even crumble them over ice cream for an indulgent sundae topping that adds both crunch and sweetness.
FAQ
Can I use natural peanut butter?
Yes, but make sure to stir it well so the oil doesn’t separate. The cookies may be slightly softer with natural peanut butter.
What can I use instead of white chocolate bark?
White chocolate chips work well, though you may need to add a teaspoon of coconut oil to help them melt smoothly.
Can I make these cookies nut-free?
Absolutely! Use sunflower seed butter or soy butter as a substitute for peanut butter.
Do I need to refrigerate the cookies?
No, refrigeration isn’t necessary unless your kitchen is warm. Storing them at room temperature is fine for most climates.
How long do these cookies take to set?
At room temperature, they’ll set in 30–45 minutes. In the refrigerator, they’ll firm up in about 15 minutes.
Final thoughts
No Bake Avalanche Cookies are proof that you don’t need complicated steps or fancy ingredients to create a crowd-pleasing dessert. They’re quick, customizable, and irresistibly delicious. Whether you’re making them for a holiday cookie tray, a casual get-together, or just a sweet craving at home, these cookies are sure to delight. Once you try them, they might just become your new go-to no bake treat!
Print
No Bake Avalanche Cookies
- Total Time: 45 minutes (includes setting time)
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Sweet, crunchy, and chewy, these no bake avalanche cookies combine white chocolate, peanut butter, cereal, marshmallows, and chocolate chips. Perfect for quick treats or holiday platters.
Ingredients
- 16 ounces white chocolate bark
- 3/4 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips, divided
Instructions
- Melt the white chocolate bark in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- Stir in the peanut butter until fully combined and creamy.
- Gently fold in the Rice Krispies cereal, coating evenly without crushing.
- Add the marshmallows and 3/4 cup of the chocolate chips, stirring quickly to distribute.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- Sprinkle the reserved chocolate chips on top while still warm.
- Let cookies set at room temperature for 30–45 minutes, or refrigerate for 15 minutes until firm.
Notes
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. For a fun twist, mix in pretzel pieces, nuts, or dried fruit.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American