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These delicious no-bake Avalanche Cookies are a fun twist on classic crispy rice treats! We use white chocolate and peanut butter-coated crunchy rice cereal, along with mini marshmallows and chocolate chips, for a sweet, chewy, and crunchy combo that’s ready in just 30 minutes. They’re perfect for holidays, potlucks, or anytime you want a quick treat that kids and adults will both love.
Try This Next: If you are anti-oven this summer, too, check out my No-Bake Peanut Butter Pie or Cookie Salad.
Why I Love This Recipe
- Quick and easy – Just 30 minutes from start to finish!
- Kid-friendly – No oven required, great for little helpers.
- Perfect texture – A delicious mix of creamy, crunchy, and chewy.
- Customizable – Swap in your favorite mix-ins or chocolates.
RECIPE WALK-THROUGH
Before You Begin
Measure and prep all your ingredients before melting the white chocolate, since the mixture sets quickly once combined. Line your baking sheet with parchment paper and keep your cookie scoop or measuring cup handy for portioning. Be sure to use a dry utensil when stirring melted chocolate to prevent seizing.
Tools and Equipment
- Large mixing bowl
- Medium microwave-safe bowl
- Dry rubber spatula or spoon
- Cookie scoop or measuring cup (1/4–⅓ cup)
- Whisk
- Parchment-lined cookie sheet
Ingredient Notes
- White chocolate or almond bark – Ghirardelli or Lindt melts smoothly. Almond bark is more forgiving and ideal for beginners or cooking with kids. Avoid cheap white chocolate chips as they often have a waxy texture and don’t melt as well.
- Peanut butter – Smooth peanut butter blends best. Avoid all-natural types, which may separate and affect the texture. Crunchy can be used if preferred.
- Vanilla extract and kosher salt – Enhance the flavor of the white chocolate and peanut butter mix.
- Crispy rice cereal – Fresh cereal ensures the best crunch. You can replace up to ½ cup with crushed pretzels, potato sticks, or crushed Oreos for added texture.
- Mini marshmallows – Provide chew and balance the crunch.
- Mini chocolate chips – Distribute more evenly than regular chips. You can use milk, dark, semi-sweet, or even white chocolate chips.
- Extra mini chips – Optional, but fun for topping. Seasonal M&Ms are also an excellent swap for festive touches.
How To Make Avalanche Cookies
See the recipe card below for full, detailed instructions
- Line a large cookie sheet with parchment paper.
- In a large bowl, mix crispy rice cereal, mini marshmallows, and mini chocolate chips. Set aside.
- In a medium microwave-safe bowl, melt white chocolate at 50% power in 20-second intervals, stirring in between until smooth. Do not rush or overheat, as this can cause seizing.
- Whisk in peanut butter, vanilla, and salt until well combined. Let cool slightly for 1–2 minutes.
- Pour over the rice cereal mixture and fold gently until thoroughly coated with no dry spots.
- Scoop with a cookie scoop or measuring cup and drop mounds onto the prepared baking sheet. Lightly pack them to hold their shape.
- Sprinkle with additional mini chocolate chips if desired.
- Chill in the refrigerator until set, about 20 minutes.
- Serve immediately or store in an airtight container.
Frequently Asked Questions
How long do these cookies last?
Up to 3 days at room temperature or 5 days in the fridge. Let them come to room temperature before serving if chilled.
Can I freeze them?
Yes, but the texture is best fresh or refrigerated.
What if I only have regular chocolate chips?
You can use normal chocolate chips if that’s what you have, but mini chips distribute better through the mixture.
Can I use almond bark instead of white chocolate?
Definitely! It melts more easily and is less prone to seizing.
Serving Suggestions
Customize with M&Ms, crushed pretzels, potato sticks, or mini peanut butter cups. These are great for cookie trays, lunchboxes, or holiday gifting. Swap in other nut butters or flavored marshmallows for fun twists.
Storage Tips
The Best Way to Store Leftovers
Store in an airtight container with parchment between layers for up to 3 days at room temperature or up to 5 days in the fridge. The cookies will harden when chilled, so let them sit out briefly before serving.
Recipe Tips
- Melt chocolate slowly at 50% power and stir often.
- Keep all mixing tools completely dry when melting chocolate to avoid seizing.
- Let the chocolate mixture cool slightly before mixing to prevent melting the marshmallows and chips.
- Avoid natural peanut butters for better binding and texture.
- Press the mixture gently into your scoop to help cookies hold their shape.
More Cookie Recipes
- Cheesecake Cookies
- Oatmeal Raisin Cookies
- Cowboy Cookies
- Nutella Cookies
- Caramel Stuffed Snickerdoodle Cookies
- Cool Whip Cookies
Avalanche Cookies
Ingredients
- 16 ounces Good quality white chocolate or white almond bark chopped small
- 1 cup Smooth peanut butter
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 3 cups Crispy rice cereal
- 1 ½ cups Mini marshmallows
- ½ cup Mini chocolate chips
- Extra mini chocolate chips for sprinkling if desired
Instructions
- Line a large cookie sheet with parchment paper.
- In a large bowl combine the crispy rice cereal, mini marshmallows, and the mini chocolate chips. Set aside.
- In a medium microwave safe bowl melt the white chocolate. Microwave at 50% power in 20 seconds intervals, stirring between each heating with a dry rubber spatula or spoon until the chips are smooth and fully melted. Do not overheat or rush this process as the chocolate or almond bark could seize up and become hard.
- When the chocolate is smooth and melted, whisk in the peanut butter, vanilla extract and salt until well combined. Let this mixture cool slightly, about 1-2 minutes before pouring over the rice cereal mixture. Fold all of the ingredients together until the crispy rice mix is evenly coated and there are no dry spots left.
- Using a cookie scoop or ¼ – ⅓ cup measuring cup, gently pack the cookie mixture into the scoop so it is lightly compact and then drop onto the prepared cookie sheet. Once all mounds have been made, sprinkle with extra mini chocolate chips if desired, and place the cookie sheet in the refrigerator until set, about 20 minutes.
- Serve right from the fridge or place cookies in an airtight container with parchment paper between cookie layers and store on the counter.
Notes
- Almond bark is more forgiving to work with than white chocolate and is less likely to overheat when melting, so is a great choice for beginner cooks and children.
- You can use crunchy or smooth peanut butter. I avoid all-natural peanut butters for this recipe because they can be too greasy and tend to separate more easily from the chocolate.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
