Avalanche Cookies are a chewy no-bake cookie recipe with rice krispies cereal, peanut butter and two kinds of chocolate. No need to turn on the oven to make perfect cookies in minutes!
Looking for more no bake desserts with chocolate and peanut butter? Readers love my Chocolate Peanut Butter Fudge and this recipe for Peanut Butter S’mores Bars too.
The Best Avalanche Cookie Recipe
This delicious treat combines two of my long time favorite desserts: Rice Krispie Treats and no-bake cookies.
I based Avalanche Cookies on my recipe for Avalanche Bars. If you’ve been to a Rocky Mountain Chocolate Factory you may have tried this super easy sweet treat!
Instead of making them in a pan as bars, I dropped the batter onto a baking sheet and let them set up as cookies.
- All the great taste of a peanut butter rice krispie treat.
- No slicing required.
- Easy to make, eat and share.
- Ready to eat in minutes!
- No oven. This no bake dessert is the ultimate treat.
If you love rice krispie treats like I do, you will become obsessed with making Avalanche No Bake Cookies.
Ingredient Notes
Another reason to love this recipe for avalanche cookies? The simple treat is made with simple ingredients. The hardest part is waiting for them to set up! Scroll down to the printable recipe card for full instructions and ingredient amounts.
- Rice Krispie Cereal – Or use a generic crispy rice cereal instead.
- Peanut butter – Creamy peanut butter is best! You could use chunky peanut butter or choose an almond butter for those with a peanut allergy.
- White chocolate morsels – Melted with the peanut butter to sweeten the cookies. White chocolate chips can be temperamental. You can swap them out for white chocolate candy melts or white almond bark.
- Mini marshmallows – Chewy marshmallows adds the perfect variety of texture.
- Mini chocolate morsels – Semi sweet chocolate chips are sprinkled on top for an extra chocolate touch! You can also use milk chocolate chips if you prefer.
How to Make Avalanche Cookies
Here’s how I make these easy no bake avalanche cookies.
- MELT. Melt white chocolate and peanut butter together on the stove.
- Combine. In a large bowl, pour peanut butter mixture over rice cereal. Stir to combine.
- Fold. Fold in the mini marshmallows.
- Drop. Drop the batter onto a baking sheet by the spoonful. Sprinkle with the mini chocolate chips.
Avalanche Cookies set up quickly compared to some other no bake recipes. Leave them on the baking sheet and they’re ready to eat in about 15 minutes.
That’s excellent news when you’re hungry and can’t resist the appeal of a chewy rice krispie cookie with marshmallows, peanut butter and chocolate!
Tips and Tricks
- Line your baking pan with parchment paper. The batter will be sticky!
- Press the cookies down slightly to spread them out. The bottom of a drinking glass is perfect for this.
- Make sure to use FRESH marshmallows. Stale marshmallows will make your cookies taste stale.
- Store cookies in an airtight container at room temperature.
- This easy no bake treat make a great addition to your holiday cookie tray. Add festive sprinkles for Christmas cookies your friends and family can’t resist this holiday season.
Recipe FAQs
Yes. Once set, store avalanche cookies in a freezer safe airtight container and freeze for up to 3 months. Thaw on counter overnight.
Avalanche Cookies are best enjoyed within 5 days. If your household is anything like mine regarding cookies, you’re probably going to eat them all long before then.
I used a 2 ½ Tablespoon metal cookie scoop for perfectly sized cookies. If you choose to make larger cookies, they will take longer to firm up.
Use your microwave! Combine the white chocolate and peanut butter in a microwave safe bowl. Heat in 30 second increments, stirring in between each one, until the mixture is smooth, melted and combined.
More Easy Dessert Recipes
- Banana Pudding Recipe
- Monkey Bread
- Apple Crumble
- Cookie Dough Cookies
- Vanilla Ice Cream
- Almond Cookie
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Avalanche Cookies Recipe
Ingredients
- 3 cups rice krispie cereal
- 2 packages white chocolate morsels 12 ounce each
- ½ cup creamy peanut butter
- 1 ½ cups mini marshmallows
- ¼ cup mini semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add rice krispie cereal. Set aside.
- In a medium saucepan, melt white chocolate morsels and peanut butter over low heat until smooth, stirring frequently.
- Pour white chocolate mixture over rice krispie cereal and gently combine until all the cereal is coated. Wait for the mixture to cool for about 15 minutes until moving on to the next step.
- Fold in the mini marshmallows.
- Drop the mixture by scoop or by Tablespoons onto parchment paper.
- Immediately sprinkle with mini chocolate chips. Let set up for about 15 minutes.
Notes
- What scoop size did we use? We used a 2 1/2 Tablespoon metal cookie scoop. After we placed the cookie mounds on the parchment, we pressed them down slightly to spread them out.
- Melting white chocolate: You can use the microwave to melt the white chocolate chips and peanut butter. Place them in a microwave-safe glass bowl and heat for 30 – 45 seconds at a time, stirring between rounds until everything comes together.
- Marshmallows. Use fresh marshmallows. Using stale mallows will result in a stale treat!
- Storage. Store treats in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition
Avalanche Bars become cookies in this easy no bake recipe! You’ll love the sweet peanut butter flavor and marshmallows in every bite.
I omitted white chocolate since my brother isn’t a fan of it, but opted in for salted caramel chips and melted half the marshmallows in pan and half mixed in; man was it good.
We left out marshmallows, added nuts. Also used white melting chocolates. Just because its what was in the cupboard!
I made these and took them to the office. I have never been asked for a recipe by men before. They loved these! I’ve noticed when I take things to eat in a few are eaten with coffee in the morning and the rest disappear around 4 o’clock. I think that is “after school snack time” for the guys.
I did use the microwave to melt the chocolate and peanut butter. It worked well.
Thanks for sharing!
Linda
I had to sub 2 white chocolate bars for the white morsels, My marshmellows were sticking together so I added to the pb/white cocolate mixture. These are really good! Trying to rotate baking ingredients dictated the subs. Thank You for the recipe
I have large marshmellows..how many of thise can I use??? Thank you
I have made these cookies before without the chocolate chips they were called Gobstoppers they are very good I will have to try with the choc chips because we love them at Easter time and Xmas