If you’re looking for a sweet treat that delivers bursts of creamy peanut butter, velvety white chocolate, and just the right amount of crunch, look no further than Avalanche Cookies (No Bake). These irresistible no-fuss cookies are loaded with Rice Krispies, mini marshmallows, and chocolate chips. They come together in minutes and are perfect for everything from last-minute bake sales to midnight cravings. Plus, with a texture that walks the line between chewy and crispy, each bite is pure cookie joy!
Ingredients You’ll Need
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Ingredients:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup mini chocolate chips
How to Make Avalanche Cookies (No Bake)
Step 1: Melt the White Chocolate
Start by placing the white chocolate chips in a large microwave-safe bowl. Heat them in short 20 to 30 second bursts, giving a stir after each zap until the chocolate is completely melted and smooth. This careful approach prevents burning and keeps your base perfectly creamy.
Step 2: Stir in the Peanut Butter
Add the creamy peanut butter to your melted white chocolate while it’s still warm. Mix until fully combined. The peanut butter not only flavors the cookies but helps keeps the mixture super smooth and totally luscious.
Step 3: Fold in the Rice Krispies
Now it’s time for crunch! Add the Rice Krispies to the bowl and gently fold them into the mixture until every bit of cereal is well coated. Try to keep a light hand here to preserve the signature airy texture.
Step 4: Cool the Mixture Slightly
Patience here is key! Let the mixture rest for about five minutes so it cools down a bit. If you add the marshmallows and chocolate chips while it’s too hot, they’ll melt away, robbing you of those lovely little pockets and chocolate bursts.
Step 5: Add Marshmallows and Chocolate Chips
Once the mixture has cooled slightly, stir in the mini marshmallows and mini chocolate chips. You want them to be well distributed for the perfect balance of gooey, chewy, and chocolatey goodness in every bite.
Step 6: Scoop and Set
With a spoon or cookie scoop, drop heaping tablespoons of the mixture onto a parchment-lined baking sheet. There’s no need to form perfect balls—rustic and lumpy is part of their charm! Let the cookies set at room temperature for about 30 to 45 minutes, or pop them in the fridge for a quick chill if you’re feeling extra impatient.
How to Serve Avalanche Cookies (No Bake)
Garnishes
These cookies are stars on their own, but if you want to dress them up, sprinkle a few extra mini chocolate chips or a dusting of crushed peanuts on top before they set. Even a drizzle of melted chocolate or a pinch of flaky sea salt can take them to the next level.
Side Dishes
Avalanche Cookies (No Bake) are fantastic alongside a tall, frosty glass of milk, but they also pair beautifully with a mug of coffee or hot chocolate. If you’re making them for a party, add some fresh fruit or a scoop of vanilla ice cream for a crowd-pleasing dessert platter.
Creative Ways to Present
Channel your inner party planner: stack the cookies in a tall glass jar for a gifting moment, tuck a few into decorative treat bags for lunchboxes, or serve them on a colorful platter lined with parchment for a playful grab-and-go snack. For a fun twist, try shaping them in mini muffin liners for bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Keep your Avalanche Cookies (No Bake) fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days. To keep them from sticking together, layer parchment or wax paper between the cookies if you’re stacking them.
Freezing
Planning ahead for a future cookie craving? Freeze Avalanche Cookies (No Bake) on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’re good for up to three months. Just let them thaw at room temperature before serving and they’ll taste like you just made them.
Reheating
Since these cookies are no bake, reheating isn’t really necessary. However, if you prefer them a little softer straight from the fridge or freezer, leave them out at room temperature for a few minutes to bring back that perfect chew.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! Almond butter or sunflower seed butter both work beautifully and are delicious options for those with peanut allergies or preferences. The flavor will change slightly, but you’ll still get that unbeatable creamy texture.
What if I don’t have mini chocolate chips?
No worries! You can use regular-sized chocolate chips, just roughly chop them before adding. You could also try chopped dark chocolate or even white chocolate chips for a different twist on Avalanche Cookies (No Bake).
Can I make these gluten-free?
Yes! Simply use a certified gluten-free crispy rice cereal. Always double-check your chocolate chips and marshmallows too, as some brands may contain gluten or be processed in facilities that handle wheat.
How do I prevent the marshmallows and chips from melting?
The trick is letting the cookie base cool for about five minutes before adding mix-ins. Stir them in gently once the mixture is just warm, not hot, and your marshmallows and chocolate chips will hold their shape.
Are Avalanche Cookies (No Bake) good for gifting?
They sure are! Since they require no refrigeration and hold together well, they’re perfect for care packages, bake sales, or holiday treat boxes. Just be sure to store them in an airtight container so they stay as fresh as possible.
Final Thoughts
If you’re searching for a show-stopping, foolproof treat that never fails to impress, you’ll adore making Avalanche Cookies (No Bake). Give them a try and let their irresistible blend of creamy, crunchy, and chocolatey goodness bring a smile to everyone’s face—one cookie at a time!
Print
Avalanche Cookies (No Bake) Recipe
- Total Time: 45 minutes (includes setting time)
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These no-bake Avalanche Cookies are a delightful treat combining white chocolate, peanut butter, Rice Krispies cereal, marshmallows, and mini chocolate chips. Easy to make and perfect for satisfying that sweet craving!
Ingredients
Ingredients:
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Melt White Chocolate Chips: In a large microwave-safe bowl, melt the white chocolate chips in 20 to 30 second intervals, stirring between each until smooth.
- Add Peanut Butter: Stir in the peanut butter until fully combined.
- Combine with Cereal: Gently fold in the Rice Krispies cereal until evenly coated.
- Add Marshmallows and Chocolate Chips: Allow the mixture to cool slightly, then stir in the mini marshmallows and mini chocolate chips.
- Form Cookies: Drop heaping tablespoons of the mixture onto a parchment-lined baking sheet.
- Set Cookies: Let the cookies set at room temperature for 30 to 45 minutes, or refrigerate for 15 minutes for quicker setting.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute almond butter or sunflower seed butter for a peanut-free version.
- For extra crunch, add chopped nuts or pretzels.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 2 mg
