These Avalanche Cookies are a delightful no-bake treat made with crunchy Rice Krispies, creamy peanut butter, and smooth white chocolate. Mixed with mini marshmallows and chocolate chips, they offer a perfect combination of chewy, crispy, and sweet. They’re great for holiday platters, parties, or when you’re craving a quick homemade dessert without turning on the oven. Avalanche Cookies

Why You’ll Love This Recipe

No-bake recipe, ready in under an hour.
A perfect balance of creamy, crunchy, and chewy textures.
Kid-friendly and great for making with little helpers.
Easy to customize with your favorite add-ins.
Ideal for holidays, potlucks, or gifting in treat bags.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 ounces white chocolate melting wafers
¾ cup creamy peanut butter
¼ teaspoon salt (optional)
3½ cups Rice Krispies cereal
2 cups mini marshmallows
1 cup mini chocolate chips, divided
½ cup marshmallow bits (optional topping)

Directions

Line a large baking sheet with parchment paper and set aside.
In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each until fully melted.
Stir in the peanut butter and salt until smooth and well combined.
Fold in the Rice Krispies cereal, mini marshmallows, and half of the mini chocolate chips until evenly coated.
Drop scoops of the mixture onto the prepared baking sheet.
Sprinkle with remaining chocolate chips and marshmallow bits if using.
Let cookies set at room temperature or refrigerate until firm, about 30 minutes.

Servings and timing

Servings: 24 cookies
Prep time: 15 minutes
Cooling time: 30 minutes
Total time: 45 minutes
Calories: 167 kcal per cookie

Variations

Add sprinkles on top for festive occasions.
Swap peanut butter with almond or cashew butter for a nutty twist.
Mix in dried cranberries or raisins for extra sweetness.
Use dark chocolate chips instead of milk chocolate for a richer flavor.
Drizzle melted chocolate over the top for a decorative finish.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 2 weeks.
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Allow frozen cookies to thaw at room temperature before serving.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, but the cookies will be richer and less sweet compared to the original version.

What type of peanut butter works best?

Creamy peanut butter works best for smoothness, but crunchy peanut butter adds extra texture.

Can I make these cookies nut-free?

Yes, substitute peanut butter with sunflower seed butter or a similar nut-free spread.

Do I need to refrigerate these cookies?

No, but chilling them speeds up the setting process and helps them hold their shape.

Can I make them ahead of time?

Yes, they store well and can be made a few days in advance for parties or holidays.

Why did my cookies turn out too hard?

They may have been chilled too long or the chocolate overheated. Try reducing chilling time next time.

Can I use regular-sized marshmallows?

Yes, but it’s best to chop them into smaller pieces for easier mixing.

How do I prevent the chocolate from seizing when melting?

Melt the chocolate slowly in short intervals and stir often to avoid overheating.

Can I add nuts or other mix-ins?

Absolutely—chopped nuts, pretzels, or toffee bits are great additions.

Are these cookies gluten-free?

They can be if you use gluten-free Rice Krispies cereal and double-check your other ingredients.

Conclusion

Avalanche Cookies are the perfect no-bake dessert for when you need something quick, fun, and delicious. With their chewy marshmallows, crispy cereal, and smooth peanut butter-white chocolate base, they’re sure to become a family favorite. Whether for a holiday gathering or just a sweet snack, these cookies always deliver.