These cookies are incredibly simple to make and require no baking, making them perfect for busy days or warm weather when you don’t want to heat up the kitchen. They’re also a great no-fuss option for holiday cookie platters, potlucks, or snack time. Kids and adults alike will love the irresistible combination of flavors and textures in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White chocolate chips or melting wafers
Creamy peanut butter
Crispy rice cereal
Mini marshmallows
Mini chocolate chips (optional)
Directions
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth.
Stir in the peanut butter until fully combined and smooth.
Gently fold in the crispy rice cereal, coating it evenly with the mixture.
Allow the mixture to cool slightly, then fold in mini marshmallows and mini chocolate chips (if using).
Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
Let the cookies set at room temperature or refrigerate them for faster setting.
Once firm, serve and enjoy.
Servings and timing
This recipe yields about 20–24 cookies, depending on size. Preparation time: 10 minutes Cooling time: 20–30 minutes Total time: 30–40 minutes
Variations
Nut-Free Option: Use sunflower seed butter or cookie butter instead of peanut butter.
Chocolate Lovers: Use milk or dark chocolate instead of white chocolate.
Crunchy Add-Ins: Mix in chopped pretzels, crushed cookies, or chopped nuts.
Holiday Twist: Add colored sprinkles or seasonal candies for festive flair.
Vegan Version: Use dairy-free white chocolate and plant-based marshmallows.
Storage/Reheating
Store No Bake Avalanche Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks. These cookies can also be frozen for up to 3 months—just layer them with parchment paper to prevent sticking. No reheating is needed; just bring them to room temperature before serving if frozen.
FAQs
Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter adds extra texture and works just as well in this recipe.
How do I prevent the chocolate from seizing?
Make sure your bowl and utensils are dry, and melt the chocolate slowly in short intervals to avoid overheating.
Can I use other cereals instead of crispy rice cereal?
Yes, cereals like cornflakes or puffed rice can be used for a different texture.
Are these cookies gluten-free?
If you use gluten-free rice cereal and check all ingredients, they can be made gluten-free.
Can I make these cookies without peanut butter?
Yes, you can substitute another nut butter or seed butter if you prefer.
Why do the chocolate chips melt when I mix them in?
Make sure to let the mixture cool slightly before adding chocolate chips to prevent melting.
How do I keep the cookies from sticking together?
Cool them completely and store them in single layers separated by parchment paper.
Can I use marshmallow fluff instead of mini marshmallows?
It’s best to use mini marshmallows for texture; fluff will make the cookies too gooey.
What’s the best way to shape these cookies?
Use a spoon or cookie scoop to drop uniform mounds onto a lined baking sheet.
Do these cookies need to be refrigerated?
No, but refrigeration helps them set faster and can extend their shelf life.
Conclusion
No Bake Avalanche Cookies are the perfect combination of creamy, crunchy, and sweet—without the need for an oven. They’re quick to make, endlessly customizable, and great for sharing. Whether you’re prepping treats for a party or just want a simple dessert to satisfy your sweet tooth, these cookies are always a winning choice.
No Bake Avalanche Cookies are an easy, no-oven treat made with white chocolate, peanut butter, crispy rice cereal, and mini marshmallows. Sweet, chewy, and crunchy, they’re perfect for holidays, potlucks, or quick snacking.
Ingredients
2 cups white chocolate chips or melting wafers
1/2 cup creamy peanut butter
2 cups crispy rice cereal
1 cup mini marshmallows
1/4 cup mini chocolate chips (optional)
Instructions
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each until smooth.
Stir in the peanut butter until fully combined and smooth.
Gently fold in the crispy rice cereal, coating it evenly with the mixture.
Let the mixture cool slightly, then fold in mini marshmallows and mini chocolate chips (if using).
Drop spoonfuls of the mixture onto a parchment-lined baking sheet.
Allow cookies to set at room temperature or refrigerate for faster setting.
Once firm, serve and enjoy.
Notes
Use dry bowls and utensils when melting chocolate to prevent seizing.Let the mixture cool slightly before adding chocolate chips to avoid melting.For a nut-free version, substitute peanut butter with seed or cookie butter.Store in layers separated by parchment to prevent sticking.Refrigeration helps cookies set faster and last longer.
