Avalanche Cookies
These no bake Avalanche cookies are made in one pot with simple ingredients white chocolate, marshmallows, Rice Krispie cereal and regular chocolate chips.
How to make Avalanche Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Avalanche Cookie Recipe
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Equipment
Ingredients
- 2 cups white chocolate chips
- 1 cup creamy peanut butter
- 4 cups rice krispies cereal
- 2 cups mini marshmallows
- 1/2 cup milk chocolate chips for topping
Instructions
- In a large pot, melt 2 cups of white chocolate chips and 1 cup of creamy peanut butter over medium-low heat, stirring constantly to prevent burning. Remove the pot from the heat as soon as the mixture is smooth and combined.
- Add 4 cups of Rice Krispies cereal to the melted mixture and stir until evenly coated. Let the mixture cool slightly for 1–2 minutes.
- Gently fold in 2 cups of mini marshmallows until they’re just mixed in. Be careful not to overmix—some marshmallows should stay whole for that gooey texture.
- Using a spoon or cookie scoop, drop the mixture by heaping spoonfuls (about 2 tablespoons each) onto a parchment-lined tray. This should make around 32 cookies, depending on how generous your scoops are.
- Immediately sprinkle ½ cup of chocolate chips over the tops of the cookies while they’re still slightly warm, so they stick.
- Let the cookies set at room temperature for at least 30 minutes, or chill in the fridge for about 15 minutes if you’re in a hurry.
Notes
- Melt Slowly: When melting the white chocolate chips and peanut butter, keep the heat at medium-low and stir constantly. White chocolate burns faster than my patience at a PTO meeting, so don’t walk away.
- Don’t Overheat: If the white chocolate mixture overheats, it can seize up and turn into a clumpy mess. As soon as it’s smooth and melted, take it off the heat.
- Work Fast: Once you mix in the Rice Krispies and marshmallows, the mixture will start to cool and firm up quickly. Have your spoon and parchment-lined tray ready to go so you can shape the cookies before they harden.
- Use Fresh Marshmallows: Stale marshmallows won’t give you that gooey, melty texture that makes these cookies so addictive. Check the bag before you start.
- Sprinkle Strategically: Add the chocolate chips on top while the cookies are still warm, so they stick without melting completely. Timing is everything!
- Shape with a Light Hand: When dropping the mixture onto the tray, don’t press down too hard. Let the clusters stay loose and airy for that perfect avalanche texture.
- Chill to Set: If your kitchen is warm or you’re short on time, pop the tray in the fridge for about 15 minutes to help the cookies set faster.
Make This Recipe Yours With Additions
- Crushed Pretzels (½ cup): Add a salty crunch that balances the sweetness. Stir them in or sprinkle on top—either way, it’s a win.
- Shredded Coconut (¼ cup): For a tropical twist, mix in some shredded coconut. Sweetened or unsweetened works, depending on how sweet you like stuff.
- Sprinkles (¼ cup): Top with some sprinkles for a pop of color. Don’t add them when the mixture is too hot, or the color(s) will bleed.
- Chopped Nuts (½ cup): Walnuts, pecans, or almonds.
- Dried Fruit (â…“ cup): Think unsweetened cranberries or chopped dried cherries for a sweet-and-tart combo that pairs really well with white chocolate.
- Sea Salt (½ teaspoon): Sprinkle a little flaky sea salt on top before they set.
- Mini M&Ms (¼ cup): For a fun, colorful twist, top with some mini M&Ms. Same as the sprinkles though, don’t add while too hot so the colors don’t bleed.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How to store Avalanche Cookies
Room Temperature: Keep your avalanche cookies in an airtight container at room temperature for up to 5 days. Make sure they’re in a cool, dry spot—no one wants melted chocolate chips or sticky marshmallows.
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Layer with Parchment: If you’re stacking them, place a sheet of parchment or wax paper between layers to prevent sticking. This keeps them looking as good as they taste.
Refrigeration: Not necessary, but if your house runs warm or you want them to stay extra firm, store them in the fridge. They’ll stay in an airtight container for about 7 days.
Quick Recipe Help and Common Questions
Why is my white chocolate clumpy?
White chocolate can seize up if it overheats. Keep the heat on medium-low and stir constantly while melting. If it’s already clumpy, try adding a teaspoon of neutral oil or shortening and stirring until smooth.
Why is my mixture hard to stir?
If the white chocolate and peanut butter mixture cools too quickly, it can become stiff and hard to mix. Work quickly once the heat is off, and make sure your Rice Krispies and marshmallows are measured and ready to go before you start melting.
Why are my cookies sticky or falling apart?
This happens if the ratio of wet to dry ingredients is off. Double-check your measurements—too much peanut butter or not enough cereal can throw things off. Also, make sure the cookies are fully set before handling them.
