Okay, truth… I make these avalanche cookies for school events just to avoid the PTO side eye that comes with showing up with plain Rice Krispie treats. They’re just different enough, and every time I bring them, I get an “A for effort” (to my face, at least!).
These avalanche cookies are the kind of cookies you make when you’ve got five minutes, no patience, and zero desire to deal with flour or ovens. It’s 5 ingredients: white chocolate, peanut butter, Rice Krispies, and marshmallows, all smashed together into crunchy little clusters.
My Avalanche Cookies Recipe At A Glance
Primary Cooking Method: Stovetop
Number of Ingredients: 5
Total Prep Time: 25 minutes
Total Cook Time: 10 minutes
Level of Effort To Make: Easy Peasy
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5 Ingredients to Make Avalanche Cookies
- 2 cups White Chocolate Chips: These are the glue that holds it all together. No white chocolate? Almond bark or candy melts will work in a pinch, but white chocolate chips are the OG.
- 1 cup Creamy Peanut Butter: The smooth kind is non-negotiable here—chunky peanut butter just messes up the vibe. Allergic to peanuts? Go for almond butter or sunflower seed butter, tahini, and cashew butter, and they’ll still turn out amazing.
- 4 cups Rice Krispies Cereal: Any brand of crispy rice cereal will do—because no one’s going to know the difference once it’s drenched in chocolate and peanut butter. Rice Krispies are the classic choice, but you can swap in any crispy rice cereal or even experiment with puffed quinoa or cornflakes for a twist.
- 2 cups Mini Marshmallows: These add gooey sweetness and make every bite feel like a treat. No mini marshmallows? Chop up the big ones. It’s not elegant, but it works.
- ½ cup Chocolate Chips (for topping): Sprinkles are for kids—chocolate chips are the grown-up version. Use semi-sweet, milk, or even dark chocolate chips if you want to feel fancy.
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 (⅓ 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.
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.
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Prep Ahead
Make Them Early: These cookies are great for prepping ahead. Make a batch, let them set completely, and store them in an airtight container. They’ll stay fresh for up to 5 days at room temperature.
Freezing Instructions:
- Let Them Set Completely: Make sure your avalanche cookies are fully set at room temperature before freezing. This step ensures they hold their shape and texture.
- Flash Freeze: Arrange the cookies in a single layer on a parchment-lined baking sheet. Place the tray in the freezer for about 1 hour, or until the cookies are firm to the touch.
- Store in a Freezer-Safe Container: Once frozen, transfer the cookies to an airtight container or a freezer-safe bag. To prevent sticking, separate layers of cookies with parchment or wax paper.
- Thaw Properly: When you’re ready to enjoy them, remove the desired amount of cookies from the freezer and let them thaw at room temperature for about 30 minutes. Avoid microwaving, as it can cause the cookies to lose their texture.
My Best Cooking Tips for Making Avalanche Cookies
- 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.
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.
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.
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Avalanche Cookies
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
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 (⅓ 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.
