Avalanche Cookies are crunchy, sweet, and so easy to make with cereal, marshmallows, chocolate chips, peanut butter, and creamy white chocolate.
Avalanche Cookies
These easy, no-bake cookies are my newest favorite (right up there with Crockpot Candy). My kids love them, and I’ll admit I’ve eaten way too many—purely for “recipe testing,” of course!
They’re sweet, nutty, and crunchy, with soft marshmallow bites and lots of chocolate.
If you don’t have time to bake cookies from scratch, this recipe is just what you need!
Ingredients
Here’s what you’ll need to make Avalanche Cookies:
- Miniature chocolate chips: Freezing them keeps them from melting when mixed with the warm mixture.
- White chocolate chips: The better the quality, the better the flavor!
- Creamy peanut butter: Skippy or similar brands give a smooth texture and great flavor.
- Crispy rice cereal: Adds crunch; use fresh cereal for the best texture.
- Mini marshmallows: Use the softest and freshest available.
Quick Tip
Avalanche Cookies are a great gluten-free treat. Use Malt-O-Meal® crispy rice cereal and check that all packaging is labeled gluten-free.
How To Make Avalanche Cookies
- Prep pans: Line pans; freeze chocolate chips.
- Melt chocolate: Microwave until melted and smooth.
- Mix: Stir peanut butter into chocolate.
- Coat cereal: Mix cereal with melted chocolate mixture.
- Add marshmallows: Cool slightly; mix in marshmallows and chocolate chips.
- Scoop: Portion onto pans; top with extra chocolate chips.
- Chill: Pop in the fridge until firm before serving or eating.
Recipe Tips
- Line pans: Makes cleanup easier and cookies lift right off.
- Melt slow: Heat chocolate in short bursts and stir to avoid burning.
- Work fast: Scoop while the mix is still soft and before it begins to set.
- Add toppings: Add extra chocolate chips on top before the Avalanche Cookies set.
- Mix gently: Stir cereal and marshmallows lightly to keep them from breaking.
- Portion evenly: A scoop helps cookies stay the same size.
- Work in batches: If the mix hardens, warm it slightly to scoop again.
Storage
- Fridge: Keep cookies in a sealed container for up to 1 week.
- Separate: Use wax paper between layers to stop sticking.
- Freeze: Store in a freezer container for up to 3 months; thaw in the fridge.
More Sweet Treats
- Fruity Pebble Rice Krispie Treats with extra marshmallows
- White Chocolate Chex Mix with M&Ms and pretzels
- Homemade Granola Bars with mini chocolate chips
- Chocolate Rice Krispies Treat using three types of chocolate!
- No-Bake Energy Bites with oats and chocolate chips
Avalanche Cookies
Avalanche Cookies mix crispy rice cereal, marshmallows, mini chocolate chips, creamy peanut butter, and rich white chocolate into a crunchy, sweet treat you’ll love.
Equipment
- 2 large sheet pans
- 2 large bowls
- 2-tablespoon measuring spoon or cookie scoop
Ingredients
- 1/2 cup miniature chocolate chips plus more for topping
- 2-3/4 cups white chocolate chips
- 1-3/4 cups creamy peanut butter I like Skippy
- 2 cups crispy rice cereal
- 1-1/2 cups miniature marshmallows
Instructions
- Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
- Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
- Stir peanut butter into the melted chocolate until fully combined.
- In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
- Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
- Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
- Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture.
Video
Recipe Notes
Smaller bites: For a candy-like size, use a 1-tablespoon scoop instead of 2 tablespoons.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 82mg | Potassium: 146mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think Ghirardelli white melting wafers would work?? Also, semi-sweet mini chocolate chips or milk? Excited to try this!
Melting wafers should work! And I like mini semi-sweet chocolate chips but you can use your favorite!
Your recipes are delicious and very easy to prepare and make. I was very happy to share with my family and friends and give a special thumbs up 👍
God Bless you and your family.
Thank you and Have a Blessed Holiday Season.
So thrilled you enjoyed this! Thanks Teresa!
How long are these good for in the fridge?
For up to a week! Hope this helps! Thanks Samantha.
YUM!!😋
Thanks so much Nancy!
For your Avalanche cookies if I make a double Bach for the white chocolate it says 4-1.5 dose that mean I use 6 cups of white chocolate ?
Hey Scott! Doubled would be 5-1/2 cups. Hope this helps!
Delicious! Will definitely continue making these in the future. Thank you 🙂
Thrilled to hear this! Thanks Christle!
Can you make this with chunky peanut butter?
I haven’t personally tried that, so I’m not entirely sure how it would turn out. I think it would be okay though.
I really enjoyed the flavour of these cookies even if they are incredibly sweet. I doubled the amount of rice Krispys next time I might make it with 4 times the amount. They are very indulgent.
I am so happy to hear this! Thanks Helen!
Wondering if these could be put in a pan and cut like squares?
I don’t see why not! I’ve never tried it personally, but I think if you lined the pan well (with an overhang) so they could come out easily to cut it would be okay