No Bake Avalanche Cookies Recipe

I absolutely love sharing this No Bake Avalanche Cookies Recipe because it’s one of those easy, no-fuss treats that feels like a hug in cookie form. When you’re short on time but want something that’s festive, fun, and totally delicious, these cookies have you covered. They’re especially great for last-minute gatherings or when you need a quick sweet fix that everyone will rave about.

What makes this No Bake Avalanche Cookies Recipe stand out to me is the perfect balance of crispy rice cereal, creamy peanut butter, and that luscious white chocolate coating. Plus, you don’t have to turn on the oven, which means less heat in the kitchen and more time to enjoy eating. I discovered this trick when I was scrambling to pull together treats during a busy holiday, and now it’s a go-to dessert in my recipe box.

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Ingredients You’ll Need

The combination of crispy rice cereal, mini marshmallows, and smooth peanut butter works like magic when coated with melted white chocolate. Each ingredient brings its unique texture and flavor to the mix, creating a cookie that’s light yet indulgent. I recommend picking good-quality white chocolate for the best creamy finish.

• Crispy Rice Cereal: Adds the satisfying crunch that gives these cookies their signature avalanche texture.
• Mini Marshmallows: Help bind the cereal together and add a touch of chewiness.
• Creamy Peanut Butter: Brings richness and a subtle nutty flavor that complements the sweetness perfectly.
• White Chocolate: I prefer melting it slowly in a double boiler to avoid burning and get a silky smooth coating.
• Mini Chocolate Chips (optional): A sprinkle on top adds a little extra chocolate burst and makes the cookies look extra inviting.

Variations

This No Bake Avalanche Cookies Recipe is pretty forgiving and fun to play with, so I encourage you to make it your own. I sometimes switch up the mix-ins depending on the season or what I’m craving—feel free to get creative!

• Add Nuts: When I add chopped almonds or pecans, it gives a nice extra crunch and a touch of sophistication.
• Dark Chocolate Swap: Using dark chocolate instead of white changes the flavor profile but keeps all the gooey goodness.
• Seasonal Touch: Try adding dried cranberries or festive sprinkles around the holidays for a cheerful twist.
• Nut-Free Version: I’ve made it without peanut butter using sunflower seed butter for friends with allergies, and it works beautifully.

How to Make No Bake Avalanche Cookies Recipe

Step 1: Prep Your Workspace

Start by lining two baking sheets with parchment paper—this makes cleanup a breeze and the cookies won’t stick. Having everything ready before you melt your chocolate is key because the mixture sets fairly quickly once combined.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the crispy rice cereal and mini marshmallows. I find tossing them together with a sturdy spatula works better than a whisk here because of the bigger cereal pieces.

Step 3: Melt the Peanut Butter and White Chocolate

Here’s the trickiest step—but don’t worry, I’ve got you. Use a double boiler to slowly melt together the white chocolate and creamy peanut butter, stirring often to keep it silky smooth. If you don’t have a double boiler, microwave in short 20-second bursts, stirring in between, so the chocolate doesn’t scorch.

Step 4: Combine and Coat

Pour the melted chocolate mixture over the cereal and marshmallows, then gently stir until everything is thoroughly coated. I like to use a spatula to fold the mix, ensuring each bite has that luscious white chocolate goodness without squishing the cereal too much.

Step 5: Form the Cookies

Drop the mixture by tablespoons onto your lined baking sheets. If you’d like, sprinkle mini chocolate chips on top right away—they stick nicely while the chocolate is still wet. Don’t press them down or your cookies might lose their airy crunch.

Step 6: Chill Until Set

Pop the trays in the refrigerator for about 30 minutes or until the white chocolate is fully set. This step is essential for that perfect snap when you bite in and keeps the cookies from sticking together.

How to Serve No Bake Avalanche Cookies Recipe

Garnishes

I personally love a sprinkle of mini chocolate chips or rainbow nonpareils on top — it adds such a fun pop of color and texture. For a festive touch, a light dusting of powdered sugar mimics a white snowy avalanche perfectly.

Side Dishes

These cookies are fantastic on their own, but I often serve them alongside a cold glass of milk or hot cocoa, especially during chilly evenings. Sometimes, I pair them with fresh fruit to balance out the sweetness.

Creative Ways to Present

For holiday parties or gift-giving, I arrange the No Bake Avalanche Cookies Recipe on a decorative plate layered with festive parchment paper. Wrapping individual cookies in cellophane bags tied with a ribbon makes a charming homemade gift that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the refrigerator to keep them crisp and fresh. They typically stay delicious for up to a week, and you’ll find they keep their texture nicely this way.

Freezing

You can freeze these cookies by placing them in a single layer on a tray first, then transferring them to a freezer bag once solid. When frozen, they keep well for up to 2 months without losing that satisfying crunch.

Reheating

Since these cookies are meant to be enjoyed cold or at room temperature, I usually just let frozen cookies thaw naturally on the counter for about 15 minutes. Avoid microwaving, as it can melt the chocolate and ruin the texture.

FAQs

Final Thoughts

I hope this No Bake Avalanche Cookies Recipe becomes as much of a favorite for you as it is in my home. It’s a perfect little no-oven-needed project that yields rich and crunchy cookies with minimal effort. Whether you’re whipping them up for a sudden craving, a fun cooking activity with kids, or a holiday cookie swap, I’m confident you’ll enjoy every bite. Give it a try—you won’t regret it!

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