These easy no‑bake avalanche cookies are crispy, crunchy, a little gooey, and loaded with peanut butter and white chocolate. They use just four ingredients and are seriously addictive.
No Bake Avalanche Cookies
If you haven’t tried avalanche cookies yet, today is the perfect day. They balance salty and sweet with peanut butter and white chocolate, and the texture is irresistible — crunchy rice cereal, soft mini marshmallows, and a slightly gooey coating. Best of all: only four ingredients and no baking required. You can melt the chocolate and peanut butter in the microwave for a quick, easy “batter.”
To make these, gently melt white chocolate and peanut butter together until smooth. Use white chocolate chips, vanilla almond bark, or any white baking chocolate. Melt slowly — high heat can make the chocolate grainy instead of creamy.
- Combine the white chocolate and peanut butter in a large heatproof bowl.
- Microwave on medium power for 45 seconds, then stir.
- Repeat short bursts until the chocolate is almost melted, then stir until completely smooth.
You can also use a double boiler — just avoid letting the bowl touch the water. Once smooth, fold the chocolate‑peanut butter mixture into the cereal and mini marshmallows. The mixture won’t be hot enough to melt the marshmallows completely, so you’ll have little pockets of chewy marshmallow throughout.
Use a cookie scoop or a tablespoon to drop clusters onto a lined baking sheet, then chill until set. I usually refrigerate them to prevent any melting, but they can be kept at room temperature if your kitchen is cool.
Tips & Variations
- Crunchy peanut butter works fine if you prefer extra texture.
- If you dislike white chocolate, swap in milk or semi‑sweet chocolate — the flavor will change, and the cookies won’t be white, but they will still be delicious.
- Try different cereals: plain Cheerios, Special K, or other crispy cereals can work well as substitutes.
- Storage: refrigerate in an airtight container to keep them firm in warm environments; otherwise store at room temperature for short periods.
If you enjoy no‑bake treats like these avalanche cookies, try other simple no‑bake recipes that pair peanut butter, chocolate, and cereal for easy, crowd-pleasing snacks.
No Bake Avalanche Cookies
Ingredients
- 2 cups crispy rice cereal
- 1/2 cup mini marshmallows
- 1 lb white chocolate chips
- 1/2 cup peanut butter
Instructions
- Line two cookie sheets with wax or parchment paper.
- Toss the cereal and mini marshmallows together in a large bowl.
- Place the peanut butter and white chocolate chips in a large heatproof bowl.
- Microwave on medium power for 45 seconds, then remove and stir.
- Repeat in short bursts until the white chocolate is almost melted, then stir until smooth.
- Pour the melted mixture over the cereal and marshmallows and stir to coat evenly.
- Drop tablespoon-sized clusters onto the lined cookie sheets.
- Refrigerate until the chocolate is set, about 30–60 minutes. Store in an airtight container in the fridge or at room temperature if cool.