Avalanche Cookies (No Bake)

by Sabrina Snyder

Published on

16 Comments

5 from 4 votes
30 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Avalanche Cookies are easy no bake cookies with chocolate chips, peanut butter, white chocolate marshmallows and rice krispies in under 20 minutes!

No Bake Desserts are easy to make and a fun way to get kids to help out in the kitchen. We love these cookies along with Classic No Bake Cookies, Chocolate Fudge, Peanut Butter Fudge and Homemade Turtle Candies.

Avalanche CookiesAVALANCHE COOKIES (NO BAKE)

These Avalanche Cookies are an easy no-bake cookie you’ll love made with white chocolate, peanut butter, marshmallows, chocolate chips and rice krispie cereal. They’re like mini chocolate chip peanut butter rice krispie treat bites that you can make in 20 minutes and they’re perfect for lunchboxes, after school snacks or even holiday baking!

How To Make Avalanche Cookies:

Avalanche Cookies are as simple as making Rice Krispies Treats. First you melt the white chocolate disks, then stir in the peanut butter and marshmallows until they’re combined fully before adding in the cereal and the chips. Finally you scoop them out with an ice cream scoop and top them with additional mini chocolate chips.

More ways to decorate your Avalanche Cookies:

  • Melted chocolate drizzled over the top
  • Melted peanut butter chips drizzled over the top
  • Chocolate jimmies/sprinkles
  • Dip the bottoms in melted chocolate

CAN YOU FREEZE avalanche COOKIES?

Since the entire cookie is coated in chocolate you can freeze these no bake Avalance Cookies and simply pop out a couple anytime you’d like to enjoy them.

HOW DO YOU STORE avalanche COOKIES?

No bake cookies can be stored at room temperature in an airtight container for about a week, or two weeks in the refrigerator.

When making the Avalanche Cookies it is best to let them harden in the refrigerator before storing them in your airtight container.

No Bake Chocolate Chip Avalanche Cookies

WHAT TYPE OF CEREAL DO YOU USE FOR AVALANCHE COOKIES?

Rice Krispie Cereal are the preferred cereal for Avalanche Cookies though some people like to use Cheerios in their place. You can also use a gluten free cereal of your choice.

TIPS FOR MAKING avalanche COOKIES

  • You can use white chocolate or you can use any other variety of chocolate you’d like too. Milk chocolate works great in this recipe too.
  • Check the white chocolate disks every 30 seconds (do not microwave for longer than 30 seconds at a time).
  • If you’d like to add more flavor you can add extracts like vanilla, rum or almond extract.
  • You can replace the creamy peanut butter with chocolate peanut butter to make this dessert more indulgent.
  • Use certified gluten free rice krispies cereal to make these cookies gluten free.
  • I like to use a small 2 tablespoon scoop measure to make the cookies the same size, keep the cookies from getting too warm and cut down on the mess.
  • You can also add chopped peanuts on top or inside the cookies.
  • Don’t use natural peanut butter for this recipe because it has a tendency to not have as much structure as the regular creamy peanut butter variety.
  • Swap out peanut butter in favor of Nutella if you don’t like peanut butter.
  • Top with flakey sea salt for a sweet and salty flavor.
  • To keep messes to a minimum use parchment paper to stop the cookies from sticking and also to make cleanup easier.

MORE COOKIE RECIPES

No Bake Avalanche Cookies with Chocolate Chips

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Avalanche Cookies

Avalanche Cookies are easy no bake cookies with chocolate chips, peanut butter, white chocolate marshmallows and rice krispies in under 20 minutes!
Yield 30 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Avalanche Cookies
PrintRate

Ingredients
 

Instructions

  • Melt the white chocolate in a large microwave safe bowl in 30 second increments until completely melted and smooth when stirred then add in the peanut butter and marshmallows and stir well until smooth then let cool for 2 minutes.
  • Add in the rice krispies cereal and ½ cup of the chocolate chips and stir gently until combined then scoop with a 2 tablespoon measure onto a baking sheet lined with parchment paper and sprinkle remaining chocolate chips on top immediately and let harden completely before serving.

Nutrition

Calories: 245kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 165mg | Potassium: 80mg | Sugar: 19g | Vitamin A: 1605IU | Vitamin C: 15.1mg | Calcium: 34mg | Iron: 7.5mg
Keyword: Avalanche Cookies

Want to save this recipe? Create a free account to easily save your favorite recipes

Avalanche Cookies - No Bake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  3. This recipe makes 30 servings. Am I correct in assuming that one cookie equals 1 serving? I was wondering, since I just looked at the Nutritional Info. Who would eat only one?

    Reply

  4. I’ve never had these cookies but they look so good! And easy to make. I only have one question – are the marshmallows supposed to be melted in with the chocolate?

    Reply

    1. Yes, once you add them into the white chocolate you’ll want to stir it until it’s smooth and all blended. Hope this helps. Enjoy!

      Reply

  5. I have to go to a soecial store to get the white choc disks, but my grocery store sells pure white dipping bark, can I use this? And how many squares would I use? Or can I use white choclate chips?? Ty

    Reply

    1. I wouldn’t use white chocolate chips as they tend to have additives that aren’t as great wtih melting down. The white dipping bark would be a great substitution though. I’ve not tested it so I’m not sure exactly how many squares to use, depending on the square size. Usually 1 square is equal to 1 ounce and 6 ounces equal to 1 cup so I would guesstimate you would need 12 ounces. Hope this helps.

      Reply

  8. oh wow!
    these look soo heavenly! I cannot wait to try them.

    and thanks for posting such great recipes.

    Reply