Name: Avalanche Cookies (No Baking!) at Home
Yield: 35

Avalanche Cookies are crunchy, sweet, and so straightforward to make with cereal, marshmallows, chocolate chips, peanut butter, and creamy white chocolate.

Avalanche Cookies

These straightforward, no-bake cookies are my newest favorite (right up there with slow cooker 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.

Melt white chocolate and peanut butter together, then pour over the Rice Krispie cereal for these Avalanche Cookies.

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.

Add marshmallows and chocolate chips to the batter, then mix everything together.

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 Avalanche 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.