No bake avalanche cookies are sweet and crunchy treats made in minutes with Rice Krispies, creamy white chocolate, peanut butter, mini marshmallows and chocolate chips.

No-bake avalanche cookies on counter with a bite taken to show crispy rice cereal and gooey marshmallow, peanut butter, white chocolate center topped with mini chocolate chips.

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Avalanche cookies are one of many no bake desserts I make when I want a quick, easy, and insanely delicious treat without turning on the oven.

No bake cookies, No bake peanut butter bars, and peanut butter no-bake cookies have always been my go-to, but recently this avalanche cookie recipe is taking over!

Why You’ll Love This Recipe

  • Amazing textures and flavors: Nutty, creamy, crunchy, and sweet all in one bite. It’s like a bite of candy, cookie or bars all rolled into one addicting bite!
  • Quick and easy: No baking required, plus they’re egg-free, flour-free, and can be gluten-free with the right cereal.

Ingredient Note

White chocolate chips, peanut butter, rice krispies cereal, mini marshmallows and mini chocolate chips.

Find the full printable recipe with specific measurements below.

  • Chocolate chips: You’ll need white chocolate chips for melting and frozen mini chocolate chips as a mix-in. You can also use white chocolate melting wafers or almond bark.
  • Peanut butter: Use creamy peanut butter. Avoid natural peanut butter as it separates and won’t set as nicely.
  • You’ll also need Rice Krispies cereal and mini marshmallows.

How to Make Avalanche Cookies

In a double boiler, melt the white chocolate chips and peanut butter over low heat. Using low and slow heat ensures that the chocolate won’t burn and seize. Stir until smooth then remove it from the heat to cool for 1 minute.

White chocolate chips and peanut butter in a pot.

Add rice krispies and marshmallows to a large bowl and pour in the peanut butter mixture then sprinkle in the frozen chocolate chips. Use a rubber spatula to stir to combine. We use frozen chocolate chips so they don’t melt in the warm chocolate and peanut butter mixture.

Melted peanut butter mixture with mini marshmallows, mini chocolate chips and rice krispies in a bowl.

Use a cookie scoop to drop avalanche cookies onto a parchment-lined baking sheet. Immediately sprinkle the remaining mini chocolate chips on top before the cookies harden. Cool completely before enjoying. You can speed this up by chilling them in the fridge.

Parchment covered baking sheet with avalanche cookies.

Recipe Tips

  • Add a festive flair to your avalanche cookies, depending on the occasion. Add red and green sprinkles for Christmas cookies, or pink for Valentine’s Day.
  • You can also swap the chocolate chips for M&Ms instead.
  • For a different flavor, almond butter or Nutella can be used instead of peanut butter.
  • These are perfect for a cookie tray, but can also be wrapped up and given as gifts.
  • The Rice Krispies brand is the most popular, but any crispy rice cereal will do.
  • If you don’t have a double boiler, you can also place the chocolate chips and peanut butter in a microwave-safe bowl to heat using 50% power.
Avalanche cookies with marshmallows, crispy cereal and topped with mini chocolate chips on parchment paper.

More cookie recipes to try include funfetti cake mix cookies, oatmeal chocolate chip cookies and no-bake breakfast cookies.

More No Bake Dessert Recipes

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No Bake Avalanche Cookies

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 5 minutes
Cool Time: 15 minutes
Total Time: 25 minutes
Servings: 18
No bake avalanche cookies are sweet and crunchy treats made in minutes with Rice Krispies, creamy white chocolate, peanut butter, mini marshmallows and chocolate chips.
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Ingredients 

  • 2-3 cups Rice Krispies cereal
  • 2 cups mini marshmallows
  • 2 cups white chocolate chips or melting wafers , 1 (12-ounce) bag
  • 1 cup creamy peanut butter
  • ½ cup mini chocolate chips , reserve 1/4 cup for tops

Instructions

  • Prep. Line a baking sheet with parchment paper. Place 1/2 cup mini chocolate chips in freezer. Add 2 cups rice krispies and 2 cups marshmallows to a large bowl. Set aside.
  • Melt. Place 2 cups white chocolate chips and 1 cup peanut butter in a microwave safe bowl or double broiler Cook at 50% power for 1 minute or until melted in the microwave, or over low heat on the stove.
  • Pour mixture over the rice krispies. Stir and then add 1/4 cup frozen chocolate chips and stir until combined. Add 1/2 cup more krispies if desired.
  • Drop the mixture onto the baking sheet or use a cookie scoop. Sprinkle the remaining chocolate chips over top quickly before they harden.
  • Let cool. You can place in the refrigerator until set.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Bars: You could also press then into a buttered 8×8 pan and cut into 9 bars. 
Storage: The treats will keep in an airtight container up to 3 days.
 

Nutrition

Serving: 1g, Calories: 254kcal, Carbohydrates: 27g, Protein: 5g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 112mg, Potassium: 144mg, Fiber: 1g, Sugar: 20g, Vitamin A: 328IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What type of chocolate is best to use in avalanche cookies?

White chocolate that melts easily and smoothly is best. White chocolate chips or melting wafers are what I prefer to use for flavor purposes.

Can I use almond bark instead of white chocolate chips?

Absolutely. Again, it comes down to flavor, as white chocolate chips have cocoa butter in them giving them an essence of chocolaty flavor. However, white almond bark melts nicely, too and is another option. Just depends on your flavor preference!

What can I substitute for peanut butter for a nut free cookie?

Try mixing in cookie butter spread like Biscoff instead. It’s just as creamy and delicious but doesn’t contain any nuts.

Why did my white chocolate stiffen?

This could be as simple as it setting too quickly before you’ve used it or a little more complicated if drop of water gets into the chocolate while using the double boiler. This will cause the chocolate to seize up and it will no longer be smooth.

Can I freeze these cookies?

Yes, they can also be kept frozen for up to 3 months. I suggest layering them with parchment in a freezer bag to prevent them from freezing together.