Avalanche Cookies
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Posted: 12/02/24
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Looking for a new cookie recipe to satisfy your sweet tooth? Look no further than these mouth-watering Avalanche Cookies packed with chocolate and peanut butter flavor. Perfect for a quick and easy no-bake dessert.
If you like rice krispie treats, then you’re going to love these avalanche cookies. Little treats made with crispy rice cereal are my weakness. I mean, from scotcheroos and peanut butter balls to these sticky sweet avalanche cookies, there’s just so much to love! These little no bake treats are loaded with mini marshmallows, creamy peanut butter and tons of chocolate chips — truly the perfect combination.
We love to make this easy treat for parties because they’re just the best addition to a cookie tray. Everyone always raves about them and they’re a great little bite-sized portion. So grab that rice cereal and let’s get started on the most amazing cookie mounds! They’re SO tasty and only take minutes to prep.
Why You’ll Love this Avalanche Cookies Recipe
- This simple cookie recipe is completely no bake. Save your oven space for other baked goods and make this treat instead!
- No bake avalanche cookies are a wonderful make ahead dessert. They have to set in the fridge for an hour anyone, but you can even make them a day or two ahead of when you need them since they also store well.
- You only need 5 ingredients to make these no bake cookies. Just keep them on hand and you can whip up a batch of avalanche cookies whenever you get a craving!
Ingredients for Avalanche Cookies
- Miniature chocolate chips – Use the mini chocolate chips so that they more evenly distribute throughout each cookie. However, if you can’t find mini then you can use the normal size chocolate chips.
- Miniature marshmallows – Break up the crunchy texture of crispy rice cereal with some squishy marshmallows mixed into these cookies.
- Rice Krispie cereal – The key to avalanche cookies is rice krispie cereal!
- Creamy peanut butter – Grab a jar of your favorite creamy peanut butter to make these super easy cookies.
- White almond bark – Melt some white almond bark of white candy melts to help combine all the cookie ingredients together so that they’re sticky!
Helpful Tools
How to Make Avalanche Cookies
- Prepare a large baking sheet by covering it with parchment paper or wax paper and then set it aside.
- Melt the white almond bark in a microwave-safe bowl, according to package directions, being careful not to scorch it.
- In a large bowl, combine the melted white almond bark and creamy peanut butter — stir until smooth. Add the Rice Krispies, marshmallows, and half of the chocolate chips and stir well to combine.
- Then use a small cookie scoop to scoop out small portions of the mixture onto the prepared cookie sheet and top with the remaining chocolate chips.
- Chill in the refrigerator for about an hour, or until the cookies are set.
How to Store Avalanche Cookies
Transfer leftover cookies to an airtight container with sheets of parchment paper in between layers to prevent sticking. The cookies will keep at room temperature for about a week. You can also store in the fridge to extend their life a bit.
If you’d like, you can freeze these cookies too. Just place the cookies on a baking sheet lined with parchment paper and freeze for a few hours. Then transfer to a freezer safe container and freeze for up to 3 months. Allow to thaw before consuming.
What can I add to avalanche cookies?
There are a few different things that you can add to make these cookie extra unique. Just be sure that you don’t overload them so that the avalanche cookies mixture is still able to stick together and form little balls. Here’s a few ideas:
- peanuts
- chopped walnuts
- mini M&Ms
- crushed pretzels
- butterscotch chips
- dried cranberries
- peanut butter chips
- cinnamon
Can I make avalanche cookies without peanut butter?
Absolutely! Have a peanut allergy or simply not a fan of peanut butter? Swap it out for another nut butter. Sunflower butter, almond butter, cashew butter — they’ll all work great.
Pro Tips for the Best Avalanche Cookies
- Make sure you carefully follow the instructions when melting the almond bark so that it doesn’t seize.
- I recommend using creamy peanut butter, not chunky. It mixes together with the other ingredients a bit better. You can always add peanuts later if you want them in the cookies.
- Stir gently when mixing the ingredients together so that you don’t smush the cereal too much.
These amazing no bake cookies will quickly become a household favorite. They have the best crispy texture, and the occasional squishy marshmallow is just so yummy!
More No Bake Recipes You’ll Love!
- Make the most amazing No Bake Peanut Butter Cereal Bars, loaded M&Ms for a super happy touch!
- Some easy No Bake S’mores Bars are a fun summer time treat that everyone will enjoy.
- Not a fan of the baking process for cheesecake? Not to worry, this No Bake Blueberry Cheesecake is SO easy!
- These quick No Bake Cookies are super tasty and really simple to throw together.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
No-Bake Avalanche Cookies
These mouth-watering Avalanche Cookies are packed with chocolate and peanut butter flavor. Perfect for a quick and easy no-bake dessert.
Video
Ingredients
- 16 ounces white almond bark
- 1 cup creamy peanut butter
- 3 cups Rice Krispies cereal
- 1 ½ cups miniature marshmallows
- 1 cup miniature chocolate chips divided
Instructions
- Prepare a large cookie sheet by covering with parchment paper or wax paper; set aside.
- Melt the white almond bark according to package directions.
- In a large bowl, combine the melted white almond bark and peanut butter; stir until smooth. Add the Rice Krispies, marshmallows, and half of the chocolate chips; stir well.
- Using a small cookie scoop, scoop small portions onto the prepared cookie sheet and top with the remaining chocolate chips.
- Chill in the refrigerator until the cookies are set.
Tips
Transfer leftover cookies to an airtight container with sheets of parchment paper in between layers to prevent sticking. The cookies will keep at room temperature for about a week. You can also store in the fridge to extend their life a bit.
If you’d like, you can freeze these cookies too. Just place the cookies on a baking sheet lined with parchment paper and freeze for a few hours. Then transfer to a freezer safe container and freeze for up to 3 months. Allow to thaw before consuming.
Nutrition Information
Serving: 1cookie, Calories: 233kcal (12%), Carbohydrates: 27g (9%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 78mg (3%), Potassium: 65mg (2%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 250IU (5%), Vitamin C: 2mg (2%), Calcium: 14mg (1%), Iron: 1mg (6%)
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