Avalanche Cookies

Tools You’ll Need

You’ll need a large baking sheet (half-sheet pan works well) and parchment paper to line it. A microwave-safe bowl is essential for melting the white chocolate—use a glass or ceramic bowl, not metal. A 1 1/2-tablespoon cookie scoop ensures uniform cookies and makes shaping quick. A silicone spatula is ideal for folding the cereal and marshmallows without crushing them. If you don’t have a microwave, a double boiler (or a heatproof bowl set over a pot of simmering water) works beautifully for gentle melting.

Expert Tips for Perfectly Set Cookies

White chocolate is notoriously finicky—it can seize if it gets even a drop of water or overheats. Melt it in 30-second bursts, stirring thoroughly between each, and stop as soon as it’s smooth. If you’re using a double boiler, keep the water simmering, not boiling, and make sure the bowl doesn’t touch the water. Once melted, stir in the peanut butter while the chocolate is still warm; this helps everything combine into a silky, cohesive mixture. When you add the cereal and marshmallows, fold gently—overmixing can crush the crispy rice and deflate the cookies. Work quickly after that, because the mixture firms up fast. If it starts to stiffen before you’ve shaped all the cookies, pop the bowl back in the microwave for 10 seconds to loosen it.

Mix It Up: Flavor Twists

1. Dark Chocolate & Almond:
   Swap the white chocolate chips for dark chocolate (60-70% cacao) and use crunchy almond butter instead of peanut butter. Add 1/4 cup sliced almonds for extra crunch.
2. Tropical Coconut:
   Stir in 1/2 cup toasted shredded coconut along with the cereal. Replace mini chocolate chips with dried mango or pineapple pieces.
3. Vegan Version:
   Use dairy-free white chocolate chips and vegan mini marshmallows. Ensure your peanut butter is just peanuts and salt. The texture will be identical.
4. Peppermint Holiday:
   Add 1/2 teaspoon peppermint extract with the vanilla, and top with crushed candy canes instead of chocolate chips. These make fantastic holiday cookies.

Ways to Serve These No-Bake Treats

These cookies are wonderful on their own, but a few extra touches make them even more special. Sprinkle a little extra flaky sea salt on top just before serving to heighten the sweet-salty contrast. For a richer finish, drizzle melted dark chocolate over the set cookies. They pair beautifully with a tall glass of cold milk or a hot latte—perfect for a holiday cookie platter. You can also serve them alongside fresh berries for a bright, fruity counterpoint.

How to Freeze for Later

To freeze these no-bake cookies, first arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 hour. Then transfer them to an airtight container or freezer bag, placing parchment between layers to prevent sticking. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw them in the refrigerator for about 30 minutes, or let them sit at room temperature for 10–15 minutes. The texture remains perfectly chewy and crisp—just like fresh.

Frequently Asked Questions

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Avalanche Cookies

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Prep Time 40 minutes mins

Cook Time 2 minutes mins

Total Time 42 minutes mins

Servings: 18 servings

Course: Dessert

Cuisine: American

Calories: 194

Ingredients

  

• 2 cup white chocolate chips
• 0.667 cup creamy peanut butter
• 0.5 tsp pure vanilla extract
• 2 cup crispy rice cereal
• 1 cup mini marshmallows
• 0.25 cup mini chocolate chips
• flaky sea salt

Equipment

• baking sheet
• parchment paper
• microwave-safe bowl
• spoon
• cookie scoop
• refrigerator

Instructions

 

1. Line a large baking sheet with parchment paper. Set aside.
2. In a large microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring after each, until smooth. Don’t overcook, you don’t want the chocolate to burn or seize. Alternatively, melt over a double boiler for gentle, even heat. When the chocolate is melted, add the peanut butter and vanilla extract.
3. Stir until peanut butter is completely melted and the mixture is smooth.
4. Add the crispy rice cereal and mini marshmallows to the bowl and gently stir until well combined.
5. Using a spoon or 1 1/2 tablespoon cookie scoop, drop the cereal mixture onto the prepared baking sheet. Gently shape into mounds. Immediately top each cookie with mini chocolate chips and a light sprinkle of flaky sea salt.
6. Transfer to the refrigerator and chill for 30 minutes, or until the white chocolate mixture is set. Enjoy!