These no-bake avalanche cookies are sweet, crunchy, and irresistibly chewy all at once. They come together fast with pantry-friendly ingredients, then set into little cookie clusters that are perfect for sharing, gifting, or keeping in the fridge for quick treats.
Why You’ll Love This Recipe
No oven needed, which makes them great year-round
Quick to mix and portion, with minimal cleanup
A satisfying mix of creamy, crunchy, and fluffy textures
Easy to customize with your favorite add-ins and toppings
Great for parties because they hold their shape well once set
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (60 g) crispy rice cereal
1 cup (45 g) mini marshmallows
2 cups (340 g) white chocolate chips
1/2 cup (128 g) creamy peanut butter
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon fine salt (optional, helps balance sweetness)
1/4 cup (45 g) mini chocolate chips, for sprinkling (optional)
Directions
Line a large baking sheet with parchment paper (or a silicone mat). Set aside.
In a large mixing bowl, combine the crispy rice cereal and mini marshmallows. Set aside.
In a microwave-safe bowl, add the white chocolate chips and peanut butter. Microwave in 20–30 second bursts, stirring well each time, until smooth and fully melted. (Stop as soon as it’s smooth to avoid overheating.)
Stir in the vanilla extract and salt, if using.
Pour the warm white chocolate mixture over the cereal and marshmallows. Using a spatula, gently fold until everything is evenly coated.
Working quickly, scoop heaping tablespoonfuls (or about 1 1/2 tablespoons each for larger cookies) onto the prepared baking sheet.
If using, sprinkle mini chocolate chips over the tops while the cookies are still slightly warm.
Let the cookies set at room temperature until firm (about 30–45 minutes), or chill for 15–20 minutes to speed it up.
Servings and timing
Servings: about 18 cookies (medium-sized scoops)
Prep time: 10 minutes
Set time: 30–45 minutes (or 15–20 minutes in the fridge)
Total time: about 40–55 minutes
Variations
Extra crunch: Stir in 1/3 cup (40 g) chopped roasted peanuts or chopped almonds.
Different chocolate: Swap the white chocolate chips for vanilla candy coating, or use half white chocolate and half milk chocolate chips for a more mellow sweetness.
Chocolate lovers: Mix in 1/3 cup (60 g) mini chocolate chips after the mixture cools for 2–3 minutes (so they don’t melt).
Salted finish: Sprinkle a tiny pinch of flaky salt on top right after scooping.
Cereal swap: Use a similar crispy rice-style cereal, or try crushed cornflakes for a thicker, crunchier cookie.
Festive look: Add 2–3 tablespoons sprinkles (fold in at the end or sprinkle on top).
Storage/Reheating
Room temperature: Store in an airtight container for up to 4 days. Keep them in a cool spot so they don’t soften.
Refrigerator: Store for up to 7 days for a firmer, extra-snappy bite.
Freezer: Freeze in a sealed container with parchment between layers for up to 2 months. Thaw at room temperature for 20–30 minutes.
Reheating: These aren’t meant to be reheated. If they’re too firm from the fridge, let them sit at room temperature for 10 minutes before serving.
FAQs
Why are my avalanche cookies not setting?
Usually the melted mixture was too warm or the ratio was thrown off by extra add-ins. Let them set longer, or chill them in the fridge for 20 minutes to help them firm up.
Can I use candy coating instead of white chocolate chips?
Yes. Vanilla candy coating melts smoothly and sets firmly, which can make the cookies a bit more stable at room temperature.
How do I keep the mini chocolate chips from melting on top?
Let the scooped cookies cool for 2–3 minutes before sprinkling, or use chilled mini chocolate chips straight from the fridge.
Can I use crunchy peanut butter?
Absolutely. Crunchy peanut butter adds extra texture and works the same way as creamy.
Can I make these without peanut butter?
Yes. You can use sunflower seed butter or a nut-free spread. The flavor will change slightly, but the method stays the same.
What if my mixture feels too thick to scoop?
It may be cooling too quickly. Scoop immediately after mixing, or warm the bowl very gently (a few seconds in the microwave) and stir.
Can I add more marshmallows?
You can, but too many can make the cookies softer and harder to set. A good increase is up to 1 1/2 cups (about 65 g) mini marshmallows.
Are these cookies gluten-free?
They can be, depending on the cereal and chocolate you use. Choose products labeled gluten-free if that’s important for you.
Can I reduce the sweetness?
A little salt helps a lot. You can also add 1 extra cup (30 g) cereal to dilute sweetness and increase crunch, but don’t overdo it or the cookies may crumble.
Can I make them ahead for a party?
Yes. Make them 1–2 days ahead and store airtight. If your kitchen is warm, store them in the fridge and bring them out 10 minutes before serving.
Conclusion
No-bake avalanche cookies are the kind of treat that feels effortless but tastes like you spent much more time. With a simple melt-and-mix method and plenty of ways to customize, they’re a reliable go-to whenever you want a quick, crowd-pleasing dessert without turning on the oven.
No-bake avalanche cookies are chewy, crunchy, and sweet treats made with crispy rice cereal, marshmallows, peanut butter, and melted white chocolate. Quick to prepare, they’re perfect for gifting or satisfying your sweet tooth in a pinch.
Ingredients
2 cups (60 g) crispy rice cereal
1 cup (45 g) mini marshmallows
2 cups (340 g) white chocolate chips
1/2 cup (128 g) creamy peanut butter
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon fine salt (optional)
1/4 cup (45 g) mini chocolate chips, for sprinkling (optional)
Instructions
Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, combine crispy rice cereal and mini marshmallows. Set aside.
In a microwave-safe bowl, melt the white chocolate chips and peanut butter in 20–30 second intervals, stirring between each, until smooth.
Stir in vanilla extract and salt, if using.
Pour the melted mixture over the cereal and marshmallows. Gently fold to coat everything evenly.
Quickly scoop heaping tablespoonfuls onto the prepared baking sheet.
Sprinkle mini chocolate chips on top while cookies are still slightly warm, if using.
Let set at room temperature for 30–45 minutes, or chill in the fridge for 15–20 minutes until firm.
Notes
Work quickly before the mixture sets.
Let cookies cool slightly before adding chocolate chips to avoid melting.
Add a pinch of flaky salt on top for a sweet-salty contrast.
Use candy coating instead of white chocolate for extra firmness.
