Why You’ll Love This Recipe

I love this recipe because it delivers amazing texture and flavor with almost no effort. The combination of creamy peanut butter, sweet white chocolate, and crunchy cereal makes these cookies taste like a candy bar in cookie form. I also like that they set quickly in the fridge and require only one bowl and a microwave — perfect for when I want something homemade but easy. They’re great for parties, gifts, or a last-minute dessert craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups crispy rice cereal
1/2 cup mini marshmallows
1 lb white chocolate chips
1/2 cup peanut butter

Directions

1. I line two cookie sheets with wax paper or parchment paper so the cookies don’t stick.

2. In a large bowl, I toss together the crispy rice cereal and mini marshmallows.

3. In a separate large, heatproof bowl, I add the peanut butter and white chocolate chips. I microwave the mixture for about 45 seconds on medium power, then stir well.

4. I continue microwaving in 30–45 second intervals, stirring each time, until the white chocolate is almost melted. I remove it from the microwave and stir until completely smooth and creamy.

5. I pour the melted white chocolate and peanut butter mixture over the cereal and marshmallows, stirring gently until everything is evenly coated.

6. Using a tablespoon, I drop clusters of the mixture onto the prepared cookie sheets.

7. I place the cookies in the fridge for about 30–60 minutes, just until the chocolate sets. Then they’re ready to enjoy.

Servings and Timing

This recipe makes about 24 cookies. Prep time is 10 minutes, hardening time about 2 hours, for a total of approximately 2 hours and 10 minutes.

Variations

I like experimenting with these cookies by swapping white chocolate for milk or dark chocolate chips. When I want a saltier twist, I use crunchy peanut butter instead of creamy. Sometimes I stir in a handful of chopped nuts, shredded coconut, or even pretzel pieces for extra crunch. For a festive version, I sprinkle colored candies or drizzle melted dark chocolate over the top before chilling.

Storage/Reheating

I store the cookies in an airtight container once they’re fully set. They keep well at room temperature for up to 5 days, or in the fridge for up to 2 weeks if I want them extra firm. These cookies also freeze beautifully — I layer them between sheets of parchment paper and store them in a sealed container for up to 2 months. There’s no need to reheat; I just let them sit at room temperature for a few minutes before eating.

FAQs

Can I use regular marshmallows instead of mini?

Yes, I just cut them into smaller pieces so they mix evenly.

Can I use another nut butter?

Absolutely. Almond or cashew butter work great, though they’ll slightly change the flavor.

What’s the best white chocolate to use?

I use high-quality white chocolate chips or bars — they melt smoothly and have a rich flavor.

Can I make these dairy-free?

Yes, I use dairy-free white chocolate and a plant-based butter or peanut butter with no added milk.

Can I make these less sweet?

I reduce the amount of marshmallows or use sugar-free white chocolate.

How long do they need to chill?

Usually about 30–60 minutes in the fridge, just until firm.

Can I melt the chocolate on the stove instead?

Yes, I use a double boiler over low heat and stir constantly to prevent burning.

What can I add for extra crunch?

I like adding chopped nuts, pretzel bits, or toasted coconut flakes.

Why are they called “Avalanche Cookies”?

Because they look like little piles of snow thanks to the white chocolate coating — and once you start eating them, they disappear in an avalanche!

Can I make them ahead of time?

Yes, I often make them a day or two ahead since they store perfectly and taste even better the next day.

Conclusion

No Bake Avalanche Cookies are one of my easiest and most satisfying desserts to make. I love how the white chocolate, peanut butter, and crunchy cereal come together for the perfect mix of textures and flavors. They’re quick, no-fuss, and completely addictive. Whether I’m making them for a party or just a sweet craving, they always hit the spot — no oven required.