Make Avalanche Cookies in minutes! These no-bake cookies combine white chocolate, peanut butter, and crispy rice cereal for an easy, irresistible dessert perfec

Why These Avalanche Cookies Are My Go-To No-Bake Treat

I’ve been making these Avalanche Cookies for years, and they never last long. The combination of creamy white chocolate and peanut butter coats every piece of crispy rice cereal and marshmallow, giving you a perfect crunch with each bite. They’re no-bake, so you don’t even need to turn on the oven. I like to top mine with mini chocolate chips and a pinch of flaky sea salt, that salty-sweet finish makes them extra special. My family goes through a batch in no time, especially around the holidays.

No oven needed: These come together on the stovetop or in the microwave, so you can make them even on hot days.
Ready in under an hour: Just 30 minutes of chilling, and you have a batch of cookies.
Easy to customize: Swap in different mix-ins or toppings to match the occasion.

Key Ingredients for the Best White Chocolate Peanut Butter Cookies

White chocolate chips: The base of the cookie. Use a high-quality brand like Ghirardelli for the smoothest melt. Avoid white chocolate morsels that contain vegetable oil, as they won’t set as firmly. If you’re dairy-free, look for a vegan white chocolate alternative.
Creamy peanut butter: Adds richness and helps bind the cookies. I recommend a standard brand like Jif or Skippy, natural peanut butter can separate and make the mixture greasy. No-crunchy version here.
Crispy rice cereal: Provides the signature crunch. Most brands are gluten-free, but if you need it to be certified, check the label. You can substitute with another puffed rice cereal.

Essential Kitchen Tools for Making Avalanche Cookies

Large baking sheet
Parchment paper
Microwave-safe bowl (or double boiler)
1 1/2-tablespoon cookie scoop (helps portion evenly)

Tips for Perfectly Shaped Avalanche Cookies

Melt the white chocolate carefully. I use 30-second bursts in the microwave, stirring in between, until smooth. You can also use a double boiler for even heat. Once melted, stir in the peanut butter and vanilla right away. Then fold in the cereal and marshmallows gently so they don’t break apart. Work quickly because the mixture starts to set fast. Scoop onto a parchment-lined baking sheet, avoid foil, as the chocolate can stick. Top each cookie immediately with mini chocolate chips and flaky sea salt. For a festive twist, try holiday sprinkles or mini M&Ms.

Pro Tips for Smooth Melting and Even Scooping

Use a 1 1/2-tablespoon cookie scoop to drop the mixture onto the baking sheet. This keeps the cookies a uniform size and speeds up shaping. If you don’t have a scoop, two spoons work fine. For a cleaner look, wipe the scoop between cookies. And if the mixture starts to harden before you finish, pop the bowl back in the microwave for 10 seconds to soften it up again.

Swap the mini chocolate chips for milk chocolate or white chocolate drizzle on top. For a mint version, add a few drops of peppermint extract and top with crushed candy canes. Add dried cranberries or chopped almonds for extra texture. To make them gluten-free, use certified gluten-free crispy rice cereal, check the label. You can also stir in a handful of mini M&Ms for a colorful twist.

How to Serve Avalanche Cookies

I like to serve these cookies straight from the fridge for a firmer texture, but they’re also great at room temperature. They make a nice addition to a Christmas cookie platter or a lunchbox treat. Pair them with a glass of cold milk or a hot cup of coffee.

How to Store Leftover Avalanche Cookies

Store the cookies in an airtight container in the fridge for up to 1 week. If you need to stack them, place a sheet of parchment or wax paper between layers to prevent sticking. They can also sit at room temperature for 3 to 4 days, but only if your kitchen stays cool. I always keep mine in the fridge to be safe.

Can You Freeze Avalanche Cookies?

To freeze, arrange the cookies in a single layer on a baking sheet and pop them in the freezer for about 30 minutes, until firm. Then transfer to a freezer-safe bag or container, squeezing out excess air. They’ll keep for up to 2 months. Thaw at room temperature for 15 to 20 minutes before serving, or eat them straight from the freezer for an extra-cold treat.

Frequently Asked Questions About Avalanche Cookies

Can I use natural peanut butter?

I don’t recommend it. Natural peanut butter tends to separate and can make the mixture greasy. Stick with a conventional creamy peanut butter like Jif or Skippy for the best texture.

My white chocolate seized. What went wrong?

White chocolate is delicate. It seizes if overheated or if any moisture gets in. Melt it slowly in 30-second bursts, stirring each time. Make sure your bowl and utensils are completely dry. If it does seize, you can try stirring in a teaspoon of coconut oil or vegetable shortening to smooth it out.

Can I make these vegan?

Yes, with a few swaps. Use dairy-free white chocolate chips and vegan marshmallows (most marshmallows contain gelatin, so look for a plant-based brand). Also check that your crispy rice cereal is vegan. The peanut butter is already vegan-friendly.

Why did my cookies turn out greasy?

Greasiness usually comes from too much peanut butter or low-quality white chocolate. Measure both ingredients precisely. Also, avoid brands of white chocolate chips that use vegetable oil instead of cocoa butter, they can feel greasy after setting.

Equipment

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

Recipe

Avalanche Cookies

Pin recipe

Prep: 40 min
Cook: 2 min
Total: 42 min
Servings: 18 servings
Cuisine: American
Course: Dessert

Ingredients

Instructions

Line a large baking sheet with parchment paper. Set aside.
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.
Stir until peanut butter is completely melted and the mixture is smooth.
Add the crispy rice cereal and mini marshmallows to the bowl and gently stir until well combined.
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.
Transfer to the refrigerator and chill for 30 minutes, or until the white chocolate mixture is set. Enjoy!