Desserts & Sweets

No-Bake Avalanche Cookies

By Emma :

Everyday Culinary Delights👩‍🍳

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No-Bake Avalanche Cookies

Hello, my dear readers! Today, I’m overflowing with gratitude as I get to share something truly special with you. These No-Bake Avalanche Cookies have not only saved me during unexpected guest visits but have also won the hearts of many with their delightful crunch and creamy goodness. If you’re looking for a fuss-free, utterly delicious treat that you can whip up in no time, you’re in for a treat!


To get started on these heavenly bites, you’ll need just a few simple ingredients:

  • 1 ½ cups Rice Krispies cereal
  • 1 cup mini marshmallows
  • ½ cup creamy peanut butter
  • 1 pound white chocolate
  • ¼ teaspoon vanilla extract

How to Make No-Bake Avalanche Cookies

Follow these steps to create your own avalanche of flavors:

Step 1: Prepare Your Ingredients

Gather all your ingredients. This will make the process smoother and ensure you don’t forget anything in the rush of excitement.

Step 2: Melt the White Chocolate

Using a double boiler or microwave, gently melt the white chocolate until it’s smooth and creamy. Be careful not to overheat to avoid any grainy textures.

Step 3: Mix Ingredients

In a large bowl, combine the melted white chocolate, peanut butter, and vanilla extract. Stir until the mixture is smooth. Then, fold in the Rice Krispies and mini marshmallows, ensuring they’re all lovingly coated with the chocolate mixture.

Step 4: Spoon Out the Cookies

Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. You don’t need perfect shapes; the rustic, homemade look is part of their charm!

Step 5: Set and Serve

Allow the cookies to set in the refrigerator for at least 30 minutes. Once firm, they’re ready to be devoured!

Helpful Tips

  • Chill Factor: If your mixture seems too runny, chill it for about 10 minutes before scooping. This will help everything set slightly and make forming cookies easier.
  • Uniform Cookies: Use a cookie scoop to get even-sized cookies. This is especially helpful if you’re serving these at a party.


  • Nut-Free: Swap out the peanut butter for sunflower seed butter or another nut-free alternative.
  • Chocolate Twist: Use milk or dark chocolate instead of white for a different flavor profile.
  • Add-Ins: Feel free to throw in some nuts or dried fruit for extra texture and taste.

Frequently Asked Questions

Q: Can I make these cookies vegan? A: Absolutely! Use vegan white chocolate and a plant-based peanut butter substitute.

Q: How long do these cookies keep? A: They last well in the refrigerator for up to a week, and you can freeze them for up to 3 months.

Storage Instructions

To keep your cookies fresh, store them in an airtight container in the refrigerator. They’re perfect for grabbing a quick snack or for packing in lunchboxes!

More Relevant Recipes

If you loved these Avalanche Cookies, here are a few more treats from my collection that you might enjoy:

Thank you for joining me in the kitchen today! I hope these No-Bake Avalanche Cookies bring a little joy and a lot of flavor into your day. Remember, every cookie is a bite of bliss – enjoy your culinary adventure!

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No-Bake Avalanche Cookies

No-Bake Avalanche Cookies

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  • Author: Emma
  • Total Time: 15 minutes
  • Yield: 20 cookies 1x


Dive in the delightful crunch and creamy goodness of these No-Bake Avalanche Cookies! Perfect for those moments when you need a quick, delicious treat without the fuss of baking. Packed with white chocolate, peanut butter, and Rice Krispies, these cookies are a guaranteed crowd-pleaser!


  • 1 ½ cups Rice Krispies cereal
  • 1 cup mini marshmallows
  • ½ cup creamy peanut butter
  • 1 pound white chocolate, chopped
  • ¼ teaspoon vanilla extract


  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
  2. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each until completely smooth.
  3. Combine Ingredients: In a large mixing bowl, combine the melted white chocolate with peanut butter and vanilla extract until well blended. Fold in the Rice Krispies and mini marshmallows until evenly coated.
  4. Shape Cookies: Drop spoonfuls of the mixture onto the prepared baking sheet. Allow cookies to set by chilling in the refrigerator for at least 30 minutes.
  5. Serve: Once set, serve immediately or store in an airtight container in the refrigerator.


  • Ensure the white chocolate is melted gently to avoid seizing. If using a stovetop, consider a double boiler method for better control.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No-bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10 g
  • Sodium: 75 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 0.5 g
  • Protein: 3 g
  • Cholesterol: 5 mg

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