These delicious No Bake Avalanche Cookies come together in about 30 minutes, no oven required! Perfect for those busy weeknights or any time you crave a sweet treat, these cookies are sure to become a family favorite.
Ingredient Breakdown
Here’s what you’ll need for these delightful no-bake gems:
- 2 cups crispy rice cereal: This gives the cookies that signature crunch. You can swap this out for any puffed cereal or even crushed graham crackers if you’re feeling adventurous!
- 1 cup mini marshmallows: These add a gooey sweetness that binds everything together. Feel free to add more if you’re feeling bold or use regular marshmallows chopped up if you don’t have minis.
- ½ cup creamy peanut butter: The heart of these cookies! It adds richness and flavor, plus, who doesn’t love the combo of chocolate and peanut butter? You could use crunchy peanut butter for a bit more texture or even almond butter if that’s your jam.
- 1 lb white chocolate: The main coating for these cookies. Trust me, it’s creamy and sweet and pairs wonderfully with the other flavors. If you’re not a fan of white chocolate, you can use milk or dark chocolate chips!
- Optional ¼ cup mini chocolate chips for sprinkling on top: I mean, why not make it even more decadent? But if you want to keep it simple, they’re totally optional!
Let’s Get Cooking!
Prep Your Baking Sheets: Line two baking sheets with parchment paper. Seriously, don’t skip this step, it’s a game-changer for easy cleanup and prevents sticking!
Mix the Cereal and Marshmallows: In a large mixing bowl, combine the crispy rice cereal and mini marshmallows. You want everything to be evenly distributed, think of it as a mini workout for your arms!
Melt the Chocolate and Peanut Butter: Now, grab a double boiler or a microwave-safe bowl. If you’re using a microwave, heat the white chocolate and peanut butter together in 30-second intervals, stirring frequently, until smooth. It’s going to smell so good! If you’re using a double boiler, just stir frequently until it’s all melted and creamy.
Combine Everything: Pour that delicious melted mixture over the crispy cereal and marshmallows. Get in there with a spatula and stir until every piece is coated. You want it to look messy yet heavenly all at once!
Scoop and Drop: Using a tablespoon or a cookie scoop, drop heaping spoonfuls of the mixture onto the lined baking sheets. You can make them as big or small as you like, but I recommend a decent size for maximum gooeyness!
Add Chocolate Chips: If you’re feeling extra fancy, sprinkle mini chocolate chips on top of each mound. Seriously. It makes them look like they belong in a bakery!
Chill: Pop those bad boys in the refrigerator for about 30 minutes or until they’re set. They’re like little bites of heaven waiting to solidify.
Storing the Goodness: Once firm, you can transfer them to an airtight container. They’ll stay fresh for up to 5 days if stored in a cool place, but trust me, they won’t last that long!
If you loved this recipe, be sure to check out my Tiramisu Cookies, my Easy Oreo Cheesecake Cookies, or my Chocolate Chip Cookie!
Why This Recipe Works
Quick & Easy
It honestly comes together in under 30 minutes from start to finish. Less time chopping, mixing, and baking means you can spend more time enjoying the treats with your family!
No Oven Required
Talk about minimal cleanup! No need to heat up the kitchen, just a bowl, a spatula, and maybe a microwave or double boiler. It’s perfect for those hot summer days or rushed evenings where you just want something sweet without all the hassle.
Family Friendly
The whole family will love these! Kids can help make them too. My children love mixing and dropping the cookie portions onto the sheet. It’s a fun family activity, plus you get tasty treats at the end. Win-win!
Customizable
You can use whatever ingredients you have, making these cookies versatile. If you’re out of white chocolate, dark chocolate provides a fun twist! Got some nuts? Add those in for an extra crunch. The possibilities are endless, and that’s what I adore about it!
Made with Everyday Ingredients
This recipe uses affordable, everyday ingredients. You probably have most of these in your pantry! It’s budget-friendly, meaning you can whip up a batch without breaking the bank.
Serving and Storage Tips
How to Serve These No Bake Avalanche Cookies
These cookies are best enjoyed chilled, and I love to serve them straight from the fridge on a warm day. They make a delightful after-school snack or a sweet treat for a party. You could even pair them with a scoop of vanilla ice cream, hello, dessert perfection!
Storing Your Cookies
Store these in an airtight container at room temperature for about 5 days. They’re not just tasty but also super easy to keep fresh, always a plus!
Freezer Friendly
Yes, you can freeze these cookies! Just pop them in a freezer-safe container, layered with parchment paper, for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight. You’ll love having a stash of these on hand for whenever the sweet tooth hits!
Reheating Instructions
Though not really necessary, you can give them a quick zap in the microwave for about 5-10 seconds if you like them slightly warm, but keep an eye on them, they melt quick!
These No Bake Avalanche Cookies are seriously a must-try! They offer tons of flavor, they’re quick and easy, and the best part is, they can be customized to fit whatever you’ve got on hand. Plus, who doesn’t love a cookie you don’t have to bake? It’s perfect for busy families, special occasions, or just a sweet treat whenever the mood strikes.
So, go ahead, whip up a batch (or two) of these amazing no-bake cookies. Trust me, you won’t regret it! As always, I can’t wait to hear how yours turn out. Happy baking (or should I say mixing?)! And for more recipes, follow us on Pinterest.
Print
No Bake Avalanche Cookies
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious no-bake cookies that combine crispy rice cereal, marshmallows, and creamy peanut butter for a sweet treat in just 30 minutes.
Ingredients
- 2 cups crispy rice cereal
- 1 cup mini marshmallows
- ½ cup creamy peanut butter
- 1 lb white chocolate
- ¼ cup mini chocolate chips (optional)
Instructions
- Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the crispy rice cereal and mini marshmallows.
- Melt the white chocolate and peanut butter together in a double boiler or microwave until smooth.
- Pour the melted mixture over the cereal and marshmallows, and stir until coated.
- Scoop heaping spoonfuls onto the lined baking sheets.
- Sprinkle mini chocolate chips on top (if using).
- Refrigerate for about 30 minutes until set.
- Once firm, transfer to an airtight container for storage.
Notes
These cookies are customizable with different cereals and nut butters. They can be stored at room temperature or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 250
- Sugar: 21g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg