Home > Desserts > Avalanche Cookies Avalanche Cookies September 1, 2020 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. No baking required and only five ingredients needed to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, soft marshmallows, miniature chocolate chips, creamy peanut butter and rich white chocolate come together to create these completely addicting treats. Use leftover crispy rice cereal in our Rice Krispie treats recipe, these butterscotch scotcheroos, or these crunchy cookie butter cups. Avalanche Cookies These five-ingredient no-bake cookies are our latest obsession. My kids can’t get enough of them and I’ll admit I’ve had about 10 too many… in the name of “recipe testing” of course! They’re sweet and nutty, crunchy with soft bites of marshmallow throughout and loaded with two types of chocolate. In past years, these have been a favorite treat to share around the holiday season, but I recently threw my son an outer-space themed birthday party and we served these avalanche cookies labeled as “moon rocks.” They totally looked the part and I was reminded I need to make these more often throughout the year, instead of saving them only for the holiday months! Avalanche Cookie tips Use soft, fresh marshmallows. The fresher the marshmallows, the softer and more enjoyable these cookies are. When purchasing marshmallows, feel the bags to find the softest ones, and use them soon after purchasing. Avoid natural (no ingredients added) peanut butter. Natural peanut butter doesn’t work as well in this recipe; it can cause the white chocolate to seize and the cookies end up less sweet. I recommend using creamy commercial peanut butter such as Skippy®. Freeze the miniature chocolate chips. To avoid the chocolate melting into the cookie mixture, pop the chocolate chips in the freezer before starting to make the cookies. Add more chocolate chips on top. To ensure each avalanche cookie has a good amount of chocolate, sprinkle a few additional chocolate chips on top before the cookies harden. Bonus: they look prettier this way too! Serve cold. These Avalanche Cookies soften quickly at room temperature and get melty fast. We think they have the best taste and texture straight from the fridge! White Chocolate tips Using high-quality white chocolate results in a better melt and a richer taste. A lot of recipes for Avalanche Cookies call for white chocolate bark or candy melts. While this work, I find the flavor to be lacking and overall waxy. We love and recommend Ghiradelli® or Guittard® white chocolate chips for this recipe. Nestle® white chocolate is also great. White chocolate hardens quickly, so work fast. Once it’s melted, stir in the peanut butter immediately. To avoid burned white chocolate, microwave the chocolate for 30 seconds at a time, and stir it for at least 20-25 seconds in between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave. To avoid any white chocolate seizing, remember to keep it clear of any liquid/water. QUICK TIP Avalanche Cookies make a great gluten-free treat. Make sure to use Malt-O-Meal® crispy rice cereal and ensure all the other packaging clearly lists that the product was prepared in a gluten-free facility. More sweet no bake treats Fruity Pebble® Rice Krispie Treats with extra marshmallows! White Chocolate Chex Mix with M&M candies Homemade Granola Bars with miniature chocolate chips Chocolate Rice Krispies® Treats with triple chocolate No-Bake Energy Bites with coconut FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Avalanche Cookies 0 from 0 votes - Review this recipe No baking required and only five ingredients to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, tender marshmallows, miniature chocolate chips, creamy peanut butter, and rich white chocolate comes together to create these completely addicting treats. SAVE TO RECIPE BOX Print Recipe Avalanche Cookies 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe No baking required and only five ingredients to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, tender marshmallows, miniature chocolate chips, creamy peanut butter, and rich white chocolate comes together to create these completely addicting treats. Course Dessert, Snack Cuisine American Keyword Avalanche Cookies Prep Time 25 minutes Chilling Time 1 hour Total Time 1 hour 25 minutes Servings 35 cookies Calories 271kcal Ingredients1/2 cup (85g) miniature chocolate chips plus more for topping2 and 3/4 cups (462g) white chocolate chips1 and 3/4 cups (483g) creamy peanut butter (we like Skippy)2 cups (60g) crispy rice cereal1 and 1/2 cups (78g) miniature marshmallows InstructionsPREP: Line 2 large sheet pans with parchment paper, foil, wax paper, or a Silpat liner and set aside. Place the miniature chocolate chips in the freezer until ready to use.MELT WHITE CHOCOLATE CHIPS: Add the white chocolate chips to a large microwave-safe bowl. Microwave for bursts of 25 seconds, stirring between each burst for 20 seconds, until white chocolate is melted and smooth. Remember, a lot of melting is happening outside of the microwave, so stir often in between melting to avoid burned white chocolate.ADD PEANUT BUTTER: Once the white chocolate is melted and smooth, add in the peanut butter. Stir until completely incorporated.MIX: Add the crispy rice cereal to a large bowl. Pour the melted white chocolate and peanut butter mixture over the cereal. Stir gently to combine. Once cereal is well coated, add in the miniature marshmallows. Mix gently until combined. Let mixture stand to cool until it is barely warm. Once it's no longer hot, add the miniature chocolate chips from the freezer into the mixture. Gently stir to combine.SCOOP: Use a 2-tablespoon measuring spoon or cookie scoop (See Note 1) to portion mixture onto the prepared sheet pans. Once the cookies have been scooped onto the sheet pans, sprinkle with additional chocolate chips. I add about 1/2 teaspoon of miniature chocolate chips to the top of each cookie.LET SET: Refrigerate to chill and set up, about 1 hour. These are best served the same day they're made, straight from the fridge. Recipe NotesNote 1: For smaller treats (think more like a candy than a cookie), use a 1-tablespoon measuring spoon or scoop instead. Nutrition FactsCalories: 271kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 82mg | Potassium: 146mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.