Avalanche Cookies are crunchy, sweet, and so easy to make with cereal, marshmallows, chocolate chips, peanut butter, and creamy white chocolate.

No-bake Avalanche Cookies with chocolate chips sprinkled throughout.

Avalanche Cookies

These easy, no-bake cookies are my newest favorite (right up there with Crockpot Candy). My kids love them, and I’ll admit I’ve eaten way too many—purely for “recipe testing,” of course!

They’re sweet, nutty, and crunchy, with soft marshmallow bites and lots of chocolate.

If you don’t have time to bake cookies from scratch, this recipe is just what you need!

All the ingredients for this recipe are prepped and ready for easy assembly: marshmallows, chocolate chips, white chocolate, peanut butter, and Rice Krispie cereal.

Ingredients

Here’s what you’ll need to make Avalanche Cookies:

  • Miniature chocolate chips: Freezing them keeps them from melting when mixed with the warm mixture.
  • White chocolate chips: The better the quality, the better the flavor!
  • Creamy peanut butter: Skippy or similar brands give a smooth texture and great flavor.
  • Crispy rice cereal: Adds crunch; use fresh cereal for the best texture.
  • Mini marshmallows: Use the softest and freshest available.

Quick Tip

Avalanche Cookies are a great gluten-free treat. Use Malt-O-Meal® crispy rice cereal and check that all packaging is labeled gluten-free.

Melt white chocolate and peanut butter together, then pour over the Rice Krispie cereal for these Avalanche Cookies.

How To Make Avalanche Cookies

  1. Prep pans: Line pans; freeze chocolate chips.
  2. Melt chocolate: Microwave until melted and smooth.
  3. Mix: Stir peanut butter into chocolate.
  4. Coat cereal: Mix cereal with melted chocolate mixture.
  5. Add marshmallows: Cool slightly; mix in marshmallows and chocolate chips.
  6. Scoop: Portion onto pans; top with extra chocolate chips.
  7. Chill: Pop in the fridge until firm before serving or eating.
Add marshmallows and chocolate chips to the batter, then mix everything together.

Recipe Tips

  • Line pans: Makes cleanup easier and cookies lift right off.
  • Melt slow: Heat chocolate in short bursts and stir to avoid burning.
  • Work fast: Scoop while the mix is still soft and before it begins to set.
  • Add toppings: Add extra chocolate chips on top before the Avalanche Cookies set.
  • Mix gently: Stir cereal and marshmallows lightly to keep them from breaking.
  • Portion evenly: A scoop helps cookies stay the same size.
  • Work in batches: If the mix hardens, warm it slightly to scoop again.
Top Avalanche Cookies with mini chocolate chips.

Storage

  • Fridge: Keep cookies in a sealed container for up to 1 week.
  • Separate: Use wax paper between layers to stop sticking.
  • Freeze: Store in a freezer container for up to 3 months; thaw in the fridge.

More Sweet Treats

5 from 3 votes

Avalanche Cookies

Avalanche Cookies mix crispy rice cereal, marshmallows, mini chocolate chips, creamy peanut butter, and rich white chocolate into a crunchy, sweet treat you’ll love.
Prep Time: 25 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 35 cookies

Equipment

  • 2 large sheet pans
  • 2 large bowls
  • 2-tablespoon measuring spoon or cookie scoop

Ingredients 
 

  • 1/2 cup miniature chocolate chips plus more for topping
  • 2-3/4 cups white chocolate chips
  • 1-3/4 cups creamy peanut butter I like Skippy
  • 2 cups crispy rice cereal
  • 1-1/2 cups miniature marshmallows

Instructions 

  • Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
  • Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
  • Stir peanut butter into the melted chocolate until fully combined.
  • In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
  • Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
  • Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
  • Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture.

Video

Recipe Notes

Smaller bites: For a candy-like size, use a 1-tablespoon scoop instead of 2 tablespoons.

Nutrition

Serving: 1serving | Calories: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 3 votes (3 ratings without comment)

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2 Comments

  1. Amy says:

    Wondering if these could be put in a pan and cut like squares?

    1. Chelsea Lords says:

      I don’t see why not! I’ve never tried it personally, but I think if you lined the pan well (with an overhang) so they could come out easily to cut it would be okay