Home > Desserts > Avalanche Cookies Avalanche Cookies December 6, 2020 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Make irresistible, crunchy Avalanche Cookies easily with just five ingredients: crispy rice cereal, marshmallows, mini chocolate chips, peanut butter, and white chocolate – no baking required! 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. (Along with these Peppermint Ice Cream Bars). 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 (like these Chocolate Cookies). Ingredients Mini Chocolate Chips: For texture, flavor, and topping. White Chocolate Chips: Bind ingredients, add sweetness and creaminess. Peanut Butter: Adds rich, nutty flavor; helps bind. Crispy Rice Cereal: Adds crunch and texture contrast to the avalanche cookies. Mini Marshmallows: Provide chewiness and sweetness. 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. How To Make Avalanche Cookies Prepare: Line sheets and freeze mini chocolate chips. Melt Chocolate: Melt white chocolate, then stir in peanut butter. Combine with Cereal: Mix in crispy rice cereal. Add Marshmallows & Chips: Fold in marshmallows and frozen chocolate chips. Scoop & Top: Place on sheets, add extra chips. Chill: Refrigerate for an hour to set. Quick Tips Use Fresh Marshmallows: Choose soft, fresh marshmallows for a better texture. Commercial Peanut Butter: Avoid natural peanut butter; use creamy brands like Skippy® for better consistency and sweetness. Freeze Chocolate Chips: Freeze mini chips before mixing to prevent melting. Extra Chips on Top: Sprinkle more chips on top for flavor and appearance. (We use this method in our Chewy Chocolate Chip Cookies) Serve Cold: Best served from the fridge to maintain texture and prevent melting. More Sweet No Bake Treats Fruity Pebble® Rice Krispie Treats White Chocolate Chex Mix Homemade Granola Bars Chocolate Rice Krispies® Treat No-Bake Energy Bites FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Avalanche Cookies 5 from 3 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 5 from 3 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 minutes Chilling Time 1 hour hour Total Time 1 hour hour 25 minutes minutes Servings 35 cookies Chelsea Lords Calories 271kcal Author Chelsea Lords Ingredients▢ 1/2 cup miniature chocolate chips plus more for topping▢ 2 and 3/4 cups white chocolate chips▢ 1 and 3/4 cups creamy peanut butter (we like Skippy)▢ 2 cups crispy rice cereal▢ 1 and 1/2 cups miniature marshmallowsUS - Metric USMetric 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. Video 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? 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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 Reply
