Avalanche Cookies: The Ultimate No-Bake Sweet Treat

Avalanche Cookies are a delightful no-bake sensation, offering a perfect blend of crunch, chewiness, and sweet indulgence. Crafted with simple pantry staples like crispy rice cereal, fluffy marshmallows, rich white chocolate, creamy peanut butter, and decadent chocolate chips, these cookies are incredibly easy to make. They require no oven, making them an ideal dessert for any skill level, especially when you’re short on time but craving something truly special.

Unveiling the Charm of Avalanche Cookies

These easy, no-bake cookies have quickly become a household favorite. Their undeniable appeal lies in their simplicity and mouth-watering combination of textures and flavors. Imagine the satisfying crunch of cereal, the soft, gooey pockets of marshmallow, the creamy richness of white chocolate and peanut butter, all studded with delightful bursts of dark chocolate. It’s a symphony for your taste buds!

Whether you’re looking for a quick treat for the kids, a crowd-pleasing dessert for a party, or simply a comforting snack for yourself (we won’t tell if you “recipe test” a few extra!), Avalanche Cookies are the answer. They’re a fantastic alternative when baking from scratch feels like too much effort, delivering maximum flavor with minimal fuss.

This recipe is designed for ease and enjoyment, ensuring a perfect batch every time. They’re sweet, nutty, and wonderfully crunchy, complemented by the soft bites of marshmallow and a generous amount of chocolate. Prepare to fall in love with these irresistible no-bake delights!

Essential Ingredients for Your Avalanche Cookies

Creating these sensational no-bake Avalanche Cookies requires just a handful of readily available ingredients. The quality and freshness of each component contribute significantly to the overall taste and texture of the final product. Here’s a detailed look at what you’ll need:

• Miniature Chocolate Chips: These tiny morsels are crucial for adding bursts of classic chocolate flavor throughout the cookies. Freezing them before mixing is a vital step; it helps prevent them from melting completely when incorporated into the warm peanut butter and white chocolate mixture, ensuring distinct chocolate pockets in every bite. Feel free to use semi-sweet, milk, or even dark chocolate chips based on your preference.
• White Chocolate Chips: The foundation of the creamy binder, white chocolate chips provide a smooth, sweet base. The better the quality of white chocolate you use, the richer and more nuanced the flavor of your cookies will be. Opt for a brand you enjoy eating on its own for the best results.
• Creamy Peanut Butter: A cornerstone of the Avalanche Cookie’s nutty flavor and creamy texture. Brands like Skippy or Jif are excellent choices for their smooth consistency and reliable flavor profile. Avoid natural peanut butter that separates easily, as its oil content can affect the texture of the mixture. If you have nut allergies, consider using a sunbutter or almond butter alternative, ensuring it is creamy and has a similar consistency.
• Crispy Rice Cereal: This ingredient is key to achieving that satisfying crunch. Always use fresh cereal to guarantee maximum crispiness. Stale cereal will result in a less enjoyable texture. If you’re looking for a gluten-free option, be sure to check the packaging. Malt-O-Meal® crispy rice cereal is often labeled gluten-free, but always double-check all ingredient labels to ensure they meet gluten-free certification standards.
• Miniature Marshmallows: These add delightful pockets of chewiness and sweetness. For the best texture, use the softest and freshest mini marshmallows available. Stale marshmallows can be stiff and harder to incorporate, impacting the overall chewiness of the cookie.

How to Effortlessly Create Avalanche Cookies

Making Avalanche Cookies is a straightforward process that comes together quickly, perfect for when you need a speedy dessert. Follow these simple steps for a flawless batch:

1. Prepare Your Workspace and Ingredients: Begin by lining two large sheet pans (approximately 15″ x 21″) with parchment paper, foil, wax paper, or a silicone baking mat. This step is crucial for easy removal and cleanup. Next, place your mini chocolate chips into the freezer. This will help them maintain their shape and prevent them from melting completely when mixed into the warm base.
2. Melt the White Chocolate: In a large microwave-safe bowl, add your white chocolate chips. Microwave them in short bursts of 25 seconds. After each burst, remove the bowl and stir vigorously for 20 seconds. Continue this process until the white chocolate is completely melted and beautifully smooth. This gradual melting prevents the chocolate from burning or seizing.
3. Combine with Peanut Butter: Once the white chocolate is smooth and melted, stir in the creamy peanut butter. Mix thoroughly until the peanut butter and white chocolate are fully combined, creating a homogeneous, luscious, and creamy mixture.
4. Coat the Cereal: In a separate, large bowl, add the crispy rice cereal. Pour the warm chocolate-peanut butter mixture over the cereal. Gently fold and stir the mixture until all the cereal is evenly coated. Be careful not to crush the cereal, as we want to preserve its crispy texture.
5. Incorporate Marshmallows and Chilled Chocolate Chips: Allow the cereal mixture to cool slightly until it’s just barely warm to the touch. This slight cooling period is important to prevent the marshmallows from completely melting. Once cooled, gently stir in the miniature marshmallows and the frozen chocolate chips. Mix just enough to distribute them evenly without overworking the mixture.
6. Scoop and Garnish: Using a 2-tablespoon measuring spoon or a standard cookie scoop, portion the mixture onto your prepared sheet pans. Shape them into neat, round cookies. For an extra touch of deliciousness and visual appeal, top each cookie with an additional sprinkle of mini chocolate chips (about 1/2 teaspoon per cookie) while the mixture is still soft.
7. Chill to Perfection: Place the sheet pans into the refrigerator for at least 1 hour, or until the cookies are completely firm. Chilling is essential for the cookies to set properly and achieve their desired firm, yet chewy, texture. Serve them straight from the fridge for the best eating experience.

Expert Tips for Perfect Avalanche Cookies

While Avalanche Cookies are incredibly simple to make, a few expert tips can elevate your results from good to absolutely perfect. These insights will help you achieve the ideal texture, flavor, and appearance every time:

• Always Line Your Pans: This simple step is a game-changer for cleanup and cookie removal. Whether you use parchment paper, wax paper, aluminum foil (lightly greased), or silicone baking mats, lining your pans ensures that your cookies lift off effortlessly once set, preventing sticking and making post-dessert cleanup a breeze.
• Melt Chocolate Slowly and Carefully: White chocolate can be finicky. To prevent it from burning or seizing, always melt it in short bursts in the microwave, stirring well between each interval. Alternatively, a double boiler method offers more gentle and consistent heat, ensuring a perfectly smooth and flowing chocolate base.
• Work Efficiently: The white chocolate and peanut butter mixture begins to set as it cools. Once you’ve mixed in the cereal, marshmallows, and chocolate chips, work relatively quickly to scoop the cookies onto your prepared pans. If the mixture hardens too much, it can become difficult to portion.
• Add Extra Toppings for Flair: For an extra visual appeal and chocolatey goodness, don’t forget to sprinkle additional mini chocolate chips (or other toppings like sprinkles or chopped nuts) on top of each cookie immediately after scooping, before they have a chance to set. This makes them look even more inviting.
• Mix Gently but Thoroughly: When incorporating the crispy rice cereal and marshmallows, use a gentle folding motion. Over-mixing or stirring too vigorously can crush the cereal, compromising its crunch, and can break down the delicate marshmallows, affecting the cookie’s chewy pockets.
• Portion Evenly for Uniformity: Using a cookie scoop or a measuring spoon ensures that each cookie is roughly the same size. This not only makes for a more aesthetically pleasing presentation but also guarantees that all cookies set at a similar rate and offer a consistent experience.
• Handle Hardened Mixture with Care: If your mixture starts to harden before you’ve finished scooping, you can gently warm it in the microwave for a few seconds (5-10 seconds) to soften it slightly, making it easier to work with again. Be cautious not to overheat.
• Quality of Ingredients Truly Matters: Since there’s no baking involved, the flavors of your raw ingredients shine through. Invest in good quality white chocolate and fresh crispy rice cereal and marshmallows for the best possible taste and texture.
• Chill for Optimal Texture: Don’t rush the chilling process. A full hour in the refrigerator allows the cookies to set completely, ensuring they are firm, non-sticky, and have that satisfying snap and chew. Serving them cold enhances their overall deliciousness.

Avalanche Cookies

By Chelsea Lords

Avalanche Cookies are a delightful blend of crispy rice cereal, fluffy marshmallows, mini chocolate chips, creamy peanut butter, and rich white chocolate, creating a crunchy, sweet, and utterly irresistible treat that requires no baking.

Prep Time: 25 minutes

Chilling Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 35 cookies

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Equipment

• 2 Large sheet pans (15″ x 21″)
• 2 Large bowls
• 2-tablespoon measuring spoon or cookie scoop

Ingredients

• 1/2 cup mini chocolate chips (plus more for topping)
• 2-3/4 cups white chocolate chips
• 1-3/4 cups creamy peanut butter (such as Skippy)
• 2 cups crispy rice cereal
• 1-1/2 cups miniature marshmallows

Instructions

1. Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place the 1/2 cup of mini chocolate chips in the freezer.
2. Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until the chocolate is completely melted and smooth.
3. Stir creamy peanut butter into the melted white chocolate until fully combined and the mixture is homogeneous.
4. In a separate large bowl, add crispy rice cereal. Pour the warm chocolate-peanut butter mixture over the cereal and stir gently to ensure all the cereal is evenly coated.
5. Allow the cereal mixture to cool slightly until it is barely warm. Then, gently stir in the miniature marshmallows and the frozen mini chocolate chips. Mix just until combined.
6. Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with an extra 1/2 teaspoon of mini chocolate chips for garnish.
7. Refrigerate the cookies for 1 hour, or until they are completely firm and set. Serve directly from the fridge for the best texture and enjoyment.

Recipe Notes

Smaller Bites: For a more bite-sized, candy-like treat, use a 1-tablespoon scoop instead of 2 tablespoons when portioning the mixture. Adjust chilling time if needed.

Nutrition

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

Serving: 1 serving | 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