Avalanche Cookies Recipe

Oh, I absolutely love sharing this Avalanche Cookies Recipe with you because it’s one of those no-bake treats that feels like a hug in cookie form. Imagine that perfect combo of melty white chocolate and creamy peanut butter working together to coat crispy rice cereal, mini marshmallows, and tiny chocolate chips—all chilled until just right. It’s simple to make but packed with flavor and texture, so you’ll find it’s a winning recipe for when you want something quick but still impressive.

When I first tried this Avalanche Cookies Recipe, I was amazed at how well the ingredients came together with zero baking involved—just your trusty microwave and fridge. This recipe shines especially on busy days or when you want to whip up something festive with the kids. Plus, you get that irresistible crunch from the cereal and marshmallows, balanced with creamy richness—definitely worth keeping in your back pocket for any occasion!

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Ingredients You’ll Need

These ingredients come together effortlessly, and I love how the combo balances creamy, sweet, and crunchy elements. Plus, almost everything is pantry-friendly, which makes it easy to pull this Avalanche Cookies Recipe together without a special trip to the store.

• Mini chocolate chips: Freezing these before folding them in helps keep their shape, so you get little bursts of chocolate instead of a meltdown.
• White chocolate chips: The creamy sweetness from white chocolate really enhances the peanut butter in this recipe.
• Creamy peanut butter: I like Skippy because it’s smooth and blends nicely, but any creamy variety you enjoy will work just fine.
• Rice krispies cereal: Provides that iconic crisp crunch that contrasts perfectly with the gooey marshmallows.
• Miniature marshmallows: These add a chewy texture and sweet surprise in each bite—you’ll notice the magic instantly.

Variations

I love mixing things up with this Avalanche Cookies Recipe depending on the occasion or what’s in my pantry. Feel free to get creative—you can tweak add-ins or swaps to suit your tastes and dietary needs. It’s a forgiving recipe that lets you personalize it without losing that signature avalanche effect.

• Nut-Free Version: Swap out peanut butter for sunflower seed butter if you’re avoiding nuts—you’ll still get great texture and flavor.
• Extra Crunch: Adding chopped toasted pecans or walnuts gives a satisfying crunch that my family loves.
• Dark Chocolate Twist: Mix in mini dark chocolate chips instead of white chocolate for a richer flavor profile.
• Seasonal Flavors: Stir in holiday sprinkles for festive occasions or a dash of cinnamon for warmth.

How to Make Avalanche Cookies Recipe

Step 1: Prep Your Space and Freeze Chocolate Chips

Start by lining two large sheet pans with parchment paper or a silicone mat—this helps when the cookies set and keeps cleanup easy. Then pop your mini chocolate chips in the freezer while you work on melting the white chocolate. Trust me, chilling them first prevents the chips from melting into the cookie mixture later, so you get those delightful little chocolate bursts.

Step 2: Melt White Chocolate and Stir in Peanut Butter

Place your white chocolate chips in a large microwave-safe bowl. Microwave in 25-second increments, stirring in between for about 20 seconds, until the chocolate is smooth and glossy. This slow, gentle melting prevents burning. Next, stir in your creamy peanut butter until everything blends into a silky, rich mixture—this is the flavor heart of your Avalanche Cookies Recipe.

Step 3: Combine Cereal, Marshmallows, and Chocolate Mixture

In a big bowl, pour your crispy rice cereal, then drizzle the warm chocolate-peanut butter blend over it. Gently fold to coat everything evenly—don’t smash the cereal, keep that crunch alive! Then toss in the miniature marshmallows and mix again. Let it cool slightly so it’s just barely warm—this step is key so your frozen mini chocolate chips don’t melt immediately when added.

Step 4: Fold in Frozen Mini Chocolate Chips and Scoop Cookies

Now for the fun part—gently fold the frozen mini chocolate chips into the mixture. Use a 2-tablespoon scoop or measuring spoon to portion out mounds onto your lined sheet pans. I like to press a few extra mini chocolate chips on top of each cookie for an inviting look and extra chocolate goodness.

Step 5: Chill Until Firm

Pop your trays of Avalanche Cookies into the fridge for about an hour or until they’re set and firm to the touch. This chilling step is what solidifies the cookies and guarantees a crisp bite balanced with chewy marshmallows. When ready, serve these chilled—they hold their shape best and taste refreshingly perfect straight from the fridge.

How to Serve Avalanche Cookies Recipe

Garnishes

I usually keep it simple with just a sprinkle of extra mini chocolate chips on top before chilling, but sometimes I add a tiny pinch of sea salt flakes. That little salty contrast elevates the sweetness and makes the flavors pop—trust me, it’s worth a try if you like that sweet-and-salty vibe.

Side Dishes

These Avalanche Cookies pair beautifully with a cold glass of milk or a cup of rich coffee—perfect for an afternoon snack. I’ve also enjoyed them alongside fresh fruit like strawberries or apple slices to balance the indulgence with something fresh and light.

Creative Ways to Present

For parties, I like to arrange Avalanche Cookies on a tiered dessert tray, adding little festive picks or edible glitter for sparkle. For gifting, pack them in decorative boxes layered with parchment paper—they look so charming and invite smiles. These simple touches make the no-bake cookies feel extra special without much effort.

Make Ahead and Storage

Storing Leftovers

Once chilled and firm, storing Avalanche Cookies in an airtight container in the fridge keeps them fresh and maintains crunch for up to a week. I actually keep mine chilled because at room temperature they can soften too much—plus, they taste even better cold, in my opinion.

Freezing

If I want to make a big batch ahead, I freeze these cookies separated by layers of parchment paper in a freezer-safe container. When it’s time to snack, they thaw in about 15-20 minutes at room temperature and stay just as tasty. Freezing has saved me during last-minute get-togethers more times than I can count!

Reheating

Because these are no-bake and meant to be eaten chilled, I don’t recommend reheating. If they feel too firm from the fridge or freezer, simply let them sit at room temperature for 10 minutes—it softens them nicely without losing their texture.

FAQs

Final Thoughts

This Avalanche Cookies Recipe holds a special place in my kitchen rotation because it’s effortlessly delicious and perfect anytime I want a homemade treat without the fuss of baking. If you’re looking for a snack that brings nostalgic comfort and that sweet, peanut-butter-chocolate magic, you’ve got to try it. Trust me, once you’ve made it, you’ll be reaching for this recipe whenever you want an easy, crowd-pleasing cookie that feels like a little joyful avalanche for your taste buds.

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