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Avalanche Cookies

These no bake Avalanche Cookies are super easy to make and just 5 minutes hands-on time. Full of creamy peanut butter, sweet white chocolate, and crispy rice cereal, these are everyone’s favorite cookie!

stack of cookies on a white tray

Avalanche Cookies

These no bake cookies are super easy to make and only use a handful of ingredients! They remind me of rice krispie treats.

The soft marshmallows, combined with rice krispie cereal, make a delicious treat are a great addition to a cookie tray.

I love the fact that these taste like a complicated dessert but they are made with simple ingredients that you probably have in your pantry right now.

The hardest part of this fun recipe is not eating the mixture before you spoon it onto the tray. No wonder this is one of my most popular cookie recipes.

Some other no bake desserts you might like are my Peanut Butter Bars, Chocolate Cheesecake Bites, or these Haystack Cookies.

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labeled picture of cookie ingredients

Ingredients Needed

Rice Cereal – Use plain rice krispies cereal. If you want a chocolate version, use cocoa krispies!

Mini Marshmallows – Miniature marshmallows are best. If you only have large ones, you can cut them into smaller pieces.

Peanuts – Use unsalted, roasted peanuts. Substitute pecans, almonds, walnuts if desired.

Peanut Butter – Creamy works best but you can also use chunky peanut butter. Substitute almond butter if desired.

White Chocolate – I use white chocolate chips but you can also use almond bark or candy coating.

Salt – This is optional. I like how it balances out the sweetness.

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How to make Avalanche Cookies

First: Prepare a baking sheet with parchment paper.

Second: In a large bowl, combine the cereal, peanuts, marshmallows, and salt. Stir to combine.

Third: In a medium bowl, melt the white chocolate chips in the microwave in 20 second intervals. Stir between heating so it doesn’t scorch.

Fourth: Stir in peanut butter. Pour the peanut butter mixture over cereal mixture and stir to evenly coat the mixture.

Fifth: Using a scoop or large spoons, scoop tablespoons of the mixture into mounds and place on the parchment paper.

Sixth: Let set for an hour or place in the refrigerator for quicker setting. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

stack o cookies on a white tray

How long are they good for?

They will last up to 5 days if stored in an airtight container. If they don’t get eaten first.

How To Store Avalanche Cookies

Keep in the fridge for best results. You can also store at room temperature if your house isn’t too hot.

hand holding a cookie with a bite missing

What size scoop do I use?

I use a 2 inch ice cream scoop. The volume is 2 1/2 tablespoons. Feel free to use regular spoons and make the scoops as large as you want. It will change the number of cookies the mixture makes.

Nut Allergy Variations:

If you have a peanut allergy, substitute almond or another nut butter. Nutella is delicious! You can also use a cookie butter spread in avalanche cookies.

close up of cookies

Tapas Tips & Tricks

  • Wax paper is a great substitute if you don’t have parchment paper.
  • Top with mini chocolate chips before they completely set.
  • Substitute the white chocolate for butterscotch chips if you prefer.
  • Melt the white chocolate on the stove using a double boiler.
  • If the melted white chocolate seizes up, add a tablespoon of coconut oil and stir.
  • Use an ice cream or cookie scoop to make evenly sized cookies.
  • Can’t find white chocolate chips? Use melting wafers.
  • Place the cookie sheet in the fridge to set the cookies faster.
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Freaky Friday

What is Freaky Friday? It’s a recipe exchange put on by Michaela over at An Affair from the Heart. There are about a dozen people each time that get assigned a fellow foodie website to make a recipe from to share with our readers.

It’s a win-win because we get to make a delicious recipe from a blogger friend and share it with our readers and you get to hear about another great food website we know you will love!

This time around I got Susannah from Feast and West! Susannah is who I aspire to be as she loves a great cocktail, isn’t afraid to experiment, and loves snacks to go with them.

Her cocktail blog not only showcases her amazing mixology skills, she shares must have snacks that pair perfectly with any of her amazing cocktails.

Some of my favorites are her jalapeño infused tequila, her bacon roasted chickpeas, and her marinated cheese. Hop on over to her blog and get your perfect guide to mixing cocktails and tell her I sent you!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

tray of cookies with white banner and text

These No Bake Avalanche Cookies are the easiest and best no bake treat you can make with the kids! A no bake recipe that is the ultimate treat for kids of all ages.

stack of avalanche cookies

Avalanche Cookies

Yield: 30 cookies
Prep Time: 5 minutes
Additional Time: 30 minutes
Total Time: 35 minutes

These no bake avalanche cookies are quick and easy to put together and ready in less than 30 minutes. You can't resist the flavors of white chocolate, marshmallow, peanut butter, and crispy cereal.

Ingredients

  • 2 1/2 cups crispy rice cereal
  • 1 1/4 cups mini marshmallows
  • 1/2 cup unsalted peanuts (optional)
  • 1/8 teaspoon salt
  • 12 ounces white chocolate chips
  • 1/2 cup creamy peanut butter

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine cereal, marshmallows, peanuts, and salt.
  3. Stir to combine.
  4. In a microwave safe bowl, melt the white chocolate chips in the microwave in 20 second intervals.
  5. Stir between each heating to mix the chips and ensure even melting and heating.
  6. When melted and smooth, add the peanut butter. Mix to combine.
  7. Pour over the cereal mixture.
  8. Stir to evenly coat the cereal with the white chocolate mixture.
  9. Using a tablespoon or an ice cream scoop, scoop mounds of cereal mixture and place on the prepared baking sheet.
  10. Continue until all the mixture is formed into cookies.
  11. Let set until firm or place in the fridge for quicker setting.
  12. When firm, enjoy!

Notes

  • Wax paper is a great substitute if you don't have parchment paper.
  • Top with mini chocolate chips before they completely set.
  • Substitute the white chocolate for butterscotch chips if you prefer.
  • Melt the white chocolate on the stove using a double boiler.
  • If the melted white chocolate seizes up, add a tablespoon of coconut oil and stir.
  • Use an ice cream or cookie scoop to make evenly sized cookies.
  • Can't find white chocolate chips? Use melting wafers.
  • Place the cookie sheet in the fridge to set the cookies faster.

Recipe adapted from Feast+West.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 53mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 2g

This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

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Easy Appetizers and Bites

See all of our 2022 Freaky Friday Holiday Cookie Exchange Recipes

Hosted by – An Affair from the Heart
  1. An Affair from the Heart – Scotcheroo Pinwheels
  2. Best Cookie Recipes – Christmas Magic Bars
  3. Family Around the Table – Snickerdoodle Bars
  4. Feast + West – Lemon Drop Cookies
  5. The Foodie Affair – Christmas Oreo Balls
  6. Fresh April Flours – Hot Cocoa Cookies
  7. Hostess at Heart – Chocolate Bark
  8. Kathryn’s Kitchen Blog – Cookies and Cream Cookie Recipe
  9. Life Currents – Almond Meltaways Cookies
  10. The Speckled Palate – Snowball Cookies
  11. Sue Bee Homemaker – Italian Lemon Ricotta Cookies 
  12. The Wimpy Vegetarian – Easy Christmas Butter Cookies

TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

susan | thewimpyvegetarian

Saturday 10th of December 2022

I love rice krispie treats, so I would adore these cookies!! Sweet and salty is such a perfect combination.

Susannah

Friday 9th of December 2022

I love that you made these, Jennifer! They are one of my favorite cookies year after year.

Lynn @ Fresh April Flours

Friday 9th of December 2022

Well these sound DELISH! It's hard for me to turn down a sweet and salty treat, especially if it has crunch!

Ellen

Sunday 4th of December 2022

I love having no-bake cookies in my repertoire. I love everything about these cookies.

Sandra

Sunday 4th of December 2022

You know you have a winner when they're completely devoured before putting them in an air tight container!

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