If you’ve ever wanted a quick, utterly delicious treat that doesn’t require firing up the oven, this No Bake Avalanche Cookies Recipe is your new best friend. Combining crispy rice cereal, gooey marshmallows, and luscious white chocolate, these cookies are a charming mix of textures and sweetness that’s perfect for any occasion.
Why You’ll Love This Recipe
- Speedy & Easy: Ready in just 15 minutes with no oven needed.
- Perfect Texture: Crunchy, chewy, and creamy all in one bite.
- Versatile Delight: Simple base you can customize with mix-ins and toppings.
- Kid-Friendly: Fun to make and loved by all ages—kids will adore helping out.
Ingredients You’ll Need
This No Bake Avalanche Cookies Recipe relies on a handful of pantry staples that come together effortlessly. Each ingredient plays a starring role: crispy rice cereal for crunch, mini marshmallows for that melt-in-your-mouth gooeyness, creamy peanut butter for richness, and white chocolate for a luscious, sweet coating. The optional mini chocolate chips add just the right touch of visual appeal and extra chocolatey goodness.
- 2 cups Crispy Rice cereal: Offers a wonderful crunch and lightness to your cookies, making each bite satisfying.
- 1 cup Mini marshmallows: These little clouds add the perfect chewy texture and sweetness.
- 1/2 cup Creamy peanut butter: Brings beautiful creaminess and a subtle nutty flavor that pairs so well with white chocolate.
- 1 lb White chocolate: Melts smoothly and binds everything together with a deliciously sweet finish.
- Optional – 1/4 cup Mini chocolate chips: Sprinkle on top for an extra pop of chocolate and a visually appealing finish.
Variations
This recipe is incredibly adaptable, so feel free to make it your own! Whether you’re swapping ingredients due to dietary preferences or just want to invite new flavors, tweaking the No Bake Avalanche Cookies Recipe to suit your cravings is a total breeze.
- Almond Butter Swap: Replace peanut butter with almond or cashew butter for a different nutty dimension.
- Dark Chocolate: Use dark chocolate instead of white for a richer, more intense chocolate flavor.
- Add-ins Galore: Toss in dried fruit, nuts, or seeds to give your cookies extra texture and nutrition.
- Mini M&Ms: Sprinkle colorful mini M&Ms on top instead of chocolate chips for a festive, playful look.
How to Make No Bake Avalanche Cookies Recipe
Step 1: Prepare Your Workspace
Start by lining two baking sheets with parchment paper. This little step makes all the difference when it comes to releasing your cookies without any sticking—and it keeps cleanup easy breezy!
Step 2: Mix the Dry Ingredients
Grab a large bowl and stir together the crispy rice cereal and mini marshmallows. This combo forms the base of your avalanche cookies and ensures every bite has that perfect balance of crunch and chew.
Step 3: Melt the White Chocolate and Peanut Butter
In a double boiler, melt the white chocolate and creamy peanut butter together slowly, stirring frequently to get a smooth, velvety glaze. This gentle melting method keeps the chocolate from scorching and creates the perfect coating for your cereal mixture.
Step 4: Combine and Coat
Pour the melted white chocolate and peanut butter mixture over the crispy rice and marshmallow blend. Stir thoroughly so every morsel gets an even, glossy coating that will hold together beautifully.
Step 5: Form Your Cookies
Using a tablespoon, drop scoops of the mixture onto your prepared baking sheets. If you like, sprinkle mini chocolate chips right on top for that extra burst of chocolate delight and visual appeal.
Step 6: Chill and Set
Place the trays in the refrigerator until the white chocolate hardens—usually about 30 minutes—and voilà, your No Bake Avalanche Cookies are ready to enjoy!
Pro Tips for Making No Bake Avalanche Cookies Recipe
- Slow Melt for Success: Use a double boiler or low heat when melting white chocolate to prevent gritty texture or burning.
- Mix Gently but Thoroughly: Stir the cereal and melted chocolate just enough to coat, avoiding crushing the cereal for the best crunch.
- Size Matters: Keep cookie scoops consistent for even chilling and delightful bite-sized treats every time.
- Storing Smart: Refrigerate or freeze leftovers to maintain freshness and prevent melting or stickiness.
How to Serve No Bake Avalanche Cookies Recipe
Garnishes
Sprinkle extra mini chocolate chips or shaved white chocolate on top for an elegant, inviting touch. You can even dust a tiny bit of powdered sugar for a “snowy avalanche” look—how charming is that?
Side Dishes
These cookies pair delightfully with a glass of cold milk or a warm cup of coffee or tea. For a party, try serving alongside fresh fruit or a light sorbet to balance the richness.
Creative Ways to Present
Arrange the cookies stacked like mini snow-capped mountains on a rustic wooden board or colorful platter. Wrap some up in clear cellophane tied with a ribbon for cute edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store your No Bake Avalanche Cookies in an airtight container in the refrigerator to keep them fresh and the white chocolate firm. They’ll stay delicious for up to a week, perfect for snacking anytime.
Freezing
If you want to prep in advance or stash extras, freezing is a great option. Place cookies in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to a month.
Reheating
Since these cookies are best enjoyed chilled and firm, there’s no need to reheat. If you prefer a softer texture, simply let them sit at room temperature for 10–15 minutes before digging in.
FAQs
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Can I use other cereals instead of crispy rice?
Absolutely! While crispy rice gives the cookie its classic crunch and texture, you can try puffed wheat or cornflakes as alternatives. Just keep in mind, different cereals may change the texture and how well the mixture binds.
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Is there a way to make these cookies dairy-free?
Yes! Use dairy-free white chocolate or a white chocolate alternative made from coconut or other plant-based ingredients, and make sure your peanut butter doesn’t contain dairy additives. This way, you can still enjoy the delicious flavors without compromising dietary needs.
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Can I substitute peanut butter with something else?
Definitely. Almond butter, cashew butter, or even sunflower seed butter all work wonderfully as substitutes. Each will impart a slightly different flavor but still provide the creamy texture needed to bind the cookies.
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How do I prevent the cookies from sticking to the parchment?
Using good-quality parchment paper and letting the cookies chill fully in the refrigerator will help them set and prevent sticking. If you find any sticking, gently loosen edges with a butter knife before lifting.
Final Thoughts
I hope this recipe inspires you to whip up these charming, bite-sized delights because the No Bake Avalanche Cookies Recipe truly is a crowd-pleaser that’s as fun to make as it is to eat. Whether for a quick snack, a festive treat, or a little homemade joy, these cookies bring smiles in every avalanche you scoop up!
PrintNo Bake Avalanche Cookies Recipe
No Bake Avalanche Cookies are a quick and easy treat combining crispy rice cereal, mini marshmallows, creamy peanut butter, and smooth white chocolate. These delightful cookies come together without an oven, making them perfect for a fast and fuss-free dessert or snack. Optional mini chocolate chips add an extra touch of chocolatey crunch for those who want a little extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups Crispy Rice cereal
- 1 cup mini marshmallows
- Optional: 1/4 cup mini chocolate chips (for sprinkling on top)
Wet Ingredients
- 1/2 cup creamy peanut butter
- 1 lb white chocolate
Instructions
- Prepare Baking Sheets: Line 2 baking sheets with parchment paper and set aside for the cookies to be dropped onto later.
- Mix Dry Ingredients: In a large bowl, combine the crispy rice cereal and mini marshmallows. Stir lightly to mix evenly and set aside.
- Melt White Chocolate and Peanut Butter: Using a double boiler, gently melt the white chocolate and creamy peanut butter together, stirring occasionally until smooth and fully combined. Alternatively, microwave in short bursts, stirring between intervals, to avoid burning.
- Combine Mixtures: Pour the melted white chocolate and peanut butter mixture over the cereal and marshmallows. Stir thoroughly until every piece is fully coated with the white chocolate mixture.
- Form Cookies: Using a tablespoon, drop scoops of the mixture onto the prepared parchment-lined baking sheets, spacing them evenly.
- Add Toppings: Sprinkle mini chocolate chips over the top of each dropped cookie, if using, to add extra texture and flavor.
- Chill and Set: Place the baking sheets in the refrigerator and allow the cookies to set completely until firm, which typically takes about 30 minutes.
Notes
- You can use a microwave to melt the white chocolate and peanut butter, but melt in short intervals and stir frequently to prevent scorching.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- The cookies keep well in an airtight container refrigerated for up to one week.
- Mini marshmallows help the mixture stick together; do not substitute with large marshmallows.
- For added texture, consider adding chopped nuts or dried fruit to the cereal mix.
