Avalanche Cookies

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Avalanche Cookies are the kind of easy, no-bake treat that hits all the right notes—sweet, crunchy, chewy, and chocolatey. They’re made with melty white chocolate, creamy peanut butter, crispy cereal, and gooey marshmallows, with a generous sprinkle of mini chocolate chips to finish it all off. Perfect for holiday platters, potlucks, or just keeping a stash in the freezer for whenever you need a sweet bite.

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What I love most is how ridiculously simple these cookies are. No oven needed, no fancy tools; just one bowl and a few pantry staples. They come together fast, set up quickly, and are always a crowd favorite. 

Ingredients

• White melting chocolate – I prefer microwaveable vanilla candy coating, but any melting white chocolate works. Avoid chips or candy bars because they scorch and don’t melt smoothly.
• Creamy peanut butter – Go with a smooth, no-stir variety for best results.
• Rice Krispies cereal – The classic puffed rice cereal gives it that signature crunch.
• Miniature marshmallows – These melt slightly and give that perfect chewy texture.
• Mini chocolate chips – Reserve some to sprinkle on top for that classic Avalanche look.

How To Make Avalanche Cookies

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by lining a large cookie sheet with parchment paper so your cookies won’t stick—easy cleanup is always a win.

Melt the white chocolate according to package directions. I like using a microwave-safe silicone bowl for this—it doesn’t get too hot to the touch, and the flexible sides make it super easy to pour. Microwave in 30-second intervals, stirring between each round, until smooth and fully melted. Then stir in the creamy peanut butter until completely blended and silky.

Using a large silicone spatula (my go-to for sticky mixes), gently fold in the Rice Krispies, marshmallows, and ¾ cup of the mini chocolate chips. The spatula helps mix without crushing the cereal and gets into the corners of the bowl better than a spoon.

Scoop heaping spoonfuls onto your prepared cookie sheet. A medium cookie scoop makes this step quick and keeps the cookies evenly sized, which I love; it just makes the whole batch look more polished and uniform. While the cookies are still soft, sprinkle the tops with the remaining chocolate chips.

Pop the tray in the fridge for about 20 minutes, or until the cookies are firm and set. That’s it—they’re ready to serve or stash away for later!

Chef Jenn’s Tips

• Be sure to use white chocolate that’s meant for melting: regular white chocolate chips or candy bars don’t melt well and can scorch.
• Use a cookie scoop for evenly sized bites.
• Want to get fancy? Drizzle a little extra white or dark chocolate on top once they’re set.
• These freeze beautifully—store them in an airtight container for up to 3 months.

Make It A Meal

Pair Avalanche Cookies with hot cocoa, a cup of coffee, or a cold glass of milk. They’re also great for gifting—just pop a few into cellophane bags and tie them with ribbon. Whether it’s movie night or a holiday dessert spread, these cookies always disappear fast.

Storage

Store Avalanche Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer in a freezer-safe container. Just thaw at room temp and enjoy!