The very first time I made these No-Bake Avalanche Cookies, my kitchen instantly filled with the nostalgic smell of melted white chocolate and warm peanut butter, and I knew I had stumbled onto something incredibly comforting. I remember standing over the bowl, watching the marshmallows soften just slightly as everything came together, creating the most irresistible mixture that I could barely keep my spoon out of.
These cookies require no oven, no complicated steps, and no waiting for dough to chill—just simple ingredients and the kind of easy process that makes you feel like you’re making childhood treats again. Every time I whip up a batch, I’m reminded why I love them: they’re quick, delicious, and a little bit magical in the way they bring everyone to the kitchen the moment they hit the counter.
Why You’ll Love This Recipe
You’ll love this no-bake cookie recipe because it gives you incredible texture and flavor without ever turning on your oven, making it perfect for busy days, hot weather, or moments when you simply want a fast, foolproof treat. You get chewy marshmallows, crunchy Rice Krispies, creamy peanut butter, and sweet melted white chocolate all in one bite—like a cross between a candy bar and a gooey cookie. And from my perspective, it’s one of those recipes that never disappoints, whether you’re making it for a party, a bake sale, or just because you need something sweet right now.
Ingredients
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips (plus extra for topping)
I love sticking with creamy peanut butter here because it blends smoothly with the melted white chocolate, but crunchy peanut butter works too if you prefer bit of added texture. You can also use almond butter or cashew butter if needed, but peanut butter gives the most “classic” avalanche cookie flavor. The mini marshmallows are important because they soften slightly without melting completely, and the Rice Krispies bring the crisp texture, so I wouldn’t skip either one. As for the chocolate chips, use minis if possible—they distribute more evenly and give you those perfect little pockets of chocolate in each cookie.
Equipment Needed
- Large microwave-safe bowl
- Heat-safe spatula or spoon
- Measuring cups
- Baking sheet
- Parchment paper or silicone mat
I’ve learned the hard way that parchment paper is absolutely worth using when making no-bake cookies. It keeps the cookies from sticking and makes cleanup practically effortless. A microwave-safe bowl keeps this recipe quick and simple, but you can also melt the chocolate and peanut butter on the stovetop using a double boiler if you prefer more control. I like using a silicone spatula because it scrapes down the bowl really well and doesn’t leave behind any wasted chocolate or peanut butter.
Step-by-Step Instructions
Whenever I make these cookies, I start by lining a baking sheet with parchment paper so I don’t have to scramble once the mixture is ready. Then I pour my white chocolate chips into a large microwave-safe bowl. I warm them in 20-second intervals, stirring after each burst because white chocolate burns quickly if you rush it. Once the chocolate is almost smooth, I stir in the creamy peanut butter. It melts beautifully into the warm chocolate and transforms the mixture into this silky, sweet, nutty base that smells like heaven.
Next, I fold in the Rice Krispies cereal, making sure to coat them thoroughly. At this point, the mixture is warm enough to soften the marshmallows slightly, but not hot enough to melt them completely, which is exactly what you want. I gently stir in the mini marshmallows so they stay mostly whole, creating those irresistible chewy bites throughout the cookies. It’s important not to overmix here—just fold everything until combined so you don’t crush the cereal.(See the next page below to continue…)