The first time I made these No Bake Avalanche Cookies, I remember standing in my kitchen while the buttery, peanut-buttery aroma wrapped around me like a warm hug. It was one of those days when I wanted something indulgent but didn’t have the patience for a full baking session. As I mixed the creamy melted chips with the crispy cereal and soft marshmallows, I realized how effortlessly comforting these cookies are. And when I tasted that first warm, gooey bite, I knew this recipe would become one of my forever favorites.
Why You’ll Love This Recipe
You’re going to fall in love with these No Bake Avalanche Cookies because they deliver everything you want from a treat—sweet, crunchy, creamy, melty—without requiring you to turn on the oven. From my perspective, what makes them irresistible is how they manage to feel nostalgic, almost like a cross between a Rice Krispies treat and a peanut butter cluster, but with a richer, more luxurious texture. They come together in minutes, and honestly, you’ll be snacking on them long before they’re officially “set.”
Ingredients
- ½ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 cup mini marshmallows
- 1 ½ cups white chocolate chips
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (for topping)
- Pinch of salt
I’ve played around with this ingredient list many times, and the beauty is how customizable it is while still being foolproof. If you prefer chunky peanut butter, go for it—I’ve tried it, and it adds a great texture. You can swap white chocolate chips for almond bark, though I personally think white chocolate gives the best creamy melt. If you want the cookies less sweet, add a slightly bigger pinch of salt—it really balances things. And if you’re ever tempted to skip the mini chocolate chips on top, trust me, don’t. They add the perfect hint of chocolate without overwhelming the peanut butter flavor.
Equipment Needed
- Medium saucepan
- Mixing bowl
- Rubber spatula
- Measuring cups
- Parchment paper
- Spoon or cookie scoop
These cookies don’t require any special tools—another reason I adore them. A saucepan is essential because slow, gentle heat prevents the white chocolate from scorching. I’ve made the mistake of rushing this step, and once white chocolate burns, there’s no saving it. A rubber spatula helps fold everything together without crushing the cereal. Parchment paper is non-negotiable because it keeps the cookies from sticking and makes cleanup ridiculously easy. And while a cookie scoop helps keep the portions uniform, a regular spoon works perfectly well too.
Step-by-Step Instructions
I always start by lining a baking sheet with parchment so I’m not scrambling to prepare it later when the mixture thickens. Then, in a medium saucepan over low heat, I melt the white chocolate chips with the peanut butter. The key here is patience—white chocolate is temperamental, and anything above low heat will cause it to seize. As it slowly turns smooth and glossy, the kitchen fills with the rich scent of peanut butter melting into sweetness.(See the next page below to continue…)