Avalanche Cookies Recipe

Let me tell you, this Avalanche Cookies Recipe is one of those no-bake treats that instantly became a favorite in my house. Imagine a chewy, crunchy, sweet little explosion of flavors all rolled into one perfect bite—white chocolate, peanut butter, marshmallows, and crispy rice all coming together in the easiest way possible. I love this recipe because it’s quick to whip up and doesn’t heat up the kitchen like traditional baking does, making it ideal for summertime or when you’re short on time.

The best part is how versatile and forgiving it is. You don’t have to worry about oven times or complex techniques—just mix, chill, and enjoy. Whether you’re making these for an after-school snack, a holiday party, or just because you need a sweet pick-me-up, this Avalanche Cookies Recipe delivers on both flavor and simplicity every single time.

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Ingredients You’ll Need

One of the things I adore about the Avalanche Cookies Recipe is how the ingredients complement each other effortlessly. Each component brings a unique texture or flavor, making the final cookie a delightful mix of creamy, crunchy, and gooey. When you shop for this recipe, I suggest picking good-quality peanut butter—you’ll definitely taste the difference.

• Mini chocolate chips: Freezing them before folding in helps keep their shape and adds little bursts of rich chocolate.
• White chocolate chips: These provide the creamy sweetness that ties everything together; melting them gently is key.
• Creamy peanut butter: Use your favorite brand here; Skippy works beautifully to add that nutty depth.
• Rice Krispies cereal: Adds the signature crunch that makes these cookies feel extra special.
• Miniature marshmallows: They melt just enough to make the cookies delightfully chewy without turning into a gooey mess.

Variations

I always encourage tweaking recipes like this Avalanche Cookies Recipe to suit your taste or dietary needs. One of my favorite things is trying different mix-ins or swapping out ingredients to see which flavor combo becomes a new favorite. You’ll love making this recipe your own—it’s perfect for that kind of kitchen creativity.

• Peanut Butter Alternative: When I tried almond or cashew butter, it gave a new depth of flavor—perfect if you want something a little less traditional or need a peanut-free version.
• Chocolate Variations: Swapping white chocolate with milk or dark chocolate chips can really change the taste profile and make it richer.
• Add Nuts or Dried Fruit: Toss in chopped pecans or dried cranberries for extra texture and bursts of flavor.
• Marshmallow-Free Option: If marshmallows aren’t your thing, shredded coconut can add that chewy contrast instead.

How to Make Avalanche Cookies Recipe

Step 1: Prep Your Workspace and Freeze Mini Chocolate Chips

I like to line two large sheet pans with parchment paper or silicone mats—this keeps the cookies from sticking and makes cleanup a breeze. While you get this ready, pop your mini chocolate chips into the freezer. This small step is a game changer because it helps those little chips stay solid when you fold them into the warm mixture later on.

Step 2: Melt White Chocolate and Combine with Peanut Butter

Next, melt the white chocolate chips gently in the microwave—25-second bursts work best, stirring in between to avoid any scorching. Once smooth, stir in the creamy peanut butter until everything is beautifully combined. This mixture will be your cookie’s rich, creamy base.

Step 3: Mix in Cereal and Marshmallows

In a large bowl, add your crispy rice cereal first, then gently pour in the chocolate-peanut butter mixture, stirring carefully to coat every bit of cereal without crushing it. Then stir in the miniature marshmallows. This step is where the magic happens—the marshmallows will add that perfect chewy texture that balances the crisp cereal.

Step 4: Fold in Frozen Mini Chocolate Chips and Scoop Cookies

Let the mixture cool until it’s barely warm to the touch—this prevents the mini chips from melting right away. Gently fold in the frozen mini chocolate chips, preserving their shape and texture. Use a 2-tablespoon cookie scoop to portion the dough onto your prepared pans, then top each cookie with a few more mini chips for that beautiful finish.

Step 5: Chill Until Firm and Enjoy

Pop the pans in the fridge for about an hour or until the cookies are firm to the touch. Once chilled, they’re ready to serve—my family goes crazy for these right out of the refrigerator when the texture is just right. Trust me, if you leave them out too long, they can get a little sticky, so chilling is essential.

How to Serve Avalanche Cookies Recipe

Garnishes

I usually stick with extra mini chocolate chips as the garnish because it just makes the cookies look so inviting and gives a nice melty surprise as they warm a bit from your hands. Sometimes, I sprinkle a tiny bit of flaky sea salt on top before chilling—it’s a little trick I discovered that cuts the sweetness and adds complexity.

Side Dishes

I love pairing these cookies with a cold glass of milk or a cup of hot coffee, depending on the season. For gatherings, serving them alongside fresh fruit or a light sorbet balances out all the richness nicely.

Creative Ways to Present

For special occasions, I like to stack these Avalanche Cookies in a pretty jar tied with a colorful ribbon—it makes a lovely gift! You can also arrange them on a dessert tray embellished with edible flowers or alongside other no-bake treats for a fun cookie board.

Make Ahead and Storage

Storing Leftovers

Once these cookies are chilled and firm, store them in an airtight container in the refrigerator. They keep beautifully for about five days, and the texture stays just as good as fresh. If you like them a little softer, let them sit at room temperature for 10 minutes before eating.

Freezing

Freezing these Avalanche Cookies is totally doable! I portion them out on a baking sheet first, freeze until solid, then transfer to a freezer bag. They can last up to 3 months this way. When you want a treat, just thaw them in the fridge overnight or on the counter for an hour.

Reheating

I usually enjoy these straight chilled, but if you prefer something warmer, a quick 10-second zap in the microwave softens them up nicely without turning them into a gooey mess. Just be careful not to overdo it—little bites of warm buttery goodness are what you’re after.

FAQs

Final Thoughts

I absolutely love how this Avalanche Cookies Recipe comes together so quickly and delivers such a playful mix of textures and flavors with minimal effort. When I first tried it, I was hooked instantly—and sharing this recipe with friends has been one of my favorite kitchen moments ever. Trust me, once you make these, you’ll find yourself reaching for this recipe again and again, whether it’s a busy afternoon treat or something sweet to impress guests without the fuss. Go ahead and give these a try—I can’t wait to hear how much you love them!

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