Crispy rice cereal, mini marshmallows, creamy peanut butter, and white chocolate chips come together fast in this easy Avalanche Cookies recipe. No oven required!
I’m just gonna say it — these Avalanche Cookies weren’t exactly part of some grand dessert plan. Nope. They were a straight-up “panic snack” situation.
Picture this. It’s Friday night, it’s raining (because of course it is), and I’m halfway through a Netflix binge. Suddenly — BAM. Sweet craving. But here’s the catch… my kitchen looked like a disaster zone, I was way too comfy in my blanket burrito, and the oven? Nope. Not happening.
I started grabbing random pantry stuff, fully expecting disaster. White chocolate chips (half-used bag), marshmallows (a little stale if we’re honest), peanut butter (lifesaver), and crispy rice cereal (no clue how long that’s been in there). I was winging it. But that’s kinda how the best things happen, right?
Mix, melt, stir, chill… and wow. These Avalanche Cookies? Absolute magic. Crunchy, gooey, sweet and salty. My rainy Friday turned into a cozy cookie win. Funny how life works sometimes.
Why You’ll Love This Avalanche Cookies Recipe?
You’ve probably seen a zillion cookie recipes. Same. But here’s the thing — Avalanche Cookies are the anti-complicated dessert. No oven. No timers. No worrying if you left them in too long (been there, ruined that).
They’re what I call “lazy genius food.” You make them in one bowl, and they’re done in 20 minutes. That’s faster than figuring out what’s for dinner most nights.
And the taste? Oh, they deliver. You get the crunch from the crispy rice cereal, soft little surprises from the marshmallows, creamy peanut butter richness, and that sweet hit from the white chocolate. Everything works together. It’s like… organized chaos. In the best way.
Bonus? They look cute and rustic. No two cookies will ever look the same. And honestly? That’s kinda beautiful.
Ingredient Notes:
Alright, here’s where things get even better. You don’t need anything fancy or hard to find. In fact, I bet you’ve got most of this hiding in your pantry right now.
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Crispy Rice Cereal (2.5 cups) — Think Rice Krispies. Or the store brand. No judgment. Crunch is crunch.
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Mini Marshmallows (1 cup) — These little guys get just soft enough to make things gooey but not sticky. Plus, they’re fun. Who doesn’t smile when marshmallows are involved?
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Creamy Peanut Butter (½ cup) — Smooth is best. Chunky makes it weird here (save that for toast).
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White Chocolate Chips (11 oz) — I use Ghirardelli when I’m feeling fancy. But hey, use whatever’s on sale. Melted chocolate is melted chocolate.
That’s literally all you need. Four ingredients. No eggs, no flour, no fuss. Sounds dreamy, right?
How To Make Avalanche Cookies?
Okay. Here’s the step-by-step — but fair warning, you might laugh at how easy this is.
Step 1: Mix the cereal and marshmallows.
Grab a big bowl. Bigger than you think you’ll need (trust me, I learned the hard way). Toss the cereal and marshmallows in there. Give it a little shake or stir.
Step 2: Melt the chocolate.
White chocolate can be… annoying. It burns fast. Microwave in short 20-second bursts and stir between. Once it’s silky smooth, you’re golden.
Step 3: Add the peanut butter.
While the chocolate’s still warm, stir in the peanut butter. This is where things get real. It gets creamy and kinda mesmerizing. Try not to eat this straight out of the bowl (or do, I get it).
Step 4: Mix everything together.
Pour that liquid gold (chocolate + peanut butter) over your cereal and marshmallows. Stir gently. You want everything coated, but don’t crush the cereal. Gentle hands here, friends.
Step 5: Scoop and chill.
Line a baking sheet with parchment paper. Use a spoon to make little mounds. They don’t need to be perfect. Actually, messy looks better. It’s rustic-chic.
Want To Save This Recipe?
Step 6: Let ’em set.
Pop the tray in the fridge. About 20-30 minutes later, they’ll be firm enough to pick up without falling apart. That’s when the magic happens.
Storage Options:
Honestly? Good luck keeping them around.
But if you’ve got leftovers (wow, willpower much?), just toss them in an airtight container. Room temp is fine for a couple days. Fridge keeps them firmer, which I weirdly love because they get extra snappy.
Wanna freeze them? Totally works. They hold up beautifully and you can just grab one whenever the craving hits. Midnight snack, anyone?
Variations and Substitutions:
I love recipes you can play with. Avalanche Cookies are super flexible — here’s how to make them your own:
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Change the peanut butter. Almond butter, sunflower seed butter, even cookie butter… all amazing.
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Different chocolate. Milk chocolate for classic lovers, dark chocolate for the fancy crowd. White chocolate is still my fave here though.
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Add-ins. Sprinkles, chopped nuts, crushed pretzels. Seriously — whatever makes you happy.
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Holiday vibes. Red and green M&Ms for Christmas, pastel sprinkles for spring. They love dressing up.
The rule? There are no rules. Just make sure they taste good to you.
What to Serve with Avalanche Cookies?
They pair well with pretty much everything, but here’s my fave lineup:
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Coffee. Morning, afternoon, midnight. Doesn’t matter.
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Milk. Obviously. Cookies + milk = classic comfort.
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Ice cream. Yep. Crumble them on top. You’re welcome.
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Nothing. Sometimes you just need to stand in the kitchen and eat cookies in peace.
Frequently Asked Questions:
Do I have to refrigerate them?
Not really. They’ll set eventually at room temp, but it’s faster and cleaner if you pop them in the fridge.
Can I use only frozen marshmallows?
Ehh… I wouldn’t. Fresh ones melt just right. Frozen might mess with the texture. But hey, if it’s all you’ve got — experiment.
Can I freeze Avalanche Cookies?
YES. And honestly, eating them cold right out of the freezer is wildly good. Try it.
Avalanche Cookies are kinda the best for when you don’t want to try that hard. They’re simple, fast, and still manage to feel special. Like, “wow, I actually made something today” special.
They’re the cookie equivalent of putting on real pants but still wearing fuzzy socks. Effort meets comfort.
So, what do you think? Gonna try them? Already halfway to the kitchen? Let me know how yours turn out — and if you sneak a few straight from the fridge, I’m right there with you.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Avalanche Cookies
Ingredients
- 2.5 c Crispy Rice cereal
- 1 c mini marshmallows
- ½ c creamy peanut butter
- 11 ounces white chocolate chips I used Ghirardelli Premium Baking Chips, Classic White Chocolate
Instructions
- Mix together Crispy Rice cereal and mini marshmallows in a bowl.
- In a microwave bowl heat the chocolate chips in 20-second intervals until they are fully melted, stirring consistently for a smooth texture.
- Add the creamy peanut butter to the melted chocolate. Mix well.
- Combine the cereal. Marshmallow mixture with the chocolate and peanut butter blend ensuring that everything is evenly coated.
- Prepare two baking sheets by lining them with parchment paper.
- Scoop spoonfuls of the mixture, onto the sheets to create clusters.
- Place the baking sheets in the refrigerator until the white chocolate solidifies.
- Indulge, in your delicious Avalanche Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
