Avalanche Cookies

These easy no-bake Avalanche Cookies are sweet, crunchy, and completely addictive—the perfect quick treat when you want something fun, fast, and delicious.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 127kcal

Author: Alexandria Ulmer

Ingredients

▢ 1 lb white chocolate chips, about 2 ⅓ cups
▢ ⅔ cup peanut butter
▢ 2½ cups rice krispies cereal
▢ 1½ cups mini marshmallows
▢ ½ cup mini chocolate chips
▢ flaky sea salt, optional

Instructions

In a large bowl, add ⅔ cup peanut butter and 1 lb white chocolate chips together. Microwave in 30 second intervals, stirring each time until the mixture is totally melted and smooth (this took 4 rounds of microwaving for me).
Pour 2½ cups rice krispies cereal and 1½ cups mini marshmallows into the bowl and mix to fully coat them in the peanut butter/chocolate mixture.
Line some cookie sheets with parchment paper or wax paper. Use a cookie scoop to scoop out individual mounds of the mixture. Sprinkle each cookie with ½ cup mini chocolate chips & flaky sea salt.
Leave at room temperature or put them in the fridge to cool completely. Serve and enjoy!

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Notes

Recipe copyright The Domestic Spoon. For educational or personal use only.

White chocolate chips: You can use any chocolate chips but some do melt better than others. I like Ghirardelli or Guittard.
Peanut butter: Sorry, I love natural peanut butter as much as the next girl, but for texture purposes, I recommend the processed stuff (like Jif) for this recipe. But use natural peanut butter if it calls to you, it will still be delicious!
Rice Krispies cereal: You can use off-brand to save some money if you want…. It’s all the same.
Mini chocolate chips: Optional to be sprinkled on top for a chocolatey finish!
Flaky sea salt (optional): The flaky sea salt isn’t super common on avalanche cookies, but I really think it makes all the difference. It elevates the flavor and gives your taste buds something to “figure out”!
Microwave in intervals. Heating the white chocolate too quickly can cause it to seize or harden instead of melt smoothly.
Do not mix in the mini chocolate chips. You want them just to stick to the top, not melt into the mixture. I wanted to get creative and mixed the chocolate chips into the batter on my first recipe test… that didn’t work out well. They all melted, and my batter turned a dark brown color instead of its signature light brown!
Work quickly. Once the mixture is combined, scoop the cookies before it starts to firm up.
Don’t worry about perfect shapes. These cookies are meant to look rustic and fun!
Use parchment or wax paper to prevent sticking and make cleanup easy.
Add some colored sprinkles or even colored M&Ms into these cookies to decorate for different holidays! Christmas sprinkles would be adorable on top for Christmas cookie boxes.

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