avalanche cookies sitting on a dark blue transparent class plate with a bowl of marshmallows beside it
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Avalanche Cookies

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4.84 from 12 votes
These no bake avalanche cookies use 4 ingredients, don't require any time in the oven and only take 10-ish mins to prep! Perfect for white chocolate lovers.

In the world of cookies, there’s always room surprises, and let me tell you, these Avalanche Cookies are just that – a surprise! A no-bake cookie that is a cross between a Rice Krispy treat, candy, confection, and a cookie. Avalanche cookies take some of your favorite flavors and textures, then roll them into a mound of goodness. And, of course, as with all my recipes, it’s under 5 ingredients – it actually rings in at 4!

If I didn’t have you at no bake, hopefully, I had you at 4 ingredients… seriously these Avalanche Cookies are so good and super easy to make. The combined creamy richness of white chocolate and peanut butter with the crisp texture of Rice Krispies and the gooeyness of marshmallows make for a “cookie” that will satisfy any sweet tooth or white chocolate lover. And for that final touch, a sprinkle of dark chocolate chips, because why not?

Recipe Overview

Cuisine Inspiration: American
Number of Ingredients: 4
Total Cook Time: Approximately 20 minutes
Primary Cooking Method: Melting and mixing on stovetop
Dietary Info: Contains dairy and gluten; can be adapted for gluten-free preferences
Key Flavor: The sweet and creamy combo of white chocolate and peanut butter, with the crispy texture of Rice Krispies and gooey marshmallows
Skill Level: Beginner-friendly

Notable mentions

  • No-Bake Cookie: These Avalanche Cookies don’t require any oven time. Just melt, mix, and let them set. Perfect for those days when you want to keep things cool and easy.
  • Customizable Size: Whether you prefer bite-sized treats or more substantial cookies, you can easily adjust the size with a different scoop.
  • Gluten-Free Adaptation: Swap out the Rice Krispies for a gluten-free alternative to make these cookies suitable for those with gluten sensitivities.
  • Versatile for Various Occasions: These cookies are as perfect for a casual snack as they are for a special gathering or as a homemade gift.
  • Kid-Friendly Kitchen Activity: Simple and safe enough for kids to help with, making these cookies is a fun way to spend quality time in the kitchen.

Ingredients to make Avalanche Cookies

  • White Chocolate Chips: These are the glue of the cookies. They melt into a smooth mixture that holds everything together.
  • Creamy Peanut Butter: It adds a nice, rich flavor that goes really well with the white chocolate. Plus, it helps keep the cookies together. Opt for one that does not have any added sugar. The white chocolate makes these cookies super sweet.
  • Rice Krispies Cereal: For the crunch. These give the cookies a great texture contrast with the creamy parts.
  • Mini Marshmallows: They add a bit of chewiness to the cookies and a slight sweetness that’s not overwhelming.
  • Dark Chocolate Chips for Topping (optional): Just a little something extra for the top. They add a bit of a tart chocolate flavor and make the cookies look great.

How To Make Avalanche Cookies

Getting Ready:

Prep: First things first, get your baking sheet ready and line it with parchment paper – trust me, it makes cleaning up a lot easier.

STEP 1: MELTING THE BASE

Melt White Chocolate and Peanut Butter: In a large pot over medium-low heat, combine your white chocolate chips and peanut butter. Stir consistently to make sure they melt together smoothly and don’t burn.

STEP 2: MIX IN THE CRISPY AND CHEWY

Add the Rice Krispies and Marshmallows: Once your chocolate and peanut butter are melted and mixed well, remove the pot from the heat. Now, stir in the Rice Krispies and marshmallows. You’ll end up with a sticky, thick mixture – that’s your cookie base.

STEP 3: SHAPING THE COOKIES

Form the Cookies: Using a spoon or a small cookie scoop, scoop out the mixture onto your parchment-lined tray. Aim for roughly equal-sized portions. Then, gently press down on each one with your palm to flatten them into cookie shapes. If adding the chocolate chips to the top gently press a few in each cookie while still warm.

STEP 4: SETTING TIME

Let the Cookies set: After you portioned out your cookies now just let them sit at room temperature until no longer sticky and easy to handle. If you are in a rush, you can pop them in the fridge for a few minutes to expedite the process.

And there you have it, your very own batch of Avalanche Cookies!

  • Different Nut or Seed Butters: Experiment with various nut or seed butter like almond, cashew, or sunflower seed butter for different flavors. Tahini is also a great one that often gets left out but one that I LOVE and even use in my 3 Ingredient oatmeal cookies.
  • Gluten-Free Rice Krispies: To make these cookies gluten-free, use a gluten-free variety of Rice Krispies cereal.
  • Adding Nuts or Seeds: For extra crunch and nutrition, consider adding chopped nuts like almonds or pecans, or seeds like pumpkin or sunflower seeds.
  • Dried Fruit: Mix in some dried fruits like cranberries, raisins, or chopped dates for added sweetness and chewiness.
  • Spices: Add a dash of cinnamon or nutmeg for a warm, spiced flavor.
  • Flavor Extracts: Enhance the flavor with a few drops of vanilla or almond extract.
  • Coconut Flakes: Sprinkle some coconut flakes on top for a tropical twist and added texture.
  • Protein Powder: If you want to boost the protein content, consider adding a scoop of your favorite protein powder to the mix.

Tips for Making the Best Avalanche Cookies

  1. Consistent Heat for Melting: When melting the white chocolate and peanut butter, maintain a consistent, low heat to avoid burning. Stir constantly for a smooth, even melt.
  2. Quality Ingredients Matter: Since this recipe has few ingredients, each one plays a big role. Use good quality white chocolate and peanut butter for the best flavor.
  3. Gentle Mixing: When you add the Rice Krispies and marshmallows, mix gently. You want to keep the Rice Krispies from getting crushed to maintain that signature crunch.
  4. Proper Cooling: Let the cookies cool on the baking sheet for the recommended time. This step is crucial as it helps the cookies set and firm up.
  5. Adding Toppings While Warm: Sprinkle the chocolate chips on while the cookies are still warm so they stick well but maintain their shape.
  6. Melting The White Chocolate: White chocolate can be a bit tricky because it burns easily and has a different melting point compared to other chocolates. If you’re having trouble with it not melting properly, here are a few tips:
    • Low and Slow: Melt the white chocolate over low heat. White chocolate is more sensitive to heat, so keeping the temperature low helps prevent it from seizing or burning.
    • Stir Constantly: Keep stirring the white chocolate as it melts. This helps distribute the heat evenly and prevents it from sticking to the pot.
    • Double Boiler Method: If direct heat isn’t working, try melting the white chocolate using a double boiler. This method uses steam to gently melt the chocolate and is less likely to cause burning.
    • Microwave Option: You can also melt white chocolate in the microwave. Do it in short bursts of 20-30 seconds, stirring between each burst, to ensure it melts evenly without burning.
    • Quality Matters: Higher-quality white chocolate tends to melt better. Look for white chocolate with a higher cocoa butter content for smoother melting.

How to store Avalanche Cookies

Avalanche Cookies are best stored in an airtight container at room temperature. I like to put a piece of parchment paper between each layer of cookies if you’re stacking them in a container to keep them from sticking. This way, they’ll stay fresh and delicious for about 5-7 days. Keeping them at room temperature ensures they retain their ideal texture and flavor, making them perfect for enjoying throughout the week.

How long will Avalanche Cookies last in the fridge?

They don’t need refrigeration unless your room is particularly warm. If you prefer to refrigerate your Avalanche Cookies, they can last up to a week in the fridge. Store them in an airtight container to maintain their freshness. Note that refrigeration may slightly alter the texture of the cookies, making them a bit firmer, but they will still taste great.

Can i freeze Avalanche Cookies?

While you can technically freeze Avalanche Cookies, it’s generally not recommended. The white chocolate and marshmallows in the cookies don’t fare well in the freezing and thawing process. Freezing may alter their texture and affect the overall quality of the cookies. Instead, it’s best to enjoy them fresh or store them at room temperature or in the refrigerator as mentioned earlier.

What to Serve with Avalanche Cookies

  • Cold Milk or Dairy-Free Alternatives: The classic combination of cookies and a cold glass of milk is always a hit. For those who prefer non-dairy options, almond, soy, or oat milk are great alternatives.
  • Coffee or Tea: A hot cup of coffee or tea complements the sweet and rich flavors of Avalanche Cookies. The warmth of the beverage contrasts nicely with the chewy texture of the cookies.
  • Ice Cream: Pair these cookies with a scoop of your favorite no-churn ice cream for a delightful dessert experience. The creaminess of the ice cream pairs well with the crunchy and chewy textures of the cookies.
  • Cheese Board: If you’re serving these cookies as part of a larger spread, they can surprisingly complement a cheese board. The sweetness of the cookies pairs well with milder cheeses like Brie or Gouda.
  • Yogurt: Enjoying these cookies with a side of Greek yogurt or a plant-based alternative can add a tangy contrast to their sweetness, making for a balanced snack or dessert.

Frequently asked questions

Can I use a different type of cereal instead of Rice Krispies?

Yes, you can experiment with other cereals for a different texture or flavor. Just keep in mind that the final texture of the cookies might change depending on the cereal you use.

What can I use if I don’t have white chocolate chips?

If you don’t have white chocolate chips, you can try using milk or dark chocolate chips instead. However, this will significantly change the flavor profile of the cookies.

My cookies are too soft/sticky. How can I fix this?

If your cookies are too soft or sticky, it could be due to not letting them set long enough. Let them cool completely after baking. If they’re still too sticky, storing them in the refrigerator can help firm them up.

These Avalanche Cookies are your shortcut to a delicious treat, blending white chocolate, peanut butter, and Rice Krispies for a uniquely crunchy and gooey experience. They’re a perfect quick-fix for busy days, offering a delightful twist on classic flavors. Simple to make and impossible to resist, these cookies are sure to become a new favorite in your baking repertoire.

More cookie recipes with 5 ingredients or less:

I want to hear from you! If you try this easy Avalanche Cookie recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

a plate full of avalanche cookies with chocolate chips on tops sitting on a white counter top
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Avalanche Cookies

These no bake avalanche cookies use 4 ingredients, don't require any time in the oven and only take 10-ish mins to prep! Perfect for white chocolate lovers.
4.8 from 12 votes
Author Jackie
Servings 45 cookies
Course Dessert
Calories 105
Prep Time 10 minutes
Set Time 1 hour
Cook Time 0 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 2 cups White Chocolate Chips
  • 1 cup Creamy Peanut Butter no added sugar
  • 4 cups Rice Krispies cereal
  • 2 cups Mini marshmallows
  • 1/2 cup Dark Chocolate chips optional topping

Instructions

  • In a large pot or pan, combine the white chocolate and peanut butter over medium-low heat. Stir consistently until the white chocolate is melted and the mixture is combined about 4 minutes.
  • Once melted, remove from heat and gently fold in the Rice Krispies and marshmallows.
  • For approximately 45 cookies, measure out 2 tablespoons of batter. Drop spoonfuls onto a parchment-lined tray. For large cookies use more.
  • If using top with chocolate chips and let set at room temperature for an hour. To set faster, place it in the refrigerator for 10 minutes, and then another 20 minutes at room temperature should do it.

Notes

  • Use a large non stick pot like a dutch oven or hexclad.
  • For less cookies, but ones larger in size, use a different size cookie scoop.
  • Melting The White Chocolate: White chocolate can be a bit tricky because it burns easily and has a different melting point compared to other chocolates. If you’re having trouble with it not melting properly, here are a few tips:
      • Low and Slow: Melt the white chocolate over low heat. White chocolate is more sensitive to heat, so keeping the temperature low helps prevent it from seizing or burning.
     
      • Stir Constantly: Keep stirring the white chocolate as it melts. This helps distribute the heat evenly and prevents it from sticking to the pot.
      • Double Boiler Method: If direct heat isn’t working, try melting the white chocolate using a double boiler. This method uses steam to gently melt the chocolate and is less likely to cause burning.
     
      • Microwave Option: You can also melt white chocolate in the microwave. Do it in short bursts of 20-30 seconds, stirring between each burst, to ensure it melts evenly without burning.
     
    • Quality Matters: Higher-quality white chocolate tends to melt better. Look for white chocolate with a higher cocoa butter content for smoother melting.
Nutrition information includes the optional dark chocolate topping.

Nutrition

Serving: 1cookie, Calories: 105kcal, Carbohydrates: 11g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 49mg, Potassium: 71mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 168IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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10 Comments

  1. 5 stars
    Needed a quick no bake cookie recipe for a last minute end of the year school party and they were a hit!! I usually make the chocolate and peanut butter ones, but will be making these from now on, there wasn’t a cookie left for me to take home!

  2. 5 stars
    Was looking for a quick dessert to make for the kids that didn’t require much time. These were easy, quick, and SO GOOD! Thanks for sharing!

  3. 4 stars
    My daughter made these the other day and I was pleasantly surprised at how good they were, I do think they could use a little more chocolate and maybe mini chocolate chips instead of the big ones.

  4. 5 stars
    This recipe sounds great! I’ve never heard of avalanche cookies before. I sent this to my son. I’m highly allergic to peanuts , so I can’t be around them, or even smell it! But Thanks for sharing your wonderful recipe! I’m sure he’ll enjoy it!

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