Avalanche Cookies
Published on December 05, 2025
Quick Summary
Avalanche Cookies are the ultimate no-bake treat, loaded with white chocolate, peanut butter, crispy rice cereal, mini marshmallows, and topped with mini chocolate chips and flaky sea salt. Perfect for the holidays or anytime you want an easy, crowd-pleasing dessert.
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Pin ItAvalanche Cookies: The No-Bake Treat Everyone Will Love
If you’re looking for a cookie that’s truly foolproof, you have to try these Avalanche Cookies. They’re no-bake, come together in just a few minutes, and require very little cleanup. The perfect treat for busy afternoons, last-minute parties, or when you just need a sweet fix without turning on the oven.
What I love most is that despite being so easy, they taste anything but simple. Creamy white chocolate and peanut butter coat crispy rice cereal and gooey mini marshmallows, creating a perfect balance of crunch and chew. Finish with mini chocolate chips and a sprinkle of flaky sea salt to make them look as amazing as they taste.
We especially love making these cookies during the holidays because they’re so quick and easy! A great addition to any cookie plate. Kids and adults love these little cookies!
Trust me, once you make them, you’ll want to keep a batch in the fridge at all times.
Ingredients & Helpful Notes
- White chocolate chips: Choose high-quality brands like Ghirardelli or Guittard for a smooth, creamy texture.
- Peanut butter: Creamy peanut butter like Jif or Skippy works best for this recipe.
- Vanilla extract: Pure vanilla enhances the sweetness and brings out all the flavors.
- Crispy rice cereal: Gives the cookies their signature crunch. If you want the cookies to be gluten-free, make sure you use gluten-free crispy rice cereal, not all brands are gluten-free.
- Mini marshmallows: Use fresh mini marshmallows, not stale, for the best melt and chew.
- Mini chocolate chips: For sprinkling on top of the cookies.
- Flaky sea salt: Just a light sprinkle enhances the sweetness and adds a gourmet touch.
Tips for Making Avalanche Cookies
- Melt carefully. White chocolate burns easily, so microwave in short intervals and stir or use a double boiler.
- Mix gently. Fold in the cereal and marshmallows gently to avoid breaking them up.
- Line your baking sheet with parchment paper so the cookies release easily. Avoid foil because the chocolate can stick to it.
- Shape quickly. The mixture sets fast once chocolate is melted, so scoop and shape immediately.
- Don’t skip the mini chocolate chips & flaky sea salt. A sprinkle of mini chocolate chips and flaky sea salt on top makes these cookies next-level.
- You can add holiday sprinkles or mini M&M’s for a festive twist.
How to Store the Cookies
- Store the cookies in an airtight container in the refrigerator for up to 1 week. If stacking them, place a sheet of parchment or wax paper between layers to prevent sticking.
- They can be kept at room temperature for 3–4 days, but only if your kitchen is cool. If it’s too warm, the cookies will start to melt and get sticky. I always store in the fridge to be safe.
- To freeze, place the cookies on a baking sheet to firm up, then transfer to a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature.
Avalanche Cookies
Ingredients
- 2 cups white chocolate chips, I recommend Ghirardelli or Guittard
- 2/3 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/4 cup mini chocolate chips, for sprinkling on top
- Flaky sea salt, for sprinkling on top
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a large microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring after each, until smooth. Don’t overcook, you don’t want the chocolate to burn or seize. Alternatively, melt over a double boiler for gentle, even heat. When the chocolate is melted, add the peanut butter and vanilla extract.
- Stir until peanut butter is completely melted and the mixture is smooth.
- Add the crispy rice cereal and mini marshmallows to the bowl and gently stir until well combined.
- Using a spoon or 1 ½ tablespoon cookie scoop, drop the cereal mixture onto the prepared baking sheet. Gently shape into mounds. Immediately top each cookie with mini chocolate chips and a light sprinkle of flaky sea salt.
- Transfer to the refrigerator and chill for 30 minutes, or until the white chocolate mixture is set. Enjoy!
Notes
Nutrition
Have you tried this recipe?
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