Go Back

No Bake Avalanche Cookies

No bake avalanche cookies combine creamy peanut butter and smooth white chocolate with crisp rice cereal, marshmallows, and chocolate chips. Chill the heaping spoonfuls until set for an easy, crunchy treat with a chewy center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cooling and chilling 33 minutes
Total Time 48 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (12 oz) white chocolate chips
  • 0.5 cup creamy peanut butter
  • 2 cups crisp rice cereal
  • 1 cup mini marshmallows
  • 0.5 cup mini semisweet chocolate chips

Equipment

  • 1 baking sheet
  • 1 microwave

Method
 

  1. Line a baking sheet with parchment paper.
  2. Combine the white chocolate chips and peanut butter in a microwave-safe bowl.
  3. Microwave at 50% power in 30-second intervals, stirring after each, until smooth.
  4. Let the mixture cool for 5 to 10 minutes, stirring occasionally, until warm but not hot.
  5. Gently fold in the crisp rice cereal, mini marshmallows, and mini semisweet chocolate chips until evenly coated.
  6. Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet.
  7. Refrigerate for 20 to 30 minutes, until set.

Notes

For the best texture, let the chocolate mixture cool until warm but not hot before folding in the marshmallows and chocolate chips. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free option, use dairy-free white chocolate chips and semisweet chocolate chips, along with dairy-free marshmallows.