Are you looking for a quick, easy, no-bake dessert everyone will enjoy? These avalanche cookies are made with melty white chocolate, peanut butter, crispy rice cereal, marshmallows, and mini chocolate chips. You don’t need an oven. You only need a microwave. These quick avalanche cookies are perfect for parties or a Friday night craving.
Why You’ll Love These Cookies
✔ No baking required. This recipe only requires quick use of your microwave.
✔ Only 6 ingredients are required for these Rice Krispie peanut butter cookies.
✔ Perfect for gift boxes and parties.
✔ Make ahead and freezer friendly.
How to Make Avalanche Cookies
Ingredients at a glance
- White melting chocolate (I like to use vanilla candy coating.) Avoid white chocolate chips because they don’t melt well.
- Creamy peanut butter. This is not a good recipe for crunchy peanut butter.
- Crispy rice cereal. (You can buy whatever brand you want. I tend to go with the store brand.)
- Mini marshmallows. If you want to add a bit of flair, consider multi-color marshmallows.
- Mini chocolate chips. If you want to mix things up, you can do dark chocolate chips.
Step-By-Step
Step 1: Line a baking sheet with parchment and set it aside.
Step 2: Melt the white chocolate. Follow the directions on the package that you purchased.
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Step 3: Add the peanut butter to the bowl with the melted chocolate. Stir until the mixture is creamy.
Step 4: Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
Step 5: Scoop the cookies onto the prepared cookie sheet, then top with the remaining chocolate chips.
💡Work quickly before the mixture sets.
Step 6: Chill the cookies in the refrigerator until set, about 20 minutes.
🧊 How to Store and Freeze Avalanche Cookies
To Store: Keep the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, store them in the refrigerator to keep them from melting or getting gooey.
To Freeze: Arrange the cookies in a single layer on a baking sheet and put them in the freezer for about an hour. Then transfer them to a freezer-safe container or bag. They’ll last for about 3 months. Let them thaw at room temperature before serving—no need to reheat!
✨ Recipe Variations
- Add a crunch: Stir in a handful of crushed pretzel pieces or chopped salted peanuts or cashews.
- Get festive. Use some seasonal-themed sprinkles or colored mini marshmallows. You can even add in colored candies such as green mini M&Ms.
- Try different chips: Mix things up with butterscotch, dark chocolate, or even peanut butter chips for a different flavor profile.
Avalanche Cookies
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Ingredients
- 16 ounces white melting chocolate
- ¾ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 2 cups miniature marshmallows
- 1 cup mini chocolate chips divided
Instructions
- Prepare a large cookie sheet by covering it with parchment paper; set aside.
- Melt the white chocolate according to the package instructions.
- In a large bowl, combine the melted white chocolate and creamy peanut butter.
- Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
- Scoop the cookies out onto the prepared cookie sheet, then top with the remaining chocolate chips.
- Chill the cookies in the refrigerator until set, about 20 minutes.
