Avalanche Cookies (No-Bake)
If you’re looking for a quick and tasty treat that requires zero baking, then these no-bake Avalanche cookies are your new best friend. They’re easy to make with just 5 basic ingredients and a nostalgic treat.
Avalanche cookies combine creamy melted peanut butter, crunchy rice cereal, and chewy marshmallows for a flavor explosion you won’t want to miss. The best part…No baking required! With only 5 ingredients and 15 minutes prep time, these cookies are one of the best treats to make for holidays or special occasions!
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My kids loved making these cookies as they were growing up. You can have a variety of your favorite festive sprinkles, cookies, and candy toppings for them to choose to decorate them with. They’re a perfect treat to add to holiday goodie boxes and they also pack and ship well.
If you’re new to baking, these are the cookies for you to try. I promise you’ll make them with ease. If you need other cookie ideas, try my viral Ritz Cracker Cookies or Haystack Cookies, both will look beautiful on your cookie tray!
Table of Contents
Why You’ll Like This Recipe
- No-Bake Treat: No oven needed so this simple treat can be made anywhere and they store well for weeks!
- Ultimate Easy Holiday Cookie Recipe: This avalanche cookie recipe has 5 simple ingredients with only a few simple steps. The hardest part is waiting for them to harden!
- Crowd Favorite: Their sweet and crunchy texture is loved by both kids and adults, making them a hit at parties and gatherings. They’re great for cookie exchanges too!
- Perfect for Any Occasion: Whether it’s a Christmas time, birthday bash, or just a sweet craving, no bake avalanche cookies fit the bill perfectly any time of year!
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Vanilla Candy Coating, White Almond Bark or White Chocolate Chips: The sweet, creamy base that holds everything together and adds incredible flavor.
- Creamy Peanut Butter: Adds richness and a nutty taste.
- Crispy Rice Cereal: Provides a delightful crunch and light texture.
- Mini Marshmallows: Soft marshmallows contribute a chewy, sweet element. Both white and rainbow marshmallows are pretty!
- Toppers (Holiday-themed Sprinkles, Miniature Chocolate Chips, Mini Marshmallow Bits and/or Sea Salt): Add a pop of color and fun, as well as extra texture and flavor to the cookies.
Tools You’ll Need
How to Make Avalanche Cookies
- In a large microwave-safe bowl, add vanilla candy coating, almond bark, or white chocolate and peanut butter. Microwave in 20-30 second intervals, stirring in between, until the mixture is completely melted and smooth.
- Add rice crispy cereal and mini marshmallows to the peanut butter mixture. Stir gently until all of the cereal and marshmallows are evenly coated.
- Use your hands or a cookie scoop to scoop 1/4 cup portions of the mixture and roll them into balls or drop them onto a parchment paper lined baking sheet to form mounds.
- Before the mixture sets, sprinkle on your desired cookie toppers for decoration.
- Place the cookies in the refrigerator for about 30 minutes to set.
- Once set, store in an airtight container with wax paper between layers until ready to serve.
Expert tips
- Candy Coating, Almond Bark and White Chocolate Substitutes: You can use milk chocolate chips, dark chocolate, or even butterscotch chips for a different flavor profile.
- Cereal Choices: Feel free to experiment by using other cereals like Cocoa Rice Krispie Cereal or Fruity Pebbles for a fun twist!
- Creamy Peanut Butter Alternatives: For those with a peanut allergy, try using sun butter, almond butter, or a soy nut butter in place of the peanut butter. If using natural peanut butter, stir it well first. You can also use chunky peanut butter or even cookie butter.
- Mini Marshmallow Variations: You can chop larger marshmallows if you don’t have mini marshmallows on hand.
Toppings for Avalanche Cookies
You can get creative with your toppings, but most importantly, you need to add them to the cookies before they harden. Some excellent options:
- Festive holiday sprinkles
- Crushed candy canes
- Chopped nuts
- Crushed candy bars like Butterfingers
- Sea salt
- Mini chocolate chips
- Colorful M&Ms.
- Drizzle on colored melted white chocolate
Storage
Store your avalanche cookies in an airtight container at room temperature in a cool, dark place for up to 2 weeks. The cool temperature helps them hold their shape and flavor.
You can also freeze leftover cookies for up to a month. Just layer them between parchment paper in a freezer-safe container for easy stacking and thawing.
Frequently Asked Questions
Yes, you can use crunchy peanut butter for added texture and crunch!
You can melt almond bark, candy coating, and chocolate in the microwave in 30-second intervals, stirring in between, or use a double boiler for gentle heating.
While refrigeration isn’t required, chilling them helps them set and makes them easier to handle.
If your mixture seems too dry, you can add a bit more melted chocolate or peanut butter to help it hold together better.
More Christmas Cookie Recipes
- Butter Toffee
- White Chocolate Peppermint Cookies
- Best Graham Cracker Toffee
- 7-Layer Magic Cookie Bars
Avalanche Cookies
Ingredients
- 12 ounces Vanilla Candy Coating, White Almond Bark or White Chocolate Chips
- 1 cup creamy peanut butter
- 3 cups rice crispy cereal
- 2 cups mini marshmallows
- Cookie Toppers: holiday-themed sprinkles, mini chocolate chips, mini marshmallow bits, crushed candy canes, crushed candy bars or sea salt
Instructions
- In a large microwave-safe bowl, add vanilla candy coating, almond bark, or white chocolate and peanut butter. Microwave in 20-30 second intervals, stirring in between, until the mixture is completely melted and smooth.
- Add rice crispy cereal and mini marshmallows to the peanut butter mixture. Stir gently until all of the cereal and marshmallows are evenly coated.
- Use your hands or a cookie scoop to scoop 1/4 cup portions of the mixture and roll them into balls or drop them onto a parchment paper lined baking sheet to form mounds.
- Before the mixture sets, sprinkle on your desired cookie toppers for decoration.
- Place the cookies in the refrigerator for about 30 minutes to set.
- Once set, store in an airtight container with wax paper between layers until ready to serve.
Notes
Tips and Substitutions
- Candy Coating, Almond Bark and White Chocolate Substitutes: You can use milk chocolate chips, dark chocolate, or even butterscotch chips for a different flavor profile.
- Cereal Choices: Feel free to experiment by using other cereals like Cocoa Rice Krispie Cereal or Fruity Pebbles for a fun twist!
- Creamy Peanut Butter Alternatives: For those with a peanut allergy, try using sun butter, almond butter, or a soy nut butter in place of the peanut butter. If using natural peanut butter, make sure it’s stirred well first. Chunky peanut butter or even cookie butter can be used as well.
- Mini Marshmallow Variations: You can chop larger marshmallows if you don’t have mini marshmallows on hand.
Cookie Toppers
You can get creative with your toppings, but most importantly, you need to add them to the cookies before they harden. Some excellent options are festive holiday sprinkles, crushed candy canes, chopped nuts, crushed candy bars like Butterfingers, mini chocolate chips, or colorful M&Ms. You can also drizzle on colored melted white chocolate.Storage
Store your avalanche cookies in an airtight container at room temperature in a cool, dark place for up to 2 weeks. The cool temperature helps them hold their shape and flavor. You can also freeze leftover cookies for up to a month. Just layer them between parchment paper in a freezer-safe container for easy stacking and thawing.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
