No-bake cookies are some of my favorite treats to make. This No Bake Avalanche Cookies recipe features a creamy white chocolate–peanut butter coating that holds together crispy rice cereal, mini marshmallows, and chocolate chips for a chewy, crunchy bite.
This recipe is sometimes called Rocky Mountain Chocolate Factory cookies — another name for this easy, no-bake dessert. It’s simple to prepare with everyday pantry ingredients and makes a lovely addition to holiday cookie trays or edible gifts.
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Ingredients for No Bake Avalanche Cookies:
- White chocolate: use white chocolate bark or white almond bark for the coating and mini chocolate chips mixed into the cookies.
- Peanut butter: creamy peanut butter gives the best texture, though natural or chunky will also work.
- Cereal: crispy rice cereal (Rice Krispies) provides the crunch.
- Marshmallows: mini marshmallows work best for even distribution.
How to make No Bake Avalanche Cookies:
Line a large sheet pan with parchment paper or wax paper.
Place the white chocolate bark in a large microwave-safe bowl. Microwave in 1-minute intervals, stirring between each interval, until melted and smooth.
Stir the peanut butter into the melted white chocolate until fully combined.
Fold in the rice crispy cereal, mini marshmallows, and 1/2 cup of the miniature chocolate chips.
Drop 2-tablespoon scoops of the mixture onto the prepared sheet pan, placing them side by side.
Sprinkle the remaining chocolate chips over the tops of the cookies.
Chill for about 30 minutes, or until the cookies have set.
How to store leftovers:
Room temperature: Store the cookies in an airtight container or zip-top bag at room temperature for 3–4 days. For longer freshness, refrigerate up to 7 days.
Tips and tricks for making these cookies:
Type of chocolate to use for the coating:
White chocolate bark or white almond bark melt smoothly and mix easily with peanut butter. You can also use white chocolate chips or candy melts, but be sure they melt evenly to create a cohesive coating.
Extra add-ins:
- Chopped peanuts
- Slivered almonds
- M&M’s
- Extra chocolate chips
Peanut butter options:
Creamy peanut butter gives the smoothest texture, but natural or chunky peanut butter will also work and add more nutty flavor or crunch. Almond butter can be used as a nut-free alternative for a different flavor profile.
More dessert recipes:
- Caramel Butter Bars
- Hot Cocoa Cookies
- Peppermint Oreo Cookies
- Apple Dump Cake
No Bake Avalanche Cookies
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Equipment
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Large mixing bowl
-
Large sheet pan
Ingredients
- 16 oz white chocolate bark
- ¾ cup creamy peanut butter
- 2 cups rice crispy cereal
- 1 ½ cups mini marshmallows
- 1 cup mini chocolate chips
Instructions
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Line a large sheet pan with parchment paper or wax paper.
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Place the white chocolate bark in a large microwave-safe bowl and microwave in 1-minute intervals, stirring between each, until melted.
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Stir in the peanut butter until smooth and fully combined.
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Fold in the rice crispy cereal, mini marshmallows, and 1/2 cup of the chocolate chips.
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Drop 2-tablespoon scoops of the mixture onto the sheet pan, spacing them side by side.
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Sprinkle the tops with the remaining chocolate chips.
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Chill for 30 minutes or until set.
Nutrition
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Carbohydrates: 45g
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Protein: 7g
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Fat: 24g
Nutrition information is automatically calculated and should be used as an approximation.
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If you make these cookies, tag us on Instagram @julia.pacheco.cooking and let us know how you liked them!