Easy No-Bake Avalanche Cookies: A 15-Minute Sweet Treat with Crunchy, Gooey Magic

1. Line a baking sheet with parchment paper or wax paper.
2. Set aside a spoon or cookie scoop for easy portioning.

2) Mix the dry ingredients

1. In a large bowl, add crispy rice cereal and mini marshmallows.
2. Set aside—your melted mixture will be added here.

3) Melt the base

1. In a microwave-safe bowl, combine white chocolate chips and peanut butter.
2. Microwave in 20–30 second bursts, stirring between each, until smooth and melted.
3. Stir in a pinch of salt and vanilla (optional).

4) Combine

1. Pour the melted peanut butter–white chocolate mixture over the cereal and marshmallows.
2. Fold gently until everything is coated (work quickly so it doesn’t start setting).
3. Fold in semi-sweet chocolate chips last so they don’t melt completely.

5) Scoop and set

1. Drop spoonfuls onto the lined baking sheet, shaping into mounds.
2. Add extra marshmallows or a few chips on top for a pretty finish.
3. Let set at room temperature for 45–60 minutes, or refrigerate 20–30 minutes to speed it up.

Serving and Storage:

Avalanche cookies are best once fully set—firm enough to pick up, but still tender when you bite.

• Room temperature: store in an airtight container up to 5 days.
• Refrigerator: store up to 10 days (they’ll be firmer and extra chewy).
• Freezer: freeze in a sealed container up to 2 months. Thaw at room temp.

Tips:

• Microwave gently: overheating white chocolate can make it seize—go in short bursts.
• Fold chips last: keeps the chocolate chips intact instead of melting.
• Use parchment: makes cleanup easy and prevents sticking.
• Salt improves flavor: even a small pinch makes everything taste richer.
• Work quickly: once melted base cools, it starts setting fast.

Variations:

• Nut-free: use sunflower seed butter instead of peanut butter.
• Extra chocolate: drizzle melted dark chocolate over the tops.
• Holiday version: add red/green sprinkles for Christmas or pastel sprinkles for Easter.
• Crunchy salty twist: mix in crushed pretzels or potato chips for a sweet-salty “avalanche.”
• Different cereal: try cornflakes or Chex for a slightly different crunch.

Conclusion:

Easy No-Bake Avalanche Cookies are the ultimate quick dessert—creamy, crunchy, sweet, and so simple you can make them anytime.
Whether you’re filling a holiday cookie tray, bringing treats to a party, or just craving something fun, these cookies deliver
big flavor with minimal effort. Once you make them once, they’ll become a go-to recipe forever.

FAQ:

Why did my cookies turn out soft or not set?

The mixture may need more chill time, or the ratio of cereal/marshmallows to melted base may be off. Add a little more cereal
next time for a firmer set.

Can I use almond butter instead of peanut butter?

Yes. Almond butter works great and gives a slightly more caramel-nut flavor.

Can I melt the mixture on the stovetop?

Absolutely. Use low heat and stir constantly until melted and smooth, then proceed as directed.

Can I make these ahead for a party?

Yes. They’re perfect for making 1–2 days ahead. Store in an airtight container until serving.

Do I have to use marshmallows?

Marshmallows are part of the classic texture, but you can reduce them or replace with chopped dried fruit for a different twist.