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Your mouth will water at these No-Bake Avalanche Cookies! Peanut butter and white chocolate mixed with Rice Krispies, marshmallows, and mini chocolate chips and formed into cookies for a rich, sweet snack. No need to heat up the oven! These yummy no-bake cookies are made in minutes.
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So easy to make, my kids all loved them! Was super impressed with how fast they came together, perfect for a Sunday night quick treat that can pack into lunch boxes for dessert for the week! Thank you!!
No-Bake Avalanche Cookies
When we first made these cookies, I knew they would be a hit! These white chocolate peanut butter No-Bake Avalanche Cookies are so quick and easy to make and totally melt-in-your-mouth good. The little bit of crunch from the Rice Krispies and the soft, chewy marshmallows makes the cookies extra delicious.
No-Bakes are the most magical cookie invention ever! If you can’t get enough no-bake cookie goodness, don’t miss these no-oven-needed desserts: No Bake Pumpkin Cheesecake | No Bake Peanut Butter Pie | Startburst Jello Cheesecake | No Bake Chocolate Lasagna | No Bake Oreo Cheesecake
The Ingredients
Here’s what you’ll need to make No-Bake Earthquake Cookies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- White chocolate bark – the white chocolate we use is actually called vanilla candy coating and it’s found in the baking aisle by the chocolate chips. We love it because you melt the candy coating right in the tray that is provided in the package. So easy!
- Creamy peanut butter – chunky peanut butter could be used instead, but creamy really is best.
- Rice Krispies cereal – any brand of puffed rice cereal is good for this recipe.
- Miniature marshmallows – the mini marshmallows add a really fun texture to the white chocolate peanut butter cookies along with the crispness of the Rice Krispies cereal.
- Miniature chocolate chips – mini chocolate chips are just the right size for these nobakes.
How to Make Avalanche Cookies
- Prepare a large cookie sheet by covering with parchment paper or wax paper; set aside.
- Melt the white chocolate according to package directions. In a large bowl, combine the melted white chocolate and peanut butter; stir until smooth.
- Add the Rice Krispies, marshmallows, and half of the chocolate chips; stir well.
- Drop the mixture by heaping tablespoons onto the prepared cookie sheet and top with the remaining chocolate chips.
- Chill in the refrigerator until the cookies are set.
Variations
Can I use dark chocolate instead of white chocolate?
Yes, you can use the regular chocolate version of the melting chocolates instead of white. It really changes the flavor of the cookies, but is still delicious.
Can I add nuts to the cookies?
Adding peanuts is a great idea! Maybe try adding them to a few of the cookies to see if you like these cookies with nuts.
How to Store Leftover Cookies
Keep the leftover cookies in an airtight food storage container or zip-top bag. They can be kept in the refrigerator or on the counter at room temperature. The cookies will stay fresh for up to a week.
More Cookie Recipes
- 4 Ingredient Almond Joy Cookies
- Haystack Cookies
- 3 Ingredient Peanut Butter Cookies
- Cowboy Cookies
- Orange Creamsicle Cookies
- Thick Chocolate Chip Cookies
Add as Google Trusted SourceNo Bake Avalanche Cookies
Ingredients
- 16- ounce white chocolate bark
- 3/4 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips, divided
Instructions
- Prepare a large cookie sheet by covering with parchment paper or wax paper; set aside.
- Melt the white chocolate according to package directions.
- In a large bowl, combine the melted white chocolate and peanut butter; stir until smooth. Add the Rice Krispies, marshmallows, and half of the chocolate chips; stir well.
- Drop the mixture by heaping tablespoons onto the prepared cookie sheet and top with the remaining chocolate chips.
- Chill in the refrigerator until the cookies are set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Omg. Luv these … thier so amazing thank you very much for the recipe…
Love!!! So easy. Perfect for gatherings
Or to enjoy yourself!
Crowd pleaser! I make them often!
Well, hopefully they taste good because they don’t look anything like the picture. They are a big chocolate mess. The peanut butter made the white chocolate brown and the chips melted and turned everything chocolatey. I even let the white chocolate cool for 40 minutes before mixing. I haven’t tasted them yet so I’m crossing my fingers.
I substituted peanuts for the chocolate chips
Also delicious with crunchy peanut butter. My family loves these.
Delicious!!!!! I made these and instead of dropping them I just pressed it out on the sheet and cut it like Rice Krispie treats worked out great and was able to cut the size I wanted
Delicious 🙂
These are really yummy and addictive! I made a triple recipe for the first time yesterday as I was gifting them to my in-laws for Christmas. A word of caution – adding the peanut butter to the melted white chocolate doesn’t cool it off enough to keep the mini chocolate chips from melting, so be sure to add them last like the recipe states.
Just made these avalanche cookies for a cookie exchange…they are fabulous i doubled the recipe and got 64 cookies….Will definitely make these again…
These are so good and addictive
I made these for a function and sent the remainder from IA to southern CA for my son who works in a quarry. They were still good a week later and the boss snatched the entire bag for his office.