The next time you’re craving something sweet and crunchy, but don’t feel like baking, make these No-Bake Avalanche Cookies! They come together in minutes with just a handful of ingredients, giving you all the creamy, peanut buttery goodness of a classic treat without ever turning on the oven. Perfect for stashing in the freezer and enjoying anytime that sweet craving hits.
Friends, I don’t crave sweets that often. But when I do? I need it to be super easy like my No-Bake Tagalong Cookie Bites, Viral High Protein Brownie Bites, or No-Bake Lemon Bites. No ovens, no mixers, no complicated steps. Just sweet, melty, crunchy goodness in minutes. And that’s exactly what these No-Bake Avalanche Cookies deliver.
They’re made with only five ingredients (six if you’re using the optional mini chocolate chips) and come together so quickly that even your kids could make them. In fact, this is the perfect weekend kitchen activity for little hands. Just mix, melt, scoop, and chill. No baking required.
I love keeping a stash of these cookies in the freezer. They’re the perfect little treat for when that sweet craving hits but you don’t want to commit to an entire baking project. Plus, the combo of peanut butter, white chocolate, and puffed rice cereal? It’s perfection.
What You Need to Make These No Bake Avalanche Cookies
- Puffed Rice Cereal: Light, airy, and perfectly crunchy, it gives these cookies their signature “avalanche” texture. Think of it as the crispy backbone that holds everything together.
- Marshmallows: Sweet, chewy little pockets that make every bite soft and gooey. Mini marshmallows work best here so they blend evenly into the mix.
- Mini Chocolate Chips: Optional, but highly recommended for a touch of contrast. They add just enough chocolatey richness without stealing the spotlight.
- White Chocolate Chips: The glue that binds everything together. When melted, they create a creamy coating. I used dairy-free ones from Enjoy Life Foods.
- Coconut Oil: Just a little bit helps the white chocolate melt smoothly and gives the cookies that glossy finish.
- Creamy Natural Peanut Butter: The heart and soul of this recipe. It adds rich, nutty flavor and a smooth texture that balances the sweetness perfectly. Choose a natural creamy one for best results.
How to Make These No Bake Avalanche Cookies
To make these cookies, start by lining a large baking sheet with parchment paper and setting it aside. In a large bowl, mix together the puffed rice cereal, marshmallows, and mini chocolate chips if using.
Now, melt the chocolate. In a separate bowl, add the white chocolate chips and coconut oil. Microwave in 2-3 30-second increments, stirring between each, until the mixture is smooth and fully melted.
Once melted, add the peanut butter and vanilla directly into the warm chocolate mixture. Stir until smooth, creamy, and completely combined. Pour the peanut butter-chocolate mixture over the cereal mixture and fold gently until everything is well coated.
Scoop 2-3 tablespoons of the mixture onto the prepared baking sheet. Depending on how big or small you make them, you’ll end up with anywhere between 18-24 cookies. Finally, place the baking sheet in the refrigerator for about 30 minutes. Once firm, enjoy immediately or transfer them to an airtight container for storage in the fridge for 1 week or the freezer for 2 months.
Frequently Asked Questions
Yes! Swapping the white chocolate for milk or dark will make the cookies a little richer and less sweet.
Absolutely. Use sunflower seed butter instead of peanut butter for a completely nut-free version.
Keep them in an airtight container in the fridge for up to a week, or freeze for up to two months.
Yes, just use dairy-free chocolate chips and vegan marshmallows, and you’re good to go.
It’s all about the texture — a mix of crispy cereal, gooey marshmallows, and creamy chocolate that “avalanches” together into the perfect bite.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 3 Cups Puffed Rice Cereal
- 1 ½ Cups Marshmallows
- ¼ Cup Mini Chocolate Chips, optional; I used dairy free
- 2 Cups White Chocolate Chips, I used dairy free
- 1 Teaspoon Coconut Oil
- ¾ Cup Creamy Natural Peanut Butter
- 2 Teaspoons Vanilla Extract
Instructions
- To make these cookies, start by lining a large baking sheet with parchment paper and setting it aside.
- In a large bowl, mix together the puffed rice cereal, marshmallows, and mini chocolate chips if using.
- Now, melt the chocolate. In a separate bowl, add the white chocolate chips and coconut oil.
- Microwave in 2-3 30-second increments, stirring between each, until the mixture is smooth and fully melted.
- Once melted, add the peanut butter and vanilla directly into the warm chocolate mixture. Stir until smooth, creamy, and completely combined.
- Pour the peanut butter-chocolate mixture over the cereal mixture and fold gently until everything is well coated.
- Scoop 2-3 tablespoons of the mixture onto the prepared baking sheet. Depending on how big or small you make them, you'll end up with anywhere between 18-24 cookies.
- Finally, place teh baking sheet in the refrigerator for about 30 minutes. Once firm, enjoy immediately or transfer them to an airtight container for storage in the fridge for 1 week or the freezer for 2 months.
Rate & review
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