No-Bake Avalanche Cookies Recipe: No-Oven Snowball Treats

This Avalanche Cookie recipe first appeared on Savory Experiments, where I am a contributor.

Avalanche Cookies are the ultimate easy treat to make any time of year. This 4-ingredient, no-bake cookie is sweet, salty, crunchy and perfect for sharing. Makes about 58 cookies.

No Bake Avalanche Cookies

If you want a fast, no-bake cookie that tastes fantastic, these Avalanche Cookies are for you. They combine sweet white chocolate, creamy peanut butter, crunchy rice cereal and pillowy mini marshmallows for a simple treat the whole family will love.

These cookies are versatile: they’re perfect for holiday cookie trays or gift boxes, or as an everyday no-bake dessert. The recipe yields plenty to share and is easy enough for kids to help with under supervision.

Why I love these cookies

• Quick to make — the longest step is chilling.
• Simple ingredients most people already have on hand.
• Kid-friendly to prepare with a little oversight.
• Customizable with mix-ins and toppings.
• Can be made gluten free if you use a certified gluten-free crispy rice cereal (check the box).

The texture is a great balance of sweet, salty and crunchy — the only hard part is waiting for them to set so you can dig in.

What you need

Tools: baking sheets, parchment or wax paper (or a Silpat mat), a large microwave-safe bowl (or saucepan), a smaller mixing bowl, rubber spatula and a 1-tablespoon cookie scoop or spoon.

Ingredients:

• White chocolate melts or white chocolate chips — melts make melting easiest, but good-quality white chocolate chips work fine.
• Creamy peanut butter — smooth peanut butter gives a cohesive texture; chunky would add extra crunch if you prefer.
• Crispy rice cereal — Rice Krispies or another crispy rice; use a gluten-free brand if needed.
• Mini marshmallows — use fresh, soft mini marshmallows so they distribute evenly.

Substitutions

• Allergic to peanuts? Use almond butter, sunflower seed butter or cookie butter.
• Swap white chocolate for white candy melts or white almond bark if you’d like.

Mix-ins and variations

Stir in ½ to ¾ cup of extra mix-ins before scooping, or sprinkle them on top. Popular options:

• Salted peanuts
• Sprinkles
• M&Ms or similar mini candies
• Mini chocolate chips
• Mini white chocolate or butterscotch chips

How to make Avalanche Cookies

1. Line two large baking sheets with parchment or wax paper and set aside.
2. In a large bowl, combine the crispy rice cereal and mini marshmallows; stir to mix.
3. In a microwave-safe bowl, melt the white chocolate melts in 30-second intervals, stirring between each interval until smooth. Alternatively, melt over low heat on the stovetop. Watch carefully to avoid burning.
4. Stir the peanut butter into the melted white chocolate until fully combined and glossy.
5. Pour the warm white chocolate–peanut butter mixture over the rice cereal and marshmallows. Stir until everything is evenly coated.
6. If using mix-ins, fold ½–¾ cup in now, or add them on top after scooping.
7. Use a 1-tablespoon cookie scoop or spoon to drop portions onto the prepared baking sheets. They will be sticky — that’s normal.
8. Add any extra toppings, then refrigerate for 30–45 minutes, or until set.
9. Serve and enjoy.

Storage

After chilling, place cookies in an airtight container. If you stack layers, separate them with wax paper. Store in the refrigerator for up to 5 days.

Frequently Asked Questions

Quick tips

• Line baking sheets with parchment or wax paper to prevent sticking.
• Don’t overdo mix-ins — ½–¾ cup is usually plenty.
• Confirm your crispy rice cereal is labeled gluten free if you need to avoid gluten.

Other no-bake desserts to try

• Chocolate Cheesecake Dip
• No Bake Scotcheroo Cookies
• No Bake Peppermint Bark Cookies