Last Updated on August 6, 2026 by Janell

When the weather warms up, the last thing I want to do is turn on the oven just to make dessert. That’s why I love easy no bake cookie recipes like these Avalanche Cookies.

They’re made with just five simple ingredients: white chocolate, creamy peanut butter, Rice Krispies cereal, mini marshmallows, and chocolate chips. You can have them mixed together in about 10 minutes, and then the refrigerator does the rest of the work.

If you love Rice Krispie treats and chocolate peanut butter desserts, you’re going to love this easy Avalanche Cookies recipe. They’re creamy and crunchy with little bites of marshmallow and chocolate in every cookie.

Why You’ll Love These No Bake Avalanche Cookies

One of the best things about this recipe is how easy it is. Traditional no bake cookies often require cooking a sugar mixture on the stove and getting the timing just right. Cook it too long and the cookies can turn out dry and crumbly. Don’t cook it long enough and they may never set.

Avalanche Cookies are much more forgiving. There’s no boiling, no candy thermometer, and no worrying about getting the mixture to exactly the right temperature.

Just melt the white chocolate, stir in the peanut butter, add everything else, scoop, and chill.

They’re especially great for hot summer days when you don’t want to heat up the kitchen. They also make an easy after-school snack, party treat, or quick dessert when you need something you can make ahead of time.

Ingredients for Avalanche Cookies

You only need five ingredients to make this easy no bake cookies recipe:

• 16 ounces white melting chocolate or vanilla almond bark
• ¾ cup creamy peanut butter
• 2 cups Rice Krispies cereal
• 2 cups miniature marshmallows
• 1 cup mini chocolate chips, divided

For the peanut butter, I recommend using conventional creamy peanut butter such as Jif or Skippy. Natural peanut butter tends to separate and can make it harder for the cookies to set properly.

Substitutions and Recipe Tips

White Chocolate: White melting chocolate or vanilla almond bark works well because it melts smoothly and sets up nicely once chilled.

Peanut Butter: Creamy peanut butter gives these cookies their smooth texture. You can also use crunchy peanut butter if you want a little extra crunch.

Nut-Free Option: If you need to avoid peanuts, try sunflower seed butter or another nut-free seed butter. Keep in mind that changing the peanut butter may slightly change the texture and flavor.

Chocolate Chips: Mini chocolate chips work especially well because you get little bits of chocolate throughout every cookie. You can substitute regular chocolate chips, but I would roughly chop them first.

Don't Add the Mix-Ins Right Away: Let the melted white chocolate and peanut butter mixture cool for 2–3 minutes before adding the chocolate chips and marshmallows. If the mixture is too hot, your chocolate chips can melt and the marshmallows may get too soft.

How to Make No Bake Avalanche Cookies

Prep Time: 10 minutes
Chill Time: 20 minutes
Yield: About 18 cookies

Step 1: Prepare the Baking Sheet

Line a large cookie sheet or baking sheet with parchment paper or wax paper. Set it aside while you prepare the cookies.

Step 2: Melt the White Chocolate

Place the white melting chocolate or almond bark in a large microwave-safe bowl.

Microwave according to the package directions. I like to heat it in 30-second intervals, stirring well between each one, until the chocolate is completely melted and smooth.

Be careful not to overheat the chocolate.

Step 3: Add the Peanut Butter

Add the creamy peanut butter directly to the warm melted white chocolate.

Stir until the peanut butter and white chocolate are completely combined and the mixture is smooth.

Step 4: Let the Mixture Cool

Let the white chocolate and peanut butter mixture sit for about 2–3 minutes.

This little step makes a big difference. If the mixture is too hot when you add the chocolate chips, they will melt instead of staying as little chocolate pieces throughout the cookies.

Step 5: Add the Rice Krispies and Marshmallows

Gently fold in the Rice Krispies cereal, miniature marshmallows, and ¾ cup of the mini chocolate chips.

Continue folding until everything is evenly coated in the white chocolate and peanut butter mixture.

Step 6: Scoop the Cookies

Use a medium cookie scoop to drop portions of the mixture onto your prepared baking sheet.

Before the cookies begin to set, sprinkle or gently press the remaining ¼ cup of mini chocolate chips onto the tops.

Step 7: Chill

Place the baking sheet in the refrigerator for about 20 minutes, or until the Avalanche Cookies are completely firm.

Then they’re ready to eat!

How to Store Avalanche Cookies

Store leftover Avalanche Cookies in an airtight container. I prefer keeping them in the refrigerator so the white chocolate stays firm.

They should stay fresh for about a week when refrigerated.

If you like them a little softer, take them out of the refrigerator a few minutes before serving.

Can You Freeze Avalanche Cookies?

Yes! Avalanche Cookies are a great make-ahead dessert.

Once the cookies are completely set, place them in a freezer-safe container with parchment or wax paper between the layers. Freeze them and thaw them in the refrigerator before serving.

Frequently Asked Questions

Why are they called Avalanche Cookies?

Avalanche Cookies get their name from their chunky, snow-covered appearance. The white chocolate coating and bumpy mixture of Rice Krispies, marshmallows, and chocolate chips give them their signature look.

Do Avalanche Cookies need to be refrigerated?

They don't necessarily have to be refrigerated for short periods, but I recommend storing them in the refrigerator. This helps the white chocolate stay firm, especially if your kitchen is warm.

Can I use natural peanut butter?

I don't recommend natural peanut butter for this recipe. The oils can separate and change the consistency of the chocolate mixture. Regular creamy peanut butter gives you a more reliable texture.

Can I make Avalanche Cookies without peanut butter?

You can substitute sunflower seed butter or another peanut-free alternative. The finished cookies may have a slightly different flavor and texture, but the basic recipe should still work.

An Easy 5-Ingredient No Bake Dessert

These Avalanche Cookies are one of those recipes worth keeping around when you need something sweet without a lot of work. There’s no oven, no complicated cooking process, and only five ingredients.

With creamy peanut butter, crispy Rice Krispies, fluffy marshmallows, white chocolate, and mini chocolate chips, there’s a little bit of everything in every bite.

And since they only take about 10 minutes to put together, they’re an easy dessert you can make even when you’re short on time.