No Bake Avalanche Cookies Recipe
Introduction
No Bake Avalanche Cookies are a deliciously simple treat combining crispy rice cereal, gooey marshmallows, and creamy peanut butter all coated in melted white chocolate. These sweet, crunchy bites come together quickly without the oven, making them perfect for a fuss-free dessert or snack.
Ingredients
- 2 ¼ cups rice krispies cereal
- 1 cup mini marshmallows
- 11 oz white chocolate chips (I used Ghirardelli)
- ½ cup mini semi-sweet chocolate chips
- ¾ cup creamy no stir peanut butter
Instructions
- Step 1: Line two baking sheets with wax paper to prepare for the cookies.
- Step 2: In a large bowl, mix together the rice krispies cereal and mini marshmallows until well combined.
- Step 3: In a medium saucepan over low heat, melt the white chocolate chips and peanut butter together, stirring constantly to avoid burning.
- Step 4: Pour the melted white chocolate and peanut butter mixture over the cereal and marshmallow blend, stirring gently until everything is evenly coated.
- Step 5: Using a mini cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets.
- Step 6: Sprinkle mini semi-sweet chocolate chips generously on top of each cookie before they begin to set.
- Step 7: Chill the cookies in the refrigerator until firm, then enjoy or store as desired.
Tips & Variations
- For a nut-free version, substitute the peanut butter with sunflower seed butter or a similar alternative.
- Add chopped nuts or dried fruit to the mixture for extra texture and flavor.
- If you prefer a richer taste, use dark chocolate chips instead of semi-sweet for the topping.
Storage
Store these avalanche cookies in an airtight container in the refrigerator for up to one week or freeze them for longer storage. To serve after freezing, allow them to thaw at room temperature for about 15 minutes. They maintain their chewy texture best when kept chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cereals instead of rice krispies?
Yes, you can substitute with similar crispy cereals like corn flakes or honeycomb for a different texture, but rice krispies yield the classic light crunch.
Do these cookies need to be refrigerated?
Yes, refrigeration helps the white chocolate and peanut butter set firmly and keeps the cookies fresh. They can be eaten cold or brought to room temperature before serving.
PrintNo Bake Avalanche Cookies Recipe
No Bake Avalanche Cookies are a simple and delightful treat combining crunchy rice krispies, gooey mini marshmallows, melted white chocolate, and creamy peanut butter. No baking required, these cookies are quick to make and generously topped with mini semi-sweet chocolate chips for an irresistible finish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 ¼ cups rice krispies cereal
- 1 cup mini marshmallows
- ½ cup mini semi-sweet chocolate chips
Wet Ingredients
- 11 oz white chocolate chips (preferably Ghirardelli)
- ¾ cup creamy no stir peanut butter
Instructions
- Prepare baking sheets: Line two baking sheets with wax paper to prevent sticking and allow the cookies to set easily.
- Combine cereals and marshmallows: In a large bowl, mix together the rice krispies cereal and mini marshmallows ensuring even distribution.
- Melt white chocolate and peanut butter: In a medium saucepan over low heat, combine the white chocolate chips and creamy peanut butter. Stir constantly to melt smoothly without burning the chocolate, creating a luscious binding mixture.
- Mix wet and dry ingredients: Pour the melted white chocolate and peanut butter mixture over the rice krispies and marshmallow blend. Gently stir to coat all the cereal and marshmallows evenly without crushing them.
- Scoop cookies: Use a mini cookie scoop to drop portions of the mixture onto the prepared baking sheets, shaping them into small mounds.
- Add chocolate chip topping: Generously sprinkle mini semi-sweet chocolate chips on top of each cookie before they set to add texture and extra chocolate flavor.
- Chill and store: Place the baking sheets in the refrigerator and chill until the cookies firm up completely. Store the finished cookies in an airtight container in the fridge or freezer to keep fresh.
Notes
- Use creamy no stir peanut butter for smooth melting and better consistency.
- Be cautious to melt the chocolate on low heat and stir constantly to avoid burning.
- Mini cookie scoop helps create uniform-sized cookies but you can also use tablespoons.
- If you prefer a nut-free version, substitute peanut butter with sunflower seed butter or omit it altogether.
- Store cookies chilled to maintain shape and texture; they soften at room temperature due to the white chocolate and peanut butter.
Keywords: no bake cookies, avalanche cookies, rice krispies dessert, white chocolate cookies, peanut butter cookies, no bake dessert
