Avalanche Cookies (No-Bake Peanut Butter Treat)
Looking for a quick no-bake dessert? These Avalanche Cookies are crunchy, gooey, and topped with colorful sprinkles-perfect for Easter or spring parties.
When my husband told me about a dessert his coworker brought into the office, he couldn't stop talking about it. "They're like Rice Krispie treats, but better," he said, and I knew I had to recreate them.
These Avalanche Cookies absolutely live up to that description. Made with white chocolate, peanut butter, Rice Krispies, and mini marshmallows, they're the perfect no-bake treat-especially with a sprinkle of pastel colors for Easter or any spring celebration.
You'll love the soft, crunchy, sweet, and slightly gooey bite in every piece. The combination of white chocolate and peanut butter makes them rich, creamy, and completely irresistible. I can't wait for you to try them!
Spring treats are so much fun to make and serve. After you make these Avalanche cookies, you'll also need to try my Spring Chex Party Mix or these Fresh Strawberry Crumble Bars. Both great for Easter and spring gatherings.
Ingredients You Need
- White chocolate chips or melting wafers - melted until smooth to create the sweet, creamy base.
- Creamy peanut butter - adds richness and helps bind everything together.
- Rice Krispies cereal - gives that signature light, crispy crunch.
- Mini marshmallows - folded in for a soft, chewy texture.
- Spring-colored sprinkles - a fun, festive topping in place of traditional mini chocolate chips.
How To Make Avalanche Cookies
- Make the sauce: Add white chocolate chips, peanut butter, and vanilla to a saucepan set to low. Use a spatula to stir until just melted.
- Combine sauce with cereal: Place rice krispies in a medium bowl and pour in the melted chips and peanut butter. Toss until all the cereal is coated and allow to cool for at least 10-minutes.
- Add marshmallows: Add marshmallows to the slightly cooled cereal and combine together.
- Form cookies: Using a small cookie scoop or spoon, drop the mixture into cookie-sized mounds onto a sheet pan lined with parchment paper.
- Decorate and set: Add a few sprinkles to the top of each cookie then allow to cool and set at room temperature until firm.
Ang's Helpful Tips
- Don't overheat the chocolate: Melt the white chocolate and peanut butter on low heat and stir constantly so the mixture doesn't seize or burn.
- Cool before adding marshmallows: If the mixture is too hot, the marshmallows will melt instead of staying fluffy, which is key for the best texture.
- Use parchment paper: This prevents sticking and makes cleanup easier.
- Work quickly: The mixture sets fast, so scoop and decorate right away.
- Use high-quality white chocolate: It makes a big difference in flavor and texture. I love Ghirardelli. It's rich and melts beautifully.
Can I use almond butter instead of peanut butter?
Yes! Almond butter or other nut butters work well, though the flavor will slightly change.
Fun Variations To Try
You can easily customize these Avalanche Cookies to fit any occasion. Swap the sprinkles for mini chocolate chips for a more classic version, or add chopped nuts for extra crunch. Make these a little fancy and finish them with a drizzle of dark or milk chocolate for a little extra sweetness and contrast.
Storage Tips
Store in an airtight container at room temperature up to 5 days for best taste and texture.
Avoid refrigeration-this will make them hard.
Freeze for up to 2 months in a sealed freezer safe bag. Thaw at room temperature and enjoy.
More No-Bake Treats To Try
- No-Bake Butterscotch Peanut Butter Cookies
- Mini Chocolate-Dipped Rice Krispies Treats
- S'mores Rice Krispie Treats
- Cowboy Chocolate Christmas Bark
- White Christmas Chex Party Mix
Avalanche Cookies
Equipment
- small saucepan
- medium mixing bowl
- Large sheet pan
- parchment or wax paper
- small cookie scoop or a spoon
Ingredients
- 3 cups rice Krispies cereal
- 18 ounces white chocolate chips, about 1 ½ standard 12 ounce bags
- ⅔ cup creamy peanut butter I use Adam's
- 1 teaspoon vanilla extract
- 1 ½ cups mini marshmallows
- pastel sprinkles or mini chocolate chips
Instructions
Prepare a large sheet pan with parchment or wax paper.
- Add rice Krispies cereal to a medium size mixing bowl and set aside.
- Add white chocolate chips, peanut butter, and vanilla extract to a saucepan. Turn the heat to low and stir until chips are melted and the mixture is smooth.
- Pour melted chocolate over cereal and gently toss to combine. Allow to cool 10-minutes, then fold in mini marshmallows.
- Use a small cookie scoop or a spoon to scoop onto your lined baking dish into cookie-sized mounds, then top each cookie with a few sprinkles. You'll want to add toppings before the cookie sets and become firm.
- Allow cookies to set and cool at room temperature for at least 30-minutes.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
