Amazing 210 Calorie avalanche cookies

Hi there, I’m Alex! If you’re anything like I was back when I was deep in corporate burnout, the thought of turning on the oven feels like climbing a mountain. That’s why I am absolutely obsessed with desserts that take zero temperature fuss. These **avalanche cookies** are my absolute go-to rescue snack. They are, hands down, the easiest, crunchiest treats you will ever whip up, making them perfect for last-minute holiday trays or when you just need a major sugar hit without the wait.

They require such minimal effort but look like you spent hours fussing over them. Seriously, they saved my sanity during that awful Q4 crunch last year when I needed gifts fast. You just melt, stir, and drop! If you’re looking for a real showstopper that requires no baking whatsoever, welcome to your new favorite recipe. I share more about my kitchen journey over on my About page, but for now, let’s get these amazing treats mixed!

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Why You Need This Easy Avalanche Cookies Recipe Now

Look, when I say easy, I mean *ridiculously* easy. These aren’t fussy, rolled-out cookies that need chilling or hours of babysitting. These **avalanche cookies** are the definition of a win-win situation. They deliver maximum flavor with minimum commitment. Seriously, you’ll wonder why you didn’t make them sooner!

• They are the ultimate No Oven Treats—perfect for summer when the AC is fighting a losing battle!
• Absolutely crowd-pleasing flavor thanks to that perfect salty, sweet, creamy, and crunchy mix.
• They handle beautifully on cookie platters and travel well.

Quick Dessert Recipes Ready in Under 40 Minutes

If you have a spare 10 minutes of active time, you have time for these! The total time, including melt and set, rings in around 40 minutes, which is amazing for a dessert this decadent. This is truly one of those fantastic Quick Cookie Ideas that saves the day.

The Secret to Perfect Peanut Butter Marshmallow Cookies

What makes them pop? It’s the tension between textures! You get that smooth, velvety coating from the melted white chocolate and peanut butter base hugging the super crunchy cereal and those soft, chewy little pockets of marshmallow. That combination of rich peanut butter with the sweet marshmallow? Pure magic, trust me.

Gathering Ingredients for Your Avalanche Cookies

Okay, look at this ingredient list. Is this not the easiest thing you’ve ever seen? This is the classic, most popular version of **avalanche cookies**, and I promise you won’t need anything complicated. We’re relying on four main players, and they work together like a dream team. Everything you see here is shelf-stable, which is another massive win, especially when the holidays get nuts!

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Ingredient Notes and Substitutions for Avalanche Cookies

For the best melt and setting power, you absolutely must treat your white chocolate right. I strongly recommend using almond bark or high-quality white chocolate chips—the stuff labeled ‘confectionery coating’ melts the smoothest. Don’t skimp here; it really makes a difference in how these **avalanche cookies** turn out!

If you’re allergic to peanut butter or just want a fun change, you can swap it out! Try using Cookie Butter (like Biscoff) for a spiced version, or even use sunflower seed butter in a pinch. Also, feel free to mix up your cereal! I sometimes swap out half the Rice Krispies for Honey Nut Cheerios for a little extra flavor complexity.

Step-by-Step Instructions for Easy Avalanche Cookies Recipe

Alright, this is where we prove just how fast these **avalanche cookies** come together. Remember, we have zero bake time—that’s right, zero! The Prep Time is only about 10 minutes, so you can literally decide you want a treat and have them cooling before the first episode of your favorite show ends. The most important thing to remember here is that once that peanut butter and chocolate melt together, you need to move!

I learned this the hard way once when I got distracted answering an email right after melting. The chocolate started setting in the bowl while the cereal was still on the counter! Don’t let that happen to you. Work with purpose once the base is ready.

Melting the White Chocolate Peanut Butter Base

Grab your biggest microwave-safe bowl—you’ll need the room. Combine your white chocolate chips (or almond bark) and the peanut butter right together. We are microwaving this in short bursts. Start with 30 seconds. Pull it out, stir it really well, even if it doesn’t look melted yet. Repeat for another 30 seconds. Keep going, stirring after every burst, until it’s completely glossy and smooth. It usually takes about 60 to 90 seconds total. You want zero lumps for the best texture in your final **avalanche cookies**.

Mixing and Dropping the Crispy No Bake Cookies

Now hustle! As soon as that base is perfectly smooth, dump in your crispy rice cereal, the mini marshmallows, and any extra chocolate chips you’re adding. You need to fold everything quickly and gently until every piece is coated in that luscious white chocolate mixture. That’s the key to getting that perfect cluster effect.

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Use a small cookie scoop or two spoons to drop rounded dollops onto your parchment-lined sheet. Try to work fast, pulling this recipe up to breakfast cookie speed, because once it cools for even five minutes, it gets stiff! Just drop them like little snow mounds—no need to flatten them unless you prefer a flatter look.

Tips for Perfect No Bake Avalanche Cookies Every Time

Even though these are super easy **avalanche cookies**, sometimes things go a tiny bit sideways, right? That’s totally normal! The real secret to this recipe is knowing your setting time. Because we are working quickly with melted chocolate, temperature becomes your best friend—or your enemy!

I’ve been there, you’re trying to coat everything and suddenly it feels like you’re mixing cement instead of cookie dough. Don’t panic if things start stiffening up before you finish adding the cereal. I just pop the whole bowl back into the microwave for 10 or 15 seconds, stir it hard, and that little bit of warmth loosens it up enough to finish coating properly.

Troubleshooting Common Issues with Avalanche Cookies

If your white chocolate mixture looks grainy or split when you pull it out—that’s called seizing! Usually, this happens if a tiny drop of water or steam gets into the bowl. If that happens, don’t throw it out! Add about a teaspoon of vegetable oil or a splash of milk and stir really vigorously. It often comes right back together. You just need that added fat to smooth things out.

If you find the cereal isn’t sticking well, it means your chocolate base might have cooled a bit too much. Again, a quick 10-second zap in the microwave is your secret weapon! Make sure everything is coated evenly so you get that beautiful, chunky look these **avalanche cookies** are famous for.

Creative Variations for Your White Chocolate Peanut Butter Cookies

While the classic **avalanche cookies** recipe with just peanut butter, marshmallows, and crispy rice cereal is perfection, I love seeing what fun swaps you all come up with! If you need a little twist for variety on your holiday trays, I’ve got some ideas that keep the spirit of these **No Oven Treats** alive.

For texture lovers, ditch half the rice cereal and toss in an equal amount of crushed pretzels or even salty potato chips. That salty crunch with the sweet white chocolate is just unbelievable. If you’re leaning into fall vibes, try adding half a teaspoon of pumpkin pie spice right in with your melted base; it makes these **White Chocolate Peanut Butter Cookies** taste totally different!

Another sneaky good idea is what I call the ‘Biscoff Blitz.’ Swap the peanut butter for creamy cookie butter and toss in a half cup of crushed Biscoff cookies along with the cereal. You get this warm, spiced depth that is truly next level. Find more ways to mix up your sweets here!

Storage and Make Ahead Christmas Cookies Guidance

One of the best things about these **avalanche cookies** is that they are amazing for meal prepping, especially as we get into holiday season! They are fantastic **Holiday No Bake Treats** because you genuinely don’t need the oven messing up your schedule. Good news: they keep really well. We usually get about 24 cookies out of this batch, and they stay perfectly delicious.

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You want to store them in an airtight container, and I actually prefer them slightly cooler. If you’re planning ahead, you can absolutely make these a few days before you need them. I often put them in the fridge for about 15 minutes to set and then move them to a cool pantry shelf. If you need recipes you can truly stash away for a week or more, check out my tips for make ahead meals; the storage mindset is similar!

They should stay fresh and delicious at room temperature for about a week, provided your kitchen isn’t super humid. If you’re gifting them, just pop them in small cellophane bags tied with a festive ribbon. Everyone loves a homemade **Crispy No Bake Cookie**!

Serving Suggestions for These Simple 4 Ingredient Cookies

Because these **avalanche cookies** are truly rich—we’re talking creamy peanut butter and sweet white chocolate—they are definitely best served as a decadent little reward rather than a light snack. They are heavy hitters, so you don’t need much to satisfy that sweet craving!

When I serve these up at gatherings, I always try to balance the richness on the platter. They look gorgeous sitting next to something tangy or slightly bitter. My favorite pairing? A strong, dark cup of freshly brewed coffee or maybe even a crisp, unsweetened iced tea. That jolt of caffeine or little bit of bitterness just cuts right through the sweetness so perfectly, letting you grab another cookie without feeling overwhelmed.

For holiday trays, they stack beautifully. Since they are firm once set, they don’t squish easily, which is a huge relief! If you’re going all out, pair them with something lighter like my no-bake cheesecake bites, or maybe even some seasonal fruit like tart green apple slices. A mixed platter always looks impressive, and these **Peanut Butter Marshmallow Cookies** are always the first thing to disappear!

Frequently Asked Questions About Avalanche Cookies

I know when I first started making these famous **avalanche cookies**, I had a million questions bouncing around my head. It’s totally normal! When you’re dealing with melted chocolate that needs to set up perfectly, you want to get it right the first time. Here are the most common things folks ask me about making these **No Bake Avalanche Cookies**.

Can I use milk chocolate instead of white chocolate in avalanche cookies?

You absolutely can, but I have to give you a little heads-up! The classic, iconic flavor that makes these treats *Avalanche* cookies is that unmistakable sweet, vanilla-forward coating from the white chocolate or almond bark. Milk chocolate is delicious, of course, but it definitely changes the profile. Plus, milk chocolate has a slightly lower melting point and more sugar, so sometimes these **Peanut Butter Marshmallow Cookies** aren’t quite as firm when set. If you want to try it, go ahead, but I always recommend using at least half white chocolate for that classic look and texture.

Are these considered Rice Krispie Cluster Cookies?

Yes, functionally, they absolutely are! Think of these as a slightly more decadent, peanut-butter-fudgy cousin to a standard Rice Krispie treat. They have that same structure: a sticky binder coating your crispy cereal. That’s exactly why the secondary keyword **Rice Krispie Cluster Cookies** pops up—it describes the physical makeup perfectly! If you love that crunch and chew, you’ll love these a ton more because of the rich white chocolate coating.

How do I keep my peanut butter marshmallow cookies from being too greasy?

That greasiness usually comes from one of two places: either your peanut butter was sitting out for ages warming up, making it very oily, or you didn’t stir vigorously enough once the chocolate and peanut butter were melted. If the oil separates out, it feels greasy. My tip? Make sure your peanut butter isn’t sitting on top of the jar forever, making the top layer super oily. And use the full 10-second rest between microwaving stages. If you stir hard, that little bit of air you incorporate helps them emulsify better, resulting in a nicer, fudgier set instead of a greasy coating. If you have any questions at all about the process, feel free to reach out on my contact page!

If you’ve tried these fantastic **avalanche cookies**, please consider leaving a rating below! And hey, if you snapped a glamour shot of your finished tray, show me on Facebook at my Facebook page. I love seeing your creations!

Nutritional Snapshot for Your Homemade Avalanche Cookies

I always keep this part quick because, honestly, when you’re eating a glorious, chocolatey mound of peanut butter goodness, “nutrition facts” aren’t usually the first headline in your mind, right? I get that! Food is meant to be enjoyed, especially treats like these **avalanche cookies**.

However, since I believe in being transparent about what we’re creating in the kitchen, here is a general nutritional outline for one cookie, based on the classic recipe proportions provided. Please remember these are strict estimates, okay? Since we’re using store-bought white chocolate and varying marshmallow brands, the actual numbers might shift a little bit. For the most accurate details, I always direct folks to check the packaging of the specific ingredients you’re using. You can read more about how I approach labeling and recipes on my disclosure policy page.

• Serving Size: 1 cookie
• Calories: Approximately 210
• Fat: Around 12g (including 6g Saturated Fat)
• Carbohydrates: About 25g
• Sugar: Roughly 18g
• Protein: About 4g

See? It’s a treat, not a health food, but every single calorie is worth that crunchy, salty, sweet bliss! Enjoy them!

Share Your Easy Avalanche Cookies Creations

Whew! We made it through the process, and now you have a perfect batch of **avalanche cookies** cooling on the counter. Can you smell how amazing your kitchen is right now? That mix of sweet white chocolate and salty peanut butter is just divine!

Now, I absolutely *need* to see what you’ve made! This is where the fun really begins for me, seeing how these simple **No Bake Avalanche Cookies** look in your homes. Did you add pretzel bits? Did you try the Cheerios swap? Tell me everything!

If you loved these **Easy Avalanche Cookies Recipe**—and I really hope you did—please do me a huge favor and leave a quick rating right below this section. Giving it five stars if you think it deserves it helps other busy cooks find this recipe, and that’s a huge help to me. It’s how we build trust here at Pure Cooking Joy!

And for the real fun? Take a picture! If you shared your finished cookies on social media, tag me! I love connecting with you all, and you can always find me over on Facebook to share your snaps. Just look for me at my Facebook page. Seriously, seeing your beautiful, no-bake creations makes my day. Happy eating!

Easy No-Bake Avalanche Cookies Recipe

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Make these irresistible No Bake Avalanche Cookies using just a few simple ingredients. This quick dessert combines peanut butter, white chocolate, marshmallows, and crispy rice cereal for a sweet, crunchy treat that requires no oven time.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 40 min
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 ounces white chocolate chips or almond bark
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies)
• 4 cups mini marshmallows
• 1 cup mini chocolate chips (optional mix-in)

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Instructions

1. Line a baking sheet with parchment paper. Set aside.
2. In a large, microwave-safe bowl, combine the white chocolate chips and peanut butter.
3. Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth and melted. This usually takes 60 to 90 seconds total.
4. Quickly fold in the crispy rice cereal and mini marshmallows until everything is evenly coated with the chocolate mixture. If using, stir in the mini chocolate chips now.
5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, forming cookie shapes. Work quickly as the mixture sets fast.
6. If you prefer a firmer cookie, you can gently press the tops down slightly.
7. Let the avalanche cookies sit at room temperature for about 30 minutes, or chill them in the refrigerator for 15 minutes, until fully set.
8. Store the finished cookies in an airtight container.

Notes

• For a different texture, substitute the crispy rice cereal with an equal amount of Honey Nut Cheerios or crushed pretzels.
• If you want a richer flavor, use half white chocolate and half milk chocolate for melting.
• This recipe is great for making ahead; the cookies stay fresh for up to one week when stored properly.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 5mg