These no-bake avalanche cookies are packed with peanut butter, chocolate and marshmallows. They come together in minutes and are an absolute must-try for anyone who loves quick, indulgent treats.
If you enjoy no-bake cookies, these are a great go-to alongside classics like haystack cookies, no-bake peanut butter cookies and buckeye balls. The flavors in these avalanche cookies are reminiscent of the popular avalanche bark sold at candy shops — creamy peanut butter mixed with white candy coating, studded with marshmallows, crispy rice and chocolate chips.
Avalanche cookies capture the same addictive mix of textures and flavors as avalanche bark: creamy, sweet and slightly crunchy with bursts of melty chocolate and soft marshmallow. Best of all, no oven is required — just a microwave or stovetop to melt the coating, and a few simple steps to assemble.
Table of Contents
- Avalanche Cookies Ingredients
- How Do You Make Avalanche Cookies?
- Tips For The Best Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Cookie Recipes
- Love This Recipe?
- Avalanche Cookies Recipe
Avalanche Cookies Ingredients
For these cookies you will need white almond bark or white candy melts, creamy peanut butter, crispy rice cereal (like Rice Krispies), miniature marshmallows and miniature chocolate chips.
How Do You Make Avalanche Cookies?
Start by placing about 1/2 cup of the miniature chocolate chips in the freezer. Freezing the chips helps prevent them from melting when mixed into the warm coating. Break the almond bark into pieces and melt it in a large microwave-safe bowl in short increments, stirring until smooth. Stir in the creamy peanut butter until fully combined, then fold in the rice cereal to coat. Allow the mixture to cool to lukewarm so the marshmallows won’t melt, then add the miniature marshmallows and the frozen chocolate chips. Drop spoonfuls of the mixture onto parchment paper, sprinkle with the remaining chocolate chips, and let the cookies cool until firm.
Tips For The Best Cookies
- Almond bark is a candy coating that behaves differently than true chocolate. It melts smoothly and sets with a nice shine. If you can’t find almond bark, white candy melts are a suitable substitute.
- Use a creamy peanut butter (for example Skippy or Jif). Natural-style peanut butter can separate and won’t give the same texture in this recipe.
- Use a tablespoon or a cookie scoop to portion the cookies so they are uniform in size.
- Store finished cookies in an airtight container at room temperature for up to one week, or freeze them for up to two months.
Quick Tip
Make sure the peanut butter–almond bark mixture has cooled to lukewarm before stirring in the marshmallows and chocolate chips; otherwise they may melt and change the texture.
Recipe FAQs
Avalanche bark is a candy made from a white candy coating combined with peanut butter, dark chocolate, marshmallows and crispy rice pieces. These cookies recreate that same flavor profile in cookie form.
Almond bark is a candy coating that uses vegetable fats instead of cocoa butter, which makes it less sensitive when melting and gives a smooth, shiny finish without tempering like real chocolate requires.
Flavor Variations
These cookies are designed to mimic the candy-store flavor, but you can easily tweak them to change the profile:
- Chocolate: Substitute dark or milk candy melts in place of white almond bark for a richer chocolate taste.
- Add-ins: Mix in up to 1/2 cup of chopped add-ins like peanut butter cups, nuts, coconut or toffee bits. Freeze any chocolate add-ins first so they don’t melt.
- Toppings: Sprinkle chopped peanuts, extra mini chips or sprinkles on top before the cookies set for a decorative finish.
These avalanche cookies are perfect when you need a fast, crowd-pleasing sweet. The contrast of creamy coating, chewy marshmallow and crisp rice cereal makes them irresistible.
More Cookie Recipes
Pumpkin Chocolate Chip Cookies
27 mins
Funfetti Cookies
15 mins
Red Velvet Cookies
35 mins
Peppermint Bark Cookies
35 mins
Heart Cookies
1 hr 15 mins
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Avalanche Cookies
Ingredients
- 16 ounces white almond bark (white candy coating or candy melts)
- 3/4 cup creamy peanut butter
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
- 1 cup miniature chocolate chips, divided
Instructions
- Place 1/2 cup of the miniature chocolate chips in the freezer.
- Break the almond bark into pieces and place in a large microwave-safe bowl. Heat in 45-second increments, stirring until melted.
- Stir the peanut butter into the melted almond bark until smooth and combined.
- Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
- Fold in the miniature marshmallows, then stir in the frozen chocolate chips.
- Drop 2-tablespoon-sized scoops of the mixture onto parchment paper. Sprinkle with the remaining chocolate chips and work quickly before the cookies set.
- Cool completely until firm, then serve. Store leftovers in an airtight container for up to 3 days.
Notes
- Almond bark is a candy coating sold in slabs in the baking aisle. If unavailable, use white candy melts (brands like Ghirardelli are commonly used).
- Use creamy peanut butter for the best texture; natural peanut butter is not recommended for this recipe.
Nutrition
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