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This no-bake Avalanche Cookie recipe has become my family's go-to treat for both summer gatherings and holiday cookie exchanges. The delightful combination of white chocolate, peanut butter, and crispy cereal creates a perfect sweet snack that disappears almost instantly whenever I make a batch.
I first made these cookies during a summer playdate when the kids were begging for a treat but the thought of turning on the oven in July was unbearable. Now they're requested at practically every family gathering, and my nieces insist on helping make "the crunchy marshmallow cookies."
Ingredients
- White melting chocolate: Provides the sweet base and holds everything together. Choose a high quality brand specifically designed for melting to avoid burning
- Creamy peanut butter: Adds rich nutty flavor and helps create the perfect binding texture. Natural varieties work but may alter the consistency slightly
- Rice Krispies cereal: Creates the signature light crunch that makes these cookies irresistible. The fresh cereal ensures maximum crispness
- Mini marshmallows: Deliver pockets of soft sweetness that contrast beautifully with the crunchy cereal. Look for fresh ones that feel soft to the touch
- Mini chocolate chips: Provide bursts of chocolate goodness that balance the white chocolate base. The mini size distributes the flavor more evenly
Step-by-Step Instructions
- Prepare Your Surface:
- Line a large cookie sheet with parchment paper ensuring you have enough space for all 18 cookies with room between them. The parchment prevents sticking and makes cleanup a breeze.
- Melt The White Chocolate:
- Carefully melt the white chocolate according to package instructions. If using a microwave, heat in 30-second intervals stirring between each until mostly melted, then stir until completely smooth. White chocolate burns easily, so watch it closely and stop heating once most pieces have melted.
- Combine Base Ingredients:
- In a large mixing bowl, thoroughly mix the melted white chocolate with the peanut butter until completely incorporated. The mixture should be smooth and glossy with no streaks. This creates the rich base that will hold all other ingredients.
- Add Texture Elements:
- Gently fold in the Rice Krispies, mini marshmallows, and three-quarters of the chocolate chips. Work quickly but carefully to ensure even distribution while maintaining the crispy texture of the cereal. The mixture should be fully coated but not crushed.
- Form The Cookies:
- Using a cookie scoop or spoon, drop generous portions onto the prepared baking sheet. The cookies should be roughly the same size for even setting. While still soft, press the remaining chocolate chips on top of each cookie for a picture-perfect presentation.
- Chill Until Set:
- Refrigerate the cookies for approximately 20 minutes until they firm up completely. The chilling process allows the white chocolate to set properly, creating that perfect bite that holds together when eaten.
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The mini marshmallows are truly the secret star of this recipe. My daughter once suggested doubling them, and while I was skeptical, the extra marshmallows created an even more delightful texture contrast that's now our family's preferred version.
Perfect Melting Technique
White chocolate can be notoriously finicky to melt properly. For best results, chop block white chocolate into small, uniform pieces before melting. If using a microwave, use 50% power in short intervals, stirring frequently. The residual heat will continue melting the chocolate even after you stop microwaving, so err on the side of caution and remove it while some small pieces remain. For stovetop melting, a double boiler provides gentle, even heat that prevents scorching.
Allergy-Friendly Adaptations
These cookies can easily be adapted for various dietary needs. For nut allergies, Sunbutter or cookie butter makes excellent substitutes for peanut butter with minimal texture changes. Those avoiding dairy can find vegan white chocolate alternatives in most health food stores. Gluten-free crispy rice cereal works perfectly in this recipe with no adjustments needed. I once made these for a classroom party using cookie butter instead of peanut butter, and they were such a hit that several parents requested the recipe afterwards.
Creative Serving Ideas
While these cookies are delightful on their own, they can be elevated for special occasions. Try crumbling them over vanilla ice cream for an indulgent dessert. For holiday gatherings, drizzle cooled cookies with melted dark chocolate for an elegant contrast. They also make beautiful gifts when stacked in a clear cellophane bag tied with ribbon. At our annual cookie exchange, I divide the mixture into mini muffin liners for bite-sized treats that allow guests to sample more varieties.
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Frequently Asked Questions
- → What ingredients do I need for Avalanche Cookies?
You'll need white melting chocolate, creamy peanut butter, Rice Krispies cereal, mini marshmallows, and mini chocolate chips.
- → How do you melt white chocolate properly?
Melt white chocolate in the microwave using 30-second intervals, stirring between each round. Reduce to 15-20 seconds as it starts to melt to prevent burning. Alternatively, use a double boiler for better control.
- → What can I substitute for peanut butter?
You can substitute almond butter, Nutella, or a nut-free option like cookie butter or Sunbutter for peanut butter in Avalanche Cookies.
- → How do I store Avalanche Cookies?
Store them in an airtight container at room temperature for up to five days. Use wax paper between layers to prevent sticking.
- → Can I customize this cookie recipe?
Yes! You can add chopped nuts, swap mini chocolate chips for other ingredients, or sprinkle in a bit of cinnamon for extra flavor. Use a chocolate-flavored rice cereal for a variation too.