These no-bake avalanche cookies come together with just five ingredients and about ten minutes of actual work. White chocolate and peanut butter melt into a glossy base that hugs every crispy bite of cereal and pillowy marshmallow.

They set up in the fridge with a sweet, salty crunch that vanishes from the cookie tin faster than you can fill it. Friends always ask for the recipe after one taste.

Why These Are the Cookies I Bring to Every Gathering

That first snap of cold white chocolate, the soft marshmallow pockets, and the salty peanut butter finish make each bite a little different. The texture bounces between airy, crispy, and creamy without being heavy.

Because they are no-bake, I can stir a batch together while the oven is full of other dishes. They sit in the fridge and are ready when we need a dessert that feels a little special but took almost no effort.

The base recipe is flexible enough that I can swap a few things and still get a cookie that disappears quickly, and they keep well in the fridge for days.

Ingredients

12 oz white chocolate chips: use a bar chopped into chunks if you prefer, but avoid white candy melts so the flavor stays milky and round.
1/2 cup creamy peanut butter: the no-stir kind gives the smoothest, drippiest melt.
3 cups crispy rice cereal: like Rice Krispies, measured lightly.
1 1/2 cups mini marshmallows: the small ones mix in evenly and stay soft.
1 tsp vanilla extract: rounds out the sweetness.
Pinch of flaky sea salt: optional, for the tops.

Variations and Swaps

Swap the peanut butter: almond butter or sunflower seed butter work, but the result will be a little less sweet and a bit more savory.
Use dark or milk chocolate: half of the white chocolate can be replaced with semisweet chips for a cocoa note.
Add a crunch: stir in 1/4 cup of finely chopped roasted peanuts or toasted coconut just before scooping.
Make them gluten free: check that your crispy rice cereal is labeled gluten free.

If you like a fully baked peanut butter treat, my Peanut Butter Blossom cookies are another good weeknight option.

How To Make 5-Ingredient No-Bake Avalanche Cookies

Step 1: Melt the White Chocolate and Peanut Butter

Place the 12 oz white chocolate chips and 1/2 cup peanut butter in a heatproof bowl. Melt them together in the microwave in 20-second bursts, stirring after each, until smooth, or over a saucepan of barely simmering water. Stir in the 1 tsp vanilla extract. Scoop out 2 tbsp of this melted mixture and set it aside if you want a drizzle later.

Step 2: Fold In the Cereal and Marshmallows

Tip the 3 cups crispy rice cereal and 1 1/2 cups mini marshmallows into the warm chocolate mixture. Gently fold everything together with a rubber spatula until every piece of cereal gets a glossy coat and the marshmallows are coated but still holding their shape.

Step 3: Scoop the Mounds Onto a Sheet

Line two baking sheets with parchment paper. Drop rounded tablespoonfuls of the mixture onto the sheets, leaving a little space between each. Lightly press each mound with the back of a spoon so it holds together, but keep them puffy. Slide the sheets into the refrigerator for 15 minutes so the cookies firm up.

Step 4: Drizzle and Serve the Avalanche Cookies

Pull the chilled cookies from the fridge. Re-melt the reserved 2 tbsp of white chocolate mixture if it has firmed up, then use a fork to scatter thin lines over the tops. Let the drizzle set for a minute on the cool counter, then pile the cookies onto a plate and serve them while they still have a nice chill.

A Few Tips for Perfect No-Bake Cookies

Use good white chocolate: chips with a high cocoa butter content melt more smoothly and taste less waxy.
Work off the heat: once the cereal goes in, stop applying any heat so the marshmallows don’t start to dissolve into the mix.
Keep the cereal crisp: folding gently and not overmixing prevents the cereal from softening too much.
Chill fully: even though they’re tempting, let them sit in the fridge the full 15 minutes so the cookie sets and doesn’t fall apart when you pick it up.

Scale the recipe for a holiday cookie platter:

Batch size	White chocolate chips	Peanut butter	Crispy rice cereal	Mini marshmallows
1x	12 oz	1/2 cup	3 cups	1 1/2 cups
2x	24 oz	1 cup	6 cups	3 cups

How to Store Leftover Cookies

Refrigerate: keep the cookies in an airtight container in the fridge for up to a week. They stay firm and the chocolate stays snappy.
Freeze: layer them between sheets of parchment in a sealed container and freeze for up to a month. Thaw in the fridge for a few hours before serving.

Frequently Asked Questions

Can I use crunchy peanut butter instead?

Yes, the cookies will have little peanut bits throughout, which adds a nice extra crunch. Just make sure it’s the no-stir kind that doesn’t separate.

My chocolate seized up while melting. What went wrong?

Moisture likely got into the bowl. Even a drop of water can make white chocolate turn grainy. Try adding a teaspoon of neutral oil and stirring vigorously to smooth it out, then carry on.

Can I skip the marshmallows?

You can, but the cookies lose their soft, airy pockets. Add an extra 1/2 cup of cereal and a tablespoon more peanut butter to help hold things together.

How far ahead can I make these?

You can make them two days ahead and keep them in the fridge. The drizzle is prettiest if you add it just before serving, but the taste holds fine either way.