Description

If you’ve ever ended up with melted mush or rock-hard clusters trying to recreate the beloved Rocky Mountain Chocolate Factory treat, don’t worry—you’re about to master the science behind perfect Avalanche Cookies. These no-bake beauties combine creamy white chocolate, smooth peanut butter, crunchy rice cereal, and pillowy marshmallows for a cookie that’s crisp, chewy, and absolutely irresistible.

Ingredients

Scale

12 oz white chocolate chips (or vanilla almond bark)
1/2 cup creamy peanut butter
2 cups crispy rice cereal
1 1/2 cups mini marshmallows
Mini chocolate chips or holiday sprinkles (optional)

Instructions

Melt the white chocolate in 30-second microwave intervals, stirring well between each, until smooth (or use a double boiler for better temperature control).
Stir in the creamy peanut butter until fully combined and glossy.
Fold in the crispy rice cereal and mini marshmallows gently, making sure everything is evenly coated without crushing the cereal.
Let the mixture cool for about 2 minutes to prevent marshmallows from melting completely.
Scoop 2-tablespoon portions onto a parchment-lined baking sheet.
Press mini chocolate chips or sprinkles on top while still warm if desired.
Refrigerate for 15–20 minutes or let set at room temperature for 2 hours.

Notes

For best texture, avoid overheating the white chocolate, always use fresh cereal, and let the mixture cool slightly before adding marshmallows.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 14g
Sodium: 85mg
Fat: 10g
Saturated Fat: 4.5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 2g
Cholesterol: 3mg

Keywords: avalanche cookies, no bake, white chocolate, peanut butter, marshmallow cookies