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Healthy Avalanche Cookies Recipe

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.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Melt the white chocolate in 30-second microwave intervals, stirring well between each, until smooth (or use a double boiler for better temperature control).
  2. Stir in the creamy peanut butter until fully combined and glossy.
  3. Fold in the crispy rice cereal and mini marshmallows gently, making sure everything is evenly coated without crushing the cereal.
  4. Let the mixture cool for about 2 minutes to prevent marshmallows from melting completely.
  5. Scoop 2-tablespoon portions onto a parchment-lined baking sheet.
  6. Press mini chocolate chips or sprinkles on top while still warm if desired.
  7. 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.