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Avalanche No-Bake Cookies

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Avalanche cookies are a simple no-bake cookie with peanut butter, marshmallows and Rice Krispies. The added butterscotch chips give them a delicious caramel flavour. These tasty 5-ingredient treats are easy to make and ready in less than 30 minutes.

Platter of cookies with rainbow marshmallows.
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I’ve always liked no-bake cookies. They are easy to make and there are so many varieties.

On of my favourites is the avalanche cookies my mom always makes at Christmas time. They are a simple peanut butter and marshmallow cookie held together with white chocolate. The added Rice Krispies give them a nice crunch without adding anymore sweetness.

I decided to change them up a bit by substituting half of the white chocolate with butterscotch chips and using rainbow marshmallows instead of plain.

The result is a crispy, yet soft cookie with a hint of caramel and peanut butter.

They are delicious!

Avalanche cookies on parchment paper.

Why this recipe works

These peanut butter marshmallow cookies contain only five simple ingredients.

Because they are no-bake cookies they come together quickly and are easy for the kids to help with.

These cookies set-up fast so you can have them made and the kitchen cleaned up within an hour. They store extremely well in the freezer so you can always have some treats on hand for when you need them.

Looking for more easy no-bake treats? Try these simple sugar cookie truffles or these no-bake peanut butter oat cookies.

Ingredients

These avalanche cookies come together with just five simple ingredients.

  • Peanut Butter – You can use crunchy or smooth. I do find this recipe works best if you don’t use all-natural peanut butter as the oils in the natural peanut butter will make the cookies softer. But you can use it if you wish.
  • Mini-marshmallows – I like using the rainbow marshmallow, but you can use the plain ones if you like.
  • White chocolate melting wafers – if you don’t have these, white chocolate chips work just fine.
  • Butterscotch chips – gives the cookies a slight caramel flavour. You can substitute with peanut butter chips or additional white chocolate chips if you don’t like or don’t have butterscotch chips.
  • Rice Krispies – I happened to have a box of the holiday Rice Krispies on hand, so that’s what I used.
Ingredients needed for avalanche cookies.

Instructions

One – Place the peanut butter, white chocolate and butterscotch chips in a medium size bowl.

Two – Place the bowl over a pot of simmering water and heat until the peanut butter and chocolate is melted and smooth.

You can use a microwave to melt the peanut butter and chocolate if you like. Use 15 second intervals and stir between each interval until melted and smooth.

Three – Add the Rice Krispies and stir to combine.

Four – Add the marshmallows.

Process photos showing how to make cookies.

Five – Stir until all ingredients are combined and marshmallows are well coated in the peanut butter mixture.

Six – Drop by tablespoon size scoops onto a baking sheet lined with parchment paper or a silicone baking mat.

Let the cookies set, then move to an airtight container for storage.

Process photos showing how to drop cookies'

Expert Tip – Don’t skip lining the baking sheet with either a silicone baking mat or parchment paper otherwise they will stick to the baking sheet. They will also stick to tinfoil.

Stack of peanut butter marshmallow cookies with bite taken out.

FAQS

Can no-bake cookies be frozen?

Absolutely! These Rice Krispie cookies store extremely well in the freezer. Simply move them to an airtight container or ziplock bag once they’ve fully set. They will keep well for several months.

Why won’t my no-bake cookies set up?

If these cookies won’t set it usually has to do with the peanut butter used. While I generally love, and choose, all-natural peanut butter I find that it isn’t the best in this recipe. If it has too much oil it will interfere with the setting process. This is a recipe where using the processed peanut butter will work better.

More No-Bake Sweet Treat Recipes

Tried this recipe? Please leave a comment or rating to let me know!

Recipe

Stack of peanut butter marshmallow cookies with bite taken out.

Avalanche No-Bake Cookies

A simple no-bake cookie with peanut butter, marshmallows and Rice Krispies.
5 from 4 votes
Print Pin Save Recipe Rate
Course: Cookies & Squares, Desserts
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 30 Cookies
Calories: 97kcal
Author: Deanna

Ingredients

  • 1/2 Cup peanut butter crunchy or smooth
  • 1 Cup butterscotch chips
  • 1 Cup white chocolate melting wafers or white chocolate chips
  • 2 Cups Rice krispies
  • 2 Cups min marshmallows rainbow or plain

Instructions

  • Place peanut butter, butterscotch chips and white chocoalte in a medium size bowl. Melt over a pot of simmering water, or in the microwave, until melted and smooth. If using the microwave use 15 second intervals and stir between each interval until melted.
  • Add the rice krispies and mix well.
  • Stir in the marshmallows.
  • Drop by tablespoon on a silicone or parchment lined baking sheet. (or any size cookies you wish)
  • Place in freezer or fridge until set, then move to an airtight container for storage.
    If you don't have room in the fridge or freezer these will set at room temperature, they will just take longer.

Video

Nutrition

Calories: 97kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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