These no bake avalanche cookies are loaded with peanut butter, chocolate and marshmallows. Best of all, they take just minutes to make, this is a must try recipe!

Whenever I want a no bake cookie I make these or my super easy no bake peanut butter cookies or my festive buckeye balls.

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A close up of an avalanche cookie with a bite taken out of it.

Have you ever been to Rocky Mountain Chocolate Factory? If so, you’ll know exactly what these avalanche cookies are all about. Rocky Mountain Chocolate Factory sells avalanche bark which is this ultra creamy peanut butter bark studded with marshmallows, Rice Krispies and chocolate chips. It’s positively addicting and these cookies have all the flavors, but take just minutes to make! These avalanche cookies may not be the most beautiful, but they definitely make up for their looks in the flavor department.

I love no bake desserts! Give me all of the flavor without heating up an oven. If you like no bake desserts, you have to try my Oreo cheesecake, chocolate lasagna and chocolate peanut butter pie!

No bake avalanche cookies made with marshmallows, peanut butter and white chocolate.

How To Make Avalanche Cookies

Let’s talk about the ingredients for these cookies. You’ll need a pound of white almond bark (also known as white candy coating or candy melts), peanut butter, mini marshmallows, chocolate chips and Rice Krispies. That’s it! The white bark is melted in the microwave and then the peanut butter gets stirred in. The next step in the process is to pour the peanut butter mixture over the Rice Krispies. At this point, you’ll want to let the mixture cool before you add the marshmallows so that they don’t melt. The final step is the chocolate chips. There are miniature chocolate chips both inside and on top of these cookies. The cookies set up fairly quickly, and then you’re ready to eat!

A cross section view of an avalanche cookie.

These avalanche cookies are perfect for when you want to whip up a quick treat but don’t want to spend hours rolling dough and baking batch after batch of cookies. I love to add them to my holiday cookie trays, sometimes I add red and green sprinkles on top to make the cookies extra festive! Even if you’re never experienced the original avalanche bark, you’ll be sure to love these avalanche cookies. They’re so easy to make that even my kids can do it!

An avalanche cookie made with marshmallows and peanut butter.

Other Cookies You’ll Love

4.75 from 12 votes

Avalanche Cookies

AuthorSara Welch
A close up of an avalanche cookie with a bite taken out of it.
These no bake avalanche cookies are loaded with peanut butter, chocolate and marshmallows. Best of all, they take just minutes to make, this is a must try recipe!
Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Course Dessert
Cuisine American
Serves 18


  • 16 ounces white almond bark also known as white candy coating or candy melts
  • 3/4 cup creamy peanut butter
  • 2 cups rice krispies cereal
  • 1 1/2 cups miniature marshmallows
  • 1 cup miniature chocolate chips divided use


  • Place 1/2 cup of the miniature chocolate chips in the freezer.
  • Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
  • Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
  • Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
  • Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
  • Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you'll need to work quickly before the cookies harden!
  • Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.


Recipe adapted from Slow Roasted Italian.


Calories: 193kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 73mg | Sugar: 16g | Vitamin A: 230IU | Vitamin C: 2.1mg | Calcium: 16mg | Iron: 1.3mg

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  1. What would be a suitable replacement for the peanut butter? I’m looking at making these with my scouts but one is allergic to peanuts and tree nuts. Is there anything nut-free that would work for these?

    1. I think you could try something like sunflower butter but I haven’t tested the recipe this way so I can’t say for sure if it would work.

  2. I just have a question. What would chunky peanut butter be like in this recipe? I have a lot I need to use!

  3. 5 stars
    These are so good. Delicious!! Next time I make them (which Will probably be today or tomorrow since we have been eating them like crazy), I will make the cookies a little smaller just so it makes more and because they are pretty rich. I used a 12 ounce package of white chocolate chips and it turned out perfect. These were even better the next day after they’ve been in the refrigerator overnight. These are definitely going to be one of my Christmas cookies I make every year and probably throughout the year as well.

  4. Curious why it says to eat within 3 days? I was planning on making these for a cookie exchange but I doubt most of them will be eaten that quick. Also do you think they’d keep longer in the fridge?

    1. I think they taste the freshest within 3 days. That being said, from a food safety standpoint it would be fine to store them for 5 days!

  5. 5 stars
    Rice Krispie treats are one of my favorite desserts but it’s like you took them and made them a million times better with these cookies!

  6. Not a big fan of white chocolate can you taste it or will the peanut butter mask it. Also is milk chocolate an option?

    1. It really just tastes like a creamy peanut butter candy, but I think you could use milk chocolate without any issues!