• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Dinner at the Zoo

  • All Recipes
  • Dinner
  • Appetizers
  • Dessert
  • One Pot Meals
  • Slow Cooker
  • Asian Food

Home » Cookies » Avalanche Cookies (No Bake)

Published: September 26, 2017 Last Modified: July 21, 2019 By Sara 19 Comments

Avalanche Cookies (No Bake)

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
Avalanche Cookies Recipe | No Bake Cookie Recipe | Easy Cookie Recipe | Avalanche Bark #cookies #nobake #peanutbutter #marshmallow #chocolate #dessert #dinneratthezoo

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!

Avalanche Cookies Recipe | No Bake Cookie Recipe | Easy Cookie Recipe | Avalanche Bark #cookies #nobake #peanutbutter #marshmallow #chocolate #dessert #dinneratthezoo Avalanche Cookies Recipe | No Bake Cookie Recipe | Easy Cookie Recipe | Avalanche Bark #cookies #nobake #peanutbutter #marshmallow #chocolate #dessert #dinneratthezoo

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.

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

  • Pumpkin Chocolate Chip Cookies
  • Haystack Cookies
  • Funfetti Cookies
  • Red Velvet Cookies
  • Peppermint Bark Cookies
A close up of an avalanche cookie with a bite taken out of it.
Print Pin
4.75 from 12 votes

Avalanche Cookies

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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 18
Calories 193kcal
Author Sara Welch

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe adapted from Slow Roasted Italian.

Nutrition

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
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
  • Facebook
  • Twitter
  • Email

Filed Under: Cookies, Dessert

FREE TOOLKIT: 5 Secrets to Meal Planning

Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

    ​
    ​

    Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

    « Cheeseburger Meatloaf
    Antipasto Skewers »

    Comments

    1. Saundra says

      October 24, 2021 at 10:07 am

      5 stars
      Easy to make and super tasty! Took a total of 15 min to make.

      Reply
    2. Saundra says

      October 24, 2021 at 10:06 am

      5 stars
      Easy to make and super tasty!

      Reply
    3. Katherine says

      March 25, 2021 at 5:56 pm

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

      Reply
      • Sara says

        March 25, 2021 at 7:22 pm

        I think it would work fine!

        Reply
    4. Jamey says

      December 22, 2020 at 8:13 am

      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.

      Reply
    5. Bristal Lewis says

      December 17, 2019 at 9:11 am

      Do you use milk chocolate or semi sweet chocolate chips?

      Reply
      • Sara says

        December 17, 2019 at 9:50 am

        I use semi sweet chocolate.

        Reply
    6. AMC says

      November 12, 2019 at 2:42 pm

      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?

      Reply
      • Sara says

        November 13, 2019 at 9:26 am

        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!

        Reply
    7. Sara says

      May 30, 2019 at 6:13 pm

      These look tasty and no baking%? Count me in! I love no bake recipes for busy days.

      Reply
    8. Sharon says

      May 30, 2019 at 5:26 pm

      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!

      Reply
    9. Krissy Allori says

      May 30, 2019 at 4:57 pm

      5 stars
      These cookies look fantastic! I know my family will gobble them all up!

      Reply
    10. Suzy says

      May 30, 2019 at 3:02 pm

      5 stars
      No bake cookies are the answer during the summer so I plan to make these many times!

      Reply
    11. Jamie says

      May 30, 2019 at 2:05 pm

      5 stars
      This would totally hit the spot for my sweet tooth. Great recipe!

      Reply
    12. christine says

      November 26, 2017 at 2:41 pm

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

      Reply
      • Sara says

        November 26, 2017 at 4:21 pm

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

        Reply
    13. Sam says

      October 10, 2017 at 8:34 am

      5 stars
      Great looking easy cookies!

      Reply
    14. Bea says

      October 8, 2017 at 7:39 am

      5 stars
      These make my mouth water ! Can’t wait to make them!

      Reply
    15. Debbie says

      October 3, 2017 at 12:51 pm

      5 stars
      Made these and they were amazing!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More

    Winter Soups

    Chicken vegetable soup full of chicken, veggies and potatoes in tomato broth.

    Chicken Vegetable Soup

    A pot of alphabet soup with ground beef and vegetables.

    Alphabet Soup

    A bowl of Instant Pot beef stew with cubes of meat, potatoes, carrots, onions and peas.

    Instant Pot Beef Stew

    A pot of stuffed pepper soup with rice, ground beef, tomatoes, onions and bell peppers.

    Stuffed Pepper Soup

    A pot of turkey noodle soup with vegetables, garnished with parsley.

    Turkey Noodle Soup

    Manhattan clam chowder with tomatoes, potatoes, vegetables and bacon.

    Manhattan Clam Chowder

    More Posts from this Category

    Featured Recipes

    Filet mignon steaks topped with garlic butter and garnished with fresh rosemary.

    Filet Mignon with Garlic Butter

    A plate of grilled salmon fillets garnished with lemon and herbs.

    Grilled Salmon with Garlic and Herbs

    General Tso's chicken coated in a sweet and spicy sauce, then topped with sesame seeds.

    General Tso’s Chicken

    A sheet pan of seafood boil with shrimp, lobster tail, sausage, corn and potatoes.

    Seafood Boil Recipe

    FREE TOOLKIT: 5 Secrets to Meal Planning

    Learn my 5 Meal Planning Secrets & get my Meal Planning Toolkit...FREE!

      ​
      ​

      Categories

      Sites I am featured In
      PRIVACY POLICY ACCESSIBILITY STATEMENT © Sara Welch and Dinner at the Zoo® LLC, 2015-2022.
      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • Twitter
      • About Me
      • Contact Me
      • All Recipes
      • Dinner
      • Appetizers
      • Dessert
      • One Pot Meals
      • Slow Cooker
      • Asian Food