Avalanche Cookies are what happens when a crispy rice treat, a peanut butter cup and a candy shop cluster all get together and decide the oven is completely unnecessary. These M&M Avalanche Cookies are sweet, salty, crunchy, creamy and loaded with colorful candy-coated chocolate pieces.
Made with melted white chocolate, creamy peanut butter, crispy rice cereal, mini marshmallows and M&Ms, they come together in minutes and chill until set. They are perfect for cookie trays, school parties, holidays, bake sales or hot days when you don’t want to turn on the oven.
Why You’ll Love Avalanche Cookies
If you’re in the market for a no bake cookie recipe that tastes amazing and comes together quickly, these Avalanche Cookies are calling your name.
- No baking required- No oven, no mixer, no cookie dough chilling. Just melt, stir, scoop and chill.
- Sweet, salty, crunchy and chewy- White chocolate and peanut butter make the creamy base, crispy rice cereal adds crunch and mini marshmallows give them that soft, chewy bite.
- M&Ms instead of chocolate chips- Most avalanche cookie recipes use chocolate chips, but M&Ms hold their shape better and add a candy shell crunch.
- Quick and easy – They come together FAST! The piece of this recipe that takes the longest is the cooling of the cookies themselves.
- Fun for kids to make – Our kids can make them on their own… with a little safety oversight. They can be easily customized with mix-ins and toppings.
- Gluten free dessert option – They can be made gluten free, for those who need a gluten free cookie. (Pro tip: Not all crispy rice cereal is gluten free. Read the ingredients on the box.)
Ingredients for Avalanche Cookies
This no bake avalanche cookie recipe is so simple to make. Chances are, you’ve got the ingredients in your pantry already. Check the printable recipe card below for full ingredients and measurements.
- White chocolate melts: White chocolate melting wafers give the smoothest coating and set nicely. White chocolate chips can work, but they may need a little more patience while melting.
- Peanut butter: Creamy peanut butter blends smoothly into the melted white chocolate and gives the cookies that sweet-salty peanut butter flavor. Avoid natural peanut butter that separates, since it can make the mixture oily or loose.
- Crispy rice cereal: This gives avalanche cookies their signature crunch. If making them gluten free, check the box carefully because not all crispy rice cereals are gluten free.
- Mini marshmallows: Use fresh mini marshmallows so they stay soft and separate easily in the mixture.
- M&Ms: The star of this version. Mini M&Ms are easiest to stir in, but regular M&Ms give bigger bites of candy-coated chocolate. Seasonal colors make them party-ready with zero extra effort.
- Flaky Sea Salt (Fleur de sel): The kids prefer straight sweet, but I like sweet and salty, so I sprinkle a few with flaky salt while they are still tacky.
How to Make M&M Avalanche Cookies
You are going to love how easy these no bake avalanche cookies are to make!
- Line two large baking sheets with parchment paper or wax paper. Set aside.
- Combine the crispy rice cereal and marshmallows in a very large bowl. Stir with a rubber spatula until combined.
- Melt the white chocolate melts in the microwave in 30-second bursts. Stir after each round until smooth and completely melted.
- Add the peanut butter to the melted white chocolate, and stir until smooth. This mixture will be warm.
- Pour the warm white chocolate-peanut butter mixture over the crispy rice cereal mixture. Stir until completely coated, working quickly because it will be challenging to stir once the white chocolate melts begin to cool off.
- Add M&Ms. Gently fold these in so the colors don’t bleed.
- Use a 1-tablespoon cookie scoop to scoop the cookies onto the prepared baking sheets. This will be sticky! Add extra toppings, if desired. I like to add a sprinkle of flaky salt (fleur de sel) to a few to balance the sweetness.
- Refrigerate for 30-45 minutes, or until the white chocolate mixture is set.
Common Issues/Troubleshooting
While this is a super easy recipe, working with melted chocolate always comes with some issues. Here is a list of common ways to prevent or correct issues. Regardless of if they look pretty, they will still taste delicious
- Mixture too sticky: Chill for 5 minutes, then scoop.
- Cookies too loose: Add a little more crispy rice cereal.
- Cookies too dry: You may have added too much cereal or too many mix-ins.
- M&Ms streaking: The coating was too hot. Cool slightly before adding candy.
- White chocolate seized: It may have overheated or come into contact with water. Melt low and slow.
Chef Tips
Let the coating cool slightly before adding M&Ms. If the white chocolate mixture is too hot, it can soften the candy shells and make the colors streak. A tiny bit of patience saves you from rainbow smears. Cute in theory, less cute on a cookie tray.
Work quickly once the cereal is coated. White chocolate starts setting as it cools, so scoop before the mixture turns into edible cement.
Use a cookie scoop. A small scoop makes the cookies more even in size and helps them set at the same rate. It also keeps your hands from becoming peanut butter confetti mittens.
Top with extra M&Ms. Stirring M&Ms into the mixture gives flavor, but pressing a few on top gives visual appeal. This is the “make it pretty for Instagram” move.
Add flaky sea salt. A tiny sprinkle of flaky salt balances the sweetness and makes the white chocolate and peanut butter taste more pronounced. This is, of course, optional but elevates them.
Do not overdo the mix-ins. More is not always better. Too many add-ins can make the cookies fall apart because there is not enough coating to bind everything.
Variations
To make sure you have the perfect avalanche cookies, here are a few ideas.
- Christmas Avalanche Cookies: Use red and green M&Ms, holiday sprinkles and a little white chocolate drizzle.
- Easter Avalanche Cookies: Use pastel M&Ms and pastel sprinkles for an easy spring dessert.
- Birthday Avalanche Cookies: Use rainbow M&Ms and confetti sprinkles. Add a tiny splash of vanilla extract for cake batter vibes.
- Peanut Lover’s Avalanche Cookies: Use peanut M&Ms and chopped roasted peanuts.
- Chocolate Avalanche Cookies: Add mini chocolate chips after the coating cools slightly, or drizzle with melted chocolate after chilling. You can also use milk chocolate instead of white chocolate.
- Gluten-Free Avalanche Cookies: Use certified gluten-free crispy rice cereal and check the labels on the white chocolate, peanut butter, marshmallows and M&Ms.
Storage and Freezing
How to Store
Store M&M Avalanche Cookies in an airtight container in the refrigerator for up to 5 days. Place wax paper or parchment paper between layers to keep them from sticking together.
Can I Freeze Avalanche Cookies?
Yes, avalanche cookies freeze well. Place them in a freezer-safe container with parchment or wax paper between layers and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Can They Sit Out?
They can sit out at room temperature for a short period, especially for parties or cookie trays, but they hold their shape best when kept cool. If your kitchen is warm, refrigerate them until serving.
FAQ
Avalanche cookies are no-bake cookie clusters made with melted white chocolate, peanut butter, crispy rice cereal and mini marshmallows. They are inspired by avalanche bark, but scooped into easy cookie-sized portions. This version adds M&Ms for extra color, crunch and chocolate, making them perfect for holidays, parties and kid-friendly dessert trays.
No, avalanche cookies are a no-bake dessert. The mixture is melted, stirred together, scooped and chilled until firm.
Yes, but white chocolate melting wafers usually melt smoother and set better. If using white chocolate chips, melt slowly and stir often to prevent scorching.
They may have too many mix-ins or not enough melted white chocolate mixture to bind everything together. Make sure all of the cereal and marshmallows are well coated before scooping.
Yes, but the flavor and texture will change. Try sunflower seed butter, almond butter or cookie butter, but note that each one sets a little differently.
More Easy Dessert Ideas
I love a good dessert, but the easier the better in my opinion. Here are some of our favorite dessert recipes.
No Bake Avalanche Cookies
Ingredients
- 4 cups crispy rice cereal
- 1 cup mini marshmallows
- 10 oz. white chocolate melts (or white chocolate chips)
- 1 cup creamy peanut butter
- Additional mix-ins (add ½ – ¾ cup total)
- Mini chocolate chips
- Salted peanuts
- M&Ms or other miniature chocolate candies
- White chocolate chips
- Butterscotch chips
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- Combine the4 cups crispy rice cereal and 1 cup mini marshmallows in a large bowl. Mix with a rubber spatula until combined. Set aside.
- Melt the 10 oz. white chocolate melts (or white chocolate chips) in the microwave in 30-second bursts. Stir after each round until smooth and completely melted. (Mine took about 2 minutes. Keep an eye on it because you do not want them to burn.)
- Add the 1 cup creamy peanut butter to the melted white chocolate, and stir until smooth.
- Pour the warm white chocolate-peanut butter mixture on top of the crispy rice cereal mixture. Stir until completely coated.
- Add any Additional mix-ins (add ½ – ¾ cup total), if desired, and stir until incorporated.
- Scoop the cookies onto the prepared baking sheets with a 1-tablespoon cookie scoop or a spoon. They will be sticky and messy, and this is OK.
- Add extra toppings, if desired.
- Refrigerate for 30-45 minutes, or until the white chocolate mixture is set.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Cookies too loose: Add a little more crispy rice cereal.
Cookies too dry: You may have added too much cereal or too many mix-ins.
M&Ms streaking: The coating was too hot. Cool slightly before adding candy.
White chocolate seized: It may have overheated or come into contact with water. Melt low and slow.
I don’t think all peanut butter is gluten free either.
The majority of brands are- like 99% of them.
I originally planned to make these for my nieces as they were coming to visit, but ended up eating more myself 🙂 Great easy recipe will all the best treats ever! Dangerously addicting!
My kids love making these with me! Thank you for the delicious recipe!
I am saving this recipe for our next snow day. My kids are 3&5 and will love making these! I am not much of a baker so I love how simple this recipe is!
These are amazing! I love how easy they are. They can literally just be made on a whim and that’s amazing when you have a 3.5 year old. Ha.
I’ve never heard of Avalanche Cookies but omg they are so delicious! a little sweet and salty!!