No Bake Avalanche Christmas Cookies
These No Bake Avalanche Christmas Cookies are made with creamy peanut butter, white chocolate, crispy rice cereal, mini marshmallows, and holiday sprinkles. It’s an easy no-bake cookies to make in just 15 minutes.
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These cookies are great for Christmas parties, holiday dessert trays, bake sales, and family gatherings. It is also a perfect sweet treats to make with kids. You can make them ahead of time and keep them chilled until you’re ready to serve.
And for more cookies recipes, the recipes below are worth trying:
- Rainbow Sprinkle Fortune Cookies
- Fresh Berry Pink Sugar Cookies
- Blueberry Crumble Cookies
- Ocean Cookies
Ingredients You’ll Need:
- 2 cups white chocolate chips
- ½ cup creamy peanut butter
- 2½ cups crispy rice cereal
- 1½ cups mini marshmallows
How to Make No Bake Avalanche Christmas Cookies
Step 1: Prepare the baking sheet. Line a large baking sheet with parchment paper and set it aside.
Melt the white chocolate. Add the white chocolate chips to a large microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
Step 2: Mix in the peanut butter. Add the creamy peanut butter to the melted white chocolate. Stir until smooth and well combined. Let the mixture cool for 3–5 minutes before adding the other ingredients.
Step 3: Add the cereal and marshmallows. Gently fold in the crispy rice cereal and mini marshmallows until everything is coated in the white chocolate mixture.
Step 4: Shape the cookies. Use a cookie scoop or large spoon to drop mounds of the mixture onto the prepared baking sheet.
Add the sprinkles. Sprinkle the tops with holiday sprinkles while the chocolate mixture is still soft.
Step 5: Chill until set. Place the baking sheet in the refrigerator for about 30 minutes, or until the cookies are firm. Once set, they’re ready to serve!
Important Recipe Notes
- Let the melted white chocolate and peanut butter mixture cool for 3–5 minutes before adding the mini marshmallows so they don’t melt.
- Work quickly when scooping the cookies because the white chocolate mixture will start to set as it cools.
- Use a gentle folding motion when mixing in the crispy rice cereal to help keep its crunchy texture.
- Add the holiday sprinkles right after shaping the cookies so they stick to the chocolate mixture.
- Refrigerate the cookies for about 30 minutes, or until they are firm enough to handle.
- Store the cookies in an airtight container at room temperature for 2–3 days. If your kitchen is warm, keep them in the refrigerator to help them stay firm.
- For smaller, bite-sized treats, use a small cookie scoop to make about 24–30 cookies.
No Bake Avalanche Christmas Cookies
Ingredients
- 2 cups white chocolate chips
- ½ cup creamy peanut butter
- 2½ cups crispy rice cereal
- 1½ cups mini marshmallows
- ¼ cup holiday sprinkles
Instructions
- Prepare the baking sheet. Line a large baking sheet with parchment paper and set it aside. Melt the white chocolate. Add the white chocolate chips to a large microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
- Mix in the peanut butter. Add the creamy peanut butter to the melted white chocolate. Stir until smooth and well combined. Let the mixture cool for 3–5 minutes before adding the other ingredients.
- Add the cereal and marshmallows. Gently fold in the crispy rice cereal and mini marshmallows until everything is coated in the white chocolate mixture.
- Shape the cookies. Use a cookie scoop or large spoon to drop mounds of the mixture onto the prepared baking sheet.Add the sprinkles. Sprinkle the tops with holiday sprinkles while the chocolate mixture is still soft.
- Chill until set. Place the baking sheet in the refrigerator for about 30 minutes, or until the cookies are firm. Once set, they're ready to serve!
