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Avalanche Cookies (+Video)

No-Bake Avalanche Cookies are made with Rice Krispies, Honey Nut Cheerios, peanut butter, biscoff, and white chocolate chips. Easy and yummy!

Anyone want to guess how avalanche cookies got their name? I have no idea. They don’t turn out white like a snow avalanche because of the peanut butter and cookie butter. Maybe the cereal is supposed to be like the rocks or boulders in an avalanche? Yeah, we’ll go with that. No matter what they are called – I hope you’ll call them good!

No Bake Avalanche Cookies with peanut butter and cookie butter stacked on a white tray.

TIPS FOR MAKING AVALANCHE COOKIES:

  • Drizzle with a little bit of melted semi-sweet chocolate for added flavor and to pretty them up a bit.
  • Speculoos Cookie Butter (the brand name is Biscoff) can usually be found on the same aisle in the grocery store as the peanut butter.
  • The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!
  • These do not need to be kept refrigerated. They will stay good in an airtight container for up to a week on the counter. They will last up to 3 weeks if kept refrigerated and up to 6 months if frozen (just make sure you wrap them well to prevent freezer burn).
No Bake Avalanche Cookies recipe from The Country Cook shown on a long white platter and stacked.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Rice Krispies cereal
  • Honey Nut Cheerios
  • white chocolate chips
  • creamy peanut butter
  • speculoos cookie butter (Biscoff)
Rice Krispies, Honey Nut Cheerios, white chocolate chips, creamy peanut butter, cookie butter.

HOW TO MAKE AVALANCHE COOKIES:

Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios.

Rice Krispies and honey nut cheerios mixed together in a bowl.

In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.

white chocolate chips in a bowl.

Stir in peanut butter and cookie spread. Note: The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!

peanut butter, cookie butter, melted white chocolate.

If it’s still too thick, microwave in 15-second increments until smooth.

melted peanut butter, cookie butter and white chocolate in a bowl.

Pour mixture over the cereal.

peanut butter mixture poured over cheerios and Rice Krispies.

Stir well until fully combined.

no bake avalanche cookies batter in a clear large bowl

Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets. Note: I like to use these spring-loaded scoopers. It makes the process much faster. This one is a little smaller than an ice cream scooper and it holds 2 tablespoons.

spring loaded cookie scooper that is scooping up some of the cookie batter.

Then, gently smush the cookies down with your fingers or the back of the cookie scooper.

no bake peanut butter cookies on a cookie sheet being gently pressed by the back of the cookie scooper.

Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.)

avalanche cookies on parchment paper on a baking sheet.

I personally prefer to eat these cold so I will pack them up into containers and keep them in the fridge but it is not necessary.

No Bake Cookies with Rice Krispies and Honey Nut Cheerios, close up photo of three stacked cookies.

CRAVING MORE? GIVE THESE RECIPES A TRY!

No Bake Avalanche Cookies

Avalanche Cookies (+Video)

No-Bake Avalanche Cookies are made with Rice Krispies, Honey Nut Cheerios, peanut butter, biscoff, and white chocolate chips. Easy and yummy!
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 36

Ingredients

  • 4 cups Rice Krispies cereal
  • 4 cups Honey Nut Cheerios
  • 2 (11 ounce) packages white chocolate chips
  • 1 cup creamy peanut butter
  • 1 cup speculoos cookie butter, also called Biscoff

Instructions

  • Line 2 or 3 baking sheets with wax paper or parchment paper. In a large bowl, add Rice Krispies and Honey Nut Cheerios and stir together.
  • In a microwave-safe bowl, pour in both packages of white chocolate chips. Microwave for a minute, then stir. Heat in 30-second increments, stir each time until chocolate is completely melted.
  • Stir in peanut butter and cookie spread. If it's too thick to pour easily, microwave in 15-second increments until smooth.
  • Pour mixture over the cereal. Stir well until fully combined.
  • Scoop about 2 tablespoons of the mixture at a time onto your lined baking sheets.
  • Then, gently smush the cookies down with your fingers or the back of the cookie scooper.
  • Place baking sheets into the fridge into cool and the chocolate has set up (about 30 minutes or so.) Then enjoy!

Video

YouTube video

Notes

  • Drizzle with a little bit of melted semi-sweet chocolate for added flavor and to pretty them up a bit. 
  • Speculoos Cookie Butter (the brand name is Biscoff) can usually be found on the same aisle in the grocery store as the peanut butter.
  • The easiest way to measure sticky food like peanut butter and cookie butter is to spray some nonstick cooking spray into your measuring cups first. This will help release the sticky food so much more easily!
  • These do not need to be kept refrigerated. They will stay good in an airtight container for up to a week on the counter. They will last up to 3 weeks if kept refrigerated and up to 6 months if frozen (just make sure you wrap them well to prevent freezer burn).
Course: Dessert
Cuisine: American

Nutrition

Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Sodium: 62mg | Sugar: 3g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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23 Comments

  1. This sounds so delicious….but I am not a white chocolate fan…have you ever tried these with semi-sweet chocolate?

  2. I’m wondering if it would work to just press these onto sheet pans, thinly, then after chilling, cut into squares..

      1. You did not mention what cookie butter IS. I’ve never heard of it my whole life, and I’ve lived in Florida and the midwest.