No-Bake Avalanche Cookies are made with Rice Krispies, Honey Nut Cheerios, peanut butter, biscoff, and white chocolate chips. Easy and yummy!
A FUN, NO-BAKE HOLIDAY COOKIE TREAT
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!
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).
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)
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.
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. 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!
If it's still too thick, 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. 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.
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.)
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.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Avalanche Cookies (+Video)
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
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).
Nutrition
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 can vary quite a bit depending on which brands were used.
Carrie
This sounds so delicious….but I am not a white chocolate fan…have you ever tried these with semi-sweet chocolate?
Brandie @ The Country Cook
I haven’t but I don’t see why it wouldn’t work!
Paiula
Where do you find cookie butter ?? Or can I replace with something else ?
Carlee
No bake cookies make for such an easy treat. These flavors sound like a perfect combination!
Brenda Schenck
I’m wondering if it would work to just press these onto sheet pans, thinly, then after chilling, cut into squares..
Brandie @ The Country Cook
I don't see why it wouldn't work! Let me know how it turns out for you!
Abby
Can these be made with other types & flavors of cereals ?? Do you have any suggestions ?
Sound perfect for the kids
Brandie @ The Country Cook
Absolutely! Rice Krispies, cornflakes, Chex cereal all work well with this!
Patricia richards
I shape mine into crescent shape, and logs they are easier to eat less mess.
Sharon
Love these cookies, just made some. Used the scoop to put them in cup cake liners
Susie
I live in High level Alberta Canada way up north
Brandie @ The Country Cook
Brrrrr. 🙂
Susie
I can't get that Speculoos cookie butter here, is there any substitute that I can use that you know of?
Brandie @ The Country Cook
Hi Susie! Where do you live? I am in a tiny town and I can still get it - even the generic brand. There isn't a substitute for it since it's a special flavor so just substitute with more peanut butter 🙂
Joanne
Oh, I love cookie butter! These cookies will go over well in my family.
Brandie @ The Country Cook
Hope they all love them as much as we do!
Margaret
Are these very sweet?
Brandie @ The Country Cook
They are sweet but not rich. 🙂
Jennifer
What is speculoos cookie butter n where do u buy it?????
Brandie @ The Country Cook
Hi Jennifer! I mention all of that in the post. It's by the peanut butter in the grocery store 🙂
Gayle
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.
Brandie @ The Country Cook
Hi Gayle - if you Google it, I'm sure you can find a good description for it 🙂
Elaine T
You can also get on Amazon and have it shipped to you