What if I told you the most requested cookie at every party I host never touches an oven?
Avalanche cookies are proof that you don’t need to bake something to call it a cookie. Crunchy, sweet, salty, and loaded with a little bit of everything in each bite.
I first tried these at a holiday cookie exchange and immediately asked three different people for the recipe before I left. Turns out it’s stupidly simple.
Melted white chocolate, crispy cereal, pretzels, marshmallows, and candy, all mixed together and dropped onto a tray. That’s genuinely it.
15 minutes, zero oven time, and a cookie that disappears faster than anything else on the dessert table.
What You’ll Need
Here’s everything for this batch:
- 16 ounces white almond bark or white candy melts
- 3 cups crispy rice cereal
- 1 cup mini pretzels, broken into pieces
- 1 cup mini marshmallows
- 1 cup M&Ms, plus extra for topping
- Pinch of flaky sea salt (optional)
Six ingredients standing between you and a genuinely addictive cookie.
Tools You’ll Need
- Large microwave safe bowl or saucepan
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop or large spoon
Pro Tips
I’ve made batches of these more times than I can count, and here’s what actually matters:
- Melt the white chocolate low and slow. White chocolate scorches easily, way more than regular chocolate does. Microwave in short 20 second bursts, stirring between each one.
- Let the melted chocolate cool for a minute before adding the marshmallows. Adding them too fast melts them completely instead of leaving little soft pockets throughout the cookie.
- Work fast once everything is mixed. The white chocolate starts setting quickly, and you want it scooped onto trays while it’s still workable.
- Use parchment paper, not wax paper. Wax paper can melt slightly from the warm mixture. Parchment handles the heat without any issue.
- Add a few extra M&Ms on top right after scooping. They stick perfectly while the chocolate is still soft, and it makes each cookie look intentional instead of messy.
How to Make Avalanche Cookies
Here’s the full process from start to finish.
Step 1: Prep your tray
Line a baking sheet with parchment paper.
Step 2: Melt the white chocolate
Break the almond bark into pieces and place it in a large microwave safe bowl.
Microwave in 20 second bursts, stirring between each one, until fully melted and smooth.
Step 3: Add the marshmallows
Let the melted chocolate cool for about 1 minute.
Gently fold in the mini marshmallows, stirring just enough to distribute them without fully melting them.
Step 4: Fold in the rest
Add the crispy rice cereal, broken pretzels, and M&Ms to the bowl.
Fold everything together with a rubber spatula until evenly coated.
Step 5: Scoop and top
Working quickly, scoop heaping spoonfuls onto the parchment lined tray.
Press a few extra M&Ms on top of each cookie while the mixture is still soft.
Step 6: Let them set
Sprinkle with flaky sea salt if using.
Let the cookies sit at room temperature for about 20 minutes, or pop them in the fridge for 10 minutes to speed things up.
Substitutions and Variations
This recipe is endlessly adaptable, which is part of why it’s such a party favorite. Here are some swaps worth trying:
| Original | Swap | Notes |
|---|---|---|
| White almond bark | White chocolate chips | Melts slightly differently, still works fine |
| M&Ms | Reese’s Pieces | Adds a peanut butter flavor twist |
| Crispy rice cereal | Corn flakes | Adds a different crunch |
| Mini pretzels | Pretzel sticks, broken up | Similar salty crunch |
| Mini marshmallows | Regular marshmallows, cut into pieces | Works in a pinch |
Want a holiday version? Swap in red and green M&Ms for Christmas, or pastel ones for Easter. Same recipe, completely different look.
Make Ahead Tips
These cookies come together fast, but you can prep your mix-ins ahead of time. Break up your pretzels and measure out the cereal and marshmallows the night before.
Once made, these actually hold up well for several days, which makes them a genuinely easy make ahead option for parties or gatherings.
Additional Details
Nutritional breakdown (per cookie, based on 20 cookies):
- Calories: approximately 140
- Protein: 1g
- Fat: 6g
- Carbs: 20g
Diet friendly swaps:
- For gluten-free, use gluten-free pretzels and check that your cereal is certified gluten-free
- For a lower sugar version, reduce the M&Ms and add extra pretzels for crunch instead
Time saving tip: Skip the fridge and let them set at room temperature while you clean up. No extra step, no extra time spent standing around waiting.
What to Serve Them With
These cookies work well on a dessert table, but they also shine in a few other spots:
- Packed into a holiday cookie tin alongside baked cookies
- Crumbled over vanilla ice cream for an easy sundae topping
- Paired with hot cocoa on a cold afternoon
- Bagged individually for a classroom treat or party favor
Leftovers and Storage
Store avalanche cookies in an airtight container at room temperature for up to a week.
They hold their crunch well, so there’s no need to refrigerate unless your kitchen runs particularly warm.
To freeze, layer them between sheets of parchment paper in a freezer safe container. They’ll keep for up to 2 months. Thaw at room temperature for about 15 minutes before eating.
FAQ
Why did my white chocolate seize up while melting?
This usually happens from overheating it or letting water touch the bowl at any point. Stick to short microwave bursts and make sure your bowl and spatula are completely dry.
Can I use chocolate candy melts instead of white?
Yes, though the flavor and look change quite a bit. Chocolate candy melts give you a completely different, richer version of the same cookie.
Why are my cookies falling apart instead of holding together?
This usually means the chocolate wasn’t fully melted or the mixture sat too long before scooping. Work quickly once everything is combined.
Can I make these nut-free?
Yes, this recipe is naturally nut-free as written. Just double check the packaging on your candy and cereal, since some brands process in facilities with nuts.
How long do these actually take from start to finish?
About 15 minutes of active time, plus 10 to 20 minutes of setting time depending on whether you use the fridge or let them sit at room temperature.
Wrapping Up
Avalanche cookies prove that the best treats don’t always need an oven or a long ingredient list.
Sweet, salty, crunchy, and gone within minutes of hitting the table, these earn a spot at every gathering I host.
Give this recipe a try this week and let me know how your batch turned out in the comments below.
And if you tried a fun mix-in twist of your own, share it below too. I’d genuinely love to hear what you came up with
