Description

These easy, no-bake avalanche cookies offer a perfect blend of creamy, chewy, and crunchy textures, making them a quick and satisfying treat for any sweet craving. They are a simple solution for delightful desserts, combining white chocolate, peanut butter, marshmallows, crispy rice cereal, and pistachios.

Ingredients

300 g white chocolate chips
120 g (0.5 cup) creamy peanut butter (or almond butter)
150 g plant-based marshmallows (or regular marshmallows)
150 g (approximately 5 cups) crispy rice cereal (or certified gluten-free)
60 g roasted pistachios, shelled, unsalted, finely chopped (40 g for cookies, 20 g for garnish)
5 mL (1 teaspoon) alcohol-free vanilla extract
2.5 mL (0.5 teaspoon) ground cardamom
50 g (1.8 oz) dark chocolate (60–70 percent cacao), for drizzle

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Instructions

Melt The Base: Line a large baking sheet with parchment paper. In a large microwave-safe bowl, combine white chocolate chips, creamy peanut butter, and plant-based marshmallows. Microwave in 60-second intervals, stirring each time, until smooth and melted (2-3 minutes). Stir in vanilla extract and ground cardamom until fragrant.
Combine Dry Ingredients: Add crispy rice cereal and 40 g (1.4 oz) chopped pistachios to the melted mixture. Use a sturdy spatula to fold gently until evenly coated.
Mix It All Together: Work quickly. Give one final gentle fold for uniform distribution, ensuring all ingredients are consistently coated.
Form Your Cookies: Drop rounded tablespoonfuls (25 g or 1 oz each) onto the prepared baking sheet. Shape into mounds or discs with a spoon or greased hands.
Chill To Perfection: Set cookies at room temperature for 30 minutes, or refrigerate for 15-20 minutes, until firm. Melt 50 g (1.8 oz) dark chocolate (in 30-second intervals) until fluid. Drizzle over the firm cookies, then sprinkle the remaining 20 g (0.7 oz) pistachios for a beautiful finish.

Notes

For an extra quick set, freeze the cookies for 15-20 minutes. Use good quality white chocolate chips for the best melting consistency. Natural peanut butter can be used, but may slightly alter consistency. This recipe is adaptable for dietary needs (dairy-free, gluten-free, nut-free) by using specific ingredient swaps mentioned in the article. Store in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie (25 g)
Calories: 165 calories
Sugar: 19 g
Sodium: 95 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 3 mg