No-Bake S'mores Avalanche Cookies

A plate with s'mores and chocolate on it.

No-Bake S'mores Avalanche Cookies

Susannah Brinkley

This quick, no-bake cookie recipe is perfect for summer cookouts or the holiday season — or any time in between! They are great for parties, cookie trays and cookie swaps.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings cookies

Calories 145kcal

Author Susannah Brinkley

Ingredients

6 graham crackers
2 cups crispy rice cereal
1 cup mini marshmallows
⅛ teaspoon salt
10 ounces white chocolate chips
½ cup creamy peanut butter
½ cup semisweet chocolate chips melted

Instructions

Line a baking sheet with parchment paper. Set aside.
Crumble graham crackers into 1/2-inch chunks. Separate any crumbs from larger pieces and set aside.
6 graham crackers
In a large bowl, stir together large graham cracker chunks, cereal, marshmallows and salt. Set aside.
2 cups crispy rice cereal, 1 cup mini marshmallows, ⅛ teaspoon salt
In a glass, heat-safe bowl, melt the white chocolate chips in the microwave for 20 seconds on 50% heat. Stir. Repeat until white chocolate is completely melted and smooth. Be careful not to overheat.
10 ounces white chocolate chips
Stir in the peanut butter until well-combined.
½ cup creamy peanut butter
Pour white chocolate mixture over the cereal and marshmallows. Stir until the white chocolate completely coats the cereal mixture. If it’s runny, add more cereal and marshmallows, 1/4 cup at a time.
Spoon heaping tablespoons of the mixture onto the baking sheet. Allow to cool and harden, about 15 minutes. For faster set-up time, place baking sheet in the fridge for 10 minutes.
In another glass, heat-safe bowl, melt the semisweet chocolate chips in the microwave for 20 seconds on 50% heat. Stir. Repeat until the chocolate is completely melted and smooth. Be careful not to overheat.
½ cup semisweet chocolate chips
Use a fork to drizzle ribbons of chocolate over the cookies. Sprinkle with remaining graham cracker crumbs.
Allow chocolate to cool and harden, about 45 more minutes. For faster set-up time, place baking sheet in the fridge for 20 minutes.

Nutrition

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