I made a batch of these on a random Tuesday and they were gone by Wednesday morning.
Silas didn’t even ask what they were called. He just kept walking back to the kitchen every twenty minutes for “one more.”
By the third trip, I stopped counting.
That’s the thing about avalanche cookies. Nobody can eat just one. I’ve tried, my sister has tried, even my very disciplined mother-in-law has tried. None of us made it.
They’re a no-bake mix of melted white chocolate, crunchy pretzels, gooey marshmallows, and a pile of colorful candy. Sweet, salty, crunchy, and soft all at once.
You don’t even need to turn on your oven. 🍫
I actually didn’t grow up making these. I picked up the idea from a neighbor who brought a plate over during a snowstorm a few years back, hence the name I’d guess. One bite and I asked her for the method right there on my porch, coat still on.
Turns out there wasn’t much of a method at all. That’s what makes this one so good.
If you’ve never made them before, you’re in for a treat, literally. Let’s get into it.
Why You’re Going to Love This Recipe
These cookies hit every texture you could possibly want in one bite.
- No baking required. Just melting and mixing.
- Ready in under 30 minutes, most of which is just chilling time.
- Kid-friendly. My nieces have made these with me and they didn’t burn a single thing, because there’s nothing to burn.
- Endlessly customizable. Swap the candy, swap the mix-ins, make it yours.
I first had something similar to this at a holiday cookie exchange years ago and I couldn’t stop thinking about them. Turns out they’re ridiculously simple to make at home, and now they show up in my kitchen more than I’d like to admit.
What You’ll Need
| Ingredient | Amount |
|---|---|
| White chocolate chips or candy melts | 2 cups |
| Mini pretzels, roughly broken | 3 cups |
| Mini marshmallows | 2 cups |
| Candy-coated chocolate candies (like M&M’s) | 1 cup, divided |
| Sea salt | A pinch |
| Coconut oil or shortening (optional) | 1 teaspoon |
A quick note on the white chocolate: use real chocolate chips or candy melts, not white chocolate bars meant for eating plain. They melt smoother and set up firmer, which matters a lot here.
Tools You’ll Need
- Microwave-safe bowl or a double boiler
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (or two spoons)
Pro Tips Before You Start
I’ve made these more times than I can count, so here’s what I’ve learned along the way.
- Don’t overheat the chocolate. White chocolate seizes up fast if it gets too hot. Melt it low and slow, and stop as soon as it’s smooth.
- Let the chocolate cool slightly before adding the marshmallows. If it’s too hot, the marshmallows will melt into it instead of staying soft and chewy.
- Work quickly once everything’s mixed. The chocolate starts setting fast, especially if your kitchen is cool.
- Save some candy for the top. Pressing extra pieces onto each cookie right after scooping makes them look like they came from a bakery.
- Use parchment paper, not wax paper. Wax paper can stick to the chocolate as it hardens, and you’ll lose half your cookie trying to peel it off.
- Keep your mix-ins at room temperature. Cold pretzels or marshmallows straight from the pantry are fine, but if they’ve been in the fridge, let them sit out for a few minutes first. Cold ingredients can make the melted chocolate seize up faster than you’d expect.
I learned that last one the hard way after storing a bag of marshmallows in the fridge overnight for no real reason. The chocolate turned clumpy within seconds of mixing, and I had to start the whole batch over.
How to Make Avalanche Cookies
Step 1: Melt the White Chocolate
Add your white chocolate chips to a microwave-safe bowl.
Microwave in 30-second bursts, stirring after each one, until smooth. This usually takes about 90 seconds total.
If you’re using the stovetop method, melt it over a double boiler instead, stirring constantly.
Step 2: Let It Cool Slightly
Give the melted chocolate a few minutes to cool down.
You want it warm, not hot. If it’s too hot, your marshmallows will turn into a melty mess instead of staying pillowy.
Step 3: Fold in the Mix-Ins
Add the broken pretzels, mini marshmallows, and half of your candy to the bowl.
Gently fold everything together with a rubber spatula until it’s evenly coated in white chocolate.
Go easy here. You want everything mixed in, not crushed.
Step 4: Scoop and Shape
Line a baking sheet with parchment paper.
Use a cookie scoop to drop mounds of the mixture onto the parchment, spacing them about an inch apart.
Press a few extra candy pieces on top of each one while the chocolate is still soft.
Step 5: Chill Until Set
Pop the tray in the fridge for 20 to 30 minutes, or until the cookies are firm to the touch.
Once they’re set, they’re ready to eat.
Substitutions and Variations
This recipe is basically a blank canvas. Here’s how I’ve switched it up over the years.
| Swap This | For This |
|---|---|
| White chocolate chips | Dark or milk chocolate chips |
| Pretzels | Potato chips or pretzel sticks |
| M&M’s | Reese’s Pieces, chopped peanut butter cups, or crushed candy canes |
| Mini marshmallows | Regular marshmallows, cut into quarters |
| Plain sea salt | Flaky sea salt for extra crunch on top |
For a holiday version, I like swapping the plain M&M’s for red and green ones and adding crushed candy canes on top. It looks festive without any extra work.
Make-Ahead Tips
These actually hold up really well if you want to prep them in advance.
- Make the full batch up to 3 days ahead and store in the fridge in an airtight container.
- You can also freeze the finished cookies for up to a month. Just thaw them in the fridge for an hour before serving.
- If you’re prepping for a party, portion the mix-ins into a bowl the night before so all you have to do is melt and mix the next day.
Estimated Nutrition
Here’s a rough estimate per cookie, based on a batch of 20.
| Nutrient | Estimated Amount |
|---|---|
| Calories | 140 |
| Total Fat | 6g |
| Carbohydrates | 20g |
| Sugar | 15g |
| Protein | 1g |
These numbers are estimates only. They’ll shift depending on the exact brands you use, so if you need precise numbers, I’d recommend running your ingredients through Cronometer before sharing them anywhere official.
What to Serve With Avalanche Cookies
- A tall glass of cold milk. Obvious, but it works every time.
- Hot cocoa if you’re making these around the holidays. The warm and cold combo is unreal.
- A scoop of vanilla ice cream on the side for a bigger dessert plate. Crumble a cookie or two right on top.
- Coffee, if you’re having these as an afternoon pick-me-up like I usually do.
- A cheese board, believe it or not. The salty pretzel crunch plays surprisingly well next to something like brie or aged cheddar if you’re setting up a dessert spread for guests.
If you’re bringing these to a party, I’d put them out alongside a couple of other bite-sized desserts rather than serving them alone. They’re rich, so a little variety on the table goes a long way.
Storage and Leftovers
Store leftover cookies in an airtight container at room temperature for up to a week.
If your kitchen runs warm, keep them in the fridge instead so the chocolate doesn’t get soft.
They also freeze well. Layer them between sheets of parchment paper in a freezer-safe container and they’ll keep for about a month.
Frequently Asked Questions
Can I use white almond bark instead of white chocolate chips?
Yes, and honestly it melts even smoother than chocolate chips. Almond bark is a great option if you want an extra silky texture.
Why did my white chocolate turn grainy?
This usually happens from overheating or getting a drop of water into the bowl. White chocolate is sensitive, so melt it slowly and keep your bowl completely dry.
Can I make these without marshmallows?
You can, though you’ll lose that soft, chewy bite that makes these so addictive. If you skip them, try adding extra pretzels or chopped nuts instead.
How long do these need to chill?
About 20 to 30 minutes in the fridge is usually enough. You can also let them sit at room temperature for an hour or two if you’re not in a rush.
Can kids help make this recipe?
Definitely. Since there’s no oven involved, this is one of the easier recipes to make with kids. Just handle the melted chocolate part yourself since it does get hot.
Why are they called avalanche cookies?
Nobody seems to agree on the exact origin, but most people point to the way the mix-ins tumble and cascade through the white chocolate, almost like a little avalanche of pretzels and candy. Whatever the real story is, the name stuck.
Can I double the recipe?
Yes, and I’d actually recommend it. These go fast, especially if you’re bringing them anywhere. Just melt the chocolate in batches so it doesn’t harden before you’ve folded in all your mix-ins.
Wrapping Up
Avalanche cookies are one of those recipes that looks impressive but takes almost no effort.
Melt, mix, scoop, chill. That’s really it.
Make a batch this week and see how fast they disappear in your house. I have a feeling they won’t last much longer than they did in mine.
If you try these, I’d love to hear how they turned out. Drop a comment below and let me know what mix-ins you used, or if you ran into any questions along the way. I read every single one.
