Fluffernutter Cookies, also known as Avalanche Cookies, are a dreamy blend of creamy peanut butter, fluffy marshmallows, and rich white chocolate. These no-bake treats are ready in just 15 minutes, making them perfect for satisfying sudden sweet cravings or whipping up a quick dessert. Each bite delivers a delightful mix of chewy, crunchy, and melt-in-your-mouth textures, with a sweet-salty balance that’s utterly irresistible.
Packed with comforting flavors and a hint of nostalgia, these cookies are a crowd-pleaser for all ages. The soft marshmallows and smooth chocolate create a luscious, indulgent experience, while the peanut butter adds a satisfying richness. Whether you’re hosting a gathering or treating yourself, these cookies are a guaranteed hit—simple, speedy, and oh-so-delicious.
Ingredients for Fluffernutter Cookies (Avalanche Cookies)
- 12 ounces white chocolate chips (1 package, about 10-12 ounces; use high-quality chips for smoother melting)
- ¼ cup peanut butter (creamy or crunchy, depending on preference; substitute with almond butter for a nut-free option)
- 1 cup mini marshmallows (ensure they are fresh for best texture)
- 1 cup Rice Krispies cereal (or any puffed rice cereal)
- 1 cup salted peanuts (roasted and unsalted peanuts can be used for a less salty flavor)
Step-by-Step Instructions
- Prepare the baking sheet: Line a baking sheet with wax paper and set it aside.
- Melt the white chocolate: In a large microwave-safe bowl, add the white chocolate chips. Microwave for 45 seconds, then stir. Microwave again for 30 seconds and stir. Repeat until the chocolate is completely melted and smooth.
- Add peanut butter: Stir the peanut butter into the melted white chocolate until the mixture is creamy and well combined.
- Fold in the mix-ins: Gently fold in the mini marshmallows, Rice Krispies cereal, and salted peanuts. Mix until all ingredients are evenly coated with the peanut butter mixture.
- Form the cookies: Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet, spacing them slightly apart.
- Let cool: Allow the cookies to cool at room temperature for 20 minutes or until they are fully set and firm to the touch.
Creative Topping Ideas for Fluffernutter Cookies
Take your Fluffernutter Cookies to the next level by adding fun toppings! Drizzle melted dark or milk chocolate over the cookies for a sweet contrast. For a crunchy twist, sprinkle crushed pretzels or sea salt on top before the cookies set. If you’re feeling festive, add a few colorful sprinkles for a pop of fun!
How to Store and Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week. If you want to freeze them, layer the cookies between sheets of wax paper in a freezer-safe container—they’ll stay fresh for up to 2 months. Let them thaw at room temperature before enjoying!
Fun Recipe Variations to Try
Switch things up by using butterscotch or dark chocolate chips instead of white chocolate. For a nut-free version, swap the peanuts with sunflower seeds or pretzel pieces. You can also replace the mini marshmallows with chopped dried fruit, like cranberries or apricots, for a chewy, tangy twist!
Time-Saving Tips for Busy Bakers
To save time, melt the white chocolate chips in a double boiler instead of microwaving—it’s faster and reduces the risk of burning. Pre-measure all your ingredients before starting, so the process is seamless. If you’re in a rush, skip the cooling step and pop the cookies in the fridge for 10 minutes to set quickly.
Common Questions Answered
Can I use regular marshmallows instead of mini ones? Yes, but chop them into smaller pieces to ensure even distribution. What if my chocolate seizes? Add a teaspoon of vegetable oil and stir gently to smooth it out. Can I make these gluten-free? Absolutely! Just use a gluten-free crispy rice cereal to keep the recipe celiac-friendly.
Fluffernutter Cookies (Avalanche Cookies)
Ingredients
- 12 ounces white chocolate chips 1 package (10-12 ounces)
- 1/4 cup peanut butter
- 1 cup mini marshmallows
- 1 cup Rice Krispies Cereal
- 1 cup salted peanuts
Instructions
- Line a baking sheet with wax paper and set aside.
- In a large microwaveable-safe bowl, melt white chocolate chips (cook for 45 seconds, stir, then microwave again for 30 seconds and stir again. Repeat until melted chips are smooth).
- Then add in the peanut butter to the white melted chocolate and stir until creamy.
- Fold in marshmallows, Rice Krispies cereal, and peanuts and mix until they are all coated with peanut butter.
- Drop heaping tablespoonfuls onto prepared baking sheet. Let cool for 20 minutes or until set up.