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Best Easy No-Bake Avalanche Cookies with Pretzels

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These no-bake avalanche cookies combine creamy peanut butter, sweet white chocolate, and salty crunchy pretzels for a quick and easy treat that comes together in minutes. Perfect for busy days when you need a delicious homemade cookie without turning on the oven.

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups white chocolate chips
  • 1 1/2 cups mini pretzels, gently crushed
  • 1/2 cup mini marshmallows (optional)

Instructions

  1. Crush the pretzels first. Put the mini pretzels in a zip-top bag and seal it, leaving a little air inside. Use a rolling pin or the bottom of a heavy pan to gently crush them. You want a mix of small pieces and some slightly bigger chunks—not dust, not whole pretzels. Set them aside.
  2. Soften the butter. If you forgot to take the butter out of the fridge, cut it into small cubes and microwave it for about 10 seconds. You want it soft but not melted.
  3. Cream the butter and peanut butter together. In your large mixing bowl, combine the softened butter and peanut butter. Beat them together with your electric mixer on medium speed until they’re smooth and well combined—about 1 to 2 minutes. Scrape down the sides of the bowl with your spatula.
  4. Add the powdered sugar. Add the powdered sugar, vanilla extract, and salt (if using) to the bowl. Start mixing on low speed so the sugar doesn’t fly everywhere. Once it’s mostly incorporated, increase to medium speed and beat until the mixture is smooth and holds together.
  5. Melt the white chocolate chips. Put the white chocolate chips in a microwave-safe bowl and heat them in 30-second intervals, stirring after each one. White chocolate burns easily, so don’t walk away. It usually takes about 1 to 2 minutes total. Stir until it’s completely smooth.
  6. Combine the mixtures. Pour the melted white chocolate into the peanut butter mixture. Stir with your spatula until everything is well combined. The mixture will be thick and a little sticky.
  7. Fold in the mix-ins. Add the crushed pretzels and mini marshmallows (if using) to the bowl. Gently fold them in with your spatula until they’re evenly distributed. Don’t overmix, or the pretzels will break down too much.
  8. Shape the cookies. Line your baking sheet with parchment paper. Using your cookie scoop or a tablespoon, scoop out portions of the dough and drop them onto the prepared baking sheet. You can roll them into balls with your hands if you want them rounder—just lightly grease your palms with a little butter or cooking spray so the dough doesn’t stick. Space them about an inch apart since they don’t spread.
  9. Chill the cookies. Place the baking sheet in the refrigerator for at least 30 minutes. This is the hardest part, honestly, because your kitchen is going to smell amazing. The cookies need this time to firm up and set properly.
  10. Serve and enjoy. Once the cookies are firm, they’re ready to eat. They should hold their shape and have a nice, fudge-like texture. Store any leftovers in the fridge.

Notes

Don’t melt the white chocolate too fast; it can seize up. Crush pretzels to pea-sized pieces for best texture. Let the dough chill before judging the flavor—it will mellow. Work quickly once white chocolate is melted. Store in an airtight container in the refrigerator for up to 2 weeks. Freeze for up to 3 months.

Nutrition

Keywords: no-bake cookies, avalanche cookies, peanut butter cookies, white chocolate cookies, pretzel cookies, easy cookies, no-bake dessert

Find it online: https://goldensimmer.com/best-easy-no-bake-avalanche-cookies-with-pretzels/