I named these Rocky Mountain Snowdrops, also called Avalanche Cookies, and as an Easy No Bake Cookies idea I combined peanut butter, chocolate, and a snowy white coating into an unexpectedly simple cluster that begs a closer look.

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I make these Rocky Mountain Snowdrops when I need something quick and a little guilty, a peanut buttery bite that’s more candy than cookie. Theyre often called Avalanche Cookies and have become my go-to Easy No Bake Cookies when company drops by unexpectedly, because nobody believes no oven was involved.

All it takes is a couple pantry staples like creamy peanut butter and powdered sugar to get that snowy, sweet crust and soft center that kinda melts in your mouth. Theyre playful, a bit messy, not too precious, and perfect for anyone who loves No Bake Treats but hates fuss.

Ingredients

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Rich source of fat adds creamy texture and flavor, mostly calories not protein
Good protein and fiber, also alot of calories, gives nutty sweetness and chew
Tiny amount adds big aroma and sweetness, no real nutrients but it boosts flavor
Pure sugar adds sweetness and structure, zero fiber or protein, high carbs
Crunchy texture mostly simple carbs low fiber unless fortified, mild toasted flavor
Brings chocolate richness, sugar and fat present, some antioxidants from cocoa solids
Lightens chocolate shine mainly fat calories neutral taste used sparingly for gloss
Used to dust adds surface sweetness and keeps things pretty pure sugar

Ingredient Quantities

1/2 cup unsalted butter (1 stick)

1 cup creamy peanut butter

1 teaspoon vanilla extract

3 cups powdered sugar (confectioners sugar)

4 cups cornflakes cereal

12 ounces semi sweet chocolate chips

1 tablespoon vegetable oil (optional)

Additional powdered sugar for dusting

How to Make this

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1. Line a baking sheet with parchment paper and set aside. In a microwave safe bowl melt 1/2 cup butter and 1 cup creamy peanut butter together in 20 to 30 second bursts, stirring between each, until smooth. You can do this on the stove over low heat if you prefer. Stir in 1 teaspoon vanilla extract.

2. Off the heat, add 3 cups powdered sugar a cup at a time and stir until it becomes a thick, stiff mixture. Tip: sift the powdered sugar first if you hate lumps, it makes the dough smoother.

3. Gently fold in 4 cups cornflakes, trying not to smash them too much, you want the crunch to stay. If some flakes break its fine, but keep most whole.

4. Use a tablespoon or small cookie scoop to portion the mixture onto the prepared sheet, mounding each into a little snowdrop shape and pressing slightly so they stick together. You should get about 24 to 30 cookies depending on size.

5. Chill the cookie mounds in the fridge for 20 to 30 minutes or until fairly firm. This makes dipping way easier and cleaner.

6. Meanwhile melt 12 ounces semi sweet chocolate chips with up to 1 tablespoon vegetable oil in a microwave safe bowl in 20 to 30 second bursts, stirring between each, until glossy and smooth. Or melt over a double boiler. Oil is optional but it thins the chocolate and gives a shinier finish.

7. Dip the tops of the chilled cookies into the melted chocolate or spoon chocolate over them to coat as much as you want. Put them back on the parchment while the chocolate sets.

8. While the chocolate is still tacky, dust the cookies with additional powdered sugar using a fine sieve to get that snowdrop look. If the chocolate sets too fast, lightly brush a bit of warm chocolate then dust, but normal way works best.

9. Let the chocolate fully set at room temp or pop the tray in the fridge for 10 to 15 minutes to speed it up. Store finished cookies in an airtight container; keep in the fridge if your kitchen is warm, but theyre best within a few days so cornflakes stay crisp.

10. Quick hacks: dont overmix the cornflakes or they’ll go soggy, scoop onto chilled trays for neater shapes, and if your chocolate ever seizes add a teaspoon of the vegetable oil and stir to smooth it out.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone baking mat, chill the tray first for neater shapes
2. Microwave-safe bowl (or heatproof bowl for a double boiler) for melting butter, peanut butter and chocolate
3. Small saucepan or double boiler insert if you prefer stovetop melting
4. Large mixing bowl for combining powdered sugar and cornflakes
5. Rubber spatula or wooden spoon for stirring and folding, dont overmix the flakes
6. Measuring cups and spoons (1/2 cup, 1 cup, teaspoon, tablespoon)
7. Tablespoon or small cookie scoop to portion the cookies, helps get uniform sizes
8. Fine-mesh sieve or small sifter for dusting powdered sugar to get that snowdrop look
9. Wire rack or extra parchment-lined tray plus fridge space to chill and set the chocolate

FAQ

Q: What exactly are Rocky Mountain Snowdrops? A: Little no bake bites made from peanut butter, butter and powdered sugar tossed with cornflakes then dipped in chocolate and dusted with more powdered sugar. Think crunchy, sweet, a bit salty and totally addictive.

Q: Can I swap the creamy peanut butter for crunchy or another nut butter? A: Yes, crunchy peanut butter works but the texture will be chunkier. For nut allergies try sunflower seed butter or soy nut butter, but taste will change. If you use a runnier butter you might need to add a bit more powdered sugar to firm them up.

Q: How do I melt the chocolate without scorching it? A: Use a microwave in short bursts, 20 to 30 seconds, stirring in between until smooth. Or use a double boiler. Adding the optional tablespoon of vegetable oil helps the chips melt glossy and easier to dip. Don't overheat, stop while a few lumps remain then stir until smooth.

Q: My mixture is too crumbly or too wet, what do I do? A: Too crumbly? Add a teaspoon or two of warm milk or a little more peanut butter until it holds. Too wet? Stir in extra powdered sugar, a little at a time. Work gently so you don't crush the cornflakes completely.

Q: How should I store them and how long do they last? A: Keep in an airtight container at room temp for 3 to 5 days. Refrigerate if your kitchen is warm, they last about 1 to 2 weeks chilled. They freeze great for up to 3 months, just thaw at room temp before serving.

Q: Any tips to keep them from getting soggy or messy? A: Make sure the chocolate shell sets fully before dusting with powdered sugar. Cool the dipped bites on parchment and let excess chocolate drip off. Use slightly stale or well dried cornflakes for best crunch, and dust just before serving so they don't absorb moisture.

Rocky Mountain Snowdrops Recipe Substitutions and Variations

Unsalted butter: salted butter (use same amount but reduce any extra salt), coconut oil 1 to 1 for a dairy free option it will give a slight coconut taste, or vegan margarine for dairy free though texture can be a bit softer
Creamy peanut butter: almond butter or cashew butter 1 to 1 for a similar texture, sunflower seed butter if you need peanut free, or cookie butter for a sweeter twist
Cornflakes cereal: rice crispy style cereal for similar light crunch, crushed pretzels for a salty sweet contrast, or chopped nuts like peanuts or almonds for extra heft and crunch
Semi sweet chocolate chips: chopped dark or milk chocolate bars for a smoother melt, white chocolate chips for a different flavor, or candy melts or almond bark if you want easier melting and coating

Pro Tips

1) Sift the powdered sugar and add it slowly so the mix stays smooth. If it gets too dry and crumbly, stir in a teaspoon or two of warmed peanut butter or a splash of milk, then chill it a bit before shaping.

2) Chill the scooped mounds until firm before you dip. Cold centers make dipping cleaner and help the shapes hold. Also scoop onto a chilled tray for neater, rounder cookies.

3) Keep the cornflakes as whole as possible by folding them in gently with a big spoon. Use fresh cereal and work fast so the flakes dont get soggy from the peanut butter mix.

4) Melt chocolate low and slow and keep water away or it will seize. If it does seize, add 1 teaspoon vegetable oil and stir until smooth. The oil also thins the chocolate for a shinier finish, but dont add too much or itll get greasy.

5) Store in a single layer in an airtight container. If your kitchen is warm keep them in the fridge, but let them sit at room temp 10 minutes before eating so theyre not rock hard and the flavor comes back.

Rocky Mountain Snowdrops Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

248

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone baking mat, chill the tray first for neater shapes
2. Microwave-safe bowl (or heatproof bowl for a double boiler) for melting butter, peanut butter and chocolate
3. Small saucepan or double boiler insert if you prefer stovetop melting
4. Large mixing bowl for combining powdered sugar and cornflakes
5. Rubber spatula or wooden spoon for stirring and folding, dont overmix the flakes
6. Measuring cups and spoons (1/2 cup, 1 cup, teaspoon, tablespoon)
7. Tablespoon or small cookie scoop to portion the cookies, helps get uniform sizes
8. Fine-mesh sieve or small sifter for dusting powdered sugar to get that snowdrop look
9. Wire rack or extra parchment-lined tray plus fridge space to chill and set the chocolate

Ingredients

1/2 cup unsalted butter (1 stick)
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups powdered sugar (confectioners sugar)
4 cups cornflakes cereal
12 ounces semi sweet chocolate chips
1 tablespoon vegetable oil (optional)
Additional powdered sugar for dusting

Directions

Line a baking sheet with parchment paper and set aside. In a microwave safe bowl melt 1/2 cup butter and 1 cup creamy peanut butter together in 20 to 30 second bursts, stirring between each, until smooth. You can do this on the stove over low heat if you prefer. Stir in 1 teaspoon vanilla extract.
Off the heat, add 3 cups powdered sugar a cup at a time and stir until it becomes a thick, stiff mixture. Tip: sift the powdered sugar first if you hate lumps, it makes the dough smoother.
Gently fold in 4 cups cornflakes, trying not to smash them too much, you want the crunch to stay. If some flakes break its fine, but keep most whole.
Use a tablespoon or small cookie scoop to portion the mixture onto the prepared sheet, mounding each into a little snowdrop shape and pressing slightly so they stick together. You should get about 24 to 30 cookies depending on size.
Chill the cookie mounds in the fridge for 20 to 30 minutes or until fairly firm. This makes dipping way easier and cleaner.
Meanwhile melt 12 ounces semi sweet chocolate chips with up to 1 tablespoon vegetable oil in a microwave safe bowl in 20 to 30 second bursts, stirring between each, until glossy and smooth. Or melt over a double boiler. Oil is optional but it thins the chocolate and gives a shinier finish.
Dip the tops of the chilled cookies into the melted chocolate or spoon chocolate over them to coat as much as you want. Put them back on the parchment while the chocolate sets.
While the chocolate is still tacky, dust the cookies with additional powdered sugar using a fine sieve to get that snowdrop look. If the chocolate sets too fast, lightly brush a bit of warm chocolate then dust, but normal way works best.
Let the chocolate fully set at room temp or pop the tray in the fridge for 10 to 15 minutes to speed it up. Store finished cookies in an airtight container; keep in the fridge if your kitchen is warm, but theyre best within a few days so cornflakes stay crisp.
Quick hacks: dont overmix the cornflakes or they'll go soggy, scoop onto chilled trays for neater shapes, and if your chocolate ever seizes add a teaspoon of the vegetable oil and stir to smooth it out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.