Description
Avalanche Cookies are a delicious no-bake treat combining creamy white chocolate, peanut butter, crispy Rice Krispies, mini marshmallows, and mini chocolate chips. These easy-to-make cookies require just a few ingredients and minimal effort, making them perfect for a quick and satisfying dessert or snack.
Ingredients
Scale
Ingredients
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Melt the white chocolate: In a large microwave-safe bowl, melt the white chocolate chips in 20 to 30 second intervals, stirring between each interval until the chocolate is smooth and fully melted.
- Combine with peanut butter: Stir the creamy peanut butter into the melted white chocolate until fully incorporated and the mixture is smooth.
- Fold in Rice Krispies: Gently fold the Rice Krispies cereal into the white chocolate and peanut butter mixture until all the cereal is evenly coated.
- Cool the mixture: Allow the mixture to cool slightly at room temperature for about 5 minutes to prevent melting the marshmallows when added.
- Add marshmallows and chocolate chips: Stir in the mini marshmallows and mini chocolate chips evenly throughout the mixture.
- Form the cookies: Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto a parchment-lined baking sheet, shaping them into cookie forms.
- Set the cookies: Let the cookies set at room temperature for 30 to 45 minutes until firm. For quicker setting, refrigerate the cookies for 15 minutes.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute almond butter or sunflower seed butter for a peanut-free version.
- For extra crunch, add chopped nuts or pretzels to the mixture.
