Description
Avalanche Cookies are no-bake, chewy, and packed with layers of peanut butter, white chocolate, mini marshmallows, and crispy rice cereal. Ready in under two hours, including chilling time, these cookies combine creamy sweetness with a delightful crunch and bursts of chocolate chips for a fun and satisfying treat perfect straight from the fridge.
Ingredients
Units
Scale
Chocolate Mixture
- 1/2 cup mini chocolate chips plus more for topping
- 2-3/4 cups white chocolate chips
- 1-3/4 cups creamy peanut butter (Skippy preferred)
Cookie Base
- 2 cups rice krispies cereal
- 1-1/2 cups miniature marshmallows
Instructions
- Prepare Baking Sheets: Line 2 large sheet pans with parchment paper, foil, wax paper, or silicone baking mats to prevent sticking and facilitate easy removal of cookies later. Place the mini chocolate chips in the freezer to chill while you work on the other steps.
- Melt White Chocolate: Add white chocolate chips to a large microwave-safe bowl. Microwave on medium-high power in 25-second bursts, stirring for 20 seconds between each burst, until the chocolate is completely melted and smooth without any lumps.
- Combine Peanut Butter and Chocolate: Stir the creamy peanut butter into the melted white chocolate until the mixture is fully combined and smooth, ensuring an even flavor throughout.
- Mix with Cereal: In a separate large bowl, pour in the rice krispies cereal. Pour the peanut butter-chocolate mixture over the cereal and gently stir to coat all the cereal pieces evenly without crushing them.
- Add Marshmallows: Stir the miniature marshmallows into the chocolate-coated cereal mixture. Let it cool slightly until the mixture is just barely warm to avoid melting the frozen chocolate chips in the next step.
- Fold in Chocolate Chips: Gently stir in the frozen mini chocolate chips to distribute them evenly throughout the mixture.
- Form Cookies: Using a 2-tablespoon measuring spoon or cookie scoop, portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie) for added chocolatey decoration and texture.
- Chill and Set: Refrigerate the cookies for 1 hour or until they are firm enough to remove from the sheet pans without crumbling. Serve the cookies straight from the fridge for the best chewy texture and chocolate bite.
Notes
- For smaller, candy-sized bites, use a 1-tablespoon scoop instead of 2 tablespoons.
- Ensure the chocolate chips are well chilled before folding in to keep them intact and add delightful bursts of chocolate.
- Use a silicone baking mat or parchment paper for easy cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 271
- Sugar: 20g
- Sodium: 82mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 4mg
