Description
Delightfully sweet and crunchy, Avalanche Cookies are no-bake treats combining creamy white chocolate, peanut butter, crispy rice cereal, mini marshmallows, and chocolate chips. Perfect for a quick dessert or snack, these cookies come together effortlessly without heating up the kitchen.
Ingredients
Scale
Base Ingredients
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside to keep the cookies from sticking after shaping.
- Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl and melt them in 30-second intervals, stirring between each until the mixture is smooth and glossy.
- Combine Peanut Butter: Stir the creamy peanut butter into the melted white chocolate thoroughly until fully incorporated for a rich, creamy base.
- Fold in Dry Ingredients: Gently fold in the crispy rice cereal and mini marshmallows, making sure all pieces are evenly coated with the white chocolate and peanut butter mixture to ensure cohesion and flavor.
- Form Cookies: Using a spoon, drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into round cookie mounds.
- Add Chocolate Chips: Sprinkle mini chocolate chips on top of each formed cookie for extra chocolatey bites and visual appeal.
- Set the Cookies: Allow the cookies to sit at room temperature or refrigerate them for 20 to 30 minutes until they firm up and hold their shape.
- Serve and Store: Enjoy the cookies immediately after setting or store them in an airtight container to maintain freshness and texture.
Notes
- If you prefer firmer cookies, refrigerate for the full 30 minutes.
- Make sure to stir the white chocolate frequently while melting to avoid burning.
- These cookies are best enjoyed within 3-4 days when stored properly.
- Feel free to substitute peanut butter with almond or sunflower butter for variation.
