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Avalanche Cookies Recipe

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  • Author: Mia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 35 cookies
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Avalanche Cookies are delightful no-bake treats combining the creamy richness of white chocolate and peanut butter with the crunch of rice krispies cereal, the softness of miniature marshmallows, and a burst of mini chocolate chips. These easy-to-make cookies chill into a perfect, firm texture, offering a sweet and crunchy indulgence ideal for snack time or dessert.

Ingredients

Units Scale

Dry Ingredients

  • 2-3/4 cups white chocolate chips
  • 2 cups rice krispies cereal
  • 1-1/2 cups miniature marshmallows
  • 1/2 cup mini chocolate chips plus more for topping

Wet Ingredients

  • 1-3/4 cups creamy peanut butter (e.g., Skippy)

Instructions

  1. Prepare Baking Sheets and Freeze Mini Chocolate Chips: Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat to prevent sticking. Place mini chocolate chips in the freezer to firm up, which helps them hold their shape when folded into the mixture later.
  2. Melt White Chocolate: Add the white chocolate chips to a large microwave-safe bowl. Microwave in short 25-second bursts, stirring for 20 seconds between each, to ensure the chocolate melts smoothly without burning. Continue until fully melted and smooth.
  3. Combine Peanut Butter and Melted Chocolate: Stir the creamy peanut butter into the melted white chocolate until thoroughly combined, creating a rich, creamy mixture that will bind the ingredients together.
  4. Coat the Cereal: In a separate large bowl, add the rice krispies cereal. Pour the peanut butter-white chocolate mixture over the cereal and gently stir until the cereal is evenly coated, taking care not to crush the cereal.
  5. Add Marshmallows: Fold the miniature marshmallows into the coated cereal mixture to incorporate softness and sweetness evenly throughout the mixture.
  6. Mix in Frozen Mini Chocolate Chips: Allow the mixture to cool slightly until just barely warm to the touch so the chocolate chips do not melt. Gently stir the frozen mini chocolate chips into the mixture, maintaining their shape for visual appeal and texture.
  7. Portion Cookies: Using a 2-tablespoon measuring spoon or cookie scoop, drop the mixture in mounded spoonfuls onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie) for decoration and additional chocolate flavor.
  8. Refrigerate the Cookies: Place the sheet pans in the refrigerator and chill for 1 hour or until the cookies are firm enough to hold their shape.
  9. Serve: Serve the cookies straight from the refrigerator to enjoy their ideal texture—soft but firm with crunchy and melty bites.

Notes

  • Smaller bites: For candy-like smaller cookies, use a 1-tablespoon scooper instead of 2 tablespoons to portion.
  • Storage: Store leftover cookies in an airtight container in the refrigerator to maintain firmness and freshness.
  • Peanut Butter: Creamy peanut butter works best for smooth coating; natural peanut butter with oil separation may alter texture.
  • Freezing Chocolate Chips: Freezing the mini chocolate chips prevents them from melting prematurely when mixed into the warm base.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 70mg
  • Fat: 9g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://mealsbymia.com/avalanche-cookies-recipe/