Description
Avalanche Cookies are a no-bake, chewy, and chocolatey treat combining white chocolate, peanut butter, rice krispies, marshmallows, and mini chocolate chips. Perfectly chilled until firm, these cookies offer a delightful crunch and melt-in-your-mouth sweetness without the need for oven baking.
Ingredients
Units
Scale
Chocolate and Peanut Butter 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 (preferably Skippy)
Mix-ins
- 2 cups rice krispies cereal
- 1 1/2 cups miniature marshmallows
Instructions
- Prepare Baking Sheets and Freeze Mini Chocolate Chips: Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place the mini chocolate chips in the freezer to chill while preparing the mixture.
- Melt White Chocolate: Add the white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between each burst until the chocolate is smooth and fully melted.
- Combine Peanut Butter with Melted Chocolate: Stir the creamy peanut butter into the melted white chocolate until the mixture is fully combined and smooth.
- Coat Rice Krispies Cereal: In a separate large bowl, add the rice krispies cereal. Pour the chocolate-peanut butter mixture over the cereal and gently stir to coat it evenly.
- Add Marshmallows: Stir the miniature marshmallows into the coated cereal mixture, mixing thoroughly.
- Cool Mixture and Add Frozen Mini Chocolate Chips: Allow the mixture to cool slightly until it is just barely warm, then gently fold in the frozen mini chocolate chips to maintain their texture.
- Portion Cookies: Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with an additional 1/2 teaspoon of mini chocolate chips for extra flavor and visual appeal.
- Chill to Set: Refrigerate the cookies for 1 hour, or until they are firm to the touch.
- Serve: Serve the Avalanche Cookies straight from the refrigerator for the best chewy and crunchy texture experience.
Notes
- Ensure the white chocolate chips are melted smoothly to avoid grainy texture.
- Be gentle when folding in frozen mini chocolate chips to keep their shape and texture intact.
- Use a silicone baking mat or parchment paper for easy removal of cookies after chilling.
- These cookies are best served cold straight from the refrigerator for optimal firmness.
- You can customize by adding nuts or substituting the peanut butter with almond or cashew butter for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
