Description
Avalanche Cookies are a no-bake treat combining creamy peanut butter, melted white chocolate chips, crispy rice cereal, mini marshmallows, and mini chocolate chips. These easy-to-make cookies are chilled until firm and perfect for a quick sweet snack or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 2-3/4 cups white chocolate chips
- 2 cups rice krispies cereal
- 1/2 cup mini chocolate chips, plus more for topping
- 1-1/2 cups miniature marshmallows
Wet Ingredients
- 1-3/4 cups creamy peanut butter (preferably Skippy)
Instructions
- Prepare pans and chill chocolate chips: Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat to prevent sticking. Place the mini chocolate chips in the freezer to keep them firm for later use.
- Melt white chocolate: Place the white chocolate chips in a large microwave-safe bowl. Microwave in 25-second bursts, stirring for about 20 seconds between each to ensure the chocolate melts evenly and becomes smooth without burning.
- Mix peanut butter and chocolate: Stir the creamy peanut butter into the melted white chocolate until fully combined, creating a smooth, uniform mixture.
- Combine chocolate mixture with cereal: In a separate large bowl, add the crispy rice cereal. Pour the chocolate-peanut butter mixture over the cereal and stir gently to coat all the cereal pieces evenly without crushing them.
- Add marshmallows: Stir in the miniature marshmallows evenly into the coated cereal mixture, distributing them throughout for chewy texture.
- Cool and add frozen chips: Allow the mixture to cool slightly until it is barely warm to the touch. Then gently fold in the frozen mini chocolate chips to keep them from melting into the batter.
- Form cookies: Use a 2-tablespoon measuring spoon or cookie scoop to portion out the mixture onto the prepared sheet pans. Place each cookie mound spaced apart. Top each cookie with extra mini chocolate chips, approximately 1/2 teaspoon per cookie, for added flavor and visual appeal.
- Chill: Refrigerate the sheet pans for 1 hour or until the cookies are firm and set properly.
- Serve: Serve the Avalanche Cookies straight from the refrigerator to maintain their best texture and firmness.
Notes
- For best results, use creamy peanut butter rather than chunky to ensure smooth mixing.
- Placing the mini chocolate chips in the freezer and folding them in at the end prevents them from melting into the mixture and helps them retain their shape.
- These cookies do not require baking and should be stored in the refrigerator to keep firm.
- You can substitute white chocolate chips with other types of chocolate if desired, but this will alter the flavor profile.
- Use a silicone baking mat or parchment paper to avoid sticking and make cleanup easier.
- If you prefer softer cookies, shorten chilling time slightly, but they may be less firm.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
