Avalanche Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 5

Set Time: 2

Total Time: 2 15

Servings: cookies

Calories: 165kcal

Author: Becky Hardin

Avalanche Cookies are simple and delicious, perfect for holiday parties and more. They're made of only 4 ingredients: chocolate, marshmallows, peanut butter, and rice krispies.

Print Recipe

Equipment

Ingredients

12 ounces white chocolate chips 340 grams (1 bag)
⅔ cup creamy peanut butter 180 grams
2 cups Rice Krispies cereal 56 grams
1 cup mini marshmallows 43 grams
¼ cup mini chocolate chips 44 grams, optional

Instructions

Line a large baking sheet with parchment paper; set aside.
In a double boiler, melt the white chocolate, being careful not to overheat it as it will separate. Whisk in the peanut butter and remove the mixture from the heat.
12 ounces white chocolate chips, ⅔ cup creamy peanut butter
White the chocolate is melting, combine the cereal and marshmallows in a large mixing bowl.
2 cups Rice Krispies cereal, 1 cup mini marshmallows
Pour the hot peanut butter-chocolate mixture over the contents of the bowl. Gently mix until everything is well coated.
Working quickly, use a medium cookie portion scoop to drop the mixture onto the prepared baking sheet. Sprinkle mini chocolate chips on top of each cookie, if desired.
¼ cup mini chocolate chips
Allow the cookies to set for at least 2 hours, until hardened.

Video

Notes

In place of the white chocolate chips, you could use milk, semisweet, or dark chocolate chips for a chocolatey cookie!
In place of the peanut butter, feel free to use a different butter, such as almond butter, Biscoff, or sunflower seed butter.
For gluten-free avalanche cookies, use a certified gluten-free crisp rice cereal.
If you can't find mini marshmallows, you can use regular-sized marshmallows cut into quarters.
The chocolate chips are optional, and you can swap them out for white chocolate chips or flavored baking chips, if you prefer!
Try adding chopped nuts, such as peanuts or almonds!
Be sure to line the baking sheet with parchment paper to prevent sticking.
Use fresh marshmallows! Stale ones won't do the trick.
For a domed shape, use a cookie scoop to scoop the cookies. For flatter cookies, use a drinking glass or the palm of your hand to gently press the cookies down.
If your house is particularly warm, be sure to store these cookies in the refrigerator to keep them from melting.

Storage: Store avalanche cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition