Description
Avalanche Cookies are a delightful no-bake treat featuring a creamy blend of melted white chocolate and peanut butter combined with crispy rice cereal, mini marshmallows, and mini chocolate chips. Perfect for a quick and easy snack, these cookies offer a sweet, crunchy, and chewy texture without the need for an oven.
Ingredients
Scale
Base Ingredients
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
Add-ins
- 2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/2 cup mini chocolate chips
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking.
- Melt white chocolate: Place the white chocolate chips in a microwave-safe bowl and melt them in 30-second intervals, stirring thoroughly between each interval until the chocolate is smooth and fully melted.
- Combine peanut butter: Stir the creamy peanut butter into the melted white chocolate until the mixture is smooth and fully combined.
- Mix in dry ingredients: Gently fold in the crispy rice cereal and mini marshmallows, making sure that they are evenly coated with the white chocolate and peanut butter mixture.
- Form cookies: Drop spoonfuls of the mixture onto the prepared baking sheet to shape the cookies.
- Add topping: Sprinkle mini chocolate chips over the top of each cookie to add extra sweetness and texture.
- Set cookies: Allow the cookies to set at room temperature or refrigerate them for 20 to 30 minutes until they are firm and hold their shape.
- Serve and store: Enjoy the cookies immediately or store them in an airtight container for later consumption.
Notes
- Use creamy peanut butter for the best consistency and easier mixing.
- Ensure white chocolate melts completely for a smooth coating.
- Refrigeration speeds up setting but cookies can also firm up at room temperature.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
