Avalanche Cookies
The ultimate sweet treat, Avalanche Cookies combine creamy peanut butter, crunchy cereal, and gooey white chocolate for an irresistible dessert. Perfect for sharing, these cookies are easy to make and sure to satisfy your sweet tooth. Whip up a batch tonight!
Equipment
- Kitchen Scale
- Baking Sheet
- Cookie Portion Scoop
Ingredients
- 12 ounces white chocolate chips
- ⅔ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 1 cup mini marshmallows
- ¼ cup mini chocolate chips optional
Instructions
- Line a large baking sheet with parchment paper; set aside.
- In a double boiler, melt the white chocolate chips, being careful not to overheat it as it will separate. Whisk in the creamy peanut butter and remove the mixture from the heat.
- While the chocolate is melting, combine the Rice Krispies cereal and mini marshmallows in a large mixing bowl.
- 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.
- Allow the cookies to set for at least 2 hours, until hardened.
Notes
- Tip 1: In place of the white chocolate chips, you could use milk, semisweet, or dark chocolate chips for a chocolatey cookie!
- Tip 2: In place of the creamy peanut butter, feel free to use a different butter, such as almond butter, Biscoff, or sunflower seed butter.
- Tip 3: For gluten-free Avalanche Cookies, use a certified gluten-free crisp rice cereal.
- Tip 4: If you can’t find mini marshmallows, you can use regular-sized marshmallows cut into quarters.
- Tip 5: Be sure to line the baking sheet with parchment paper to prevent sticking.