introduction
I make Avalanche Cookies when I want a fast, sweet snack. For a soft, bright cookie idea, try best ever copycat Lofthouse cookies.
why make this recipe
This recipe works fast and uses few steps. You can share the cookies at a party or bring them to a meet. If you like a rich cream mix in a cookie, you may also like blueberry cheesecake swirl cookies.
how to make Avalanche Cookies
You melt white chocolate and mix it with peanut butter. Then you fold in rice crisps, small marsh, and some chips. You scoop the mix and chill the cookies to set. For a fresh fruit twist idea, see the light notes in blueberry lemon cookies.
Ingredients :
- 16 ounces white melting chocolate
- ¾ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 2 cups miniature marshmallows
- 1 cup mini chocolate chips (divided)
Directions :
- Prepare a large cookie sheet by covering it with parchment paper; set aside.
- Melt the white chocolate according to the package instructions.
- In a large bowl, combine the melted white chocolate and creamy peanut butter.
- Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
- Scoop the cookies out onto the prepared cookie sheet, then top with the remaining chocolate chips.
- Chill the cookies in the refrigerator until set, about 20 minutes.
how to serve Avalanche Cookies
Serve them cold or at room heat with a glass of milk. You can also pair them with other warm treats like brown sugar maple cookies for a plate of mix sweets.
how to store Avalanche Cookies
Put the cookies in a tight box or a bag. Keep them in the fridge for up to one week or on the counter for two days. For a longer keep, freeze them in a sealed box; see how similar cookies hold in cool care like chewy maple cinnamon cookies with white chocolate.
tips to make Avalanche Cookies
- Use a rubber spatula to fold the mix.
- Let the white chocolate cool a bit so it does not make the marsh melt.
- Do not pack the scoops tight; leave space for the mix to set.
- Use good peanut butter for a clear nut taste.
variation (if any)
- Swap white chocolate for milk or dark chocolate for a richer bite.
- Use almond butter instead of peanut butter for a nut change.
- Add chopped nuts or dried fruit for more chew.
FAQs (minimum three FAQ)
Q: Can I skip the peanut butter?
A: Yes. The mix will hold but the taste will change. Use a nut butter or extra chocolate.
Q: Can I use big marshmallows?
A: No. Big ones will not mix well. Use mini marshmallows or cut big ones small.
Q: How long do they last in the freezer?
A: They keep well for up to two months in a sealed bag or box.
Q: Can I make the mix ahead and bake later?
A: You do not bake these, but you can mix and keep the raw mix in the fridge for one day, then scoop and set later.
Avalanche Cookies
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Fast, sweet, and crunchy cookies made with white chocolate, peanut butter, and Rice Krispies.
Ingredients
- 16 ounces white melting chocolate
- ¾ cup creamy peanut butter
- 2 cups Rice Krispies cereal
- 2 cups miniature marshmallows
- 1 cup mini chocolate chips (divided)
Instructions
- Prepare a large cookie sheet by covering it with parchment paper; set aside.
- Melt the white chocolate according to the package instructions.
- Combine the melted white chocolate and creamy peanut butter in a large bowl.
- Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
- Scoop the cookies out onto the prepared cookie sheet, then top with the remaining chocolate chips.
- Chill the cookies in the refrigerator until set, about 20 minutes.
Notes
Serve cold or at room temperature with milk. Store in a sealed container for up to one week in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
