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Avalanche Cookies

No baking required and only five ingredients to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, tender marshmallows, miniature chocolate chips, creamy peanut butter, and rich white chocolate comes together to create these completely addicting treats.
Course Dessert, Snack
Cuisine American
Keyword Avalanche Cookies
Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 35 cookies
Calories 271kcal

Ingredients

  • 1/2 cup (85g) miniature chocolate chips plus more for topping
  • 2 and 3/4 cups (462g) white chocolate chips
  • 1 and 3/4 cups (483g) creamy peanut butter (we like Skippy)
  • 2 cups (60g) crispy rice cereal
  • 1 and 1/2 cups (78g) miniature marshmallows

Instructions

  • PREP: Line 2 large sheet pans with parchment paper, foil, wax paper, or a Silpat liner and set aside. Place the miniature chocolate chips in the freezer until ready to use.
  • MELT WHITE CHOCOLATE CHIPS: Add the white chocolate chips to a large microwave-safe bowl. Microwave for bursts of 25 seconds, stirring between each burst for 20 seconds, until white chocolate is melted and smooth. Remember, a lot of melting is happening outside of the microwave, so stir often in between melting to avoid burned white chocolate.
  • ADD PEANUT BUTTER: Once the white chocolate is melted and smooth, add in the peanut butter. Stir until completely incorporated.
  • MIX: Add the crispy rice cereal to a large bowl. Pour the melted white chocolate and peanut butter mixture over the cereal. Stir gently to combine. Once cereal is well coated, add in the miniature marshmallows. Mix gently until combined. Let mixture stand to cool until it is barely warm. Once it's no longer hot, add the miniature chocolate chips from the freezer into the mixture. Gently stir to combine.
  • SCOOP: Use a 2-tablespoon measuring spoon or cookie scoop (See Note 1) to portion mixture onto the prepared sheet pans. Once the cookies have been scooped onto the sheet pans, sprinkle with additional chocolate chips. I add about 1/2 teaspoon of miniature chocolate chips to the top of each cookie.
  • LET SET: Refrigerate to chill and set up, about 1 hour. These are best served the same day they're made, straight from the fridge.

Notes

Note 1: For smaller treats (think more like a candy than a cookie), use a 1-tablespoon measuring spoon or scoop instead.

Nutrition

Calories: 271kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 82mg | Potassium: 146mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg