Avalanche Cookies
Avalanche Cookies mix crispy rice cereal, marshmallows, mini chocolate chips, creamy peanut butter, and rich white chocolate into a crunchy, sweet treat you’ll love.
Servings: 35 cookies
Cost: $8.12
Equipment
- 2 large bowls
- 2-tablespoon measuring spoon or cookie scoop
Ingredients
- 1/2 cup miniature chocolate chips plus more for topping
- 2-3/4 cups white chocolate chips
- 1-3/4 cups creamy peanut butter I like Skippy
- 2 cups crispy rice cereal
- 1-1/2 cups miniature marshmallows
Instructions
- Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
- Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
- Stir peanut butter into the melted chocolate until fully combined.
- In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
- Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
- Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
- Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture.
Video
Notes
Smaller bites: For a candy-like size, use a 1-tablespoon scoop instead of 2 tablespoons.
Nutrition
Serving: 1serving | 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