Avalanche Cookies
These Avalanche Cookies are the ultimate no-bake treat! Made with melted white chocolate, creamy peanut butter, crispy rice cereal, gooey marshmallows, and mini chocolate chips, they’re quick to make and perfect for sharing.
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.
- 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.
Notes
UPDATE: I'm seeing comments from some readers that their mini chips are melting in the mixture, causing the cookies to lose their "snowy" look at the last mile. Let the mixture cool but are still mixable, then add the chips, or leave them out until the end and just sprinkle them on top.
For the white chocolate, I like to use “vanilla candy coating” that comes in a microwave-safe tray for easy melting. Any white chocolate meant for melting will do, but avoid using white chocolate chips or bars meant for snacking—they burn easily and don’t melt smoothly.
These cookies keep well at room temperature for up to 5 days or freeze beautifully for up to 3 months.
Tried this recipe?Let us know how it was!