Avalanche Cookies

These no bake avalanche cookies are quick and easy to put together and ready in less than 30 minutes. You can't resist the flavors of white chocolate, marshmallow, peanut butter, and crispy cereal.

5 from 10 votes

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 5

Additional Time: 30

Total Time: 35

Servings: cookies

Author: Jennifer Stewart

Equipment

Ingredients

2 1/2 cups crispy rice cereal
1 1/4 cups mini marshmallows
1/2 cup unsalted peanuts optional
1/8 teaspoon salt
12 ounces white chocolate chips
1/2 cup creamy peanut butter

Instructions

Line a baking sheet with parchment paper and set aside.
In a large bowl, combine cereal, marshmallows, peanuts, and salt.
Stir to combine.
In a microwave safe bowl, melt the white chocolate chips in the microwave in 20 second intervals.
Stir between each heating to mix the chips and ensure even melting and heating.
When melted and smooth, add the peanut butter. Mix to combine.
Pour over the cereal mixture.
Stir to evenly coat the cereal with the white chocolate mixture.
Using a tablespoon or an ice cream scoop, scoop mounds of cereal mixture and place on the prepared baking sheet.
Continue until all the mixture is formed into cookies.
Let set until firm or place in the fridge for quicker setting.
When firm, enjoy!

Notes

Wax paper is a great substitute if you don't have parchment paper.
Top with mini chocolate chips before they completely set.
Substitute the white chocolate for butterscotch chips if you prefer.
Melt the white chocolate on the stove using a double boiler.
If the melted white chocolate seizes up, add a tablespoon of coconut oil and stir.
Use an ice cream or cookie scoop to make evenly sized cookies.
Can't find white chocolate chips? Use melting wafers.
Place the cookie sheet in the fridge to set the cookies faster.

Recipe adapted from Feast+West.

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