This avalanche cookie recipe makes a delicious batch of crispy no bake cookies loaded with chocolate and peanut butter flavor!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutesminutes
Cook Time 0 minutesminutes
Chilling Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 18
Calories 280kcal
Author Robin Gagnon
Ingredients
16ounceswhite melting chocolate
¾cupcreamy peanut butter
2cupsRice Krispies cereal
2cupsmini-marshmallows
1cupmini semi-sweet chocolate chipsdivided
Instructions
Line a large cookie sheet with parchment paper; set aside.
Melt the white chocolate according to the package instructions.
In a large bowl, combine the melted white chocolate and peanut butter.
Stir in the Rice Krispies, mini marshmallows, and ¾ cup of the chocolate chips.
Scoop the rice krispy peanut butter mixture out onto the prepared baking sheet, then top with the remaining mini chocolate chips. (A cookie scoop is handy for this.)
Chill the cookies in the refrigerator until set, about 20 minutes.
Notes
Seal leftover avalanche cookies in an airtight container. They will last up to 5 days at room temperature.