Avalanche Cookies

5 from 1 vote

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

Cook Time 0

Chilling Time 20

Total Time 30

Servings

Calories 280kcal

Author Robin Gagnon

Ingredients

16 ounces white melting chocolate white almond bark can be used as an alternative
¾ cup creamy peanut butter
2 cups Rice Krispies cereal
2 cups mini-marshmallows
1 cup mini semi-sweet chocolate chips divided

Instructions

Line a large cookie sheet with parchment paper or silicone liner; 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

Select a smooth peanut butter rather than a natural peanut butter, as it's graininess can affect the texture; sunflower butter can be used as a nut-free alternative.

Seal leftover avalanche cookies in an airtight container. They will last up to 5 days at room temperature.

Nutrition