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featured avalanche cookies.
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4.75 from 12 votes

Avalanche Cookies Recipe

Avalanche Cookies are simple and delicious, perfect for holiday parties and more. They're made of only 4 ingredients: chocolate, marshmallows, peanut butter, and rice krispies.
Prep Time10 minutes
Cook Time5 minutes
Set Time2 hours
Total Time2 hours 15 minutes
Course: cookie, Dessert
Cuisine: American
Servings: 21 cookies
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Cookie Portion Scoop

Ingredients

  • 12 ounces white chocolate chips 340 grams (1 bag)
  • ⅔ cup creamy peanut butter 180 grams
  • 2 cups Rice Krispies cereal 56 grams
  • 1 cup mini marshmallows 43 grams
  • ¼ cup mini chocolate chips 44 grams, optional

Instructions

  • Line a large baking sheet with parchment paper; set aside.
    overhead view of ingredients for avalanche cookies in white bowls.
  • In a double boiler, melt the white chocolate, being careful not to overheat it as it will separate. Whisk in the peanut butter and remove the mixture from the heat.
    12 ounces white chocolate chips, ⅔ cup creamy peanut butter
    overhead view of peanut butter added to melted white chocolate in a saucepan.
  • White the chocolate is melting, combine the cereal and marshmallows in a large mixing bowl.
    2 cups Rice Krispies cereal, 1 cup mini marshmallows
    overhead view of rice krispies cereal and marshmallows in a glass bowl.
  • Pour the hot peanut butter-chocolate mixture over the contents of the bowl. Gently mix until everything is well coated.
    overhead view of avalanche cookie dough in a glass bowl with a spoon.
  • Working quickly, use a medium cookie portion scoop to drop the mixture onto the prepared baking sheet. Sprinkle mini chocolate chips on top of each cookie, if desired.
    ¼ cup mini chocolate chips
    a hand using a cookie scoop to scoop avalanche cookies onto a baking sheet.
  • Allow the cookies to set for at least 2 hours, until hardened.
    21 chocolate chip topped avalanche cookies in a baking sheet.

Video

Notes

  • In place of the white chocolate chips, you could use milk, semisweet, or dark chocolate chips for a chocolatey cookie!
  • In place of the peanut butter, feel free to use a different butter, such as almond butter, Biscoff, or sunflower seed butter.
  • For gluten-free avalanche cookies, use a certified gluten-free crisp rice cereal.
  • If you can't find mini marshmallows, you can use regular-sized marshmallows cut into quarters.
  • The chocolate chips are optional, and you can swap them out for white chocolate chips or flavored baking chips, if you prefer!
  • Try adding chopped nuts, such as peanuts or almonds!
  • Be sure to line the baking sheet with parchment paper to prevent sticking.
  • Use fresh marshmallows! Stale ones won't do the trick.
  • For a domed shape, use a cookie scoop to scoop the cookies. For flatter cookies, use a drinking glass or the palm of your hand to gently press the cookies down.
  • If your house is particularly warm, be sure to store these cookies in the refrigerator to keep them from melting.
Storage: Store avalanche cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 165kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 67mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg