No Bake Avalanche Cookies Recipe
Introduction
No Bake Avalanche Cookies are a quick and delicious treat that combines crispy rice cereal, gooey marshmallows, and rich white chocolate with peanut butter. These no-bake delights are perfect when you want an easy dessert without turning on the oven.
Ingredients
- 2 ¼ cups rice krispies cereal
- 1 cup mini marshmallows
- 11 oz white chocolate chips (such as Ghirardelli)
- ½ cup mini semi-sweet chocolate chips
- ¾ cup creamy no stir peanut butter
Instructions
- Step 1: Line two baking sheets with wax paper to prepare for the cookies.
- Step 2: In a large bowl, combine the rice krispies cereal and mini marshmallows.
- Step 3: In a medium saucepan over low heat, melt the white chocolate chips and peanut butter together, stirring constantly to avoid burning.
- Step 4: Pour the melted white chocolate and peanut butter mixture over the rice krispies and marshmallows, stirring gently until everything is well coated.
- Step 5: Use a mini cookie scoop to drop the mixture onto the lined baking sheets, forming small clusters.
- Step 6: Sprinkle the tops of the cookies with mini semi-sweet chocolate chips while they are still soft.
- Step 7: Chill the cookies in the refrigerator until firm, about 1 hour, then enjoy or store.
Tips & Variations
- For a crunchier texture, try adding chopped nuts such as pecans or almonds to the mix.
- If you prefer a dairy-free version, substitute white chocolate chips with a dairy-free alternative.
- Use natural peanut butter, but make sure it is well-stirred for easier melting and mixing.
- Mini cookie scoop helps keep cookie sizes consistent, but you can also use a spoon to drop the mixture.
Storage
Store the Avalanche Cookies in an airtight container in the refrigerator for up to one week, or freeze for longer storage. To serve, let frozen cookies thaw for a few minutes at room temperature. Avoid leaving them out too long to keep their texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, but chopping regular marshmallows into smaller pieces will help them incorporate better and create an even texture.
What can I substitute for peanut butter?
You can use almond butter or sunflower seed butter for a different flavor or if you have a peanut allergy. Keep in mind that the consistency may vary slightly.
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No Bake Avalanche Cookies Recipe
- Total Time: 45 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
Description
No Bake Avalanche Cookies are a delightful treat combining the crunch of rice krispies, the chewiness of mini marshmallows, and the creamy richness of white chocolate and peanut butter. These easy-to-make, no-bake cookies are perfect for a quick snack or dessert, requiring just simple mixing and chilling without any oven time.
Ingredients
Mix-Ins
- 2 ¼ cups rice krispies cereal
- 1 cup mini marshmallows
- ½ cup mini semi-sweet chocolate chips
Melted Mixture
- 11 oz white chocolate chips (such as Ghirardelli)
- ¾ cup creamy no stir peanut butter
Instructions
- Prepare baking sheets: Line two baking sheets with wax paper to prevent the cookies from sticking after they set.
- Combine dry ingredients: In a large bowl, thoroughly mix together the rice krispies cereal and mini marshmallows, ensuring even distribution.
- Melt chocolate and peanut butter: In a medium saucepan over low heat, add the white chocolate chips and creamy peanut butter. Stir constantly to melt and blend the ingredients smoothly without burning the chocolate.
- Mix melted mixture and dry ingredients: Pour the melted white chocolate and peanut butter mixture over the rice krispies and mini marshmallow mixture. Stir gently but thoroughly until all cereal and marshmallows are evenly coated.
- Form cookies: Use a mini cookie scoop to drop rounded spoonfuls of the cookie batter onto the lined baking sheets, spacing them slightly apart.
- Add chocolate chip topping: Generously sprinkle mini semi-sweet chocolate chips over the tops of each formed cookie before they start to set.
- Chill to set: Place the baking sheets in the refrigerator and chill the cookies until firm, which typically takes about 30 minutes. Once set, store the cookies in an airtight container in the fridge or freezer to maintain freshness.
Notes
- Ensure you melt the white chocolate and peanut butter over low heat with constant stirring to prevent burning.
- Use wax paper on your baking sheets to avoid sticking and for easy cleanup.
- For firmer cookies, chill them longer or store in the freezer.
- These cookies are best enjoyed chilled but can be left at room temperature for a short time before serving.
- Customize by adding nuts or dried fruits if desired for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cookies, avalanche cookies, white chocolate cookies, peanut butter cookies, easy dessert, rice krispies cookies, quick no bake dessert
