Avalanche Cookies
Recipe from Two Peas and Their Pod
Quick, no-bake Avalanche Cookies loaded with white chocolate, peanut butter, crispy rice cereal, and marshmallows. Topped with mini chocolate chips and flaky sea salt, these cookies are crunchy, chewy, and completely irresistible.
Servings: 18 cookies
Calories: 194kcal
Ingredients
- 2 cups white chocolate chips, I recommend Ghirardelli or Guittard
- 2/3 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 2 cups crispy rice cereal
- 1 cup mini marshmallows
- 1/4 cup mini chocolate chips, for sprinkling on top
- Flaky sea salt, for sprinkling on top
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a large microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring after each, until smooth. Don’t overcook, you don’t want the chocolate to burn or seize. Alternatively, melt over a double boiler for gentle, even heat. When the chocolate is melted, add the peanut butter and vanilla extract.
- Stir until peanut butter is completely melted and the mixture is smooth.
- Add the crispy rice cereal and mini marshmallows to the bowl and gently stir until well combined.
- Using a spoon or 1 1/2 tablespoon cookie scoop, drop the cereal mixture onto the prepared baking sheet. Gently shape into mounds. Immediately top each cookie with mini chocolate chips and a light sprinkle of flaky sea salt.
- Transfer to the refrigerator and chill for 30 minutes, or until the white chocolate mixture is set. Enjoy!
Notes
How to Store: Store cookies in an airtight container in the refrigerator for up to 1 week. They also freeze well for up to 2 months.
Nutrition
Calories: 194kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 63mg | Potassium: 114mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.3mg