Avalanche Cookies

5 from 5 votes

Avalanche Cookies are easy no-bake crispy, chewy cookies filled with peanut butter and white chocolate flavor. Made in minutes by scooping a melted mixture onto a cookie sheet and letting it set -- so simple!

Prep Time20

Cook Time5

Total Time25

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 390kcal

Author: Jennifer Fishkind

Ingredients

3 cups (1 ½ bags) white chocolate chips
¾ cup crunchy peanut butter
4 tbsp salted butter
2¼ cups Rice Krispie cereal
1¾ cups mini marshmallows
3 tbsp caramel syrup
¼ cup mini semi-sweet chocolate chips
1½ tsp flaky sea salt

Instructions

Line a large 18x13 inch sheet pan with parchment paper and set aside.
Over low heat in a medium sized saucepan, melt together the white chocolate chips, crunchy peanut butter, and butter. Stir frequently to keep from burning. Make sure the heat is on low or your chocolate may seize if heated too quickly.
Once melted, take the pan off heat and stir in the Rice Krispies cereal, mini marshmallows, and caramel syrup until completely incorporated.
Use a ¼ cup measuring cup or scoop to drop large balls of the mixture onto the prepared sheet pans.
Sprinkle all cookies with mini chocolate chips and sea salt before they start to set. (About ¼ teaspoon of chips and a few granules of sea salt on each cookie.)
Let cookies firm up at room temperature for at least 20-30 minutes before plating and serving.

Notes

Storage:

To Store: You can store these cookies on the countertop in an airtight container, for about two days.
To Freeze: To freeze your cookies, individually wrap them and store them in the freeze for up to 6 weeks. Thaw them at room temperature for 30 minutes before serving.

Tips:

To help the cookies set more quickly, you can put them in the fridge or freezer for a few minutes.
I do not recommend using all-natural peanut butter in this recipe because the oil makes the cookies softer. And too much oil will also interfere with the setting process.

Nutrition