Avalanche Cookies

85 mins
Serves 35
https://www.chelseasmessyapron.com/avalanche-cookies/?fbclid=IwZXh0bgNhZW0CMTEAAR1xqAiksXFfuhrEt9D2njGnC7puH5NK1iwGP19tmEjD3wySxbJ9MhsFw40_aem_wtFFEBc6HHkUSY_V0_QzXA

Directions

  1. 1Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
  2. 2Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
  3. 3Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
  4. 4Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
  5. 5Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
  6. 6Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
  7. 7Stir peanut butter into the melted chocolate until fully combined.
  8. 8Stir peanut butter into the melted chocolate until fully combined.
  9. 9Stir peanut butter into the melted chocolate until fully combined.
  10. 10In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
  11. 11In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
  12. 12In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
  13. 13Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
  14. 14Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
  15. 15Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
  16. 16Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
  17. 17Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
  18. 18Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans. Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
  19. 19Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture
  20. 20Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture
  21. 21Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture

Ingredients

  • 0.5 cup miniature chocolate chips
  • 0.5 cup miniature chocolate chips
  • 0.5 cup miniature chocolate chips
  • 1 miniature chocolate chips for topping
  • 1 miniature chocolate chips for topping
  • 1 miniature chocolate chips for topping
  • 2.75 cups white chocolate chips
  • 2.75 cups white chocolate chips
  • 2.75 cups white chocolate chips
  • 1.75 cups creamy peanut butter
  • 1.75 cups creamy peanut butter
  • 1.75 cups creamy peanut butter
  • 2 cups crispy rice cereal
  • 2 cups crispy rice cereal
  • 2 cups crispy rice cereal
  • 1.5 cups miniature marshmallows
  • 1.5 cups miniature marshmallows
  • 1.5 cups miniature marshmallows

Equipment

2 large sheet pans2 large bowls2-tablespoon measuring spoon or cookie scoopMicrowave-safe bowl

Tips

  • Line pans for easier cleanup and to prevent sticking.
  • Melt chocolate slowly in short bursts to avoid burning.
  • Work quickly to scoop cookies while the mixture is still soft.
  • Add extra chocolate chips on top before the cookies set.
  • Mix cereal and marshmallows gently to prevent breakage.
  • Use a scoop for even-sized cookies.
  • Work in batches if the mixture hardens, warming it slightly before scooping again.
  • Use Malt-O-Meal crispy rice cereal for a gluten-free option and check packaging for gluten-free labeling.
  • For smaller, candy-like cookies, use a 1-tablespoon scoop instead of a 2-tablespoon scoop.
  • Store in a sealed container in the fridge for up to 1 week or freeze for up to 3 months. Use wax paper between layers to prevent sticking when freezing or storing in fridge