# Avalanche Cookies

Avalanche Cookies are crunchy, sweet, and easy to make with cereal, marshmallows, chocolate chips, peanut butter, and creamy white chocolate.

- Servings: 35 servings
- Total time: 85 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Line two large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer.
2. Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
3. Stir peanut butter into the melted chocolate until fully combined.
4. In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
5. Stir marshmallows into the coated cereal. Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
6. Use 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).
7. Refrigerate for 1 hour, or until firm. Serve straight from the fridge for the best texture

## Equipment

- 2 large sheet pans
- 2 large bowls
- 2-tablespoon measuring spoon or cookie scoop
- Microwave-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

## Source

- Original video: https://www.chelseasmessyapron.com/avalanche-cookies/?fbclid=IwZXh0bgNhZW0CMTEAAR1xqAiksXFfuhrEt9D2njGnC7puH5NK1iwGP19tmEjD3wySxbJ9MhsFw40_aem_wtFFEBc6HHkUSY_V0_QzXA
- Recipe page: https://www.cliprecipe.com/recipe/57aee9a7-15c9-4ff8-897a-2f43e9524639
- Extracted: 2025-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt