Avalanche Cookies
Avalanche Cookies
Ingredients
For the Dry Mixture
- 3 cups Rice Krispies cereal
- 1/4 cup mini chocolate chips
- 1 1/2 cups mini marshmallows
For the Wet Mixture
- 2 cups white chocolate chips
- 1/2 cup peanut butter
- 1 teaspoon butter
Optional Garnish
- 1/4 cup Christmas sprinkles, as needed
Instructions
- 1
In a large mixing bowl, combine the Rice Krispies cereal, mini chocolate chips, and mini marshmallows. Stir thoroughly until all dry ingredients are evenly distributed.
⏱️ 2 min
- 2
In a separate microwave-safe bowl, add the white chocolate chips and peanut butter.
⏱️ 1 min
- 3
Microwave the white chocolate and peanut butter mixture on high for 30 seconds. Remove and stir well. Repeat this process, microwaving and stirring every 30 seconds, until the mixture is almost fully melted and smooth.
⏱️ 1 min
- 4
Add the 1 teaspoon of butter to the almost melted white chocolate and peanut butter mixture. Return to the microwave for a few more seconds (10-15 seconds) until the butter is fully melted and the entire mixture is completely smooth and glossy.
⏱️ 1 min
- 5
Pour the melted wet mixture (white chocolate, peanut butter, and butter) over the dry ingredients in the large mixing bowl. Stir well with a spatula or large spoon until all the dry components are evenly coated.
⏱️ 3 min
- 6
Line a baking sheet or counter space with wax paper. Using an ice cream scoop (approximately 2-tablespoon size), scoop individual portions of the mixture and place them onto the prepared wax paper.
⏱️ 5 min
- 7
Optionally, sprinkle Christmas sprinkles on top of each cookie for decoration.
⏱️ 1 min
- 8
Allow the cookies to set at room temperature for at least 2 hours, or until they are firm to the touch.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Avalanche Cookies
Ingredients
For the Dry Mixture
- 3 cups Rice Krispies cereal
- 1/4 cup mini chocolate chips
- 1 1/2 cups mini marshmallows
For the Wet Mixture
- 2 cups white chocolate chips
- 1/2 cup peanut butter
- 1 teaspoon butter
Optional Garnish
- 1/4 cup Christmas sprinkles, as needed
Instructions
- 1
In a large mixing bowl, combine the Rice Krispies cereal, mini chocolate chips, and mini marshmallows. Stir thoroughly until all dry ingredients are evenly distributed.
⏱️ 2 min - 2
In a separate microwave-safe bowl, add the white chocolate chips and peanut butter.
⏱️ 1 min - 3
Microwave the white chocolate and peanut butter mixture on high for 30 seconds. Remove and stir well. Repeat this process, microwaving and stirring every 30 seconds, until the mixture is almost fully melted and smooth.
⏱️ 1 min - 4
Add the 1 teaspoon of butter to the almost melted white chocolate and peanut butter mixture. Return to the microwave for a few more seconds (10-15 seconds) until the butter is fully melted and the entire mixture is completely smooth and glossy.
⏱️ 1 min - 5
Pour the melted wet mixture (white chocolate, peanut butter, and butter) over the dry ingredients in the large mixing bowl. Stir well with a spatula or large spoon until all the dry components are evenly coated.
⏱️ 3 min - 6
Line a baking sheet or counter space with wax paper. Using an ice cream scoop (approximately 2-tablespoon size), scoop individual portions of the mixture and place them onto the prepared wax paper.
⏱️ 5 min - 7
Optionally, sprinkle Christmas sprinkles on top of each cookie for decoration.
⏱️ 1 min - 8
Allow the cookies to set at room temperature for at least 2 hours, or until they are firm to the touch.
⏱️ 120 min