Avalanche Cookies

Oh dear, Avalanche Cookies! These beauties are not your everyday cookie. Think of them as a daring adventure in your mouth: crispy, gooey, sweet, and spectacularly messy. They’ve got everything — peanut butter, chocolate, marshmallows — crowds absolutely love them, and heck, so do my kids! You should dive into your kitchen and whip these up because life is simply too short for boring cookies.

These cookies have woven their way into our chaotic family life, right from the first time my husband accidentally ate a whole batch after “tasting just one.” Now, no holiday or lazy Sunday afternoon is complete without them. I remember the time my kids tried to convince me to let them eat cookies for breakfast by bringing me a batch in bed — I nearly agreed, you guys! Sometimes, in a house full of wild moments, it’s these sweet constants that feel like a warm hug.

Why You’ll Love This Avalanche Cookies

– They’re the literal definition of “more-ish.” Just try stopping at one. Seriously.
– No-bake. That’s right, no oven drama. Just cool, chill, and enjoy.
– Perfect for newbies, pros, and those somewhere in between — aka me.

How to Make It

Alrighty, these cookies are as easy as messy dessert gets. First, grab some crunchy rice cereal. Pour that good stuff into a big old bowl. Then melt white chocolate and peanut butter together until it’s slick and smooth — or until you inevitably get distracted and scare yourself that it’s burning. (Spoiler: you’ll be fine.) Pour this velvety mixture over the cereal, tossing in miniature marshmallows as you go — the more, the merrier. Stir until the cereal is well-coated in peanut butter bliss. Drop spoonfuls onto a lined baking sheet, let them chill and firm up, then try not to devour them all at once.

Ingredient Notes

– Rice cereal: Makes these bad boys crispy. If your pantry is a black hole, and this has vanished, puffed rice can work in a pinch.
– White chocolate: My sweet kryptonite. Melt it gently; otherwise, it might get angry and seize up on you.
– Mini marshmallows: I accidentally used too many once (I know, right?). It just made ’em gooier. Best mistake ever.

**Recipe Steps:**

1. Combine rice cereal in a large bowl.
2. Melt white chocolate and peanut butter until smooth.
3. Mix melted mixture with cereal, adding marshmallows.
4. Drop spoonfuls onto a sheet.
5. Chill until firm.

What to Serve It With

Tips & Mistakes

Go nuts with the mix-ins if you dare — maybe some pretzels for that sweet-salty oomph. And if you accidentally dump in too much of anything, I promise no one will complain.

Storage Tips

Store these beauties in an airtight container to keep them crispy. You can keep them in the fridge if your house gets too warm — they’re actually super refreshing slightly chilled. And, hey, no shame in sneaking one for breakfast. They’re practically protein, right?

Variations and Substitutions

No white chocolate? Milk chocolate works too, but the flavor will be a bit different. Swapping chocolate, marshmallows, or cereal can yield a whole new cookie personality. Don’t fear experimenting — some of my best desserts happened when I just winged it with what was left on the shelf.

Frequently Asked Questions

Avalanche Cookies

These Avalanche Cookies are a delightful blend of rich chocolate, crunchy nuts, and a dusting of powdered sugar, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 teaspoons baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.75 cups unsalted butter, softened
• ▢ 1 cups granulated sugar
• ▢ 0.5 cups powdered sugar
• ▢ 1 teaspoons vanilla extract
• ▢ 1 cups semisweet chocolate chips
• ▢ 0.75 cups chopped walnuts toasted

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, cream butter with granulated sugar and powdered sugar until light and fluffy.
• Add vanilla extract to the butter mixture and beat until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until combined.
• Fold in chocolate chips and toasted chopped walnuts.
• Drop tablespoon-sized dough balls onto prepared baking sheet about 2 inches apart.
• Bake for 12-15 minutes until edges are set but centers are still soft.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Dust cookies lightly with powdered sugar before serving.

Notes

These cookies store well in an airtight container for up to one week. For a chewy texture, slightly underbake.