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Bake Avalanche Cookies

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Bake Avalanche Cookies are a sweet and chewy treat packed with white chocolate chips, peanut butter, crispy rice cereal, and mini marshmallows. They offer a delightful combination of creamy, nutty, and crunchy textures in every bite, making them perfect for any occasion.

Ingredients

  1. 1/2 cup unsalted butter, softened
  2. 1/2 cup peanut butter (creamy or chunky)
  3. 3/4 cup brown sugar, packed
  4. 1/4 cup granulated sugar
  5. 1 large egg
  6. 1 teaspoon vanilla extract
  7. 1 1/2 cups all-purpose flour
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1 1/2 cups white chocolate chips
  11. 1 cup mini marshmallows
  12. 1 cup crispy rice cereal (like Rice Krispies)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

  1. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes) using a hand mixer or stand mixer. Add the egg and vanilla extract, and mix until fully combined.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  3. Gently fold in the white chocolate chips, mini marshmallows, and crispy rice cereal until evenly distributed throughout the dough.
  4. Scoop about 1-2 tablespoons of dough and roll it into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets. Gently flatten each dough ball slightly with your fingers or the back of a spoon.
  5. Bake the cookies for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake.
  6. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  1. For extra nutty crunch, add chopped peanuts, almonds, or cashews.
  2. If you prefer, swap white chocolate chips with milk or dark chocolate chips.
  3. For a more gooey texture, consider adding marshmallow fluff to the dough.
  4. Use gluten-free all-purpose flour for a gluten-free version.
  5. If you have a peanut allergy, substitute peanut butter with almond butter or sunflower seed butter.

Nutrition

Find it online: https://thefamilycooking.com/bake-avalanche-cookies/