Description
Delicious no-bake avalanche cookies made with white chocolate, peanut butter, and fun toppings.
Ingredients
Scale
- 12 oz white chocolate chips, melted
- 2/3 cup peanut butter, creamy commercial
- 1 1/2 cups mini marshmallows
- 3 cups Rice Krispies
- 1/2 cup holiday M&Ms
Instructions
- Mix Ingredients: In a sauce pot, melt the white chocolate chips over low heat. Stir constantly until the chocolate is smooth and glossy. Remove from heat immediately to avoid burning. In a separate bowl, combine creamy peanut butter with the melted chocolate and mix until fully blended. Fold in the mini marshmallows and Rice Krispies gently until all ingredients are well coated.
- Scoop & Roll Balls: Using a cookie scoop, scoop out the mixture and roll it into bite-sized balls with your hands. Ensure they are smooth and firm before transferring them to a greased mini muffin tin. Make sure the tin is greased to prevent the cookies from sticking.
- Chill & Set in Fridge: Pop the muffin tin into the fridge and chill the cookie balls for around 15 minutes until they feel firm to the touch. Skipping this step might result in cookies that fall apart when bitten into.
- Dunk & Coat Each Cookie: Once the cookie balls are firm, dunk each into the remaining melted chocolate until fully coated. Ensure each ball is covered to form a shiny chocolate shell. Take your time during this step to achieve an even coating.
- Add Toppings & Decorate: While the chocolate coating is still wet, sprinkle mini marshmallows and holiday M&Ms on top. Be creative with the decoration and work quickly to prevent the chocolate from hardening before adding toppings.
- Chill Again to Harden: Return the cookies to the fridge and allow them to chill until the chocolate completely sets, which should take about 10 to 15 minutes. Patience is key here, as removing them too soon might lead to a melty mess.
Notes
- Storage Tips: Store these cookies in the refrigerator in an airtight container for up to 5 days, or freeze for up to 3 months if needed.
- Expert Tips: To ensure the chocolate does not burn while melting, keep stirring and remove from heat immediately once it reaches a smooth consistency. When the cookies do not hold their shape after chilling, ensure all ingredients are well combined and give them more time to set in the fridge. For the best results, stick with creamy commercial peanut butter; natural peanut butter tends to make the mixture too runny. If you desire extra crunch, consider adding crushed nuts or pretzels for added flavor and texture.
- Reheating Instructions: If needed, you may let them sit at room temperature for a few minutes before serving to soften slightly.
- Serving Suggestions: These cookies can be served alongside milk for a classic pairing. They also pair well with a festive fruit platter for a nice balance and can be included in holiday gift baskets along with other treats.
- Recipe Variations: Swap white chocolate chips with dark chocolate chips for variation. Other fun twists include adding crushed nuts or pretzels for extra texture or incorporating different candies like Reese’s Pieces instead of M&Ms.
- Ingredient Notes: Select high-quality white chocolate chips for the best melting results. If needed, candy melts can be substituted for white chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 157
- Sugar: 14g
- Sodium: 48mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg