I’ll never forget the first time I made a batch of these Avalanche Cookies. It was a sweltering summer afternoon, and the mere thought of turning on my oven felt like a betrayal. I was craving something sweet, a little salty, and utterly comforting, but I had zero energy for a baking marathon. I rummaged through my pantry, and there they were: a bag of white chocolate chips, a nearly-full jar of peanut butter, and a box of crispy rice cereal. Within twenty minutes, my kitchen was filled with the sweet, creamy scent of melting white chocolate, punctuated by that nostalgic, toasty aroma of peanut butter. The moment I tasted one—still slightly warm and gloriously chewy—I knew I’d stumbled onto something magical. These aren’t just cookies; they’re a happy, no-bake rescue for any day that needs a little extra sweetness without any of the fuss.
Ingredients
- 3 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 3 cups crispy rice cereal (like Rice Krispies)
- 1 cup mini marshmallows
- 1/2 cup roasted, salted peanuts, roughly chopped (optional, but highly recommended)
- 1/4 teaspoon pure vanilla extract (optional, but adds a lovely depth)
- A pinch of flaky sea salt for finishing
Let’s talk ingredients for a second, because quality and specifics matter here. I’ve found that using a good-quality white chocolate chip, like Ghirardelli or Guittard, makes a monumental difference in flavor and smoothness—cheaper chips can sometimes seize up or taste overly sweet. For the peanut butter, you must use creamy, conventional peanut butter (like Jif or Skippy), not the natural kind that separates. The oils in natural peanut butter can cause the mixture to become greasy and prevent it from setting properly. I learned this the hard way with a sadly oily batch! The salted peanuts might be listed as optional, but don’t skip them; they add a crucial salty crunch that cuts the sweetness perfectly.(See the next page below to continue…)