Description
These Avalanche Cookies are a delightful combination of chocolate, peanut butter, and Rice Krispies, topped with a creamy white chocolate drizzle. They’re perfect for satisfying your sweet tooth!
Ingredients
Scale
- 1 cup (250g) creamy peanut butter
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (100g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (30g) Rice Krispies cereal
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (170g) white chocolate chips, for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until creamy.
- Add the egg and vanilla extract to the mixture and stir until fully incorporated.
- In a separate bowl, whisk together the flour and baking soda. Gradually add to the peanut butter mixture.
- Fold in the Rice Krispies and semi-sweet chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, melt the white chocolate chips and drizzle over the cookies. Allow the chocolate to set before serving.
Notes
- For a richer flavor, try using dark chocolate chips instead of semi-sweet.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- Feel free to add nuts or dried fruit to the mixture for added texture.
- Category: Dessert
- Method: Baking
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 10
Keywords: avalanche cookie recipe, chocolate peanut butter cookies, easy cookie recipe, no-bake cookie options, Rice Krispies cookies