Once the mixture is silky, I remove the pan from the heat and stir in the vanilla extract and a tiny pinch of salt. You’d be surprised what that small bit of salt does—it sharpens the flavors instantly. Then I pour the warm mixture over the Rice Krispies cereal in a large bowl. At this point, I work quickly but gently, folding until every crispy piece is coated in the peanut-butter-white-chocolate goodness.
When the cereal is fully coated, I add the mini marshmallows. I like to fold them in while the mixture is still warm but not piping hot so they soften slightly without melting completely. The marshmallows create those chewy pockets that make these cookies so irresistible. Once combined, I use a cookie scoop or a spoon to drop mounds onto the prepared baking sheet.
Before the cookies firm up, I sprinkle mini chocolate chips over the tops. It’s such a simple touch, but it gives them that signature Avalanche Cookie look. After that, all that’s left is letting them cool until set—though I’ll admit I almost always sneak one while they’re still warm and gooey.
Pro Tips for Best Results
I’ve tested these cookies several different ways, and one thing I’ve learned is that the temperature of the white chocolate is everything. If it’s too hot when you add the marshmallows, they’ll melt into the mixture instead of staying soft and pillowy. It doesn’t ruin the cookie, but it changes the texture. So give the mixture a minute to cool before folding them in.
Another trick I swear by is lightly spraying the cookie scoop—or even your spoon—with nonstick spray before portioning the cookies. It keeps the mixture from sticking, making the scooping process so much faster and cleaner. I didn’t do this the first few times, and I ended up with more cookie mixture stuck to the scoop than on the tray.
I also discovered that using fresh Rice Krispies cereal really matters. Once I tried making these with an older box that had gone slightly stale, and the cookies tasted flat and soft. Fresh cereal keeps them crunchy and gives the perfect contrast to the creamy coating.
Finally, if you want picture-perfect cookies, sprinkle the chocolate chips while the mixture is still glossy—not too early and not too late. Too early, and they melt into the warm mixture; too late, and they won’t stick. Timing makes all the difference.
Common Mistakes to Avoid
One of the biggest mistakes I made early on was overheating the white chocolate. White chocolate burns extremely quickly, and once it does, it becomes thick, grainy, and unusable. Always melt it low and slow. If your mixture suddenly becomes stiff, chances are the chocolate got too hot.
Another mistake is not stirring the mixture thoroughly enough. If you don’t fold the cereal in evenly, you end up with cookies that are partially dry and partially overloaded with coating. Take your time folding—it’s worth the extra thirty seconds.(See the next page below to continue…)