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A broken open s'mores cookie showing gooey marshmallows and chocolate chunks, with more cookies behind it.

Chewy White Chocolate Avalanche Cookies

These delightful Avalanche Cookies combine the best of chewy peanut butter cookies with gooey marshmallows, crunchy crisp rice cereal, and sweet white chocolate chips for a truly irresistible treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Unsalted butter softened
  • 1/2 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1 cup Creamy peanut butter not natural, stir well if oily
  • 1 Large egg
  • 1 tsp Vanilla extract
Avalanche Mix-ins
  • 1 1/2 cups White chocolate chips
  • 1 1/2 cups Mini marshmallows
  • 1 cup Crisp rice cereal

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand-held)
  • Rubber Spatula
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop (1.5-inch / 3 tbsp)
  • Wire Rack

Method
 

Prepare Dry Ingredients
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Wet Ingredients
  1. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  2. Add the creamy peanut butter and beat until well combined and smooth.
  3. Beat in the large egg and vanilla extract until just incorporated.
Combine and Mix-ins
  1. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  2. Gently fold in the white chocolate chips, mini marshmallows, and crisp rice cereal using a rubber spatula until evenly distributed throughout the dough.
Bake the Cookies
  1. Scoop rounded tablespoons (about 1.5 inches or 3 tbsp) of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  2. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are just set but still look soft. The cookies will puff up, and the marshmallows will melt and brown slightly.
  3. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The marshmallows will be very hot and sticky initially.
  4. Serve warm or at room temperature. Enjoy your avalanche cookies!

Notes

For extra gooey centers, you can slightly underbake the cookies. If you like a flatter, chewier cookie, gently press down on the baked cookies with the back of a spoon immediately after taking them out of the oven. Store avalanche cookies in an airtight container at room temperature for up to 3-4 days.