Avalanche Cookies posted by Staff Writer Pin Share Tweet Email Avalanche Cookies, inspired by the Avalanche Apple, covered in white and milk chocolate, marshmallow cream, and rice krispies. My husband and I have been married for almost 6 years. And since we’ve been married, one of us has been a student. Every single year. We used to think we were poor college students who couldn’t afford to do anything. And then we had a baby. And now we’re actually poor college students who can’t afford to do anything. Not that we aren’t incredibly happy with our little family life. We are. But now we’ve got a little bit of a better perspective on the difference between being “poor college students” and being “poor college students with a little bit of disposable income at the end of the week.” BIG, BIG DIFFERENCE. And while we love the Netflix and Frozen CPK Pizza dates (with a baby monitor in the room) that we get to have now, we do spend some time reminiscing the fun date nights we had when we were richer “poor college kids.” One of our very favorite dates was to walk around an outdoor shopping center in Provo, the Riverwoods. We’d eat Chinese or Mexican, spend an hour at the book store, walk around holding hands and people watching, and then end the night with a chocolate covered apple from Rocky Mountain Chocolate Factory. The good old days. Mmmmmmm. Fortunately, I love Netflix and Frozen CPK. So I’m coping with the date changes pretty well. Even more helpful: these cookies. My favorite apple at Rocky Mountain was the Avalanche Apple. It was covered in white and milk chocolate, marshmallow cream, and rice krispies. So I’ve taken all of that and turned it into a cookie. Look out date night. The Avalanche is back. Avalanche Cookies 6029312 Ingredients 1/2 c butter or margarine 1/2 c shortening 1 c brown sugar 1/2 c sugar 2 eggs 1 tsp vanilla 1/2 tsp baking soda 2 1/2 c flour 1 c large milk chocolate chips 1 c white chocolate chips 1 c. rice krispies cereal 1/2 c. marshmallow cream Instructions In a stand mixer, mix the sugars, butter and shortening until smooth and creamy. Add eggs, one at a time. Add the vanilla, baking soda and flour. Mix in the chocolate and white chocolate chips at a low speed. Remove bowl from stand mixer. Fold in the rice krispies cereal with a wooden spoon or firm rubber spatula. Cut in the marshmallow cream with a firm rubber spatula– but don’t mix into the batter. Spoon onto a parchment lined baking sheet by heaping tablespoons, allow room for spreading. Bake at 375º for 9 minutes. Allow to cool on baking sheet before removing to wire rack.
I love rocky mountain chocolate factory’s avalanche chocolate candy they have! So when I saw this recipe I was all over it! Can’t wait to try! One of the favorite sweet combinations ever! Reply
Hi Ashton, just a quick question. When you say cut in the marshmallow cream, but don’t mix in the batter, do you mean fold it in a bit, but not fully mix? I love how the marshmallow is still visible in the baked cookies and wanted to double check with you. Thanks for sharing! Reply
Yes! I used a really firm rubber spatula to sort of “cut” it in. You want there to be “ribbons” of it in the dough after they bake 🙂 Reply
