These cookies are easy to make and taste like a peanut butter factory exploded in your mixing bowl. Delicious. Let’s hear it from the Cutting Back Kitchen:

Are you a big fan of peanut butter and chocolate like me? If so, you need to make some of these up SOON! With the holiday’s coming up they would make great gifts if you are looking for a homemade treat, but don’t have the time to bust out the rolling pin to roll out sugar cookies. They would be great in a tin or package for neighbors or teachers.

Yes, yes I am a mega peanut butter fan! I will certainly be making these yummy avalanche cookies for the holidays. I’m having a cookie exchange coming up next month and I think these will be the perfect treats to swap!

Ingredients

2 cups Rice Krispies (I used GF Rice Krispies)
1 cup Jet-Puffed mini marshmallows
1/2 cup Jif creamy peanut butter
1 lb. Hershey white chocolate

Instructions:

Line to baking sheets with parchment paper or wax paper. Set aside.
Add the Rice Krispies and marshmallows to a large bowl. Set aside.
In a double broiler melt the white chocolate and peanut butter together. Once melted, pour over the cereal mixture and mix to combine well.
Drop by tablespoonful onto the wax paper. Place in the refrigerator to set up. Store in an airtight container for up to 5 days.

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Quick Tip: Make these cookies perfect for the holidays by sprinkling them with red and green colored sugar crystals.

Big thanks to Cutting Back Kitchen for this delicious recipe!