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Marshmallow Peanut Butter Cookies

You can't say no to our Avalanche Marshmallow Peanut Butter Cookie! We've taken the classic peanut butter cookie and served it up for Christmas with a marshmallow twist. The perfect combo of savory, sweet, textured goodness.
Course Dessert
Cuisine American


  • 1/2 cup peanut butter
  • 1 cup marshmallows
  • 2 cups  rice krispie cereal
  • 1 pound white chocolate melting wafers
  • Salted pecans or peanuts Optional mix ins
  • Chocolate chips Optional mix ins
  • M&Ms Optional mix ins
  • Pretzel bits Optional mix ins


  • Line a countertop with parchment or wax paper. You need at least 18” of space.
  • Melt white chocolate melting wafers and peanut butter in a double boiler.
  • Stir until the white chocolate peanut butter is smooth.
  • Remove from heat.
  • Immediately mix in ½ of the rice krispie cereal.
  • Add the marshmallows and stir until they are incorporated.
  • Now is the time to add mix ins like chocolate chips, nuts etc
  • Add the remaining cereal.
  • Drop the mixture by the spoonful onto the parchment paper.
  • Allow to cool and dry for 15 to 20 minutes.


Cover and store leftovers for 2 days, if they last that long!
Keyword cookies