Irresistible Avalanche Cookies Recipe with White Chocolate and Peanut Butter
These Avalanche Cookies combine creamy peanut butter and melty white chocolate chunks for a chewy, soft, and irresistibly sweet treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (165g) creamy peanut butter
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) white chocolate chips or chunks
- Optional: flaky sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together 1 cup softened unsalted butter and 3/4 cup creamy peanut butter until smooth and fluffy, about 2-3 minutes with an electric mixer.
- Mix in 1 cup granulated sugar and 1 cup packed light brown sugar until fully incorporated. Then add 2 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract until smooth and shiny.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; do not overmix.
- Gently fold in 1 1/2 cups white chocolate chips or chunks with a spatula, being careful not to break them up too much.
- Using a cookie scoop or spoon, drop dough balls (about 2 tablespoons each) onto the prepared baking sheets, leaving at least 2 inches between each. Optionally, sprinkle a pinch of flaky sea salt on top of each dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If dough feels too soft and sticky, chill in the fridge for 15 minutes before scooping to help cookies hold their shape. Use flaky sea salt on top to balance sweetness. Do not overbake to maintain chewy texture. For gluten-free, swap flour with a 1:1 gluten-free blend and reduce baking time by 1-2 minutes. Vegan adaptations include using vegan butter, flax egg, and dairy-free white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
Keywords: Avalanche Cookies, white chocolate cookies, peanut butter cookies, easy cookies, chewy cookies, quick dessert, holiday cookies