If you have a sweet tooth and love the idea of a joyful, gooey, and utterly comforting treat that’s as fun to make as it is to eat, then you have to try this Slow Cooker Avalanche Cookies Recipe. Imagine melty chocolate chips, fluffy mini marshmallows, and rich peanut butter all slow-cooked together with oats and brown sugar, creating a cookie experience that’s soft, chewy, and packed with decadent flavors. This recipe takes the classic cookie concept and elevates it by using your slow cooker to develop a texture and warmth that feels like a cozy avalanche of goodness, perfect for sharing or savoring all on your own.
Ingredients You’ll Need
Gathering simple ingredients is the secret to a timeless and scrumptious batch of Slow Cooker Avalanche Cookies. Each item plays an essential role, from the sweetness of the chocolate and marshmallows to the comforting chewiness of oats and the nutty depth from peanut butter.
- 2 cups semi-sweet chocolate chips: These bring luscious pockets of melty chocolate that make every bite irresistible.
- 2 cups mini marshmallows: Providing soft, sweet bursts that turn delightfully gooey during slow cooking.
- 1 cup creamy peanut butter: Adds velvety richness and a subtle nutty flavor that balances sweetness perfectly.
- 1 cup rolled oats: Offers chewy texture and wholesome body to the cookie mixture.
- 3/4 cup brown sugar (lightly packed): Delivers moisture and caramel-like notes that deepen the cookie’s flavor.
- 1 tsp vanilla extract: Enhances all the flavors with its warm, aromatic touch.
How to Make Slow Cooker Avalanche Cookies Recipe
Step 1: Prepare Your Slow Cooker
First things first, spray the slow cooker insert generously with non-stick cooking spray. This step is a must to ensure your avalanche cookies come out effortlessly without sticking, making cleanup so much easier and keeping the cookies intact when you serve them.
Step 2: Mix the Ingredients
In a large bowl, combine the semi-sweet chocolate chips, mini marshmallows, rolled oats, brown sugar, and creamy peanut butter. Use a sturdy spoon or spatula to mix everything until well combined. You want each ingredient equally dispersed so that every scoop has a beautiful balance of flavors and textures.
Step 3: Add Vanilla Extract
Now, stir in the vanilla extract to the mixture. This little boost might seem subtle, but it’s what ties the other ingredients together and elevates the overall depth of flavor in the Slow Cooker Avalanche Cookies Recipe.
Step 4: Transfer and Spread
Pour your cookie mixture into the prepared slow cooker and spread it out evenly. This ensures even cooking and helps the cookies set uniformly, so you avoid any burnt edges or raw centers.
Step 5: Cook Low and Slow
Cover the slow cooker and cook on the low setting for about 2 hours. Resist the temptation to peek too often, as keeping the lid closed maintains that perfect steaming environment and helps the cookies develop that signature soft, chewy texture.
Step 6: Serve Warm
Once the cooking time is up, scoop out warm portions with a spoon or spatula. These cookies are delightful when enjoyed fresh and warm, with gooey marshmallows and melty chocolate creating an avalanche of flavor in every bite.
How to Serve Slow Cooker Avalanche Cookies Recipe
Garnishes
Sprinkle a few extra mini marshmallows or chocolate chips on top just before serving for added visual appeal and extra bursts of sweetness. A light dusting of powdered sugar can also transform the presentation and add a little elegant contrast.
Side Dishes
Pair these cookies with a cold glass of milk for a classic combination that never fails, or try them alongside a scoop of vanilla ice cream for a decadent dessert experience. Hot coffee or a cozy cup of hot cocoa also harmonize beautifully with the warm, nutty flavors of the avalanche cookies.
Creative Ways to Present
For a fun twist, spoon your Slow Cooker Avalanche Cookies Recipe into mini dessert cups and top with whipped cream and a drizzle of chocolate syrup. You could also layer spoonfuls between graham crackers for a quick, no-bake s’mores-style treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Slow Cooker Avalanche Cookies in an airtight container at room temperature for up to three days. This will maintain their delightful chewiness and gooey texture without drying out.
Freezing
If you want to extend the life of your cookies, freeze the leftovers in a sealed container or freezer bag. They’ll keep well for up to two months. When you’re ready to indulge, simply thaw them overnight in the fridge.
Reheating
Rewarm your cookies gently in a microwave for 15 to 30 seconds to bring back that soft, melty texture. For an even more indulgent treat, warm them in a toaster oven or conventional oven at a low temperature, watching closely so they don’t overcook.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful extra texture to your avalanche cookies, giving you small peanut bursts alongside the soft oats and melted marshmallows.
Do I have to use a slow cooker for this recipe?
The slow cooker is key to achieving the unique soft, molten texture these cookies have. Oven baking will produce a different result since it doesn’t provide the same gentle, moist heat.
Can I make these cookies vegan?
Yes, to veganize this recipe, substitute the semi-sweet chocolate chips and marshmallows with vegan-friendly versions, and use a peanut butter that contains no animal products. The rest of the ingredients are naturally vegan-friendly.
How do I prevent the cookies from sticking?
Spraying the slow cooker with a good non-stick cooking spray is essential. You might also gently loosen the edges with a silicone spatula before serving to ensure easy scooping.
Can I add nuts or dried fruit?
Feel free to mix in chopped nuts like walnuts or pecans, or even dried cranberries or raisins for added texture and flavor. These extras can help customize the Slow Cooker Avalanche Cookies Recipe to your taste.
Final Thoughts
This Slow Cooker Avalanche Cookies Recipe is a wonderful way to enjoy a warm, cozy treat without standing over the oven or chopping elaborate ingredients. Its gooey, chewy texture and rich combination of flavors make it perfect for any occasion, whether it’s a casual family snack or an impressive dessert to share with friends. Give it a try and watch how this humble slow cooker turns simple pantry ingredients into a mouthwatering avalanche of pure cookie bliss.
Print
Slow Cooker Avalanche Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
These Slow Cooker Avalanche Cookies are a delightful, gooey treat packed with semi-sweet chocolate chips, mini marshmallows, and creamy peanut butter. Made effortlessly in a slow cooker, they offer a warm, chewy experience perfect for satisfying your sweet tooth with minimal fuss.
Ingredients
Main Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 cup creamy peanut butter
- 1 cup rolled oats
- 3/4 cup brown sugar (lightly packed)
- 1 teaspoon vanilla extract
Instructions
- Prepare the slow cooker: Spray the slow cooker insert generously with non-stick cooking spray to prevent the cookie mixture from sticking as it cooks.
- Mix dry and wet ingredients: In a large mixing bowl, combine the chocolate chips, mini marshmallows, rolled oats, brown sugar, and creamy peanut butter. Stir thoroughly until all ingredients are well incorporated.
- Add vanilla extract: Stir in the vanilla extract to the mixture, making sure it is evenly distributed throughout.
- Transfer mixture to slow cooker: Spread the combined cookie mixture evenly inside the prepared slow cooker insert, ensuring a uniform layer for consistent cooking.
- Cook the cookies: Cover the slow cooker with its lid and cook on the low setting for about 2 hours. Avoid lifting the lid during cooking to maintain even heat and proper consistency.
- Serve warm: Once cooking is complete, use a spoon or spatula to scoop out portions of the warm cookies and serve immediately for the best soft and gooey texture.
Notes
- Do not lift the slow cooker lid during cooking as heat loss may affect the final texture.
- Use creamy peanut butter for best mixing and texture.
- These cookies are best served warm and fresh from the slow cooker.
- Store leftovers in an airtight container; reheat gently to soften before serving again.
- This recipe yields about 12 servings depending on portion size.
