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
Scale
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.
