Description
Delight in the gooey, chocolatey goodness of Slow Cooker Avalanche Cookies — a no-oven-required, easy-to-make treat combining melted peanut butter, chocolate chips, mini marshmallows, and rolled oats slow-cooked to perfection. Perfect for cozy gatherings or anytime you crave a warm, comforting dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 cup rolled oats
- 3/4 cup brown sugar (lightly packed)
Wet Ingredients
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
Instructions
- Prepare Slow Cooker: Spray the slow cooker insert generously with non-stick cooking spray to prevent sticking and ensure easy cleanup.
- Combine Dry and Wet Ingredients: In a large mixing bowl, combine the semi-sweet chocolate chips, mini marshmallows, rolled oats, brown sugar, and creamy peanut butter. Mix thoroughly until all the ingredients are evenly distributed.
- Add Vanilla Extract: Stir in the vanilla extract into the mixture until fully incorporated, enhancing the flavor of your cookies.
- Transfer to Slow Cooker: Spoon the prepared mixture into the sprayed slow cooker insert. Spread it out evenly to facilitate uniform cooking.
- Cook: Cover the slow cooker with its lid and cook on the low setting for approximately 2 hours. Avoid opening the lid during this time to maintain temperature and cooking consistency.
- Serve: After cooking, use a spoon or spatula to scoop out portions of the warm avalanche cookies. Serve immediately for a comforting, melty treat.
Notes
- Use non-stick spray generously to avoid sticking.
- Do not open the slow cooker while cooking to prevent temperature drops.
- Serve warm for best texture and flavor.
- Store leftovers in an airtight container; reheat briefly before serving.
- You can substitute peanut butter with almond or sunflower butter for variation.
