Description
Delight in these indulgent Slow Cooker Avalanche Cookies, a gooey blend of chocolate chips, mini marshmallows, and creamy peanut butter, baked effortlessly in your slow cooker. Perfect for cozy gatherings or a sweet treat anytime.
Ingredients
Scale
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 tsp vanilla extract
Instructions
- Prepare Slow Cooker: Spray your slow cooker insert with non-stick cooking spray to prevent sticking and allow easy removal of the cookies after cooking.
- Mix 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 until the mixture is well blended.
- Add Vanilla Extract: Stir in the vanilla extract thoroughly to incorporate it evenly throughout the cookie mixture.
- Transfer to Slow Cooker: Spread the blended cookie mixture evenly inside the sprayed slow cooker insert.
- Cook: Cover the slow cooker with its lid and cook on low heat for approximately 2 hours, avoiding lifting the lid during cooking to maintain consistent heat and texture.
- Serve: Once cooked, use a spoon or spatula to scoop out cookie portions and serve warm for a comforting dessert experience.
Notes
- Do not open the slow cooker during cooking, as this may affect the texture and cooking time.
- Use creamy peanut butter for smoother mixing and better texture; crunchy peanut butter may alter the consistency.
- Ensure the slow cooker is sprayed well with non-stick spray to make removing cookies easier.
- These cookies are best enjoyed warm but can be stored covered at room temperature for up to 2 days.
- You can add nuts or dried fruits if desired for variation.
