Star Crunch Cookies
These homemade star crunch cookies are no bake, use only 5 ingredients Rice Krispie cereal, chocolate, caramel, marshmallows and butter!
If you grew up sneaking Little Debbie Star Crunches into your lunchbox, this copycat star crunch cookie recipe is about to make your inner child very, very happy. These homemade Star Crunch Cookies have all the chewy, chocolate-caramel texture and taste of the original, but better—because they’re made fresh in your own kitchen (and no one’s judging if you eat two… or three).
How to make Star Crunch Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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Homemade Star Crunch Cookie Recipe
These homemade star crunch cookies are no bake, use only 5 ingredients Rice Krispie cereal, chocolate, caramel, marshmallows and butter!
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
#40 Cookie Scoop
Ingredients
- 4 cups mini marshmallows
- 1 cup caramel bits or soft caramel chews
- 1 cup semi-sweet chocolate chips
- 4 tablespoons unsalted Butter
- 4 cups Rice Krispie cereal
Instructions
- Melt the Ingredients: In a large pot or Dutch oven, add 4 tablespoons unsalted butter, 4 cups mini marshmallows, 1 cup caramel bits, and 1 cup semi-sweet chocolate chips. Heat over medium-low, stirring occasionally, until fully melted and smooth.
- Mix in the Cereal: Once the mixture is melted, immediately pour in 4 cups Rice Krispie cereal. Stir quickly to coat every piece in the melted chocolate caramel mixture.
- Shape the Cookies: Remove from heat. While the mixture is still warm, use a large cookie scoop or spoon to drop portions onto a parchment-lined baking sheet.
- Flatten & Shape: Let the cookies sit for a few minutes to cool slightly. While still warm but not hot, use a piece of parchment paper to gently press down on each cookie, shaping it into a circle.
- Cool & Serve: Allow the cookies to cool completely at room temperature before serving. Store in an airtight container for up to 5 days.
Notes
Room Temperature Storage: Store them in an airtight container at room temp for up to 5 days. A sheet of parchment or wax paper between layers keeps them from sticking together.
Fridge Storage: If you like a firmer bite, pop them in the fridge. They’ll stay good for up to a week, but let them sit at room temp for a few minutes before eating so they’re not too hard.
Freezer Storage: Want to make a big batch ahead of time? Freeze them in a single layer on a baking sheet, then transfer to an airtight container or zip-top bag. They’ll last up to 3 months—just let them thaw for before eating.
Nutrition
Serving: 1 cookie, Calories: 284kcal, Carbohydrates: 45g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 113mg, Potassium: 141mg, Fiber: 1g, Sugar: 29g, Vitamin A: 753IU, Vitamin C: 6mg, Calcium: 39mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Recipe Tips
- Low and slow is the way to go – Melt the butter, chocolate, caramel, and marshmallows over low heat, stirring constantly. High heat can scorch the caramel and make everything seize up. No one wants a burnt mess.
- Work quickly once mixed – Once the cereal is added, you’ve got a short window before everything starts setting up. Scoop and shape the cookies fast to keep them from getting too firm.
- Grease your hands or spoon – These cookies are sticky. Lightly coat your hands or a cookie scoop with nonstick spray or a little butter to keep things mess-free.
- Shape while they’re warm – If they start to cool before you’ve shaped them, warm your hands slightly (or give the mixture a quick zap in the microwave for a few seconds) to make it easier to work with.
- Let them set completely – It’s tempting to eat them right away, but letting them cool for at least 30 minutes helps them hold their shape and keeps them from falling apart. If you’re impatient (I get it), pop them in the fridge for 10-15 minutes to speed things up.
- Store them right – Keep them in an airtight container at room temperature, and they’ll stay chewy for days. If you like them firmer, store them in the fridge.
