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).
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My Star Crunch Cookies Recipe At A Glance
Primary Cooking Method: No bake
Number of Ingredients: 5
Total Prep Time: 5 minutes
Total Cook Time: N/A
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)
Homemade star crunch cookies are crispy, gooey, and are no-bake! They maybe that take like 10-15 minutes to throw together. No ovens, just melt, mix, and scoop. Bonus: they taste just like the store-bought version, but with way better flavor. Trust me, you’ll never go back.
5 Ingredients to make Star Crunch Cookies
- 4 cups mini marshmallows – These melt into a sticky, sweet glue that holds everything together. If you only have big marshmallows, just chop them up so they melt faster.
- 1 cup caramel bits – If you can’t find these, chop up soft caramel candies.
- 1 cup semi-sweet chocolate chips – Just enough chocolate to bring in some richness without overpowering the caramel. No semi-sweet? Milk chocolate makes it sweeter, dark chocolate gives it more chocolate oomph for lack of a better word.
- 4 tablespoons unsalted butter – Helps everything melt and mix smoothly. If salted butter is all you have, you can try it. A little salt might actually be good in this recipe.
- 4 cups Rice Krispies cereal – The crunch factor. Store-brand crispy rice cereal works just fine, but don’t swap this for puffed rice—it won’t give you that satisfying bite.
Make This Recipe Yours With Additions
- Drizzle some extra chocolate – Melt a little more semi-sweet or dark chocolate and drizzle it over the top for extra richness.
- Sea salt for the win – A light sprinkle of flaky sea salt balances the sweetness and makes the flavors pop. Trust me, it’s worth it.
- Peanut butter twist – Stir in 2 tablespoons of peanut butter when melting the chocolate and caramel for a peanut butter-caramel combo that’s ridiculously good.
- Nutty crunch – Add a handful of chopped pecans, almonds, or peanuts for extra texture.
- Marshmallow madness – If you love an extra gooey bite, mix in a few more mini marshmallows at the end before shaping the cookies.
- Espresso boost – A tiny pinch (like 1/4 teaspoon) of espresso powder deepens the chocolate flavor without making it taste like coffee.
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.
My Best Cooking Tips for Making Star Crunch Cookies
- 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.
How to store Star Crunch Cookies
At Room Temperature: 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.
In the Fridge: 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.
In the Freezer: 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.
Quick Recipe Help and Common Questions
Why are my Star Crunch Cookies too hard?
They probably set too fast. Make sure you’re melting everything over low heat and working quickly once the cereal is mixed in. If they’ve already hardened, try microwaving them for 5-10 seconds to soften them up.
Do I have to refrigerate them?
Nope! These cookies set at room temp in about 30 minutes. If you want them faster, a quick 10-15 minutes in the fridge will do the trick.
Can I make these without caramel bits?
You can! Swap in soft caramel candies (like Werther’s soft caramels) and chop them up before melting. If you’re in a pinch, dulce de leche or thick caramel sauce could work, but the texture might be a little softer.
More Easy Cookie Recipes To Try
- Bisquick Mix Cookies Chocolate Chip Recipe
- Cake Mix Cool Whip Cookies
- 3 Ingredient Sugar Cookies
- Avalanche Cookies
- 3 Ingredient Peanut Butter Cookies
- 3 Ingredient Oatmeal Cookies
I want to hear from you!
If you try this easy Star Crunch Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Homemade Star Crunch Cookie Recipe
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
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
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
