Star Crunch Cookies
A taste of childhood nostalgia! These homemade star crunch cookies are chewy, crunchy, chocolate-y and an easy no-bake recipe!
Homemade Star Crunch Cookies
Star Crunch cookies are a classic treat from Little Debbie, known for their unique combination of textures and flavors. They were always a staple in our house when I was growing up and a favorite lunchbox treat!
Each cookie features a soft, chewy base that’s topped with a layer of caramel and crispy rice. This delightful combination is then coated in a rich, fudgy chocolate, creating a satisfyingly sweet and crunchy snack. Think of them like the chocolate caramel version of rice krispie treats!
It’s surprisingly easy to re-create this classic chewy crunchy cookie in your home kitchen with a handful of pantry staples. It’s also a no-bake recipe!
To ensure that this copycat recipe is simple to make, we incorporated the caramel directly into the “cookie batter.” This still gives that buttery flavor and chewy texture that you’d expect from caramel, without needing an extra step and extra time for the layering.
All you have to do is mix everything together on the stovetop, form into cookies, and chill!
Ingredients
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- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips
- 14 ounces sweetened condensed milk (one typical can)
- 20 soft caramels (wrappers removed)
- 5 1/2 cups mini marshmallows
- 5 cups crispy rice cereal
- 1 teaspoon vanilla extract
Helpful Kitchen Tools
- Large baking sheet
- Parchment paper or silicone baking mat
- Large saucepan
- Cookie scoop
Instructions
To Prep: Line a large baking sheet with parchment paper or silicone baking mat and set aside.
- Make the Chocolate Base – Melt the butter in a large saucepan over medium heat. Once the butter is melted, add the cocoa powder and chocolate chips, stirring until the mixture is melted and smooth.
- Make the Mixture Creamy – Pour in the sweetened condensed milk and stir until just combined. Add the caramels and cook, stirring frequently, until the caramels are fully melted and the mixture is smooth again. Stir in the mini marshmallows and cook for another 2-3 minutes, until the marshmallows are melted and the mixture is completely smooth and creamy in texture.
- Make it Crispy – Remove pan from heat and stir in the vanilla extract. Fold in the rice krispie cereal a little bit at a time, stirring gently until the cereal is well coated.
- Form the Cookies – Drop spoonfuls of the cookie batter onto the prepared baking sheet, shaping them as needed into mounds. Allow the cookies to cool at room temperature or place the pan in the fridge for about 30 minutes, until the cookies have set and can hold their shape.
Video Demo:
Prep Tips
- Yield – Depending on how big you make your cookies, you should get between 10-15 cookies. We ended up with 12 cookies. A cookie scoop can be helpful for making even portions.
- Storage – Keep cookies in an airtight container at room temperature for up to 5 days.
More No Bake Cookie Recipes To Try:
Star Crunch Copycat Recipe (Printable Recipe Card)
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Star Crunch Cookies
Equipment
- Large Baking Sheet
- Parchment paper or silicone baking mat
- Large saucepan
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup semisweet chocolate chips
- 14 ounces sweetened condensed milk one typical can
- 20 soft caramels wrappers removed
- 5 1/2 cups mini marshmallows
- 5 cups crispy rice cereal
- 1 teaspoon vanilla extract
Instructions
- To Prep: Line a large baking sheet with parchment paper or silicone baking mat and set aside.
- Make the Chocolate Base – Melt the butter in a large saucepan over medium heat. Once the butter is melted, add the cocoa powder and chocolate chips, stirring until the mixture is melted and smooth.
- Make the Mixture Creamy – Pour in the sweetened condensed milk and stir until just combined. Add the caramels and cook, stirring frequently, until the caramels are fully melted and the mixture is smooth again. Stir in the mini marshmallows and cook for another 2-3 minutes, until the marshmallows are melted and the mixture is completely smooth and creamy in texture.
- Make it Crispy – Remove pan from heat and stir in the vanilla extract. Fold in the rice krispie cereal a little bit at a time, stirring gently until the cereal is well coated.
- Form the Cookies – Drop spoonfuls of the cookie batter onto the prepared baking sheet, shaping them as needed into mounds. Allow the cookies to cool at room temperature or place the pan in the fridge for about 30 minutes, until the cookies have set and can hold their shape.
Video
Notes
- Yield – Depending on how big you make your cookies, you should get between 12-18 cookies. We ended up with 15 cookies.
- Storage – Keep cookies in an airtight container at room temperature for up to 5 days.
Nutrition
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