Star Crunch Cookies


Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 20 cookies
Category: Dessert

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Notes After Making

Add 

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Ingredients

  • 2 cups caramel bits
  • ½ cup butter
  • 2 cups semi-sweet chocolate chips
  • ⅓ cup milk
  • 10 ounces mini marshmallows
  • 6 cups crispy rice cereal

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Instructions

  1. Line 2–3 baking sheets or trays with parchment paper and set aside.
  2. In a large saucepan, combine the caramel bits, butter, chocolate chips, and milk.
  3. Heat over low heat, stirring gently, until completely melted and smooth, about 5–10 minutes. Use the back of a spoon to help break down the caramel bits if needed.
  4. Add the mini marshmallows and stir until melted and fully incorporated.
  5. Remove the pan from the heat.
  6. Add the crispy rice cereal and stir until evenly coated in the chocolate mixture.
  7. Using a large cookie scoop or a ¼-cup measuring cup, scoop portions onto the prepared baking sheets.
  8. Gently flatten the tops of the cookies with the back of a spoon or your hand.
  9. Allow the cookies to cool and set at room temperature.
  10. For faster setting, place the trays in the refrigerator or freezer for about 30 minutes.
  11. Remove from the refrigerator or freezer and let sit for 5 minutes before serving.

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Jessica’s Notes

Prep Ahead:

  • These cookies can be made 1–2 days ahead and stored in an airtight container.

Storage:

  • Store in an airtight container at room temperature for 3–4 days.
  • Separate layers with parchment paper to prevent sticking.

Freezer-friendly:

  • Freeze in an airtight container for up to 3 months.
  • Thaw at room temperature for 20–30 minutes before serving.

Variations:

  • Use dark chocolate chips for a richer flavor.
  • Stir in a pinch of flaky sea salt for a salted caramel version.
  • Add chopped peanuts for extra crunch.
  • Drizzle with melted chocolate after the cookies have set.

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