This is the easiest copycat star crunch cookies recipe! Combine melted chocolate, caramel, butter, marshmallows, and Rice Krispies cereal into the most delicious no-bake cookies! Soft, chewy, and tastes like the real childhood treat from Little Debbie!
You might also like our Hostess cupcake COOKIES, our Samoas Rice Krispies treats, or our scotcheroos recipe.
Watch our step by step video!
Star crunch cookies are a classic treat that have been around for decades. I love finding ways to recreate our favorite treats and desserts at home (like our copycat Hostess cupcakes, It’s It ice cream sandwiches, and Auntie Anne’s pretzels) and these were a lot of fun to make for my family.
Copycat Star Crunch Cookies
Star crunch cookies are chewy and sturdy, and the flavor and texture are just as good on day 2. You can enjoy them at room temperature or chilled. Perfectly coated in chocolate, caramel, and marshmallow sauce—perfection.
The cookies will be gooey at first but will set up as they cool making them easier to pick up and store.
Homemade Star Crunch Cookies Ingredients
This recipe makes 20 large cookies, plenty to share. You can easily make a half recipe without altering the process.
Here’s what you’ll need!
- Butter: you’ll need 1 stick of room temperature butter.
- Kraft caramel bits: you can also use individually wrapped caramels, but I like the bits because they are always in stock and located right next to the chocolate chips in the baking aisle. You’ll need the entire 11-ounce bag.
- Chocolate chips: I like using milk chocolate chips, but you can use semisweet if that’s what you prefer. 1 regular-sized bag (11 ounces) is enough for this recipe.
- Milk
- Marshmallows: a 10-ounce bag of mini marshmallows or 10 ounces of jumbo marshmallows. Mini marshmallows melt faster so that’s what I generally use for recipes.
- Rice Krispies cereal: you’ll need about 6 cups.
How To Make Copycat Little Debbie Star Crunch Cookies
Heat butter, caramel bits, chocolate chips, and milk in a large pot or saucepan on low-medium heat. The key is heating these ingredients low and slow. Stir continually with a wooden spoon as the mixture begins to melt. The caramel bits take the longest to melt. You can mash them as they begin to soften, with the back of the spoon, to speed it up a bit. It will take about 5 minutes to melt everything.
Add marshmallows and continue to stir until melted and mixture is smooth.
Remove the pan from heat and stir in cereal. Stir until the cereal is evenly coated.
Line two baking sheets with parchment paper (or place parchment paper onto your work surface).
Scoop 1/4 cup of cookie mixture onto the parchment paper. You can do this with a measuring cup or medium cookie scoop (it will take 2 scoops if using a cookie scoop).
Gently press each cookie down with the back of a plastic cup to flatten into discs. Cool 5 minutes then use your fingers to smooth edges and form cookies into perfectly round shapes (it won’t be as sticky on your fingers after they’ve had a chance to sit for a few minutes).
The tops of the cookies will set as they cool. If the bottoms of the cookies are sticky, simply turn them over and expose the bottoms to the air for 15 minutes or so. Allowing the cookies to set up completely will make them easier to pick up and store.
Copycat Little Debbie Star Crunch Cookies
Copycat Star Crunch Cookies Recipe
Ingredients
- 1/2 cup butter (1 stick)
- 2 cups Kraft caramel bits (11 ounce bag)
- 2 cups milk chocolate chips (11 ounce bag)
- 1/4 cup milk
- 5 1/2 cups mini marshmallows (10 ounce bag)
- 6 cups rice krispies cereal (crispy rice cereal)
Instructions
- Heat butter, caramel bits, chocoalte chips and milk in a large sauce pan or stock pan on LOW heat.
- Mash caramel bits as they heat with the back of the wooden spoon to speed up the melting process. Continually stir until smooth and creamy. This will take about 5 minutes. Go low and slow to prevent burning.
- Add marshmallows and stir until melted and smooth. Remove mixture from heat.
- Stir in cereal. Stir until evenly coated.
- Cover a cookie sheet or work surface with parchment paper. Add 1/4 cup scoops of cookie mixture onto parchment paper (can also use 2 scoops using a cookie scoop for each cookie).Press down with a plastic measuring cup or cup to flatten cookies (you can spray the back of the cup with nonstick spray to prevent the cookie mixture from sticking to it).Let cookies cool for 5 minutes, then use your hands to press edges smooth and round.
Notes
Nutrition
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