Star Crunch Cookies
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My homemade star crunch cookies are the ultimate Little Debbie dupe. Made with crispy rice cereal and melted chocolate, they’ll transport you back to childhood!
Why I love this Star Crunch recipe
Whenever my family would go on road trips, the moment we’d pull into a gas station, I’d run in to get Little Debbie Star Crunch cookies. If you know, you know.
Of course, I had no idea what was actually in them. So, when I set out to make a copycat version, I recreated it using a short list of pantry staples while keeping that addictive, crispy, chewy, chocolate texture. Here’s why I love them:
- Even better than the original. I hate to say this, but I bought a Star Crunch cookie not too long ago, and the quality isn’t what I remember. My homemade cookies taste infinitely better and are WAY bigger, too!
- Quick to make. Once you melt the chocolate, everything comes together in one bowl. The most time-consuming task is waiting for them to firm up in the fridge.
- Easy to customize. Each of the 5 ingredients (yes, only 5!) can be customized to suit your dietary needs or make do with whatever’s in your pantry.
★★★★★ REVIEW
“Very delicious! I love how it was recreated to be a healthier version. Thank you!” – Regina
Table of Contents
Key Ingredients
- Crispy rice cereal. I used regular old Rice Krispies cereal, but brown rice cereal or any crispy cereal works just as well. If you need these to be gluten-free, use gluten-free Rice Krispies.
- Peanut butter. To add richness to the chocolate mixture. I sometimes use almond butter or seed butter to keep it nut-free.
- Maple syrup. My preferred sticky sweetener for this recipe. Honey and agave syrup will also work, though I find honey a little overpowering.
- Coconut oil. Helps keep the cookies from being too crumbly and adds to the creaminess. I tested these with butter, and while it worked, I found it a little greasy around the edges.
- Chocolate chips. The starring ingredient. Use chocolate chips or a chopped-up chocolate bar. You can also use dark chocolate, white chocolate, or a mixture of semi-sweet chocolate chips and caramel chips.
Can I add caramel?
Traditional Star Crunch has a swirl of caramel in the center, so I tested these to include that as an option. Once the cookies are shaped, drizzle 1/4 cup of jarred caramel sauce on top, then chill. I’ve also had success using vegan caramel.
How to make star crunch cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line a baking sheet with parchment paper. Add the crispy rice cereal to a large bowl.
Step 2- Melt chocolate. In a microwave-safe bowl or saucepan over low heat, combine chocolate chips, peanut butter, maple syrup, and coconut oil. Stir until smooth.
Step 3- Assemble. Pour the chocolate mixture over the cereal and whisk to combine.
Using a large cookie scoop, drop cookie batter onto the baking sheet 2-3 inches apart. Press on each cookie and refrigerate until firm. If desired, add caramel first.
Arman’s recipe tips
- Grease the cookie scoop with nonstick cooking spray to reduce stickiness.
- Use fresh cereal. If the crispy rice cereal has gone stale, the cookies won’t have the signature crunch.
- Cut the carbs. Use keto maple syrup and sugar-free chocolate chips.
Star Crunch Cookies
Video
Ingredients
- 5 cups Crispy Rice Cereal 140g
- 1 1/2 cups Chocolate Chips 255g
- 1 cup Peanut Butter can use any nut or seed butter, 250g
- 1/4 cup coconut oil 55g
- 1/2 cup maple syrup 160mL
Instructions
- Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add the crispy rice cereal and set aside.
- In a microwave-safe bowl or stove top, combine the chocolate chips, peanut butter, maple syrup, and coconut oil. Melt until fully combined. If you use a microwave, melt on medium power in 30-second spurts to avoid over-heating.
- Pour the liquid mixture over the crispy rice cereal and mix until fully incorporated. Using a large spoon or cookie scoop, drop crunch cookie batter on the lined baking sheet, about 2-3 inches apart. Press each cookie and refrigerate until firm. If adding caramel, drizzle on top and chill.
Hello Arman! I am curious if I may add the marshmallow product Jett-Puffed Marshmallow creme to this recipe. If so, should I remove 1/2 cup of chocolate chips and use 1/2 cup of the creme? Would that ratio work?
Hi Tammy, sounds like a great flavor combo! I wouldn’t reduce the amount of chocolate though because that does a lot of the binding for the cookies as it chills. You would be better off spreading the creme on top, or stuffing it in between 2 cookie halves than adding it to the mix, as it won’t set firm like the rest of the cookie and could make them fall apart, unfortunately.