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.
Don’t bother with this recipe. I wasted a 16 oz bag of chocolate chips and an entire jar of peanut butter…tried it twice. Ratios are way off!
Sorry to hear that, Rhonda! The ratios are correct and tested, so something likely went wrong during melting. Chocolate can seize up if it gets too hot or any moisture gets in. I recommend melting it in 30-second spurts and make sure to pour over the cereal while still warm and liquid. Hope that helps!
OMG Easy to make and great to eat!!!
I love to hear that, Isaac. Thanks for taking the time to leave a lovely review and rating.
Have you substituted the coconut oil for something else. I’m extremely allergic to coconut.
Hi Christie- butter works! 🙂
Hi how we can keep rice crispy cearal crunchy while I put the combination it became uncrunchi
Hi Nisreen! Firstly, I’d check that the cereal is fresh, otherwise it can go soggy. Also, work quickly once added to the chocolate mixture to prevent it softening and chill straight away 🙂
Can this be done with corn flakes by any chance? Just wondering or if you have any recipes using corn flakes.
Hi Olga! I do have cornflake bars– these will work with cornflakes too, especially if partially crushed first 🙂
Can I use honey instead of maple?
Yes you can, Becca. I’d just be wary that honey is way more overpowering than maple syrup, so you’ll likely be able to taste it. Not an issue if you enjoy the flavor though 🙂
Great. Really quick and easy to do
Thanks for the lovely feedback and star rating, Gloria!
So good
Thanks for the feedback, Martina. I just made a batch with a drizzle of caramel on top to really replicate the authentic star crunch- try it out next time 🙂
What kind of chocolate chips? The recipe doesn’t specify dark, milk, or semisweet and that’s an important piece of information to leave out.
Hi Trevor, you can use whichever kind of chocolate chips you prefer. Semi-sweet chips will give you a nice balanced flavor, milk chocolate chips will give you a creamier finish. You could even do 50/50 semisweet and milk chocolate. I would avoid dark chocolate for this recipe if you’re trying to recreate the original star crunch cookies 🙂
Can you taste the maple syrup once mixed together? I’m not a fan.
Hey Melissa, it’s a very subtle maple taste in the final product. If you want to avoid that all together though you could use an agave or allulose syrup, which would be a little more neutral.
This recipe did not work the cookies would not stick together at all. Any suggestions?
Hi! Hmm, that usually happens if the chocolate mixture cooled too much before mixing with the cereal- it needs to still be warm and pourable so it coats everything and binds together. If you find the mixture is already starting to firm up, just pop it back in the microwave for 20-30 seconds to loosen it.
Wow looks so crispy and not difficult to make. Can I also make with different cereals or this one only?
I tried this recipe twice but the chocolate chips, peanut butter, coconut oil and maple syrup just turned into a lump. It was not a liquid at all and would not mix with the rice. I thought maybe I scorched the chocolate the first time but it turned out the same the 2nd time around. The lump had good flavor but definitely could not be mixed with the rice.
Hi Laura, it does sound like you might have overcooked the chocolate mix. Are you using medium power on your microwave? You can also use a double boiler on the stove which is a little more gentle if you want to be extra careful. Just remember to melt slowly so that you end up with a pourable mix. Hope this helps!
Instead of rice cereals I will mash some rice cakes. You think its the same?