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.
What kind of chocolate chips and maple syrup did you use? Made these last night and don’t quite look like yours. They wanted to crumble and not stick together that much, however they did set up.
Hi! I always chop up a chocolate bar or use costco chocolate chips. The maple syrup is the Kirkland brand.
Could one use WOWBUTTER instead of peanut butter?
yes you can 🙂
I followed the recipe exactly as it said. Th flavor,texture and taste was perfect, the only thing was that after the cookies cooled and i was bagging them up they crumbled, I let them cool on the table. Is there anything I could have done to get them not to crumble? Cannot wait to make again they were delicious even though they crumbled. Thank you for sharing this recipe!
Hi Laura! You can try using less rice crispie cereal next time 🙂
I have some men coming over to repair a screen sometime, I don’t know when; since one of their wives is a friend of mine, they did not give me a date. Will these stay fresh for a certain length of time or do I need to freeze them?
Thank you.
Hi Jeannette- yes, these do stay fresh for quite some time-
TO STORE: Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresher longer, refrigerate them for up to one month.
TO FREEZE: Transfer cookies to a freezer-safe container and freeze for up to 6 months.
There out of stock of the cereal on Amazon and might not restock. What could I use in place of that.
Is it possible to NOT melt the chocolate chips & stir them in at last moment so they remain whole? Or will the texture of the cookie be totally different?
I just thought visually they’d be more pleasing plus a wile chip is great to bite into
Many thanks
Kisi
Hi, i am wondering whether this will melt if i keep it only in room tempt for 1 week?
Hi Arini- Yes, one week is my reccomendation for room temperature storage.
Absolutely a piss poor substitute for actual star crunch. In no way do these taste like real star crunches because they do not contain caramel.
Hi Dave- I’m sorry to hear that. I have included an option to include caramel- I find they have the best texture when left without it.
I’m thinking I would add peanuts to this yummy sounding recipe. Love chocolate and peanuts and crisps too for that matter! Cant wait to try this easy recipe.
Adding crushed peanuts is such a good addition- they do go well together.
Oh yes I remember star crunch cakes! The originals had caramel in the middle 😋 I’m going to try these very soon!
These look like a good idea. As far as the coconut oil, do I use the same amount if using butter?
Yes 🙂
These are amazing! Just happen to come across this recipe on Instagram. Used all my chocolate chips and maple syrup but it was worth it. The kids are licking the bowl now. I have to admit I did lick the spoon. Made these bigger than suggested because they are my hubby’s favourite!
Wondering if anyone else had the problem of the chocolate mixture not melting but rather becoming a solid blob of chocolate that could not be used. Never had this problem before . I had to throw it all out .
Hi Joan- sorry to hear that. If that happened, I wonder if it was the brand of chocolate you used, or perhaps there was some liquid in the bowl you used that caused the chocolate to seize? The coconut oil and the syrup actually makes it even glossier and smooth.
Very crumbly. Not chewy at all. Def can not use any nut butter. I used tahini
Hi Kris- if it came out crumbly, it sounds like perhaps you used too much cereal. Tahini works really well, and it’s what I use when I make it for my niece who is allergic to nuts.
Ok but a star crunch has caramel and not peanut butter. I’m sure these are still good, but it’s not a star crunch copycat at all.
Hi Jolene- I’ve re-tested them with an option to swirl caramel before chilling 🙂