Star Crunch Cookies

These homemade star crunch cookies are the ultimate Little Debbie dupe. Made with crispy rice cereal, melted chocolate, and peanut butter, they’ll transport you back to childhood!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 148kcal

Author Arman Liew

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.

Video

Notes

For a more authentic Little Debbie's Star Crunch cookie recipe, swirl some caramel on top. You'll need 1/4 cup for this recipe.

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.

Nutrition