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Copycat Little Debbie Star Crunch Cookies
Do you remember the chewy, chocolatey, caramel goodness of Little Debbie Star Crunch Cookies? This copycat recipe lets you recreate that nostalgic treat right in your own kitchen! With simple ingredients and no baking required, these Copycat Little Debbie Star Crunch Cookies are a fun, easy way to satisfy your sweet tooth.
Why You’ll Love This Recipe
- Quick & Easy: No baking required, just mix, melt, and chill!
- Chewy Texture: Perfectly gooey with the satisfying crunch of rice cereal.
- Freezer-Friendly: Make ahead and enjoy a stash whenever cravings strike.
Ingredients You’ll Need
For the Cookies:
- ½ cup (1 stick) unsalted butter
- ½ cup unsweetened cocoa powder
- 14 ounces sweetened condensed milk
- 22 soft caramels (such as Werther’s Soft & Chewy Caramels)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 cups (10-ounce bag) mini marshmallows
- 6 cups rice cereal (like Rice Krispies)
Tools You’ll Need:
- Large pot
- Wooden spoon or heat-resistant spatula
- Large cookie scoop
- Baking sheet lined with parchment or wax paper
How to Make Copycat Star Crunch Cookies
Step 1: Prep Your Workstation
Line a large baking sheet with parchment paper or wax paper. Set it aside for later use.
Step 2: Melt the Butter and Cocoa
In a large pot over low heat, melt the butter. Stir in the cocoa powder until fully combined.
Step 3: Add Sweetened Condensed Milk & Caramels
Pour in the sweetened condensed milk and mix until smooth. Add the caramels, stirring continuously until completely melted. (The mixture might look slightly broken at first, but keep stirring—it will smooth out.)
Step 4: Stir in Vanilla, Salt, and Marshmallows
Remove the pot from heat and quickly add the vanilla extract, salt, and marshmallows. Stir until the marshmallows are fully melted and incorporated.
Step 5: Add the Cereal
Fold in the rice cereal, ensuring it’s evenly coated with the chocolate-caramel mixture.
Step 6: Scoop and Shape
Using a large cookie scoop, drop portions of the mixture onto the prepared baking sheet. Flatten slightly with the back of the scoop or a spoon.
Step 7: Chill
Refrigerate the cookies for 30 minutes to 1 hour to allow them to set properly.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep them in the fridge for up to 3 weeks.
- Freezer: Freeze for up to 3 months in a freezer bag. These cookies taste amazing straight from the freezer or after a few minutes of thawing!
Why Refrigeration is Key
Don’t skip the refrigeration step! It helps the cookies firm up, preventing them from sticking to the baking sheet and keeping the chocolate from remaining soft.
Customizations to Try
- Peanut Butter: Add a dollop of peanut butter to the caramel mixture for a nutty twist.
- Sprinkles: Top the cookies with festive sprinkles for holidays or special occasions.
- Dark Chocolate: Swap cocoa powder for dark cocoa to intensify the chocolate flavor.
Relive Your Childhood Treats
With this copycat Star Crunch recipe, you can indulge in the flavors of your favorite childhood snack—homemade, fresh, and every bit as delicious as you remember. Whether you’re making these for a party, a lunchbox treat, or a late-night craving, these chewy, chocolate-caramel delights are guaranteed to bring a smile to your face.
Looking for more from-scratch recipes? Check out my Instant Butter Pecan Pudding Mix or Base Cake Mix for more delicious inspiration.
Copycat Little Debbie Star Crunch Cookies
Copycat Little Debbie Star Crunch cookies are a homemade version of the beloved snack, combining chewy caramel and crispy rice cereal with a rich chocolate coating. These treats are easy to make and bring a nostalgic taste to your kitchen.
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Ingredients
- ½ cup 1 stick unsalted butter
- ½ cup unsweetened cocoa powder
- 14 ounces sweetened condensed milk
- 22 soft caramels I used Werther’s Soft and chewy caramels
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 cups 10 ounces bag of mini marshmallows
- 6 cups rice krispies
Instructions
- Line a large baking sheet with parchment paper or wax paper. You can also grease the paper, but I didn’t have any issue with sticking.
- In a large pot over low heat melt the butter then stir in the cocoa powder. ½ cup (1 stick) unsalted butter and ½ cup unsweetened cocoa powder
- With a wooden spoon or spatula, stir in the sweetened condensed milk and mix together until fully combined. 14 ounces sweetened condensed milk
- Add the caramels and mix until melted and combined, the mixture may look slightly broken at first but it will smooth out. 22 soft caramels
- Add the vanilla, salt and marshmallows and mix until melted and combined. 1 teaspoon vanilla extract ¼ teaspoon salt 6 cups (10 ounces) bag of mini marshmallows
- Remove from heat and quickly stir in the cereal. 6 cups rice krispies
- Using a large cookie scoop, drop scoops onto the prepared baking sheet. Flatten slightly.
- Refrigerate for 30 minutes to 1 hour. Remove from the baking sheet and enjoy or store!
Notes
Storage: You can store these cookies in an airtight container at room temperature for up to 4 days. You can also store in the fridge where they will last longer (up to 3 weeks).
Freezing: Yes you can freeze these for up to 3 months in a freezer bag. I like to eat them straight from the freezer! But you can let them thaw first before biting into these chewy cookies.
Don’t skip the refrigeration: They can stick to the cookie sheet and chocolate will stay soft if you don’t refrigerate.
Parchment paper: Parchment will help with removing from cookie sheet. But you can also use wax paper. You can also grease the paper if you want.
Size: Can use a smaller cookie scoop and make the cookies smaller.
Be sure to flatten: Flatten slightly with the palm of your hand (I like to lightly grease the palm of my hand so it doesn’t stick).
Dairy Free: Use a dairy free butter, coconut condensed milk, coconut caramels. You could also swap out the butter and try using melted coconut oil.
Vegan: Use a dairy free butter or melted coconut oil, coconut condensed milk, coconut caramels. Use vegan marshmallows.
Switch up the cereal: You can use cocoa rice Krispies cereal instead for even more chocolate flavor.
Freezing: Yes you can freeze these for up to 3 months in a freezer bag. I like to eat them straight from the freezer! But you can let them thaw first before biting into these chewy cookies.
Don’t skip the refrigeration: They can stick to the cookie sheet and chocolate will stay soft if you don’t refrigerate.
Parchment paper: Parchment will help with removing from cookie sheet. But you can also use wax paper. You can also grease the paper if you want.
Size: Can use a smaller cookie scoop and make the cookies smaller.
Be sure to flatten: Flatten slightly with the palm of your hand (I like to lightly grease the palm of my hand so it doesn’t stick).
Dairy Free: Use a dairy free butter, coconut condensed milk, coconut caramels. You could also swap out the butter and try using melted coconut oil.
Vegan: Use a dairy free butter or melted coconut oil, coconut condensed milk, coconut caramels. Use vegan marshmallows.
Switch up the cereal: You can use cocoa rice Krispies cereal instead for even more chocolate flavor.
Nutrition
Calories: 112kcalCarbohydrates: 21gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 7mgSodium: 110mgPotassium: 130mgFiber: 1gSugar: 13gVitamin A: 680IUVitamin C: 6mgCalcium: 66mgIron: 3mg
Tried this recipe?Let us know how it was!
