Star Crunch Cookies
They’re even better homemade!
While I tend to gravitate towards homemade treats these days, there’s no denying the nostalgic hold that Little Debbie snack cakes have on me. From the swiss roll, to the banana twins, and of course the Star Crunch, they were the highlight of my school lunch. In an attempt to limit our sugar consumption, my mom would split the two-packs between my sister and me. I was absolutely shocked when I found out other kids got to eat both swiss rolls, a total injustice.
My affinity for sweet treats hasn’t waned over the years, but I do love going with homemade when possible. So, I was delighted to come across a recipe for Homemade Star Crunch Cookies! After my very first batch I was sold. Dare I say, they might be even tastier than the original.
You can’t beat the freshness and they still have that deliciously chewy coating, all while maintaining the signature crunch. It’s a simple stove-top recipe so you don’t even have to turn on your oven to whip up a batch. If you grew up on Little Debbies then you absolutely must give this homemade version a try. All the flavor you know and love, but with the goodness of a from-scratch recipe.
You can’t beat the simplicity either, it’s a great treat to get the kids to help out with. Make a batch for your next bake sale, get-together, or potluck and you’re sure to be coming home with an empty plate… and many requests for the recipe. Talk a walk down memory lane and give these Homemade Star Crunch Cookies a try!
Star Crunch Cookies
Makes 24 cookies
5m prep time
10m cook time
- 1 (10oz) bag mini marshmallows
- 5 cups rice krispie cereal
- 1/2 cut butter (1 stick)
- ½ cup cocoa powder
- 1 (14oz) can sweetened condensed milk
- 22 soft caramel candies (~half a 11oz bag of kraft caramels)
- 1 1/2 teaspoons vanilla extract
- ½ teaspoon salt
- Line two baking sheets or large cutting boards with parchment paper and set aside.
- In a large pot, melt butter over low heat. Add cocoa powder, stir until combined, then add sweetened condensed milk.
- Add caramels and cook, stirring often until caramels have fully melted and the mixture is smooth.
- Add vanilla and salt, then the marshmallows. Stir until smooth.
- Remove pot from heat and immediately stir in the rice krispies.
- Working quickly, use a greased cookie scoop to spoon the mixture on the prepared parchment paper. Press down slightly if you’d like them to be flat on top.
- For best results, allow cookies to cool for 1 hour before serving.
Recipe adapted from Tornadoughalli.com