Best Homemade Star Crunch Cookies Recipes

HOMEMADE STAR CRUNCH COOKIES

Steps:

• Add chocolate chips, caramel chips, and butter to a medium microwave-safe bowl. Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted (mine takes about 2 minutes total). Mix until mostly smooth (it's okay to have a few lumps).
• Once melted & smooth, add marshmallows (do not stir them in) and microwave for 1 minute.
• Mix chocolate mixture until smooth (it's okay if a few of the marshmallows aren't fully melted), then stir in rice cereal. Mix until coated and let cool for a few minutes.
• Once mixture is warm to the touch (i.e. not too hot to touch) scoop mixture in 1/4 cup scoops, spray hands with nonstick cooking spray, roll into a ball, and then flatten into discs (don't press together too firmly or your cookies may get too hard). Place on parchment to harden.
• If desired, you can also press mixture into a loaf pan and make them into bars.

STAR CRUNCH COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• Melt the butter, chocolate chips, caramel chips and marshmallows in a microwave safe bowl by microwaving this mixture in 30 second intervals (stirring between each interval) until all the ingredients are melted and combined.
• Gradually add in the Rice Krispies cereal and mix until the cereal is completely covered.
• Use a large scoop or cookie scoop to drop the batter onto the lined baking sheet. Flatten the cookies out slight.
• Allow to rest at room temperature until set, about 20 - 30 minutes.

HOMEMADE STAR CRUNCH COOKIES

Steps:

• Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
• Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
• Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
• Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
• Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
• Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
• Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
• Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.