Homemade Star Crunch Cookies—chewy, chocolatey, and nostalgic. A no-bake treat perfect for lunchboxes, parties, or sweet cravings.

Why You’ll Love This Recipe

Better Than Store-Bought: Richer flavor, real ingredients, and no preservatives.
No-Bake Convenience: No oven required—just melt, mix, and set.

Quick to Make: Ready in under 30 minutes (plus cooling time).
Crowd Favorite: Perfect for parties, bake sales, or after-school treats.
Kid-Friendly: Easy enough for kids to help with and fun to eat.

Textural Perfection: Gooey, chewy, and crispy all in one bite.
Customizable: Easily adaptable with add-ins or different chocolate types.
Freezer-Friendly: Make ahead and store for later snacking.

Budget-Friendly: Uses pantry staples and yields a large batch.
Nostalgic Appeal: Brings back childhood memories with every bite.

Ingredients

1/2 cup (1 stick) unsalted butter

1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup whole milk

11 oz bag caramel bits (or 1 cup soft caramels)
1/2 teaspoon salt
2 cups mini marshmallows

1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
4 cups crispy rice cereal

Directions

Line two baking sheets with parchment paper and set aside.
In a large saucepan over medium heat, melt the butter.
Stir in brown sugar, granulated sugar, and milk. Cook while stirring until the mixture starts to bubble and sugar is fully dissolved.

Add caramel bits and salt. Stir continuously until the caramel melts and the mixture is smooth.
Remove from heat. Stir in marshmallows and vanilla until the marshmallows are fully melted.
Add the chocolate chips and stir until smooth and fully combined.

Gently fold in the crispy rice cereal until well coated.
Use a cookie scoop or spoon to drop portions onto the prepared baking sheets. Flatten slightly with the back of a spoon to shape into cookies.
Let the cookies cool at room temperature for at least 30–60 minutes, or until set.

Store in an airtight container at room temperature for up to 1 week.

Servings And Timing

Servings: 24 cookies
Prep Time: 15 minutes

Cooking Time: 10 minutes
Cooling Time: 30–60 minutes
Total Time: 25 minutes + cooling

Calories Per Cookie: ~290 kcal

Variations

Peanut Butter Star Crunch: Stir in 1/2 cup of peanut butter with the chocolate.
Dark Chocolate Version: Use dark chocolate chips instead of semi-sweet.

Sea Salt Finish: Sprinkle flaky sea salt on top before they set for a salty-sweet combo.
Nutty Crunch: Add chopped peanuts, almonds, or pecans for extra texture.
Gluten-Free Option: Use certified gluten-free rice cereal.

Holiday Twist: Add colored sprinkles for a festive touch.
Coconut Crunch: Fold in 1/2 cup of shredded coconut with the cereal.
Espresso Flavor: Add 1 teaspoon of instant espresso powder to the melted chocolate.

Mini Star Bites: Make bite-sized versions using a teaspoon scoop.
Stuffed Surprise: Place a mini caramel or marshmallow inside each cookie before shaping.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 7 days.

Freezing: Freeze cookies in a single layer, then transfer to a container or zip-top bag. Store for up to 2 months.
Reheating: Not necessary, but if you prefer them slightly warm, microwave for 5–10 seconds.

FAQs

Do I Need To Bake These Cookies?

No baking required—just melt the ingredients on the stove, mix, and let them set.

Can I Use Regular Caramels Instead Of Caramel Bits?

Yes, use about 1 cup of soft caramels and chop them before melting.

How Long Do These Cookies Take To Set?

They typically set within 30–60 minutes at room temperature. For quicker results, refrigerate them.

Can I Make These Dairy-Free?

Yes—use plant-based butter, dairy-free chocolate chips, and a non-dairy milk alternative.

Do They Taste Like The Original Star Crunch?

Yes, but better—richer flavor, better texture, and fresher taste.

Can I Use Cocoa Krispies Instead Of Regular?

Absolutely! It adds an extra chocolate boost.

Are These Cookies Gluten-Free?

They can be if you use certified gluten-free rice cereal and check all other labels.

Can I Add More Chocolate?

Definitely! Drizzle melted chocolate on top or mix in extra chips for a double-chocolate version.

What’s The Best Way To Shape The Cookies?

Use a cookie scoop or spoon and flatten with the back for an even, rounded shape.

Can I Store These In The Fridge?

Yes, though they may become a bit firmer. Let them sit at room temperature before serving if needed.

Conclusion

Homemade Star Crunch Cookies are the ultimate throwback treat—chewy, chocolatey, and delightfully crispy. They’re easy enough for beginners, fast enough for last-minute cravings, and nostalgic enough to satisfy your inner child. Make a batch for your next party, bake sale, or weeknight dessert—you won’t regret it.

More Decadent No-Bake & Nostalgic Treats to Try

If these chewy, chocolatey Homemade Star Crunch Cookies brought back sweet memories, you’ll love our Caramel Cheesecake Cookies — soft, gooey, and loaded with caramel flavor. Looking for something fruity and creative? Our Pineapple Upside Down Sugar Cookies deliver a tropical twist in cookie form. Fans of filled cookies shouldn’t miss our Strawberry Cheesecake Cookies — a creamy, berry-packed bite. For more chocolate-peanut butter combos, try our Chocolate Peanut Butter Banana Bites for a quick and satisfying snack. And if you love nostalgic bakes, don’t miss the ultra-rich Fudgy Cosmic Brownies — a childhood favorite reimagined.

Homemade Star Crunch Cookies

Author: Chef Clara

Print Recipe

Description

A nostalgic treat made at home, these chewy chocolate caramel cookies are packed with gooey marshmallows and crispy rice cereal—just like the classic Little Debbie version, but even better from scratch.

Ingredients

Scale

1/2 cup (1 stick) unsalted butter

1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup whole milk

11 oz bag caramel bits (or 1 cup soft caramels)
1/2 teaspoon salt
2 cups mini marshmallows

1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
4 cups crispy rice cereal

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Instructions

Line two baking sheets with parchment paper and set aside.
In a large saucepan over medium heat, melt the butter.

Stir in brown sugar, granulated sugar, and milk. Cook, stirring, until the sugar dissolves and the mixture starts to bubble.
Add caramel bits and salt. Stir until the caramel is fully melted and smooth.
Remove from heat and stir in marshmallows and vanilla until the marshmallows are melted.

Add chocolate chips and stir until melted and fully incorporated into the mixture.
Gently fold in the crispy rice cereal until evenly coated.
Use a cookie scoop or spoon to drop portions onto the prepared baking sheets. Flatten slightly with the back of a spoon to form cookie shapes.

Let cool at room temperature for at least 30–60 minutes until set.
Store in an airtight container for up to 1 week.

Notes

Work quickly when forming cookies, as the mixture sets fast.

Use parchment or wax paper to prevent sticking while shaping.
Chill cookies briefly to speed up setting if desired.