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
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.