These Star Crunch Cookies are a homemade version of the classic Little Debbie treat. Chewy caramel, gooey marshmallows, crispy rice cereal, and melty chocolate come together in one nostalgic cookie that's just as good as the original.
I grew up loving Star Crunch, and making this copycat recipe at home brings back all the same flavors in a fresh, no-bake cookie. If you've tried my chocolate praline fudge, you'll appreciate how similar this recipe feels with that same chewy caramel chocolatey goodness.
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Why You'll Love Caramel Marshmallow Cookies
Nostalgic favorite: brings back childhood memories of Little Debbie snacks.
Simple ingredients: just a handful of pantry staples needed.
No bake treat: quick to make and perfect for when you don't want to use the oven.
Crowd pleaser: a chewy, chocolatey cookie that everyone loves.
Key Ingredients
For a full list of ingredients and instructions, see the recipe card below.
- Salted butter: adds richness and helps everything melt smoothly.
- Milk Chocolate chips: the chocolate base of these copycat cookies.
- Caramel bits: give that signature chewy caramel flavor.
- Mini-marshmallows: melt into the mixture for a soft, gooey texture.
- Rice cereal: provides the crunch that makes Star Crunch unique.
Ingredient Substitutions
- Replace milk chocolate chips with dark chocolate chips for a richer flavor.
- Use regular caramels (melted with a little cream) if caramel bits aren't available.
- Try vegan butter and marshmallows for a dairy-free option.
Variations on Star Crunch Cookies
- Peanut Butter Crunch: add a couple tablespoons of peanut butter when melting the chocolate.
- Holiday Twist: top with sprinkles, crushed peppermint candy, or drizzle with white chocolate for seasonal fun.
- Nutty crunch: mix in chopped almonds, pecans, or peanuts for extra texture.
Tips for Perfect Copycat Star Crunch
- Microwave slowly: always heat at 50% power so the chocolate and caramel doesn't burn.
- Work quickly: stir in the cereal and shape cookies right away before the mixture sets.
- Flatten slightly: pressing the cookies gives them that classic Star Crunch look.
How to Store
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 2 weeks.
Serve With...
Serve Star Crunch Cookies with a cold glass of milk or as a part of a cookie platter alongside other no bake treats like my Chocolate Fudge No Bakes, Peanut Butter No Bakes, and Butterscotch Haystacks.
More Easy Cookie Recipes You'll Love
Fans of this recipe will also enjoy my Frankenstein Krispie Treats, Chocolate Coated Caramel Apples, Date Nut Balls, and Chewy Caramel Popcorn Balls
🤔 Did You Know
Did you know the actual product has rejects of the Little Debbie Oatmeal Cream Pie in their Star Crunch Cookie which adds to their gooeyness? I heard through the grapevine that someone who used to work at the family bakery and she told me that was part of the secret to the chew in the cookie! If you want to go for that authentic Little Debbie version, then grind up a couple of oatmeal cream pies and add them to the mix!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Star Crunch Cookies
Equipment
- Parchment Paper or silpat mat
- ¼ cup sized cookie scoop
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Ingredients
- 2 tablespoons salted butter , softened ·
- ¼ cup milk chocolate chips
- ½ cup caramel bits
- 2 cups mini-marshmallows
- 2 cups rice cereal
Instructions
- Add the butter, chocolate chips, and caramel bits to a large microwave safe bowl. Microwave at 50% power for 1 minute.
- Stir the mixture and microwave for another 30 seconds at 50% until melted and creamy.
- Add the marshmallows and microwave for 30 seconds at a time until smooth, stirring after every 30 second interval.
- Stir in the the rice cereal and mix until the cereal is fully coated.
- Using a ¼ measuring cup, scoop the mixture and roll it into a ball. Place rolled the ball on parchment paper and compress it with your hand or the flat side of a measuring cup.
- Let cookies sit until firm, store in airtight container.
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