Get ready to fall in love with a sensational treat that combines the irresistible crunch of wavy potato chips and the nostalgic puffiness of Rice Krispies in a way you’ve never imagined before. The Rice Krispie Potato Chip Cookies Recipe offers the perfect balance of salty and sweet, creating a delightful contrast that keeps you coming back for more. These cookies are quick to whip up, wonderfully chewy with crisp edges, and packed with surprise textures that make every bite an adventure. Whether you’re making them for a party, an after-school snack, or just because, these cookies are sure to become an instant favorite in your recipe collection.
Ingredients You’ll Need
Each ingredient in this Rice Krispie Potato Chip Cookies Recipe plays a crucial role in building that perfect harmony of flavors and textures. From the creamy richness of butter to the light crunch of crispy rice cereal, every component is simple yet essential.
- 8 tablespoons unsalted butter: Provides a rich, creamy base that helps all the ingredients meld together smoothly.
- 8 cups mini marshmallows, divided (6 cups + 2 cups): The magic ingredient that gives the cookies their chewy, gooey texture and holds everything in place.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor to balance the sweetness and saltiness.
- 1/2 teaspoon sea salt: Enhances flavor and perfectly complements the salty potato chips.
- 5 cups wavy potato chips: The star providing a surprising salty crunch and unique texture twist.
- 2 cups crispy rice cereal: Keeps the cookies light and airy with its signature crispy bite.
How to Make Rice Krispie Potato Chip Cookies Recipe
Step 1: Prepare Your Baking Area
Start by lining two large baking sheets with parchment paper. This simple preparation ensures your cookies won’t stick as they cool, making for easy removal and a perfect finish. Having your workspace set helps the process flow smoothly.
Step 2: Measure Ingredients Ahead of Time
Before you turn on the heat, measure out all the ingredients and keep them close at hand. When melting marshmallow mixtures, things move fast, so having everything ready is key to avoid a sticky situation and ensures you can fold in the add-ins seamlessly.
Step 3: Melt Butter and Marshmallows
In a large Dutch oven or a heavy-bottomed pan, melt the butter over medium heat. Once melted, add 6 cups of mini marshmallows and stir constantly until the marshmallows are fully melted and smooth. Keeping the heat at medium to low prevents burning and creates a luscious, glossy mixture.
Step 4: Flavor the Melted Mixture
Remove the pan from heat and quickly stir in the vanilla extract and sea salt. This step layers in flavor, with vanilla adding a sweet fragrance and salt enhancing both the sweet and savory notes that make these cookies so addicting.
Step 5: Combine Cereals and Potato Chips
While the mixture is still hot, fold in the crispy rice cereal, wavy potato chips, and the remaining 2 cups of mini marshmallows. Stir gently but thoroughly so that everything is evenly coated in the marshmallow mixture. Don’t worry if the potato chips get a little crushed; their saltiness and crunchiness will still shine through beautifully.
Step 6: Shape and Scoop the Cookies
Use a spoon to scoop about 3 tablespoons of the warm mixture and drop it onto your prepared baking sheets in mounds. Gently shape each mound into a slightly rounded cookie. This approach helps give you even-sized cookies that cook and cool uniformly.
Step 7: Cool and Set
Allow the cookies to cool completely at room temperature. This resting period is important because it lets the marshmallows set up and firm the cookies so they hold their shape when you pick them up, giving you that perfect chewy bite with a crisp exterior.
How to Serve Rice Krispie Potato Chip Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a small pinch of flaky sea salt on top of each cookie just before serving. This little flourish highlights the sweet and salty contrast beautifully and adds a gourmet touch that’s visually appealing too.
Side Dishes
These cookies shine on their own but pair wonderfully with a cold glass of milk, creamy hot chocolate, or even a cup of light coffee or tea. The creamy beverages balance the cookie’s texture and flavor, making your snack time feel extra indulgent.
Creative Ways to Present
Present these gems in a colorful tin or a clear glass jar for gatherings or gifts. Layering them with parchment paper separates the cookies and keeps them fresh. For a playful twist, you can add mini chocolate chips or drizzle melted chocolate over the top for a visually stunning treat.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Rice Krispie Potato Chip Cookies Recipe in an airtight container at room temperature. They stay fresh and chewy for up to five days, making them a perfect make-ahead treat for busy afternoons or unexpected guests.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. Frozen cookies will maintain their texture and flavor for up to three months. Just thaw at room temperature before enjoying.
Reheating
For that fresh-out-of-the-oven feel, gently warm the cookies in the microwave for 10-15 seconds or pop them in a low oven (300°F) for a few minutes. This softens the marshmallows and enhances the buttery aroma, making the cookies taste as wonderful as when first made.
FAQs
Can I substitute the potato chips with a different kind of chip?
Absolutely! While wavy potato chips offer the best texture and saltiness in this recipe, you can experiment with kettle-cooked or even flavored chips for unique variations. Just be mindful that highly seasoned chips might alter the flavor balance.
What if I don’t have mini marshmallows? Can I use regular-sized ones?
Regular-sized marshmallows work fine but will take a bit longer to melt and may require chopping for better distribution. Mini marshmallows dissolve faster and blend more evenly, giving you an ideal texture but feel free to adapt with what you have.
Are these cookies gluten-free?
They can be gluten-free if you ensure the rice cereal and potato chips you choose are certified gluten-free. Always check labels, especially for additives or cross-contamination warnings.
Can I add chocolate chips or nuts to this recipe?
Yes! Mix in some chocolate chips, chopped nuts, or even a handful of dried fruit along with the potato chips for a customized cookie experience. Just fold them in gently to maintain the marshmallow coating on all the mix-ins.
How can I make these cookies less sweet?
To reduce sweetness, slightly cut back the mini marshmallows and consider using lightly salted or unsalted potato chips for added balance. The sea salt in the recipe also helps offset sweetness and can be adjusted to taste.
Final Thoughts
There is something utterly charming and comforting about the Rice Krispie Potato Chip Cookies Recipe that makes it impossible not to smile with each bite. These cookies combine the best of both worlds—crispy, salty potato chips and sweet, marshmallow-coated Rice Krispies—in a way that’s quick, fun, and delightfully addictive. Give this recipe a try and watch it become your new go-to treat for surprising your taste buds and delighting family and friends alike.
Print
Rice Krispie Potato Chip Cookies Recipe
- Total Time: 20 minutes
- Yield: 12 cookies 1x
Description
These Rice Krispie Potato Chip Cookies combine the classic chewy sweetness of marshmallow and crispy rice cereal with a salty crunch of wavy potato chips, creating a uniquely delicious sweet-and-salty snack cookie. Quick to prepare and no oven baking required, these cookies offer a fun twist on traditional Rice Krispie treats with an irresistible flavor and texture contrast.
Ingredients
Base Ingredients
- 8 tablespoons unsalted butter
- 8 cups mini marshmallows, divided (6 cups + 2 cups)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Mix-ins
- 5 cups wavy potato chips
- 2 cups crispy rice cereal
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper and set aside to prevent cookies from sticking as they cool.
- Measure Ingredients: Measure out all ingredients before beginning, as the mixture needs to be worked with quickly once the marshmallows melt.
- Melt Butter and Marshmallows: In a large Dutch oven or heavy-bottomed pan, melt the butter over medium heat. Add 6 cups of mini marshmallows and stir continuously until completely melted, maintaining medium/low heat to prevent burning.
- Add Flavorings: Remove the pan from heat and immediately stir in the vanilla extract and sea salt, mixing thoroughly to evenly distribute flavors.
- Combine Mix-ins: While the mixture is still hot, fold in the rice cereal, potato chips, and the remaining 2 cups of marshmallows until well combined and coated. It’s fine if the potato chips get crushed for a bite-sized texture.
- Form Cookies: Using a spoon, scoop about 3 tablespoons of the warm mixture and place mounds onto the prepared baking sheets. Gently shape them into cookie mounds for uniformity and even cooling.
- Cool and Set: Allow the cookies to cool and harden at room temperature before serving so they hold their shape and texture.
Notes
- Work quickly once the marshmallows melt as the mixture sets fast.
- Use wavy potato chips for extra crunch and flavor contrast.
- For easier handling, lightly grease your spoon or wet your hands when forming the cookies.
- Store cookies in an airtight container at room temperature to keep fresh up to 3 days.
- Optional: Add chopped nuts or chocolate chips to customize flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
