If you are looking for a fun and irresistibly crunchy treat to delight your taste buds, the Rice Krispie Potato Chip Cookies Recipe is about to become your new favorite. These cookies masterfully combine the classic light crispiness of Rice Krispies, the unexpected salty crunch of wavy potato chips, and the ooey-gooey sweetness of melted marshmallows. The contrast between salty and sweet, chewy and crunchy, makes every bite a joyous surprise. Whether you’re baking for a casual get-together, a kid’s party, or just because you deserve a delicious twist on a nostalgic snack, this recipe is quick, easy, and guaranteed to satisfy cravings.
Ingredients You’ll Need
Gathering the ingredients for this recipe is delightfully straightforward, yet each one plays an important role in creating the perfect balance of flavor and texture. From creamy butter to crunchy potato chips, every element enhances the cookies’ distinctive charm.
- Unsalted butter, 8 tablespoons: Provides rich creaminess and helps bind the ingredients smoothly together.
- Mini marshmallows, 8 cups (divided 6 + 2): The sugary magic that melts to create the chewy, sticky texture holding everything in place.
- Vanilla extract, 1 teaspoon: Adds a warm, inviting depth that elevates the sweetness without overpowering.
- Sea salt, 1/2 teaspoon: A subtle saltiness to balance the sugary marshmallows and enhance flavor complexity.
- Wavy potato chips, 5 cups: The unexpected crispy, salty star ingredient adding wonderful crunch and texture contrast.
- Crispy rice cereal, 2 cups: Classic cereal providing the iconic light and airy crunch Rice Krispies are known for.
How to Make Rice Krispie Potato Chip Cookies Recipe
Step 1: Prepare the Baking Sheets
Start by lining two large baking sheets with parchment paper. This ensures your cookies will cool perfectly without sticking or breaking apart. Setting this up early saves you time and hassle later.
Step 2: Measure Ingredients
Accurately measure all your ingredients ahead of time. This recipe moves quickly once you start mixing, so having everything ready makes for a smooth cooking experience and consistent results.
Step 3: Melt Butter and Marshmallows
In a large Dutch oven or heavy-bottomed pan, gently melt the butter over medium heat. Once melted, add 6 cups of mini marshmallows, stirring continuously. Keep the heat at medium to low to avoid any burning—slow melting ensures a glossy, smooth marshmallow mixture.
Step 4: Add Vanilla and Sea Salt
Remove the pan from heat and immediately stir in the vanilla extract and sea salt. These additions brighten the flavor, blending the sweet and salty elements beautifully throughout the mixture.
Step 5: Fold in Remaining Ingredients
While the marshmallow mixture is still warm, quickly fold in the crispy rice cereal, wavy potato chips, and the remaining 2 cups of mini marshmallows. Stir gently but thoroughly until every piece is coated in that sticky, delicious mixture. Don’t worry if some potato chips break—they’ll just make the cookies easier to bite and add mini bursts of salty crunch.
Step 6: Shape the Cookies
Using a spoon, scoop out about 3 tablespoons of the mixture for each cookie and drop it onto your prepared baking sheets. Gently shape these scoops into rounded mounds with the back of the spoon for neat, uniform cookies that are easy to share and serve.
Step 7: Cool and Serve
Let the cookies cool completely at room temperature. This step is crucial because it allows the marshmallow binder to harden and the cookies to hold their shape, resulting in the perfect texture that’s crispy on the outside and chewy on the inside.
How to Serve Rice Krispie Potato Chip Cookies Recipe
Garnishes
Elevate your cookies by sprinkling a few lightly crushed potato chips on top just before the marshmallow mixture sets. This adds a charming visual touch and an extra crunch burst in every bite.
Side Dishes
Serve these cookies alongside a glass of cold milk or a soothing cup of hot tea for a delightful snack experience. Their sweet-salty balance pairs wonderfully with creamy or warm drinks that contrast their texture.
Creative Ways to Present
For parties or gift-giving, arrange the cookies in a colorful tin lined with decorative parchment paper, or stack them in a clear glass jar tied with a pretty ribbon. You can also dip half of each cookie in melted chocolate and let it harden for a fancy twist that’s both festive and gourmand.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rice Krispie Potato Chip Cookies in an airtight container at room temperature. They will keep their ideal texture for up to 3 days, making them easy to enjoy throughout the week.
Freezing
If you want to save them longer, freeze the cookies by placing them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They can stay fresh frozen for up to 1 month and thaw quickly at room temperature when you’re ready to indulge.
Reheating
While these cookies are best enjoyed at room temperature, you can gently warm them in the microwave for 10-15 seconds if you prefer a slightly softer, gooier texture. Just be careful not to overheat, or they may become too sticky.
FAQs
Can I substitute regular potato chips for wavy potato chips?
Yes, you can use regular potato chips if you don’t have wavy ones on hand, but keep in mind that wavy chips hold up better and give a sturdier crunch, which works wonderfully with the marshmallow mixture.
Are these cookies gluten-free?
The recipe can be gluten-free if you use certified gluten-free crispy rice cereal and check that your potato chips do not contain gluten. Always verify the packaging if you have dietary restrictions.
Can I use large marshmallows instead of mini marshmallows?
Using large marshmallows will still work; just chop them into smaller pieces to help them melt evenly and mix well with the other ingredients.
What’s the best way to prevent the marshmallow mixture from sticking to my hands while shaping the cookies?
A great trick is to lightly butter or wet your hands before handling the mixture. This keeps it from sticking and helps you form smooth, neat cookie mounds.
Can I add chocolate chips or nuts to this recipe?
Absolutely! Feel free to mix in chocolate chips, chopped nuts, or even dried fruit for added flavor and texture variations. Just fold them in along with the rice cereal and potato chips.
Final Thoughts
There’s something incredibly joyful about making and sharing the Rice Krispie Potato Chip Cookies Recipe. It’s a perfectly balanced snack that combines sweet and salty, crunchy and chewy, all in one delightful package. Whether you’re baking for a crowd or an indulgent solo treat, these cookies always bring smiles and momentary bliss. Give this recipe a try—you might just find a new classic in your cookie repertoire!
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Rice Krispie Potato Chip Cookies Recipe
- Total Time: 20 minutes
- Yield: 12 servings 1x
Description
These Rice Krispie Potato Chip Cookies combine the classic gooey marshmallow and crispy rice cereal base with the salty crunch of wavy potato chips, creating a unique sweet and salty treat perfect for snack time or parties. The cookies are easy to make on the stovetop, requiring minimal ingredients and time.
Ingredients
Main Ingredients
- 8 tablespoons unsalted butter
- 8 cups mini marshmallows, divided (6 cups + 2 cups)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 5 cups wavy potato chips
- 2 cups crispy rice cereal
Instructions
- Prepare the Baking Sheets: Line two large baking sheets with parchment paper and set aside to prevent the cookies from sticking as they cool.
- Measure Ingredients: Measure out all ingredients beforehand so you can work quickly once mixing begins.
- 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, stirring continuously until fully melted, maintaining medium/low heat to avoid burning.
- Add Vanilla and Salt: Remove the pan from heat and immediately stir in vanilla extract and sea salt to evenly distribute flavors.
- Fold in Remaining Ingredients: While mixture is still hot, quickly fold in crispy rice cereal, wavy potato chips, and the remaining 2 cups of marshmallows. Stir until evenly combined; some potato chips may crush for bite-sized texture.
- Shape the Cookies: Using a spoon, scoop about 3 tablespoons of the warm mixture and place mounds onto the prepared baking sheets. Gently shape into even mounds.
- Cool and Serve: Allow the cookies to cool and harden at room temperature, helping them set and hold their shape before serving.
Notes
- Work quickly while the marshmallow mixture is warm to effectively fold in the dry ingredients and shape the cookies.
- Using parchment paper ensures easy removal of cookies once cooled.
- Crushing some potato chips is expected and adds to the texture of the cookies.
- Store cookies in an airtight container to maintain freshness.
- For a nutty flavor, consider adding chopped nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
