If you love the nostalgic crunch of Rice Krispies and the salty twist of potato chips, then the Rice Krispie Potato Chip Cookies Recipe is about to become your new favorite treat. This fun and unexpected combination creates cookies that are chewy, crispy, salty, and sweet all at once, making every bite an absolute delight. Whether you’re baking for a special party or just craving a snack that stands out, these cookies bring together simple ingredients with a flavor and texture punch that will keep you coming back for more.
Ingredients You’ll Need
Getting started with this Rice Krispie Potato Chip Cookies Recipe is a breeze because the ingredient list is delightfully straightforward. Each component plays a special role in building its unique texture and irresistible flavor, from the gooey marshmallows that bind everything together to the salty crunch of potato chips that adds a surprising kick.
- 8 tablespoons unsalted butter: Provides the rich, creamy base needed to melt the marshmallows smoothly without overpowering the flavors.
- 8 cups mini marshmallows, divided: 6 cups melt into a luscious, sticky binder while 2 cups add bursts of sweetness and chewiness.
- 1 teaspoon vanilla extract: Boosts flavor depth and adds a cozy warmth to balance the salty chips.
- 1/2 teaspoon sea salt: Enhances the overall taste profile, making the sweetness and saltiness pop perfectly.
- 5 cups wavy potato chips: The star crunch factor that turns traditional Rice Krispie treats into something truly unforgettable.
- 2 cups crispy rice cereal: Adds lightness and crunch, complementing the texture of the potato chips.
How to Make Rice Krispie Potato Chip Cookies Recipe
Step 1: Prepare Your Workspace
Before diving into mixing, line two large baking sheets with parchment paper. This step is essential because it keeps your cookies from sticking as they cool and sets you up for easy cleanup. It also ensures your cookies maintain their perfect shape.
Step 2: Measure Ingredients in Advance
The magic of this recipe happens quickly, so take a moment to measure out all ingredients before turning on the stove. With everything ready, you’ll be able to mix and combine the ingredients efficiently without any last-minute scrambling.
Step 3: Melt Butter and Marshmallows
In a large Dutch oven or heavy-bottomed pan, melt the butter over medium heat. Then add 6 cups of mini marshmallows and stir continuously until they’re fully melted and creamy. Keeping the heat steady at medium to low is crucial here to avoid scorching the marshmallows, which can ruin the flavor.
Step 4: Add Vanilla and Salt
Once your marshmallows and butter mixture is smooth, remove the pan from heat immediately. Stir in the vanilla extract and the sea salt, blending everything thoroughly. These two ingredients bring essential flavor balance and warmth that make this Rice Krispie Potato Chip Cookies Recipe truly special.
Step 5: Fold in Cereal, Chips, and Remaining Marshmallows
While the mixture is still hot and pliable, quickly fold in the crispy rice cereal, wavy potato chips, and remaining 2 cups of marshmallows. Mixing quickly ensures that each bite is coated with that sticky, sweet goodness. It’s perfectly fine if some potato chips get a little crushed—that only makes for a more delightful, bite-sized texture in the finished cookies.
Step 6: Scoop and Shape the Cookies
Using a spoon, scoop approximately 3 tablespoons of the mixture and mound it onto the prepared baking sheets. Gently shape these into even mounds for uniform cookies, making sure not to compress them too tightly so they stay light and chewy.
Step 7: Cool and Set
Let your cookies cool and harden at room temperature. This waiting period lets the ingredients set properly, so the cookies hold their shape beautifully and offer the perfect chewy-crisp experience with every bite.
How to Serve Rice Krispie Potato Chip Cookies Recipe
Garnishes
While these cookies shine on their own, a light dusting of powdered sugar or a drizzle of melted chocolate can take them to the next level. A sprinkle of crushed potato chips on top right before the cookies set can also add eye-catching texture and saltiness.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of rich hot cocoa to create a comforting snack combo. For a grown-up twist, serve alongside coffee or a mild dessert wine—the salty-sweet balance complements drinks beautifully.
Creative Ways to Present
Make these cookies the star of your dessert platter by stacking them like mini towers or arranging them on a rustic wooden board with bowls of extra potato chips for dipping. You can also wrap individual cookies in clear cellophane tied with a pretty ribbon, making adorable homemade gifts that friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
Store your Rice Krispie Potato Chip Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 3 days. Make sure to place a piece of parchment paper between layers to prevent sticking.
Freezing
If you want to save your cookies for longer, wrap each one individually in plastic wrap and place them in a freezer-safe bag. They freeze wonderfully for up to 2 months. Thaw at room temperature when you’re ready to indulge.
Reheating
To enjoy cookies that taste just-baked, warm them briefly in the microwave for 10-15 seconds. This melts the marshmallow center slightly and brings back that soft, chewy texture that makes this Rice Krispie Potato Chip Cookies Recipe so irresistible.
FAQs
Can I use regular potato chips instead of wavy?
Yes, you can substitute regular potato chips, but wavy chips hold their texture better and provide extra crunch, which enhances the cookie experience.
Why do the cookies need to cool at room temperature?
Cooling at room temperature helps the marshmallows set properly, letting the cookies solidify so they don’t fall apart when you pick them up.
Can I add other mix-ins to this Rice Krispie Potato Chip Cookies Recipe?
Absolutely! Chopped nuts, chocolate chips, or even pretzel bits can add exciting new textures and flavors. Just fold them in at the same time as the rice cereal and chips.
What if I don’t have mini marshmallows?
You can chop larger marshmallows into smaller pieces as a substitute. Mini marshmallows melt more easily, but the larger ones will still work with a bit more melting time.
How crunchy will the potato chips stay after mixing?
The chips retain a good amount of crunch, especially if folded in gently. Some pieces may break up, adding to the varied texture that makes these cookies so fun to eat.
Final Thoughts
Now that you have this foolproof Rice Krispie Potato Chip Cookies Recipe in your baking repertoire, you’re just steps away from creating cookies that surprise and satisfy like no other. The marriage of salty, sweet, chewy, and crunchy elements is downright addictive. So grab your ingredients, get that marshmallow melting, and make a batch to share—or not! This recipe is one you’ll want to revisit again and again.
Print
Rice Krispie Potato Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: American
Description
These Rice Krispie Potato Chip Cookies are a delightful twist on the classic treat, combining the gooey sweetness of marshmallows with the salty crunch of wavy potato chips and crispy rice cereal. Quick to make, these no-bake cookies offer a perfect balance of textures and flavors, ideal for an easy snack or party bite.
Ingredients
Wet Ingredients
- 8 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 8 cups mini marshmallows, divided (6 cups + 2 cups)
- 1/2 teaspoon sea salt
- 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 so your cookies won’t stick as they cool.
- Measure Ingredients: Measure out all your ingredients before starting, as you will need to work quickly once you begin mixing.
- 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 to the melted butter, stirring continuously until they’re fully melted. Keep the heat steady at medium/low to avoid burning the marshmallows.
- Add Flavorings: Remove the pan from heat and immediately stir in the vanilla extract and sea salt, mixing well to distribute the flavors.
- Mix in Dry Ingredients: While the mixture is still hot, quickly fold in the rice cereal, potato chips, and the remaining 2 cups of marshmallows. Stir until everything is well combined and coated. It’s okay if the potato chips get crushed for a more bite-sized texture.
- Shape Cookies: Using a spoon, scoop about 3 tablespoons of the warm mixture and place in mounds onto the prepared baking sheets. Repeat until all the mixture is used. Shape them gently into mounds for even cookies.
- Cool and Set: Allow the cookies to cool and harden at room temperature before serving. This helps them set and hold their shape.
Notes
- Work quickly when mixing since the marshmallow mixture hardens as it cools.
- Use wavy potato chips for extra crunch and texture contrast.
- Store cookies in an airtight container to maintain freshness and prevent them from becoming stale or sticky.
- For an added twist, sprinkle a pinch of sea salt on top of the cookies before they set.
