The Ultimate Star Crunch Cookie Recipe

1. Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.

2. Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.

3. Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.

4. Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.

5. Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

   

Editor’s Note:

Nutrition data for this recipe is for 1/2 a bag of caramels, which should be about 36 caramels. You will only be using 24 caramels for this recipe.