HOMEMADE STAR CRUNCH COOKIES
Recreate one of your favorite childhood cookies with this easy, no-bake, copycat recipe for star crunch cookies. They're chewy and chocolaty with a caramel flavor and crispy rice crunch in every bite.
Provided by NicoleMcmom
Categories No-Bake Cookies
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
- Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 45.3 g, Cholesterol 24.3 mg, Fat 9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 188.8 mg
CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
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