Rice Krispie Potato Chip Cookies Recipe

If you’re on the hunt for a dessert that’s a bit out-of-the-box, wildly fun, and dangerously addictive, these Rice Krispie Potato Chip Cookies need to be at the very top of your to-make list. Imagine a cookie that brings together gooey, sweet marshmallow goodness and crunchy, salty potato chips, with the light crisp of rice cereal in every single bite. They’re ready in just 20 minutes, require zero baking, and are as easy as it gets—perfect for those hectic weeknights when you want a treat fast but don’t want to sacrifice flavor. Trust me, this recipe is the kind of magic you’ll find yourself making (and craving) again and again.

Why You’ll Love This Recipe

• Unbeatable Flavor Combo: Sweet, salty, rich, and crunchy—these cookies check every box!
• Super Quick & Easy: The whole process takes about 20 minutes, and you don’t even have to turn on the oven.
• Perfect for Busy Schedules: You can measure out the ingredients in advance and whip up a batch whenever the craving hits.
• Crowd-Pleaser: No one can resist the nostalgic twist on a childhood classic, with a grown-up edge from the potato chips.

this Recipe

Ingredients You’ll Need

Gather these for cookie bliss—and don’t worry, nothing complicated here!

• Butter: For richness and the essential buttery undertone in every bite. Unsalted is best so you control the saltiness.
• Mini Marshmallows: The glue that binds everything together, creating those ooey-gooey strands everyone loves. Set aside some for stirring in late for extra pockets of chewy texture.
• Vanilla Extract: Adds warmth and depth, making everything taste just a little more homemade.
• Sea Salt: Brings out all the flavors and balances the sweetness perfectly. If you can, use flaky sea salt for a pop of flavor.
• Wavy Potato Chips: They’re the star of the show! Their salty snap gives these cookies irresistible character—wavy chips hold up best.
• Crispy Rice Cereal: Adds a light crunch and gives the cookies structure.

Tip: Measure everything first. This recipe moves fast and having your ingredients ready makes everything smoother!

Variations

Thinking of putting your own spin on this classic? Go for it! Here are some ideas to get you started:

• Diet-Friendly: Use vegan butter and marshmallows if you need a dairy-free option—the results are just as delicious.
• Chocolate Drizzle: Melt a little chocolate and zigzag it over the tops for an extra-luxe finish.
• Spicy-Sweet Surprise: Stir in a pinch of cayenne or chili powder for a subtle, grown-up kick that works surprisingly well with the other flavors.
• Nutty Crunch: Add a handful of chopped nuts, like pecans or peanuts, for even more texture.
• Fun-Sized Treats: Scoop the mixture into mini muffin tins to make bite-sized party treats.

How to Make Rice Krispie Potato Chip Cookies

You’ll be amazed at how quickly these come together! Here’s how to work your cookie magic:

Step 1: Prep Your Tools

Line two large baking sheets with parchment paper. This will keep your cookies from sticking and make cleanup a breeze.

Step 2: Melt the Base

In a large, heavy-bottomed pot, melt the butter over medium heat. Once it’s golden and fragrant, toss in most of your marshmallows (save a couple of cups for later). Stir till the marshmallows are completely melted and luxurious—patience here really pays off!

Step 3: Flavor Boost

Take the pot off the heat and add the vanilla and sea salt. This is what transforms sticky marshmallows into a gourmet treat.

Step 4: Fold It All In

Work quickly! Add the rice cereal, potato chips, and the reserved marshmallows to the pot. Fold everything together so all the chips and cereal are glazed with marshmallow.

Don’t worry if some chips break up—it just makes each cookie more interesting!

Step 5: Shape Your Cookies

Drop heaped spoonfuls of the warm mix onto your lined baking sheets, gently forming them into mounds. No need to make them look perfect—rustic is the name of the game.

Step 6: Let Them Cool

Allow the cookies to cool and set at room temperature. That’s it—you’re ready to dive in!

Pro Tips for Making the Recipe

• Use a silicone spatula. Trust me, it makes folding and scooping so much easier!
• If the mixture stiffens as you work, just pop the pot back on low heat for a minute to soften it up.
• Crushing the potato chips just a bit before mixing helps distribute them more evenly and makes the cookies easier to shape.
• Measuring everything in advance is crucial—these set up fast, so you want to be ready.

How to Serve

These cookies deliver both nostalgia and novelty, making them right at home on a big dessert platter. Here’s how to enjoy them:

• Classic Plate: Pile them high on your favorite cookie plate.
• Party Perfect: Stack them on a tiered stand alongside other no-bake treats.
• With Coffee or Milk: They’re absolutely divine with a cold glass of milk or a mug of strong coffee.
• Crumbled on Ice Cream: Game changer! Sprinkle broken cookies over vanilla ice cream for a killer sundae topping.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container at room temperature. They’ll stay fresh for up to three days—if they last that long without getting gobbled up.

Freezing

These cookies freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container—they’ll keep for up to six weeks. Defrost at room temperature when you’re ready to indulge.

Reheating

Not strictly necessary, but if you want that fresh-made gooeyness, a few seconds in the microwave does the trick. Just don’t overheat—hot marshmallow can get super sticky!

FAQs

Can I use regular (non-wavy) potato chips instead of wavy ones?
Wavy chips are best because they hold up better and give more crunch, but regular chips work in a pinch! Just be extra gentle when folding them into the mix—they’re more delicate but still deliver that addictive salty bite.

Are there any substitutions for marshmallows if I want a healthier version?
Unfortunately, marshmallows are pretty central to this recipe’s texture and charm. However, you can use vegan marshmallows if you’re looking to avoid animal products. For a lower-sugar option, you could try cutting down the amount just a little and adding a sticky sweetener like honey or agave, though the texture will change.

Can I prepare these cookies ahead of time for a party?
Absolutely! They’re even better for it. Just make them up to a day in advance and store them tightly covered at room temperature. They’ll be perfectly chewy and fresh when your guests arrive.

How do I keep the cookies from sticking to my hands or spoon when shaping?
Lightly grease your hands or spoon with a touch of butter or oil, or use a silicone spatula to make portioning easy and tidy. This way the marshmallow doesn’t cling to you instead of the cookies!

Final Thoughts

There’s so much to love about these Rice Krispie Potato Chip Cookies—bold, playful flavor, easy preparation, and a texture that keeps you coming back for just one more (and then another). Whether you need a quick dessert for a last-minute gathering or just want something fun for family night, this recipe is a guaranteed hit. Don’t hesitate—grab your ingredients and treat yourself to a new classic!

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