Description
These Rice Krispie Potato Chip Cookies are a fun and crispy no-bake treat combining the gooey sweetness of marshmallows, the crunch of rice cereal, and the salty goodness of wavy potato chips, all formed into delightful, easy-to-make mounds. Perfect for snack time or parties, they come together in just 20 minutes with minimal cleanup required.
Ingredients
Units
Scale
Base 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 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 Vanilla and Salt: Remove the pan from heat and immediately stir in the vanilla extract and sea salt, mixing well to distribute the flavors.
- Fold in Remaining 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 the 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 Serve: Allow the cookies to cool and harden at room temperature before serving. This helps them set and hold their shape.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- If desired, briefly microwave to soften but avoid overheating.
- Freeze by placing cookies on a baking sheet until solid, then transfer to bags or containers; they’ll keep up to 6 weeks.
- Make ahead up to a day in advance and keep covered; they remain delicious and fresh.
- Substitute with vegan marshmallows and butter for dairy-free versions.
- For flavor variations, add a pinch of cayenne to the marshmallow mix or drizzle melted chocolate on top once set.
- Use a silicone spatula for easy mixing and less mess.
- If the mix gets too firm to scoop, gently reheat over low heat to soften.
- Lightly crush potato chips before adding for better mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
