If you are on the hunt for a sweet and salty treat that combines crunch with melt-in-your-mouth goodness, then this Rice Krispie Potato Chip Cookies Recipe is going to become your new favorite. These cookies bring together the nostalgia of classic Rice Krispie treats with the unexpected twist of wavy potato chips, ensuring each bite delivers layers of texture and flavor that dance beautifully on your palate. Imagine the perfect balance of buttery marshmallow, crisp rice cereal, and the delightful saltiness of potato chips all wrapped up in a warm, chewy cookie. This is not just a snack; it’s happiness you can hold in your hand!
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these glorious cookies shine. Each component plays an essential role in creating the ideal taste, texture, and overall cookie experience. From the rich butter that binds everything together to the crunchy potato chips that add a savory crunch, every ingredient matters.
- 8 tablespoons unsalted butter: Acts as the rich, creamy base for melting the marshmallows and adding moisture.
- 8 cups mini marshmallows, divided (6 cups + 2 cups): Provides the sweet chewiness and binds the mixture with a gooey texture.
- 1 teaspoon vanilla extract: Adds a warm, aromatic depth that elevates the sweetness.
- 1/2 teaspoon sea salt: Enhances flavor and complements the potato chips’ saltiness perfectly.
- 5 cups wavy potato chips: Introduces a crispy, salty surprise that contrasts beautifully with the marshmallow softness.
- 2 cups crispy rice cereal: Adds light, airy crunch while keeping the cookies crisp without heaviness.
How to Make Rice Krispie Potato Chip Cookies Recipe
Step 1: Prepare the Baking Sheets
Before diving into mixing, line two large baking sheets with parchment paper. This is a small but crucial step because it ensures that the cookies won’t stick as they cool and set, making clean-up easier and preserving the shape of each cookie.
Step 2: Measure Ingredients
Take a moment to measure out all your ingredients. Trust me, this recipe moves quickly once the marshmallows start melting, so having everything ready at hand keeps things efficient and stress-free.
Step 3: Melt Butter and Marshmallows
In a large Dutch oven or a heavy-bottomed pan, melt the butter over medium heat. Then add 6 cups of the mini marshmallows, stirring continuously. Keep the temperature steady at medium to low to avoid burning. This is where the magic begins—the smooth, molten marshmallow mixture creates the perfect glue for the cookies.
Step 4: Add Vanilla and Salt
Remove the pan from heat and immediately stir in the vanilla extract and sea salt. This quick step disperses flavor evenly, bringing a subtle complexity that awakens your taste buds in every bite.
Step 5: Fold in Remaining Ingredients
While the mixture is still hot, fold in the crispy rice cereal, wavy potato chips, and the remaining 2 cups of mini marshmallows. Don’t worry if some potato chips break during mixing; those little crushed bits add to the texture and make the cookies extra delightful.
Step 6: Shape the Cookies
Using a spoon, scoop out about 3 tablespoons of the mixture and drop them onto the prepared baking sheets, spacing them comfortably. Gently shape each mound into an even cookie. This encourages them to set neatly without spreading, giving you picture-perfect treats.
Step 7: Cool and Serve
Allow the cookies to cool completely at room temperature. As they harden, they develop that satisfying chew on the inside while holding a subtle crunch, making them irresistible once ready to enjoy.
How to Serve Rice Krispie Potato Chip Cookies Recipe
Garnishes
If you want to add a little flair, lightly sprinkle some crushed potato chips or drizzle melted chocolate on top just before serving. These extras offer a touch of elegance and enhance the salt-sweet interplay.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of hot coffee or tea. The creamy or bitter beverages balance the sweetness, making each bite even more enjoyable.
Creative Ways to Present
Try stacking the cookies in a jar or wrapping them individually with colorful ribbons for gifting. They also make great additions to a dessert platter alongside fruit or other bite-sized treats for parties.
Make Ahead and Storage
Storing Leftovers
Store leftover Rice Krispie Potato Chip Cookies in an airtight container at room temperature. They will remain fresh and chewy for up to 3 days, perfect if you want to enjoy them slowly or share with friends.
Freezing
You can freeze these cookies by wrapping them individually in plastic wrap and placing them in a freezer bag. Freeze up to one month. When ready, thaw at room temperature for a quick sweet snack.
Reheating
If you prefer your cookies slightly warm, pop them in the microwave for 10-15 seconds. This reactivates the softness of the marshmallow and enhances the comforting flavors.
FAQs
Can I use regular potato chips instead of wavy ones?
Yes, regular potato chips will work, but wavy chips add extra texture and hold up better in the cookie mixture, giving a more satisfying crunch.
Is there a substitute for mini marshmallows?
If mini marshmallows aren’t available, you can chop regular-sized marshmallows into smaller pieces, but mini ones melt more evenly and quickly, which is ideal.
Can I make these cookies gluten-free?
Definitely! Just make sure your rice cereal and potato chips are certified gluten-free to keep this recipe safe for gluten-sensitive eaters.
How do I prevent marshmallows from burning when melting?
Keep the heat on medium-low and stir constantly while melting. Removing the pan from heat as soon as the marshmallows are melted also helps prevent burning.
Can I add other mix-ins?
Of course, feel free to experiment with nuts, chocolate chips, or even a sprinkle of cinnamon for a personalized twist, but the classic Potato Chip and Rice Krispie combo is hard to beat!
Final Thoughts
There’s something truly magical about the combination of gooey marshmallows, crispy Rice Krispies, and salty potato chips in this Rice Krispie Potato Chip Cookies Recipe. It’s the kind of treat that brings smiles, sparks conversations, and keeps everyone coming back for more. Go ahead and whip up a batch—you’ll be amazed at how quickly these cookies become the highlight of your snack time and celebrations alike!
Print
Rice Krispie Potato Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Snack
- Method: Stovetop
- Cuisine: American
Description
These Rice Krispie Potato Chip Cookies combine the classic crispy rice cereal treat with salty wavy potato chips for a perfect sweet and salty snack. Made by melting butter and marshmallows together, then folding in cereal and chips, these no-bake cookies are quick to prepare and delightfully crunchy with bursts of salty flavor.
Ingredients
Main 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 to prevent the cookies from sticking as they cool.
- Measure Ingredients: Measure all ingredients before starting, as the mixture needs to be worked with quickly once prepared.
- 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 and stir continuously until fully melted, keeping the heat at medium-low to avoid burning.
- Add Vanilla and Salt: Remove the pan from heat and immediately stir in vanilla extract and sea salt, mixing thoroughly to distribute the flavors evenly.
- Fold in Remaining Ingredients: While the mixture is still hot, quickly fold in the rice cereal, potato chips, and the remaining 2 cups of mini marshmallows. Stir gently until everything is well coated and combined. Crushing the potato chips slightly is acceptable for smaller bites.
- Shape the Cookies: Using a spoon, scoop approximately 3 tablespoons of mixture per cookie and place mounds onto the prepared baking sheets. Shape them gently into even mounds for uniform cookies.
- Cool and Serve: Allow the cookies to cool and harden at room temperature before serving, which helps them set and hold their shape.
Notes
- Work quickly when folding in cereal and chips to ensure marshmallows don’t harden too soon.
- Use wavy potato chips for the best texture and saltiness balance.
- For easier shaping, lightly grease your spoon or hands with butter or cooking spray.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- To make these vegan, substitute butter with a vegan margarine and use vegan marshmallows.
