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
Scale
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.
