If you’ve ever thought about combining the sweet, gooey charm of Rice Krispie treats with the salty, crunchy delight of potato chips, then you are in for an absolute treat with this Rice Krispie Potato Chip Cookies Recipe! These cookies bring together the best of both worlds—crispy, melty marshmallows hugging crunchy rice cereal and salty potato chips in one unforgettable bite. They’re quick to whip up, perfectly chewy with satisfying bursts of saltiness, and are guaranteed to become an instant favorite whether for a family snack, a party treat, or a quirky dessert twist.
Ingredients You’ll Need
This recipe is wonderfully simple, showcasing basic ingredients that create magic when combined. Each one plays a vital role: butter for richness, marshmallows for that signature chewy sweetness, vanilla and sea salt for depth, and the all-important crunchy duo of potato chips and crispy rice cereal.
- 8 tablespoons unsalted butter: Ensures the mixture is rich and helps melt the marshmallows smoothly.
- 8 cups mini marshmallows, divided (6 cups + 2 cups): The perfect gooey binder that makes these cookies delightfully chewy.
- 1 teaspoon vanilla extract: Adds warmth and a hint of complexity to the sweet flavor.
- 1/2 teaspoon sea salt: A small but powerful ingredient to enhance sweetness and highlight the salty crunch of the chips.
- 5 cups wavy potato chips: Their crinkled texture locks in the marshmallow goodness while giving bursts of salty crunch.
- 2 cups crispy rice cereal: Provides lightness and extra crisp to balance the chewiness perfectly.
How to Make Rice Krispie Potato Chip Cookies Recipe
Step 1: Prepare the Baking Sheets
Starting off, line two large baking sheets with parchment paper. This simple step will make sure your cookies don’t stick as they cool, making cleanup a breeze and preserving each cookie’s perfect shape.
Step 2: Measure Ingredients
Before you jump into mixing, measure out all your ingredients. This recipe moves quite fast once you start melting, so having everything ready helps keep the process smooth and stress-free.
Step 3: Melt Butter and Marshmallows
In a large Dutch oven or heavy-bottomed pan, melt the butter over medium heat. Then add 6 cups of mini marshmallows, stirring constantly until everything is fully melted and velvety smooth. Keeping the heat steady and moderate here is key to avoid burning the marshmallows and getting that perfect creamy base.
Step 4: Add Vanilla and Salt
Remove the pan from heat and immediately stir in the vanilla extract and sea salt. This step layers in aromatic sweetness and balances the flavors, prepping your marshmallow mixture for the crunchy mix-ins.
Step 5: Fold in Remaining Ingredients
While the mixture is still warm, quickly fold in the rice cereal, potato chips, and the remaining 2 cups of marshmallows. Stir gently but thoroughly to coat everything evenly. Don’t worry if some potato chips break up—that actually helps create a fantastic texture with every bite.
Step 6: Shape the Cookies
Use a spoon to scoop about 3 tablespoons of the mixture and place mounds onto the prepared baking sheets. Gently shape each mound for uniform cookies. They don’t have to be perfect; their rustic look adds to their homemade charm.
Step 7: Cool and Serve
Let the cookies cool at room temperature until they harden and hold their shape. This resting time is essential for the cookies to set up just right, so you get that perfect chewy-yet-crispy texture in every bite.
How to Serve Rice Krispie Potato Chip Cookies Recipe
Garnishes
For a playful touch, consider sprinkling a few crushed potato chips or drizzling a little melted chocolate on top. Both add visual interest and elevate the salty-sweet experience of these cookies.
Side Dishes
These cookies pair beautifully with a cold glass of milk—classic and refreshing—or a cup of rich coffee or hot chocolate for an indulgent snack. The combination brings out the delicately balanced flavors in the cookies.
Creative Ways to Present
Serve these cookies stacked on a fun platter alongside bowls of extra potato chips and marshmallows for a DIY snack station. They also make great party favors wrapped in cellophane tied with colorful ribbons, adding a charming homemade vibe to any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the Rice Krispie Potato Chip Cookies Recipe treats in an airtight container at room temperature. They will stay fresh and chewy for up to 3 days, making them perfect for preparing ahead of time.
Freezing
If you want to enjoy them later, freezing works well. Wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container. When frozen, they can last for up to 1 month without losing their delightful texture.
Reheating
Thaw frozen cookies at room temperature for about 30 minutes before enjoying. For a warm, melty twist, heat them in the microwave for 10 seconds, but be careful not to overheat because the marshmallows can get too sticky.
FAQs
Can I use regular potato chips instead of wavy ones?
Absolutely! While wavy potato chips add a bit more texture and bite, regular chips will work just fine. Just be gentle when folding them in to avoid overly crushing the chips.
Is it possible to substitute the mini marshmallows?
Mini marshmallows give the best melt and chew, but if you have regular-sized ones, just cut them in half and use the same volume. Avoid using marshmallow fluff as it might alter the texture.
How do I prevent the marshmallows from burning?
Keep your heat at medium or medium-low and stir constantly while melting the butter and marshmallows. This steady attention ensures they melt evenly without browning or sticking to the pan.
Can I make these cookies gluten-free?
Yes! Just substitute the crispy rice cereal with a certified gluten-free brand and double-check that the potato chips are gluten-free as well. This keeps them safe for gluten-sensitive friends.
What’s the best way to get uniform cookie sizes?
A standard tablespoon or small cookie scoop works wonders to portion the dough evenly, giving you consistently sized cookies that bake and cool evenly.
Final Thoughts
Now that you have this wonderful Rice Krispie Potato Chip Cookies Recipe at your fingertips, you’re all set to whip up a batch of salty-sweet magic that’s sure to wow your family and friends. It’s a snack bursting with fun textures, simple ingredients, and a flavor combination that feels like a happy surprise in every bite. Give it a try and watch these cookies become your go-to treat for any occasion!
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 sweet, gooey marshmallow and crispy rice cereal base with a delightful salty crunch from wavy potato chips. Quick and easy to make, they offer a perfect balance of sweet and salty flavors, ideal for snacking or serving at gatherings.
Ingredients
Base Ingredients
- 8 tablespoons unsalted butter
- 8 cups mini marshmallows, divided (6 cups + 2 cups)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Add-ins
- 5 cups wavy potato chips
- 2 cups crispy rice cereal
Instructions
- Prepare the Baking Sheets: Line two large baking sheets with parchment paper to prevent the cookies from sticking as they cool.
- Measure Ingredients: Measure out all ingredients before starting to ensure smooth and quick mixing once the melting process begins.
- 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, maintaining medium/low heat to prevent burning.
- Add Vanilla and Salt: Remove the pan from the heat and immediately stir in vanilla extract and sea salt to infuse the base with flavor.
- Fold in Remaining Ingredients: While the mixture remains hot, quickly fold in the rice cereal, wavy potato chips, and the remaining 2 cups of marshmallows. Stir until all ingredients are evenly coated, allowing some potato chips to break for bite-sized texture.
- Shape the Cookies: Using a spoon, scoop about 3 tablespoons of the warm mixture and place mounds on the prepared baking sheets. Gently shape each mound for even, consistent cookies.
- Cool and Serve: Let the cookies cool at room temperature until they harden and hold their shape for easy serving.
Notes
- Work quickly when mixing in the cereal and chips, as the marshmallow mixture hardens fast.
- Using parchment paper makes cleanup easier and prevents sticking.
- Allow cookies to fully cool before storing in an airtight container to maintain texture.
- For a sweeter or double marshmallow flavor, do not reduce marshmallow quantity.
- You can substitute wavy potato chips with regular or flavored chips for slight flavor variations.
