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Are you ready for a sweet adventure with a salty twist? I’ve got a recipe that will make your taste buds dance with joy and your inner child jump with excitement. Say hello to the mouth-watering, can’t-have-just-one, Rice Krispie Potato Chip Cookies! These delightful treats are the perfect blend of gooey, crispy, and utterly addictive flavors that you won’t be able to resist.
Table of Contents
Why You’ll Love this Recipe
- Simplicity is Key: You’re not signing up for a day in the kitchen with complicated steps and a sink full of dishes.
- Taste Factor: You’ll experience an explosion of flavors with each bite.
- Versatility: This recipe is a fantastic canvas for your creativity. You can add in extras like nuts, chocolate chips, or even a sprinkle of sea salt on top for an extra salty kick.
Rice Krispie Potato Chip Cookies Ingredients
- Butter
- Mini Marshmallows
- Vanilla Extract
- Sea Salt
- Potato Chips
- Crispy Rice Cereal
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Rice Krispie Potato Chip Cookies
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12
- Line two large baking sheets with parchment paper and set aside.
- I recommend measuring out all your ingredients first because this recipe requires you to work quickly.
- First, in a large dutch oven or heavy bottomed pan, melt your butter over medium heat.
- Add 6 cups of mini marshmallows to the melted butter and stir continuously until completely melted. (make sure to keep a steady medium/low heat to melt them down but not burn them)
- Once they are fully melted, remove the pan from the heated burner and immediately stir in vanilla extract and salt.
- Next add in the rice cereal, 5 cups of wavy potato chips and 2 remaining cups of marshmallows. While the marshmallow mixture is still hot, work quickly to fold all the ingredients together until they are completely mixed and coated. (It’s perfectly fine to crush the potato chips as you mix so they end up being a bit more bite-sized)
- Next, use a spoon to scoop out a heap (about 3 full tablespoons worth) of the warm rice krispie chip mixture and dollop it onto the cookie sheet, forming each one into a small mound. Continue this until you use all of the rice krispie chips mixture.
- Let the cookies sit at room temperature to cool and harden, then serve.
Storage and Reheating Instructions
How to Store Rice Krispie Potato Chip Cookies:
If by some miracle you have leftovers, store them in an airtight container at room temperature. They’ll keep for up to 3 days.
How to Reheat Rice Krispie Potato Chip Cookies:
Reheating isn’t necessary but if you’re in the mood for a just-baked taste, pop them in the microwave for a few seconds — but be careful not to overdo it, as you don’t want marshmallow lava.
Helpful Tips & Substitutions
Can This Be Frozen?
Yes, for those who like to plan ahead or enjoy a frozen treat, these cookies can be frozen. Place them in a single layer on a baking sheet to freeze them first. Once solid, transfer them to a freezer bag or container. They’ll keep for up to 6 weeks.
Can This Be Made Ahead of Time?
Absolutely! You can make these cookies a day in advance. Just be sure to keep them covered at room temperature. They’ll be as good as fresh the next day.
Substitutions & Variations
- Dietary Adjustments: Use vegan marshmallows and butter to make it friendly for those with dairy-free diets.
- Sweet and Spicy: Add a pinch of cayenne pepper to the marshmallow mix for a surprising kick.
- Chocolate Lover’s Dream: Drizzle melted chocolate on top for an extra decadent treat.
Helpful Cooking Notes
- Use a silicone spatula for mixing. It’ll help you fold the mixture more easily and is a cinch to clean.
- If the mixture gets too hard to work with, don’t panic. Just pop the pot back on low heat to soften it up a bit.
- Crushing the potato chips slightly before adding them can help with the mixing process.
Try Some of our Other Favorite Cookie Recipes
Rice Krispie Potato Chip Cookies are the ultimate sweet and salty treat that's easy to make and impossible to resist. A new favorite snack!
INGREDIENTS
- 8 Tablespoons Butter, unsalted
- 8 cups Mini Marshmallows, divided into 6 cups and 2 cups
- 1 teaspoon Vanilla Extract
- ½ tsp Sea Salt
- 5 cups Potato Chips, wavy variety
- 2 cups Crispy Rice Cereal
INSTRUCTIONS
- Line two large baking sheets with parchment paper and set aside.
- I recommend measuring out all your ingredients first because this recipe requires you to work quickly.
- First, in a large dutch oven or heavy bottomed pan, melt your butter over medium heat.
- Add 6 cups of mini marshmallows to the melted butter and stir continuously until completely melted. (make sure to keep a steady medium/low heat to melt them down but not burn them)
- Once they are fully melted, remove the pan from the heated burner and immediately stir in vanilla extract and salt.
- Next add in the rice cereal, 5 cups of wavy potato chips and 2 remaining cups of marshmallows. While the marshmallow mixture is still hot, work quickly to fold all the ingredients together until they are completely mixed and coated. (It’s perfectly fine to crush the potato chips as you mix so they end up being a bit more bite-sized)
- Next, use a spoon to scoop out a heap (about 3 full tablespoons worth) of the warm rice krispie chip mixture and dollop it onto the cookie sheet, forming each one into a small mound. Continue this until you use all of the rice krispie chips mixture.
- Let the cookies sit at room temperature to cool and harden, then serve.
NOTES
Reheating and Storage Information
How to Store Rice Krispie Potato Chip Cookies:
If by some miracle you have leftovers, store them in an airtight container at room temperature. They’ll keep for up to 3 days.How to Reheat Rice Krispie Potato Chip Cookies:
Reheating isn’t necessary but if you’re in the mood for a just-baked taste, pop them in the microwave for a few seconds — but be careful not to overdo it, as you don’t want marshmallow lava.Can This Be Frozen?
Yes, for those who like to plan ahead or enjoy a frozen treat, these cookies can be frozen. Place them in a single layer on a baking sheet to freeze them first. Once solid, transfer them to a freezer bag or container. They’ll keep for up to 6 weeks.Can This Be Made Ahead of Time?
Absolutely! You can make these cookies a day in advance. Just be sure to keep them covered at room temperature. They’ll be as good as fresh the next day.Substitutions & Variations
- Dietary Adjustments: Use vegan marshmallows and butter to make it friendly for those with dairy-free diets.
- Sweet and Spicy: Add a pinch of cayenne pepper to the marshmallow mix for a surprising kick.
- Chocolate Lover’s Dream: Drizzle melted chocolate on top for an extra decadent treat.
Helpful Cooking Notes
- Use a silicone spatula for mixing. It’ll help you fold the mixture more easily and is a cinch to clean.
- If the mixture gets too hard to work with, don’t panic. Just pop the pot back on low heat to soften it up a bit.
- Crushing the potato chips slightly before adding them can help with the mixing process.
NUTRITION
Calories: 380kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 20mgSodium: 395mgPotassium: 435mgFiber: 1gSugar: 20gVitamin A: 544IUVitamin C: 11mgCalcium: 11mgIron: 2mg
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