Crumbl Chocolate Crunch cookies — a copycat of Little Debbie Star Crunch — are the ultimate no-bake chocolate treat. Made with just five ingredients, these chewy, chocolatey bites come together in under 10 minutes and are perfect for snacking or sharing.
If you enjoy this recipe, try other Crumbl copycats and chocolate favorites featured on the site for more easy, delicious ideas.
After waiting for Crumbl to release their chocolate crunch cookie, I recreated a no-bake version inspired by Little Debbie’s Star Crunch. These cookies combine rice cereal, chocolate chips, caramel chips and marshmallows for a nostalgic, crunchy-sweet bite that both kids and adults love.
The recipe is intentionally simple so you can make them anytime at home without heating the oven. Use milk chocolate for a closer match to the Crumbl version, or choose semi-sweet if you prefer slightly less sweetness.
This is the best Crumbl Chocolate Crunch cookie recipe
The main difference I noticed between Crumbl’s and Little Debbie’s versions is the use of milk chocolate in Crumbl’s cookie, which gives it a creamier chocolate flavor. Otherwise the combination of caramel, marshmallow and rice cereal is what creates that classic Star Crunch texture and taste.
Why you should make these cookies
- Super quick and easy—ready in about 10 minutes.
- No baking required, making them perfect for warm weather or quick treats.
- You can make them small for bite-size snacks or larger for sharing.
- They’re a favorite no-bake dessert for families and gatherings.
- Make them on the stovetop or in the microwave—whichever you prefer.
Ingredients
Below are the ingredients for this 10-minute no-bake dessert. Scroll to the recipe card for exact measurements and servings.
- Milk chocolate chips — using milk chocolate gives a creamier result similar to the Crumbl version.
- Caramel chips — or substitute with homemade caramel sauce if you prefer a softer, more pliable coating.
- Mini marshmallows — mini size melts more evenly for a smooth mixture.
- Butter — adds richness and helps the mixture come together.
- Rice Krispies cereal — provides the signature crunch.
How to make Crumbl Chocolate Crunch cookies
These instructions explain two easy ways to prepare Star Crunch-style no-bake cookies. Follow the detailed recipe card below for exact measurements and serving size.
Microwave method
- Melt butter, chocolate chips, caramel chips and marshmallows in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth and fully melted.
- Fold in the rice Krispies cereal until the cereal is evenly coated.
- Scoop equal portions onto a baking sheet lined with parchment or a silicone mat. Gently flatten each mound using greased or oiled hands to prevent sticking.
- Let cookies set at room temperature for 20–30 minutes, then serve.
Stove top method
- Melt butter, chocolate chips, caramel chips and marshmallows in a large pot over medium heat, stirring frequently until fully melted and smooth.
- Remove from heat and stir in the rice Krispies a little at a time until well coated.
- Scoop onto the prepared baking sheet, flatten with greased hands, and allow to set for 20–30 minutes before enjoying.
Frequently asked questions
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to one week. Refrigerating extends their shelf life slightly — remove them from the fridge 10–15 minutes before serving so they soften a bit.
My mixture is sticky — any tips?
Sticky texture is normal because of the melted marshmallows. To shape and flatten the cookies easily, lightly spray your hands with nonstick spray or rub a bit of oil on your palms before handling the mixture.
Can I make a catering version?
Yes. The recipe scales easily and requires no baking, so it’s convenient for catering. Scoop smaller portions to create bite-size cookies and arrange them on trays for events.
Crumbl Chocolate Crunch Cookies / Little Debbie Star Crunch copycat
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Crumbl Chocolate Crunch | Star Crunch Copycat
Ingredients
- 1 cup milk chocolate chips
- 1/2 cup caramel chips (or 118 g homemade caramel sauce)
- 4 cups mini marshmallows
- 4 tbsp butter (salted)
- 3 cups Krispy rice cereal
Instructions
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Line a baking sheet with parchment paper or a silicone mat and set aside.
Microwave method
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In a microwave-safe bowl, melt the butter, chocolate chips, caramel chips, and marshmallows in 20–30 second increments, stirring between each until smooth and creamy.
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Gradually fold in the rice Krispies and mix until evenly coated.
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Using a large cookie scoop or a 1/3-cup measuring cup, portion the mixture onto the prepared baking sheet. Flatten gently with greased hands. Let rest at room temperature for 20–30 minutes or until set, then enjoy.
Stove top method
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Melt the butter, chocolate chips, caramel chips, and marshmallows in a large pot over medium heat, stirring until fully melted and smooth.
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Remove from heat and add the rice Krispies a little at a time, stirring until fully coated.
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Portion with a scoop or measuring cup onto the prepared sheet, flatten with greased hands, and let set 20–30 minutes before serving.
Notes
How to store these cookies
Store in an airtight container at room temperature for up to one week. Refrigeration keeps them longer; bring them to room temperature for best texture before serving.
Nutrition
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Carbohydrates: 37 g
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Protein: 1 g
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Fat: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
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