No Bake Coffee Crunch Cookies (Print Version)

Crispy, chewy coffee-infused treats ready in minutes. Perfect quick dessert for coffee enthusiasts seeking sweet satisfaction.

# What You Need:

→ Dry Ingredients

01 - 3 cups Rice Krispies cereal
02 - 1 cup mini marshmallows
03 - 1/2 cup chopped toasted pecans

→ Coffee Mixture

04 - 1/2 cup unsalted butter
05 - 1/2 cup light brown sugar, packed
06 - 1/4 cup brewed strong coffee, cooled
07 - 1 tablespoon instant espresso powder
08 - 1/4 teaspoon sea salt
09 - 1 teaspoon vanilla extract

→ Topping

10 - 1/3 cup semi-sweet chocolate chips
11 - 1 teaspoon coconut oil

# How-To Steps:

01 - Line a large baking sheet with parchment paper or silicone baking mat.
02 - In a large bowl, combine Rice Krispies cereal, mini marshmallows, and pecans. Set aside.
03 - In a medium saucepan over medium heat, melt butter. Add brown sugar, brewed coffee, espresso powder, and salt. Stir constantly until smooth and just begins to bubble, about 2-3 minutes. Remove from heat and stir in vanilla extract.
04 - Pour hot coffee mixture over Rice Krispies mixture. Quickly stir with spatula until evenly coated.
05 - Using cookie scoop or tablespoon, drop mounds onto prepared baking sheet. Press gently to shape if needed.
06 - Melt chocolate chips with coconut oil in microwave-safe bowl in 20-second increments, stirring until smooth. Drizzle over cookies.
07 - Chill cookies in refrigerator for at least 30 minutes to set. Store in airtight container in fridge for up to 1 week.

# Expert Tips:

01 -
  • The coffee flavor hits differently than your typical no bake cookie
  • They take literally 10 minutes of active work before chilling
  • That crunch from the cereal mixed with chewy spots is addictive
02 -
  • Work fast once the coffee mixture hits the cereal or it starts clumping
  • Let the brewed coffee cool completely before using or the butter separates
  • These keep best in the fridge and actually taste better cold
03 -
  • Toast your pecans in a dry pan for 3 minutes before adding them
  • The coffee mixture thickens as it cools, so pour while still hot
  • Use a cookie scoop for uniform cookies that chill evenly

Go Back