Wookie Cookies


A crazy name for a cookie that’s so good, you’ll wonder where it’s been all your life. Don’t let the ingredients fool you as the end result is nothing short of … wow! If the flavor of these isn’t a great enough reason to try them…and oh how it is… the texture puts the whole experience over the top. Why?  Well…because it’s fun. They have what I like to call…the “bubble-crunch” when you bite into them. They’re soft, dense, crispy and extremely delicious, but as your teeth are sinking down and the incredible flavor is registering, at the same time, you’ll be experiencing the “bubble-crunch.” Oh… I can’t explain further… you’ll just have to try them. Once you do, let us know your best description!


You just won’t believe the flavor these little gems pack! Some, like my daughter, AmyRae, say these are the best cookies they’ve ever tasted. Who would believe there are Rice Krispies in them? ~Julie








Wookie Cookies

Do NOT make substitutions on butter or margarine. ~Julie

2 sticks butter

1 stick margarine

2 cups granulated sugar

2 tsp vanilla

3 cups flour

1 tsp baking powder

1 tsp baking soda

3/4 cup chopped nuts

1 cup Rice Krispies cereal

Powdered sugar

Preheat oven to 350°F.

Cream butter, margarine, and sugar. Add vanilla.

Add flour, baking powder and baking soda. Mix well.

Add nuts and mix well.

Add Rice Krispies and barely mix.

Scoop, flatten slightly and bake for 10-15 minutes.

Cool and dust with powdered sugar.

(Originally got this recipe off of an old Food Network message board)

10 thoughts on “Wookie Cookies

    1. Hi Donna, When I make this, it makes 20 large-ish cookies. Unlike savory dishes, cutting cookie recipes in half can be an issue due to the precision of weights and measures needed. What I’d recommend is making the full amount of dough and then using half to make cookies then and freezing the other half of dough. A great way to do this is to actually scoop the dough you plan to freeze, out onto a cookie sheet as you would to bake them, but then throw them in your freezer to flash freeze them. Then when they’re frozen, you can put them in a ziploc bag and just pull them out (even one at a time!) when you’re ready to bake them.

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