If there’s one flavor combo I will never, ever get tired of, it’s cookies and cream. It’s nostalgic, it’s a little indulgent, and somehow it always hits no matter the season. And while classic muddy buddies already have that addictive sweet crunch, I wanted to give them a fun twist that feels lighter, crispier, and honestly just more exciting. That’s exactly how these Cookies and Cream Rice Cake Muddy Buddies came to life.
I’ve been deep in my rice cake era lately (trust me on this), and this might be one of my favorite transformations yet. Instead of cereal, you get these airy, crispy clusters that soak up every bit of that creamy white chocolate coating. Add in real Oreo chunks and a cookies-and-cream powdered sugar coating, and suddenly you’ve got a snack that tastes like dessert but eats like the perfect grab-by-the-handful treat.
The texture here is what really makes these stand out. You’ve got the crunch from the rice cakes, little pops of soft chocolate coating, and those bigger Oreo chunks that give you that classic cookies-and-cream bite. And then everything gets tossed in this sweet, chocolatey powdered sugar mix that makes each piece completely irresistible. It’s messy in the best way, and honestly part of the fun.
These Cookies and Cream Rice Cake Muddy Buddies are perfect for just about anything. Movie nights, road trips, gifting, late-night snacking—you name it. They come together fast, require zero baking, and somehow disappear even faster. This is one of those recipes you make “just to have something sweet around,” and then suddenly the entire batch is gone within a day. No regrets.
Making Cookies and Cream Rice Cake Muddy Buddies
The process is super simple, but a few small details make all the difference. Start by crushing your rice cakes in a zip-top bag. You’re aiming for bite-sized clusters, not fine crumbs. Those uneven pieces are what give you that perfect muddy buddies texture—some bigger crunches, some smaller bits that get extra coated.
Next, prep your Oreos two ways. Half get roughly chopped into chunks for texture, and the other half get turned into fine crumbs (with the cream removed) to mix into the powdered sugar coating. This is what really brings that cookies-and-cream flavor all the way through instead of just in pockets.
The white chocolate coating is what ties everything together. Melt it gently so it stays smooth and silky, then stir in the coconut oil to help thin it out and coat everything evenly. Once you pour it over the rice cake clusters and Oreo chunks, mix until every piece is coated—that glossy layer is what helps the powdered sugar stick.
Finally, everything gets tossed in that cookies-and-cream sugar mixture. Seal it up in a bag and shake until every piece is fully coated. It’s the easiest step and somehow the most satisfying.
Let it cool just enough for the coating to set, and that’s it. You’re left with the crunchiest, sweetest, most addictive cookies and cream snack.
More Muddy Buddy Ideas
If you like these, then you’ll love my other variations.
- Rice Cake Muddy Buddies are the classic chocolate peanut butter combo
- Dubai Rice Cake Muddy Buddies have a delicious pistachio twist
- Pumpkin Spice Rice Cake Muddy Buddies are a Fall favorite
- Gingerbread Rice Cake Muddy Buddies for when you’re feeling festive
- Popcorn Muddy Buddies are a fun sweet and salty snack
Cookies and Cream Rice Cake Muddy Buddies
Equipment
- Ziplog Bag
- Mallet
- Mixing Bowls
Ingredients
- 1 cup white candy melting wafers or use white chocolate, just adjust melting time
- 1.5 tsp coconut oil
- 6 rice cakes crushed into large chunks
- 10 Oreos split into 5 and 5 (5 remove the cream and crush into crumbs (should yield about 1/2 cup), 5 roughly chop into chunks)
- 1/3 cup powdered sugar
Instructions
- Start by placing the rice cakes in a large zip-top bag and crushing them into small bite-sized clusters. Transfer the crushed rice cakes to a large bowl.
- Split the Oreos in half. Roughly chop one half into chunks and add them to the bowl with the rice cake pieces. Take the remaining Oreos, remove the cream filling, and crush the cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a mallet.
- Melt the white chocolate melting wafers in a microwave-safe bowl for about one minute, then stir until completely smooth. If needed, continue melting in short intervals until fully melted. Stir in the coconut oil until the mixture is smooth and combined.
- Pour the melted chocolate mixture over the rice cake clusters and Oreo pieces, mixing until everything is evenly coated.
- In a separate bowl, combine the powdered sugar with the crushed Oreo crumbs. Transfer the coated mixture into a zip-top bag, add the powdered sugar mixture, seal the bag, and shake until all pieces are fully coated.
- Allow the mixture to cool until the coating is set, then enjoy.
