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5 from 6 votes

Crunchy Cheese Wafers

Prep Time5 mins
Cook Time16 mins
Total Time41 mins
Course: Appetizer
Cuisine: American
Servings: 6 dozen wafers
Calories: 51kcal
Author: Chula King


  • 1 cup (8-ounces, 2 sticks) unsalted butter, softened
  • 2 cups (8-ounces) shredded extra sharp Cheddar cheese (See Tip 1)
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon Kosher salt (See Tip 2)
  • ¼ teaspoon cayenne pepper
  • 2 cups (10-ounces) all-purpose flour
  • 2 cups (2-ounces) Rice Krispies


  • Preheat oven to 350°F.
  • Beat butter, cheese, salt, Worcestershire sauce and cayenne pepper in a large bowl with electric mixer on high speed until smooth and creamy. Add flour; beat on low just until incorporated.
  • Add Rice Krispies; work with pastry blender or hands until well incorporated.
  • Using a small ice cream scoop or tablespoon, drop dough onto parchment lined baking sheet, leaving 2-inches between wafers. Roll into balls with damp hands. Flatten with damp fingers. (See Tip 3)
  • Bake in preheated 350°F oven for 16 to 18 minutes or until golden brown. Transfer to wire rack to cool completely. Store in air-tight container.
  • Yield: 6 dozen Crunchy Cheese Wafers.


  1. I like to use extra sharp Cheddar cheese in making these wafers because of the depth of flavor. However, you could also use regular or sharp Cheddar cheese.
  2. I always use Kosher salt in recipes. However, you could also use regular table salt. However, you would need to reduce the amount of salt to ½ teaspoon.
  3. I always use dampened hands and fingers to form the dough for the cheese wafers. The reason is to prevent the dough from sticking to my hands.


Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg