Cookie Dough Crispys


So, today’s recipe is a little bit addictive and super good! Seriously, I was just looking through my pictures picking the ones I wanted to upload and I was drooling… Probably should wash off my keyboard. Anyway, these are spectacular and turned out even better then I thought they might! They are rice crispys with both regular and chocolate cookie dough balls in it. If you like cookie dough and rice crispys you need to try these.

It all starts with the cookie dough. Cream together butter and both sugars.

Add the milk and vanilla.

Stir in the flour and salt.

Isn’t it gorgeous?

Now, divide the dough in half.

To the half still in the mixer add cocoa powder and chopped white chocolate.

Stir it in good.

To the other half stir in some mini chocolate chips.

Next, use the small end of a melon baller  to form the dough into little balls. Placing the dough balls on a cookie sheet with sides that is lined with waxed paper.

(Sorry, I had to give you a series of three pictures, just because.)

Place the cookie dough into the freezer and freeze until good and hard. I have to admit that at this point in the process the cookie dough balls were in my freezer for a couple of days, and I ate a couple every time I had to get something out…. It was so good!

Once the cookie dough is well frozen start the rice crispys. First, grease a 9×13 inch pan.

Next, melt your butter in a large pan.

Once melted add the marshmallows and cook, stirring, until melted.

Remove for the heat and stir in the rice cereal until just incorporated.

Now, quick run and get your frozen cookie dough and add that to the rice mixture.

Stir it gently, but thoroughly.

Press this delicious mixture into the prepared pan, it is a lot easier if you grease your hands.

Drizzle with some melted chocolate.

Done, you know officially have the best rice crispy treat EVER!!! Enjoy.

Cookie Dough Crispys
Cookie Dough Crispys: Rice crispy treats with regular and chocolate cookie dough in them, so basically the BEST rice crispys EVER!!!!
  • For the cookie dough:
  • ½c. butter, soft
  • ¼c. sugar
  • ½c. brown sugar, packed
  • 2T. milk
  • ½t. pure vanilla extract
  • 1¼c. flour
  • ⅛t. salt
  • 3T. cocoa powder
  • 1.5oz white chocolate, chopped
  • ⅓c. mini semi-sweet chocolate chips
  • For the rice crispys:
  • 5T. butter
  • 16oz mini marshmallows
  • 6c. crisp rice cereal
  • Chocolate for drizzling
  1. For the cookie dough:
  2. Cream the butter and sugars together.
  3. Stir in the milk and vanilla.
  4. Mix in the flour and salt.
  5. Divide dough in two. In the half still in the mixing bowl add the cocoa and white chocolate. Stir well.
  6. To the other half add the mini chocolate chips, stir to incorporate.
  7. Use the smaller end of a melon baller to scoop the cookie dough into little balls. Place the balls on a cookie sheet with sides that is lined with waxed paper.
  8. Freeze until hard.
  9. For the rice crispys:
  10. Thoroughly grease a 9x13 inch baking pan.
  11. In a large pan, melt the butter.
  12. Add the mini marshmallows and melt, while stirring.
  13. Remove from the heat and add the crisp rice cereal, stir until just incorporated.
  14. Quickly retrieve the cookie dough from the freezer and add it to the crispys.
  15. Gently stir the cookie dough balls in until incorporated.
  16. Using greased hands press the mixture into the prepared pan.
  17. Use a piping bag to drizzle the crispys with melted chocolate.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)