Cookie Dough Crispy Treats

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These were a fun treat to make! What a wonderful take on the traditional rice crispy treat. Chocolate chip cookie dough sandwiched between gooey, crunchy rice crispy treats- delicious!

To be completely honest, I found this recipe while searching Lindsay Landis’ cookbook, “The Cookie Dough Lover’s Cookbook” on Amazon. I was toying with the idea of buying it. That’s generally what I do when I am bored- search cookbooks and add them to my wish-list, haha. Well, I got lucky with this one! She has two free sneak peak recipes listed under her Amazon review for the book. This Cooke Dough Crispy Treat recipe was one of them.

So I thought I’d make it as a way to see what her book had to offer and promote it in the process. After all, if you love chocolate chip cookie dough, this book would be your nirvana.

Lindsay uses a basic egg-less chocolate chip cookie dough for the basis of all her recipes. And it’s delicious! She comes up with all these cute, ingenius ways to make wonderful treats out of one of the most sinful treats out there- raw cookie dough. Pretty genius.

And I really liked these rice crispy treats. I kept some for myself but sent the brunt of them in with Dave to work. Lucky for me, they actually had a meeting that morning so he just brought them along to that! They were eaten up happily within the first 5 minutes.

It’s always great when he brings me home an empty container : ) So gratifying.

Thank you Lindsay for the wonderful recipe!

Cookie Dough Crispy Treats


For Cookie Dough:

  • 1⁄3 cup unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¼ cup milk or cream
  • 1-1/4 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup mini semisweet chocolate chips

For Crispy Treats:

  • 2 tablespoons unsalted butter
  • 12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)
  • ½ teaspoon vanilla extract
  • 7 cups crisp rice cereal


Grease a 13-by-9-inch baking pan with butter or cooking spray.

In a mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.

Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and add vanilla. Fold in cereal, gently stirring until completely coated.

Press half of the cereal mixture into prepared pan. Spread with cookie dough and then top with remaining cereal, carefully pressing into an even layer. (You may find it easier to use your hands for this step; if so, generously butter them beforehand so the cereal mixture doesn’t stick to your fingers). Cut into squares. Treats can be stored, loosely covered in the refrigerator, up to 3 days but are best enjoyed within a day of making them.

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