Cookie Dough Rice Krispie Treats
These cookie dough rice krispie treats combine two childhood favorites into one irresistibly fun no-bake dessert. Made with gooey marshmallows, crispy rice cereal, edible chocolate chip cookie dough, rainbow sprinkles, and mini chocolate chips, every bite is soft, chewy, colorful, and just a little over the top. Easy to make and packed with nostalgic cookie dough flavor, these treats are impossible to resist.
Cookie Dough Rice Krispie Treats
Turn up the boombox and grab your favorite neon scrunchie because these cookie dough rice krispie treats are bringing major nostalgic energy.
Combining gooey marshmallows, crispy rice cereal, edible chocolate chip cookie dough, mini chocolate chips, and colorful sprinkles, they’re soft, chewy, nostalgic, and perfectly over-the-top in the best way.
They’re the kind of treat that belongs at a sleepover after renting movies, rewinding VHS tapes, and staying up way too late.
Craving even more run rice krispie treat flavors? Check out my funfetti rice krispie treats, s’mores rice krispie treats, and Oreo rice krispie treats.
Why You Will Love This Recipe
- Two nostalgic treats in one: Cookie dough and rice krispie treats come together for the ultimate throwback dessert.
- No-bake and easy to make: No oven required and perfect for parties, birthdays, or whenever you need a fun dessert fast.
- Soft, gooey, and crispy: Every bite has the perfect mix of chewy marshmallows, crispy cereal, and creamy cookie dough.
- Loaded with colorful mix-ins: Mini chocolate chips and rainbow sprinkles make these treats extra fun and totally over the top.
- Perfect for sharing: Slice them into bars for parties, movie nights, bake sales, or enjoy them straight from the pan.
Recipe Ingredients
Edible Chocolate Chip Cookie Dough
- All-purpose flour – Heat-treated to remove any potential bacteria.
- Unsalted butter – Room temperature.
- Light brown sugar
- Granulated sugar
- Milk
- Vanilla extract
- Salt
- Mini chocolate chips
- Rainbow sprinkles
Rice Krispie Treats
- Unsalted butter
- Mini marshmallows
- Vanilla extract
- Salt
- Rice Krispies cereal
- Mini chocolate chips
- Rainbow sprinkles
How to Make Cookie Dough Rice Krispie Treats
Make the edible chocolate chip cookie dough and roll it into small balls. Chill the cookie dough for 30 minutes.
Melt the butter and stir in the mini marshmallows until melted and smooth. Add in the vanilla extract and salt.
Add in the crisp rice cereal and additional mini marshmallows.
Stir until the crisp rice cereal and marshmallows are evenly coated in the melted marshmallow mixture.
Press half of the mixture into a prepared pan and spread into an even layer.
Sprinkle on half of the chilled cookie dough balls, mini chocolate chips, and rainbow sprinkles.
Add the remaining half of the rice krispie treat mixture and gently press into an even layer.
Press in the remaining cookie dough balls and sprinkle with the rainbow sprinkles and mini chocolate chips. Allow the rice krispie treats to set up for 1 hour before cutting into squares.
Courtney’s Recipe Tips for Success
- Line the baking pan with parchment paper extending up the sides of the pan to easily remove the bars from the pan.
- Don’t skip heat-treating the flour when making the edible chocolate chip cookie dough. This step makes the flour safe to eat and is essential for edible cookie dough.
- Gently press the rice krispie treat mixture into the pan. Do not press down too firmly or the rice krispie treats will have a hard texture.
- For the easiest spreading, lightly wet your hands with water and use them to press the mixture evenly into the pan without sticking.
- For clean, even squares, allow the bars to fully set before cutting, then use a serrated knife with a gentle sawing motion, wiping the blade clean between cuts as needed.
- For even easier slicing, briefly chill the bars in the refrigerator before cutting.
Frequently Asked Questions
Raw flour can contain harmful bacteria, so heat-treating it makes it safe to use in no-bake recipes like edible cookie dough.
Yes! You can use your favorite store-bought edible cookie dough in place of the homemade version to save time. Just make sure it is labeled safe to eat raw, since traditional refrigerated cookie dough is not intended for raw consumption.
To keep the rice krispie treat mixture from sticking, lightly dampen your hands with water before gently pressing it into an even layer in the pan.
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Cookie Dough Rice Krispie Treats
Ingredients
Edible Chocolate Chip Cookie Dough
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (114 g) unsalted butter (room temperature)
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (½ tsp) salt
- 2 tbsp (30 ml) milk
- ½ cup (90 g) mini chocolate chips
- 2 tbsp (20 g) rainbow sprinkles
Cookie Dough Rice Krispie Treats
- ½ cup (114 g) unsalted butter
- 20 oz (567 g) mini marshmallows
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (½ tsp) salt
- 7 cups (196 g) Rice Krispies cereal
- 2 cups (100 g) mini marshmallows
- ¼ cup (45 g) mini chocolate chips
- 2 tbsp (20 g) rainbow sprinkles
Instructions
Edible Chocolate Chip Cookie Dough
- First, heat-treat the flour. Place the all-purpose flour in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the flour reaches 165°F (74°C) throughout (about 1 ½–2 minutes total). Allow the flour to cool completely before making the cookie dough.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for a few minutes until well combined. Add in the milk and vanilla extract and mix until smooth.
- Add the heat-treated all-purpose flour and salt, then mix on low speed until the cookie dough comes together. Scrape down the sides and bottom of the bowl as needed to ensure everything is evenly combined.
- Fold in the mini chocolate chips and rainbow sprinkles until evenly distributed throughout the cookie dough.
- Using a ½ teaspoon, scoop the cookie dough and roll into small balls. Place the dough balls on a parchment-lined baking sheet pan. Chill the cookie dough balls in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Cookie Dough Rice Krispie Treats
- Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the rice krispie treats from the pan.
- In a large saucepan on the stovetop over medium-low heat, melt the unsalted butter. Add in 20 ounces of mini marshmallows and stir until the marshmallow mixture is melted and smooth. Remove the saucepan from the heat.
- Stir in the vanilla extract and salt. Then, fold in the rice krispies cereal and additional 2 cups of mini marshmallows until the cereal is well coated in the melted marshmallow mixture.
- Spread half of the rice krispie treat mixture into the prepared baking pan. Moisten your hands with water, and gently press the mixture into the pan creating an even layer.
- Press half of the chocolate chip cookie dough balls evenly over the rice krispie treat layer. Top with half of the mini chocolate chips and half of the rainbow sprinkles.
- Spread the remaining rice krispie treat mixture evenly over the cookie dough layer. Lightly moisten your hands with water, then gently press the mixture into the pan to create an even layer.
- Press the remaining chocolate chip cookie dough balls evenly over the top of the rice krispie treat layer. Finish by sprinkling with the remaining mini chocolate chips and rainbow sprinkles.
- Allow the rice krispie treats to set in the pan for 1 hour before removing and cutting into squares. For easier slicing, you can also chill the bars for 30 minutes to help the marshmallow layer firm up.
Notes
- Room temperature: Store the rice krispie treats in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator/Freezer: I do not recommend storing rice krispie treats in the refrigerator or freezer, as it can affect their soft and chewy texture. However, you can briefly chill the bars before cutting to help them firm up and make slicing easier.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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