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Cookie Dough Rice Krispie Treats
Yield: 12 bars
These cookie dough rice krispie treats combine gooey marshmallows, crispy rice cereal, edible chocolate chip cookie dough, rainbow sprinkles, and mini chocolate chips into one irresistible no-bake dessert. Soft, chewy, colorful, and packed with nostalgic cookie dough flavor, they’re the perfect treat for birthdays, parties, or sweet cravings. Easy to make and impossible to resist, these bars are guaranteed to be a hit with cookie dough lovers.
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
Storing & Serving:
- 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
Serving: 1bar | Calories: 576kcal | Carbohydrates: 100g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 339mg | Potassium: 69mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1588IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 6mg
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