Ever thought you had a marvelous idea, and then wondered why the heck no one else had thought of it already?!
Like my idea for a coffee delivery service… why oh WHY does this not exist? And HOW does it not exist yet? But more importantly, who is going to help me start one up?!
Just the other day, I decided to whip up a batch of rice krispie treats. Then, I remembered my last batch of birthday cake rice krispie treats. Never again could I have just plain old rice krispy treats! My mind immediately flashed to all of the cookie dough recipes I’d been hoarding as a result of Lindsay’s new cookbook, and thought, “wouldn’t it be genius to combine the two?”
And combine I did. So then like I do with so many of my brilliant ideas that no one had thought of before, I hit the internet to do a search and see if others were already making this recipe.
Not surprisingly, they were. Steph made some. Avery made some. Peabody made some. This recipe below started in my brain, inspired by Lindsay’s eggless cookie dough, and you won’t want to miss it. Once you taste the cookie dough, you will be brainstorming other ways to use it in your baked goods.
Now if I could only dream up a way to use cookie dough to start up a coffee delivery service…
Cookie Dough Rice Krispie Treats
Servings vary, but you should get 12-24 bars depending on size of cut
For rice krispie layer:
- 5C rice krispie cereal
- 1/4 C butter
- 4 C mini marshmallows marshmallows
- Line a 13x9x2 baking pan with parchment paper and spray with butter.
- Melt butter in a saucepan over low heart.
- Add marshmallows, and stir constantly until melted. Remove from heat and add rice krispies, stirring until evenly coated. Press into prepare pan.
- Set aside and allow to cool white preparing the cookie dough layer.
For cookie dough layer:
Slightly adapted from Love and Olive Oil
- 2 C butter, room temperature
- 3/4 C sugar
- 1/4 C brown sugar
- 1/3 C milk
- 1 tsp vanilla
- 2 1/2 C flour
- 1/4 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips, plus more for topping
- In a large bowl, beat together butter and sugars, until fluffy.
- Add milk and vanilla and beat and mix until incorporated.
- Add dry ingredients: flour, baking soda, and salt. Mix well until combined.
- Fold in chocolate chips.
- Using about a cup at a time, layer the cookie dough over the rice krispie treats. Pat down until even.
- Top with more rice chocolate chips.
- Refrigerate for at least four hours, slice and serve.