A much better version of the traditional tollhouse cookie. No one will ever guess what the secret ingredient is.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
40
Yield:
40 large cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.

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  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

Nutrition Facts

141 calories; protein 1.5g 3% DV; carbohydrates 18.6g 6% DV; fat 7.5g 12% DV; cholesterol 21.5mg 7% DV; sodium 122.6mg 5% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2008
Holy Cow..these were delicious. and i've made a hundred different kinds of choc chip cookie recipes. The only change was I probably ground up more than the 4 1/2 cups of rice krispies. I got carried away..more like 5 1/2. You couldn't really taste the rice cereal but it enhanced the taste of the cookie into something great. Oh I did add 1 tsp of baking powder as well as the baking soda because I love my cookies nice and puffy. GREAT SHARE! Read More
(28)

Most helpful critical review

Rating: 3 stars
03/23/2011
I took someone's advice and left a cup of rice krispies uncrushed and baked it.. it left chewy bits in the cookies.. that were kinda undesirable. it did not come out thin and krispy like others had stated.. but the down side was that i had to bake it a bit longer like about 11 to 14 minutes.. cause it was raw on the inside. also i didnt think that the sheet pan on the bottom helped..it didnt help Read More
(6)
56 Ratings
  • 5 star values: 33
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
02/27/2008
Holy Cow..these were delicious. and i've made a hundred different kinds of choc chip cookie recipes. The only change was I probably ground up more than the 4 1/2 cups of rice krispies. I got carried away..more like 5 1/2. You couldn't really taste the rice cereal but it enhanced the taste of the cookie into something great. Oh I did add 1 tsp of baking powder as well as the baking soda because I love my cookies nice and puffy. GREAT SHARE! Read More
(28)
Rating: 5 stars
07/15/2003
Delicious. The ground up Rice Krispies add a delicious flavor and with having to use less flour compared with other recipes the cookies don't taste as doughy and have a richer flavor Read More
(28)
Rating: 5 stars
08/06/2009
These were wonderful. The cookies I get at the bakery are good but these are much better. They're the best tasting chocolate chip cookies I've ever had. I know some people have said the Rice Krispies give the cookies an odd crunch but apparently they're not grinding up the Rice Krispies fine enough. The cereal should be ground down to the consistancy of a fine ground cornmeal. It's the flavor of the Rice Krispies that makes these cookies so wonderful not the crunch. The type of cookie sheet you have will determine how long you need to bake them. I have shiny restaurant quality heavyweight baking pans and it took 13 to 14 minutes for the cookies to get done. Darker and lightweight pans will probably require less time maybe 10-12 minutes. Read More
(18)
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Rating: 5 stars
07/15/2003
Great cookies! I added the whole four crushed cups of crispy rice and left some uncrushed for an extra crunch. The cookies were soft in the middle and crunchy on the ends. Everyone loved them and my daughter was mad when they were all gone. Read More
(12)
Rating: 4 stars
02/14/2011
The flavor was good I liked the crunch from the rice krispies did not like that they baked to a thin cookie. I even refrigerated the cookie dough in an attempt to stop them from spreading out it didn't help much. I probably won't make these again as I like a thicker chocolate chip cookie. Read More
(9)
Rating: 4 stars
02/08/2011
We enjoyed these. I had some Rice Krispies that needed to be used so it was perfect. It makes them a bit sweet for me but I really like the texture it gives them. My middle son thought they had oatmeal in them. I used a package of Peanut Butter/Semi-Sweet chips. Thanks! Read More
(7)
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Rating: 5 stars
02/05/2003
THis was a big hit for Christmas one year. I thought they were great and the rice crispies gave it a good flavor and a neat texture. It was kind of messy to make but delicious! Read More
(6)
Rating: 3 stars
03/23/2011
I took someone's advice and left a cup of rice krispies uncrushed and baked it.. it left chewy bits in the cookies.. that were kinda undesirable. it did not come out thin and krispy like others had stated.. but the down side was that i had to bake it a bit longer like about 11 to 14 minutes.. cause it was raw on the inside. also i didnt think that the sheet pan on the bottom helped..it didnt help Read More
(6)
Rating: 5 stars
07/13/2003
very moist...It's now my favorite chocolate chips cookies's recipe. Thank you it's a keeper Read More
(6)