Reviewed: Jan. 13, 2012

Delicious as is! I love to freeze the dough, the cut off a few pieces and bake for dessert. These are my new go to CC cookie.

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Reviewer:

mamacarissa

Reviewed: Dec. 21, 2011

I was going to give this 1 star, but my husband ate one and asked what the big problem was. I've never made cookies and thrown away raw dough, but I did on this recipe. The texture is not enjoyable (and I bake other cookie recipes with rice krispies in them), and they flattened out despite several efforts to keep them from doing so. Too bad.

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Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: Craig, Colorado, USA

Reviewed: Dec. 13, 2011

Great! These are fabulous, however I did make a few changes. I added chopped dark chocolate chunks and instead of using a food processor I used potato masher for the cereal! I wanted some chunky pieces in the cookies. I also added more than a cup of rice crispies, in fact I used most of it. They were fabulous! I also like my cookies a bit saltier, so I tend to increase the salt. Thanks!

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Reviewer:

Felicity

Cooking Level: Beginning

Reviewed: Sep. 29, 2011

We have been adding rice cereal to our tollhouse cookies for my entire life (>30 years) but we don't crush them - leaving them whole makes for a great cookie crunch

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Reviewer:

challahback

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

Reviewed: Mar. 22, 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

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Reviewer:

cuppycake

Reviewed: Feb. 13, 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.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Feb. 7, 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!

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Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: Dec. 16, 2010

My family LOVED these cookies! Great texture and very delicious! I will make again very soon!

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Reviewer:

stayceebee

Cooking Level: Expert

Home Town: Elmira, New York, USA

Reviewed: Feb. 19, 2010

these are my favorite chocolate chip cookie ever! the flavor is wonderful; the rice krispies really add to it. they were the perfect texture for me. all my children LOVED them, too. can't wait to buy more chocolate chips! mmm, yummy!

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Reviewer:

kellyannc

Reviewed: Aug. 5, 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.

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