David's Secret Ingredient Chocolate Chip Cookies

David's Secret Ingredient Chocolate Chip Cookies


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


30 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
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  1. 55 Ratings


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...

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

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 K...

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...

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...

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 ha...

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...

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!

very moist...It's now my favorite chocolate chips cookies's recipe. Thank you it's a keeper