Making Refrigerated Cookie Dough Malleable
Hi there! I asked a similar question a while ago, but the proposed solutions didn't solve my problem. I have been developing a chocolate chip cookie recipe that spends 24 hours in the fridge. The problem is that I add Rice Krispies to the dough after the resting period, so I need the dough to be malleable enough to incorporate rice krispies into the dough.
I have tried: letting the dough sit at room temp for two hours, sprinkling the rice krispies on top, and splitting the cookies in half, putting the krispies in the middle, and shoving the halves back together. Is there anything y'all can recommend?