Melt 4 tablespoons of butter in a large saucepan over low heat, stirring continuously to prevent burning. Once melted, add 6 cups of marshmallows and continue stirring until completely melted and smooth, about 3–5 minutes. Remove from heat, then gently fold in 6 cups of Rice Krispies until every piece is well-coated and shiny.

Line a 9x13-inch baking dish with parchment paper for easy removal. Pour half of the Rice Krispie mixture into the dish, spreading it evenly and pressing down firmly with a spatula or your hands.

Take your edible chocolate chip cookie dough and place it on top of the pressed Rice Krispie base, spreading it evenly over the base.

Scoop the remaining Rice Krispie mixture and layer it over the cookie dough, pressing down firmly but gently to seal the layers together.

Allow the treats to cool at room temperature for about 30 minutes, or refrigerate for 15 minutes. Once cooled, lift from the dish using parchment paper and cut into squares.