Instructions

• Line a baking sheet with parchment paper and set aside.
• Measure the mini chocolate chips (1/2 cup) and divide into two equal portions: place one 1/4 cup portion in the freezer (to help them stay firm when mixed) and reserve the other 1/4 cup for sprinkling on top later.
• In a large bowl combine 2 cups Rice Krispies cereal and 2 cups mini marshmallows. (If you prefer a crunchier cookie, you may later add up to 1 cup more Rice Krispies for a total of 3 cups.)
• In a microwave-safe bowl or in a double boiler, combine 2 cups white chocolate chips (or melting wafers) and 1 cup creamy peanut butter. Melt together until smooth: in the microwave heat at 50% power in short intervals (stirring between) until fully melted and combined, or melt over low heat on the stove, stirring constantly.
• Immediately pour the melted white chocolate–peanut butter mixture over the bowl with the Rice Krispies and marshmallows. Stir until the cereal and marshmallows are evenly coated.
• Add the frozen 1/4 cup mini chocolate chips to the coated mixture and stir quickly to distribute. If desired, stir in up to 1 cup more Rice Krispies (to a maximum total of 3 cups) to reach your preferred texture.
• Drop spoonfuls (or use a cookie scoop) of the mixture onto the prepared baking sheet. Quickly sprinkle the reserved 1/4 cup mini chocolate chips on top of each cookie before the coating sets.
• Let the cookies set at room temperature until firm, or place the baking sheet in the refrigerator until fully set.