Step 1

Line two large baking sheets with parchment paper and set aside.

Step 2

In a large microwave-safe bowl, combine the white chocolate and peanut butter. Microwave in 30-second intervals, stirring between each spin, until the mixture is melted and smooth. Let cool for 5-10 minutes.

Step 3

Add the crispy rice cereal and marshmallows and gently stir until evenly coated.

Step 4

Drop 1 tablespoon-sized mounds on the prepared baking sheets. Immediately sprinkle the mini chocolate chips on top of the cookies.

Step 5

Refrigerate the cookies for 30 to 45 minutes until the white chocolate is set. Enjoy!