Ingredients
Scale
- 16 ounces white chocolate chips or white almond bark
- 1/2 cup creamy peanut butter
- 3 cups crisped rice cereal
- 1 1/2 cups mini marshmallows
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Line two large baking sheets with parchment paper or wax paper. This prevents the cookies from sticking and makes cleanup much easier. Set these aside so they are ready when your mixture is warm.
- In a large microwave-safe bowl, combine the white chocolate chips (or chopped almond bark) and the creamy peanut butter. Microwave in 30-second intervals, stirring well after each session. Continue until the mixture is completely smooth and fully combined. Be careful not to overheat the chocolate, as white chocolate can burn easily.
- Gently fold the crisped rice cereal into the melted white chocolate and peanut butter mixture. Use a spatula to stir until every piece of cereal is thoroughly coated in the creamy base.
- Let the mixture cool for about 2 to 3 minutes so it is not piping hot. Fold in the mini marshmallows. Waiting a few minutes ensures the marshmallows stay intact rather than melting completely into the mixture, which preserves that lovely chewy texture.
- Using a cookie scoop or two spoons, drop rounded tablespoons of the mixture onto your prepared baking sheets. While the cookies are still wet, sprinkle the mini semi-sweet chocolate chips over the top of each mound.
- Allow the cookies to sit at room temperature for about 30 to 60 minutes until they are firm. If you are in a hurry, you can place the baking sheets in the refrigerator for 15 to 20 minutes to speed up the setting process.
- Cook Time: 20 minutes
- Diet: Vegetarian