Sort ingredients
picarellam
QR Code
Listen
Pdf
In a large pot, melt 2 cups of white chocolate chips and 1 cup of creamy peanut butter over medium-low heat, stirring constantly to prevent burning. Remove the pot from the heat as soon as the mixture is smooth and combined.
Add 4 cups of Rice Krispies cereal to the melted mixture and stir until evenly coated. Let the mixture cool slightly for 1–2 minutes.
Gently fold in 2 cups of mini marshmallows until they’re just mixed in. Be careful not to overmix—some marshmallows should stay whole for that gooey texture.
Using a spoon or cookie scoop, drop the mixture by heaping spoonfuls (about 2 tablespoons each) onto a parchment-lined tray. This should make around 32 cookies, depending on how generous your scoops are.
Immediately sprinkle ½ cup of chocolate chips over the tops of the cookies while they’re still slightly warm, so they stick.
Let the cookies set at room temperature for at least 30 minutes, or chill in the fridge for about 15 minutes if you’re in a hurry.