Line a baking tray with parchment paper. This prevents sticking and makes cleanup very easy.

Measure all ingredients before starting. This helps you work quickly once chocolate melts.

Place white chocolate chips in a saucepan over very low heat. Stir constantly until smooth and fully melted.

Add peanut butter to melted chocolate. Stir gently until mixture becomes smooth and creamy.

Mix in vanilla extract and a pinch of salt. Stir well to combine flavors evenly.

Turn off heat immediately. Do not overcook the mixture to avoid thick or grainy texture.

Pour crispy rice cereal into the warm mixture. Fold gently until all cereal is coated.

Let mixture cool for five minutes. It should be warm but not too hot.

Add mini marshmallows after slight cooling. Stir gently to keep them soft and fluffy.

Use a cookie scoop to drop spoonfuls onto prepared tray. Leave small space between each cookie.

Melt semi sweet chocolate separately. Drizzle lightly over each cookie for extra flavor.

Place tray in refrigerator for 30 minutes. Let cookies firm up before serving.