In a microwave-safe bowl, combine white chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth.
In a large bowl, combine Rice Krispies cereal and mini marshmallows. Pour the melted mixture over the cereal and stir until everything is evenly coated.
Drop tablespoon-sized portions onto a baking sheet lined with parchment paper and sprinkle mini chocolate chips on top. Place the cookies in the refrigerator until firm, about 45 minutes.