In a large bowl, measure out the Rice Krispies and mini marshmallows. Set aside.
In a separate large, microwave safe bowl, measure out the white chocolate chips and creamy peanut butter.
Microwave for 30 seconds and then stir. Repeat until the mixture is smooth.
Pour the peanut butter mixture over the cereal and marshmallows, stir to coat.
Scoop and portion the mixture out into you desired sized cookie.
Sprinkle the mini chocolate chips or chopped chocolate on top of the cookies before they set up.
Sprinkle flakey sea salt on top, if desired.
Store at room temperature for up to 4 days or in the freezer for up to 3 months.