Line a 9x11 baking sheet with parchment paper and set aside.

In a large pot, melt the butter over medium heat.

Once the butter is melted, add the cocoa powder and chocolate chips, stirring until the mixture is smooth and the chocolate chips have fully melted.

Pour in the sweetened condensed milk and stir until combined.

Add the caramels to the pot and cook, stirring frequently, until the caramels are fully melted and the mixture is smooth.

Stir in the mini marshmallows and cook for another 2-3 minutes, until the marshmallows are melted and fully incorporated into the mixture.

Remove the pot from the heat and stir in the vanilla extract.

Gradually fold in the rice krispy cereal, stirring gently until everything is well coated with the chocolate-caramel-marshmallow mixture.

Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into cookie-sized mounds.

Let the cookies cool at room temperature or in the fridge for about 30 minutes, or until they firm up and hold their shape.

Serve or store: Enjoy immediately, or store the cookies in an airtight container at room temperature for up to 5 days.