These crispy peanut butter marshmallow cookies combine crunchy edges with gooey marshmallow pockets for a melt-in-your-mouth treat that’s quick and easy to make.
Chill dough for 30 minutes to prevent excessive spreading and keep cookies thick with crispy edges. If marshmallows brown too fast, tent loosely with foil halfway through baking. For ultra-crispy cookies, reheat in oven for 2 minutes after cooling. Store cookies in an airtight container with a slice of bread to keep them crispy longer.
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