Lucky Charms Cookies
These Lucky Charms Cookies combine crunchy cereal and marshmallows in a sweet, fun treat perfect for St. Patrick's Day or any playful dessert craving.
Equipment
- 1 mixing bowl
- 2 baking sheets lined with parchment paper
- 1 cookie scoop medium size
Ingredients
- 1 cup salted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour 388g
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Lucky Charms cereal mostly marshmallows
- 1/2 cup extra marshmallows for topping
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat butter and sugar for 2-3 minutes until creamy and light, scraping the bowl as needed.
- Add eggs and vanilla extract, mixing until fully combined.
- Combine flour, cornstarch, baking soda, and salt; stir into wet ingredients on medium-low speed until just blended with a few flour streaks.
- Fold in white chocolate chips and Lucky Charms cereal pieces along with marshmallows gently to distribute evenly.
- Drop dough balls using a medium cookie scoop onto prepared sheets spacing a few inches apart.
- Bake for 10-12 minutes until edges are set.
- Press extra marshmallows onto the warm cookies immediately after baking.
- Allow cookies to set on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Pressing marshmallows after baking prevents melting and adds decorative appeal.
- Store cookies in an airtight container up to 5 days.
- For variation, substitute white chocolate chips with milk or dark chocolate chips.