Description
Delightfully whimsical Lucky Charms Cookies that combine the iconic cereal’s crunch and colorful marshmallows into soft, buttery treats. These cookies are perfect for both kids and adults looking for a nostalgic, fun twist on classic cookies.
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup finely ground Lucky Charms cereal (excluding marshmallows)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup Lucky Charms marshmallows
- ½ cup white chocolate chips (optional)
Instructions
- Prepare the Cereal Flour: Separate the Lucky Charms marshmallows from the cereal pieces. Grind the cereal in a food processor until it forms a fine powder, or crush it thoroughly in a sealed plastic bag to use as a flour substitute in the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground Lucky Charms cereal, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated and brown sugars until the mixture becomes light, fluffy, and creamy, which will help create the perfect cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter and sugar mixture until fully incorporated, ensuring an even flavor distribution and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and just until combined to avoid overworking the dough, which can toughen cookies.
- Fold in Marshmallows and Chocolate Chips: Gently fold in the Lucky Charms marshmallows and optional white chocolate chips, making sure they are evenly distributed throughout the dough without melting or breaking down the marshmallows.
- Chill the Dough: Refrigerate the prepared dough for at least 30 minutes, which helps to prevent the cookies from spreading too much while baking and enhances the flavors.
- Preheat Oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure even baking and easy cleanup.
- Shape and Bake: Scoop portions of chilled dough onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 10-12 minutes until the edges are set but the cookies remain soft in the center.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. Enjoy these chewy, colorful cookies fresh!
Notes
- Separating the marshmallows from the cereal pieces may be time-consuming but is essential to achieve the right texture and flavor distribution.
- Using chilled dough prevents excessive cookie spreading and maintains a thicker, chewier texture.
- White chocolate chips add sweetness and complement the cereal flavors but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Handle marshmallows gently when folding in to prevent them from melting prematurely.
