Lucky Charms Cookies (Printable)

Soft, chewy treats loaded with colorful marshmallows for a whimsical delight.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 1 large egg
08 - 1 large egg yolk
09 - 2 teaspoons pure vanilla extract

→ Mix-ins

10 - 1 1/4 cups Lucky Charms marshmallows (separated from cereal)
11 - 3/4 cup white chocolate chips

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth.
04 - Beat in the egg, then the egg yolk, and add vanilla extract. Mix well.
05 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
06 - Gently fold in the white chocolate chips and 1 cup of the Lucky Charms marshmallows, reserving 1/4 cup for topping.
07 - Scoop dough using a tablespoon or small ice cream scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Lightly press a few reserved marshmallows onto the top of each dough ball for a festive look.
09 - Bake for 9-11 minutes, until the edges are set and the centers look slightly underbaked.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • Theyre basically an excuse to eat marshmallow cereal for dessert without anyone judging your life choices
  • The white chocolate and marshmallow combination creates this insanely gooey texture that makes people do genuinely involuntary happy noises
02 -
  • The centers will look soft when you pull them out but that's exactly how you want them, they firm up beautifully while cooling
  • Resist the urge to keep baking until they look done or you'll lose that incredible chewy texture that makes these special
03 -
  • Chill your dough for 30 minutes before baking if you want thicker cookies with even more chewy texture
  • Press extra marshmallows on immediately after baking while they're still soft so they really stick

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