Description
These whimsical Lucky Charms Cookies combine the nostalgic flavor of the classic cereal with a soft, chewy cookie base. Featuring finely ground cereal for texture and bursts of colorful marshmallows and optional white chocolate chips, these cookies deliver a fun, sweet treat perfect for any occasion.
Ingredients
Butter and Sugar
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
Wet Ingredients
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 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
Add-ins
- 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. Use a food processor to grind the cereal until fine, or crush it in a sealed plastic bag until finely ground.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, the finely ground cereal, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, ensuring a tender crumb in the final cookies.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter mixture, mixing until fully combined for flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and only until just combined to prevent overworking the dough.
- Fold in Marshmallows and Chocolate Chips: Gently fold the separated Lucky Charms marshmallows and optional white chocolate chips into the dough, ensuring they are evenly distributed without breaking them up.
- Chill the Dough: Refrigerate the cookie dough for at least 30 minutes. Chilling helps prevent excessive spreading during baking and improves cookie texture.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape and Bake: Scoop the chilled dough onto the prepared baking sheets, spacing the cookies about 2 inches apart for proper spreading. Bake for 10-12 minutes until the edges are set and lightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- Separating the marshmallows from the cereal is important to avoid them melting entirely during baking and losing their shape.
- White chocolate chips are optional but add a creamy richness that complements the marshmallows.
- Chilling the dough helps control spreading for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a crunchier texture, slightly increase the baking time by 1-2 minutes and keep a close eye to avoid burning.
