Lucky Charms Cookies (Print Version)

Soft, chewy cookies loaded with colorful marshmallows for a whimsical treat that delights all ages.

# 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

# How To Make:

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 and well incorporated.
04 - Beat in the egg, then the egg yolk. Add vanilla extract and mix until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in white chocolate chips and 1 cup of the Lucky Charms marshmallows. Reserve 1/4 cup marshmallows for topping.
07 - Sop dough using a tablespoon or small ice cream scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
08 - Lightly press reserved marshmallows onto the top of each dough ball for a festive appearance.
09 - Bake for 9-11 minutes until edges are set and centers appear slightly underbaked for soft texture.
10 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The marshmallows get wonderfully chewy while staying vibrantly colored, like little edible jewels scattered through each cookie
  • They strike that perfect balance between grown-up cookie and childhood breakfast nostalgia that makes everyone smile
02 -
  • Separating marshmallows from cereal is oddly meditative, but pour slowly or you'll be chasing pink hearts across your counter
  • These cookies spread more than you might expect, so give them room to breathe on the baking sheet
03 -
  • Press those extra marshmallows gently but firmly onto the tops before baking, or they'll roll right off during the oven's dance
  • The white chocolate variation is worth trying at least once, especially if you're serving dedicated marshmallow purists

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