These Lucky Charms Cookies are "magically delicious" just like the cereal! A delicious homemade sugar cookie that is studded with white chocolate chips and Lucky Charms marshmallows.
1cupcereal marshmallowsLucky charms or other brand
Instructions
Using an electric mixer or spatula, cream together the softened butter, granulated sugar and brown sugar until soft and fluffy.
Add in the egg and vanilla and mix well.
In a separate bowl, mix together the flour, baking soda and salt. Then, add into the dough in 3 additions, making sure to mix until just incorporated.
Using a spatula, or your hands, mix in¾ of the white chocolate chips and about ¾ of the marshmallows. Be careful not to crush the marshmallows.
Cover the cookie dough with plastic wrap and place in the fridge for 15-30 minutes. Do not chill for longer than an hour because you don’t want the lucky charms to start breaking down from the moisture.
Preheat the oven to 350°F/177°C. Line 2 baking sheets with parchment paper.
Use a cookie scooper or spoons to make balls about 1 ½ tbs.
Place cookies on the pan, leaving 2-3” for spread. Press in white chocolate chips into the tops of the cookie balls, but do NOT put the marshmallows on yet. (they will brown and not look very pretty if you put them in now!)
Bake for 8-10 minutes. For chewy cookies, you want to pull them out just when they start turning slightly brown around the edges. If you like crunchier cookies, you can leave them in for a bit longer.
Allow the cookies to cool on the pan for 2-3 minutes before transferring them to a wire rack to finish cooling.
Notes
Storing these cookies in an air-tight container will cause the marshmallows to soften over time. You may want to store them in a paper bag, but the cookies will start to get dried out faster than if they were stored in an air-tight container.