Lucky Charms Cookies
These Lucky Charms Cookies are the perfect way to celebrate a festive and delicious St Patrick’s Day. These chewy cookies are full of yummy white chocolate chips and, the very best part, Lucky Charms marshmallows!
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Servings: 16
Calories: 190kcal
Equipment
- Stand Mixer
- Wooden Spoon
- Parchment Paper
- Baking Sheet
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup White Chocolate Chips
- ¾ cup Marshmallows from Lucky Charms Cereal
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla into the cookie dough and beat again until just combined.
- Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the white chocolate chips and the Lucky Charms marshmallows until evenly distributed.
- Scoop the cookie dough onto a parchment-paper lined cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational and personal use only.
- Butter: I often use unsalted butter in my recipes because different brands of salted butter contain different amounts of salt, and I want to be able to control the saltiness of my cookies. If you use salted butter, make sure to adjust the amount of additional salt you add to this recipe. Your butter should be at room temperature with an internal temperature between 68-72 degrees Fahrenheit.
- Brown Sugar: I use light brown sugar, but if you want more of a molasses-y flavor profile, use dark brown sugar. Either is delicious!
- Granulated Sugar: Make sure to use the scoop and level method on your granulated sugar so that you are baking with the right amount. This recipe calls for less granulated sugar than a normal cookie recipe, which allows the brown sugar to shine and make it extra chewy!
- Egg: Use a large egg, and try to use a room temperature one!
- Vanilla: This recipe uses 2 tsp of vanilla which makes for an extra sweet base dough recipe. The marshmallows also add a lot of sweetness to this recipe, so if you think that sweetness will be overwhelming, feel free to use only 1 tsp of vanilla. I loved them as-is though!
- All Purpose Flour: Again, make sure to use the scoop and level method so that you are using the right amount of flour!
- Baking Soda: Baking soda interacts with the brown sugar to make a chewy cookie. Do not substitute baking powder, as the cookies will turn out different than the photos.
- Salt: These cookies tend to be pretty sweet, so if you want to cut down on the sweetness a bit, add some more salt to the recipe!
- White Chocolate Chips: These are delicious, but feel free to substitute semisweet chocolate chips, milk chocolate chips, mini chocolate chips, butterscotch chips, or cinnamon chips for a delicious twist!
- Lucky Charms Marshmallows: The most tedious part of this recipe is picking the dehydrated marshmallows out of the cereal box so that you can add them into the dough. All that extra time is worth it though!
- Make sure to remove the paddle attachment from the stand mixer before adding the marshmallows and white chocolate chips. Stir those in by hand so that they don’t get broken!
- Make sure not to overbeat once you add the egg. The more you beat the dough with the egg, the cakier (and perhaps drier) the cookie will become.
- You will know your cookies are done baking when the edges are brown and set. The center of the cookie should look soft but not shiny. If it is shiny and wet, they may still need to bake for a few more minutes.
Nutrition
Serving: 1cookie | Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 56mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 1mg
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