Lucky Charm Cookies
This easy recipe features a soft sugar cookie base, white chocolate chips and a nostalgic cereal.FromScratchBaking.net
Servings: 42 cookies
Ingredients
- 2-1/2 cups (300g) all-purpose flour
- 1 cup (40g) crushed lucky charms cereal (measure the cereal before crushing)
- 3 tsp (15g) baking powder
- 2 tsp (68g) cornstarch
- 1/4 tsp salt (if using unsalted butter, increase salt to ½ tsp)
- 1 cup (226g) butter, room temperature (2 sticks)
- 3/4 cup (158g) granulated sugar
- 3/4 cup (170g) brown sugar
- 2 tsp (10g) vanilla extract
- 2 eggs (100g) large eggs, room temperature
- 1 cup (180g) white chocolate chips (reserve a few for later)
- 1 cup (40g) lucky charms cereal (reserve a few marshmallows for after baking)
Instructions
- Place 1 cup of cereal into a plastic bag and crush with a rolling pin.
- In a small bowl, whisk the flour, crushed cereal, baking powder, cornstarch and salt together. Set aside.
- Using a mixer fitted with a paddle attachment, cream the butter for about a minute. Add in the sugars and vanilla; mix on medium speed for 1-2 minutes. Scrape down the sides of the bowl.
- Add in your eggs, one at a time. Mix until each egg is incorporated; scrape down the bowl as needed.
- Once the eggs are combined, add in the flour/cereal mixture. Mix on low speed until combined. Stir the white chocolate chips and additional cereal.
- Before chilling, portion the dough with a medium scoop, about 27-29 grams of dough. Place dough on a cookie sheet lined with parchment or use a silicone baking mat. Once all the dough is scooped, cover and refrigerate for 1-2 hours.
- When ready to bake, preheat the oven to 350℉. Line your cookie sheet with parchment paper or a silicone baking mat. Place your chilled cookie onto the cookie sheet, spacing them at least 2” apart. Place a few extra white chocolate chips on top of the unbaked dough.
- Bake at 350℉ for about 10-12 minutes. Cookies are done when the edges of the cookies look slightly browned.
- When the cookies are done baking and are still hot, press in a few marshmallows into the tops of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container on the counter for up to five days. Freeze for longer storage.
Notes
- Scoop the cookie dough before chilling.
- This dough will need to chill in the refrigerator for at least 1 hour (2 max).