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lucky charm cookies
Print Recipe

Lucky Charm Cookies

Prep Time2 hours 30 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Holiday And Seasonal, Nut-Free, Peanut-Free, Spring, St. Patrick's Day, Tree Nut-Free
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, use 1/2 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 (100g) 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 one 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 fully incorporated; scrape down the bowl as needed.
  • Add in the flour/cereal mixture; mix on low until combined. Stir the white chocolate chips and additional cereal (or mix on low speed). Chill the dough for at least 1 hour. Before refrigerating the dough, I recommend scooping/portioning it first.
  • 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. NOTE: If using a smaller scoop, be sure to adjust your baking time.
  • When you’re ready to bake, preheat the oven to 350℉. Line your cookie sheet with parchment paper or a silicone baking mat. Place chilled cookie onto the cookie sheet, spacing them at least 2” apart.
  • Bake at 350 for about 10-12 minutes. Cookies are done when the edges of the cookies look slightly browned.
  • While the cookies are hot, push in a couple of marshmallows into the tops of each cookie. Let cookies cool on the cookie sheet for about 5 minutes before transferring to a cooling rack.

Notes

  1. Scoop the cookie dough before chilling.
  2. This dough will need to chill in the refrigerator for at least 1 hour (2 max).