Lucky Charms Cookies Recipe

INGREDIENTS

• ¾ cups unsalted butter 170 grams, room temperature (1½ sticks)
• ½ cup granulated sugar 100 grams
• ½ cup brown sugar 107 grams
• 2 large eggs 100 grams
• 1 teaspoon pure vanilla extract 4 grams
• 1½ cups Lucky Charms cereal pieces marshmallows removed
• 2 cups all-purpose flour 240 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon kosher salt
• 1½ cups Lucky Charms marshmallows divided (click for where to buy just the marshmallows!)
• 1 cup mint chocolate baking chips 170 grams

EQUIPMENT

• Kitchen Scale (optional)
• Stand Mixer (optional)
• Hand Mixer (optional)
• Food Processor
• Cookie Portion Scoop (optional)
• Baking Sheet

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, granulated sugar, and brown sugar together.¾ cups unsalted butter,½ cup granulated sugar,½ cup brown sugar
• Add the eggs and vanilla extract and mix again until well combined. Set aside.2 large eggs,1 teaspoon pure vanilla extract
• Add the Lucky Charms cereal to a food processor and grind into a fine flour.1½ cups Lucky Charms cereal pieces
• In a medium bowl, whisk the Lucky Charms, flour, baking soda, and salt together. Stir into the wet ingredients until just combined.2 cups all-purpose flour,1 teaspoon baking soda,½ teaspoon kosher salt
• Gently fold 1 cup of the lucky charms marshmallows and all of the baking chips into the cookie batter. Cover and refrigerate for 2 hours.1 cup mint chocolate baking chips,1½ cups Lucky Charms marshmallows
• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• Using a cookie scoop or your hands, form 1-inch balls from the batter and place 6-8 on the pan about 1 inch apart from each other.
• Lightly press 3-4 leftover marshmallows into each of the cookies.
• Bake for 6-8 minutes, or until the edges turn a light golden color and the tops don’t look wet anymore.
• Remove the pan from the oven and let the cookies cool for 5 minutes before removing them from the pan and letting them cool completely on a wire rack.
• Repeat the baking process with the remaining batter.

NOTES

• Use softened butter so that it combines easier with the other ingredients. Take it out of the fridge for at least 30 minutes before using.
• You can substitute the mint chips for white chocolate chips or any other chocolate chips that you prefer.
• Leave space on the baking sheet between the cookie dough balls as they will spread during baking.

Storage: Store Lucky Charms cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.