Description
These Lucky Charms Cookies combine the nostalgic flavors of the classic cereal with a soft, chewy cookie base. Featuring finely ground cereal pieces and colorful marshmallows, these treats are perfect for a fun dessert or snack that offers a delightful blend of sweetness and texture.
Ingredients
Scale
Butter and Sugar Base
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup finely ground Lucky Charms cereal (excluding marshmallows)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Mix-Ins
- ¾ cup Lucky Charms marshmallows
- ½ cup white chocolate chips (optional)
Instructions
- Prepare the Cereal Flour: Separate the Lucky Charms marshmallows from the cereal pieces. Grind the cereal pieces finely using a food processor, or crush them inside a sealed plastic bag until they resemble a fine flour.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cereal, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well blended.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Marshmallows and Chocolate Chips: Carefully fold in the Lucky Charms marshmallows and white chocolate chips, distributing them evenly throughout the dough.
- Chill the Dough: Cover and refrigerate the cookie dough for at least 30 minutes to help reduce spreading during baking and improve texture.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape and Bake: Scoop portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and lightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your colorful, chewy Lucky Charms Cookies.
Notes
- Chilling the dough is important to prevent cookies from spreading too much and to enhance flavor.
- If white chocolate chips are unavailable, you can substitute with regular chocolate chips or omit them entirely for a sweeter cereal-forward taste.
- Be sure to remove all marshmallows prior to grinding the cereal to keep the cookie’s texture balanced.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
