Lucky Charms Cookies
These Lucky Charms Cookies are soft, chewy, and bursting with colorful marshmallows for a nostalgic, magical treat!
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Cooling rack
- Cookie scoop or tablespoon
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature
- 0.25 cup shortening optional, or substitute with 1/2 cup additional butter
- 2 large eggs
- 1 yolk egg
- 0.25 cup Marshmallow Fluff optional but recommended
- 1 teaspoon vanilla extract
- 0.25 cup crushed Lucky Charms cereal pieces pieces only
- 1 cup marshmallow pieces from Lucky Charms cereal plus more for topping
- Green food coloring optional
Instructions
- In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.
- In a large bowl, use an electric mixer to cream the unsalted butter, optional shortening, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs and extra yolk, one at a time, mixing well after each addition. Stir in the Marshmallow Fluff and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the crushed cereal pieces and marshmallow pieces. Add a few drops of green food coloring if desired and gently swirl.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Press extra marshmallow pieces on top of each cookie.
- Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
Notes
- For extra richness, substitute shortening with 1/2 cup additional butter.
- Fold marshmallow pieces in gently at the end to prevent melting and preserve texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Chill dough for 30 minutes before baking to prevent excessive spreading.
- Try variations like adding mini chocolate chips or using gluten-free flour for dietary preferences.