Description

Craving a fun, colorful cookie that’s as delightful to eat as it is to look at? These Lucky Charm Cookies are your perfect indulgence! Combining a buttery, soft cookie base with sweet white chocolate chips and vibrant Lucky Charms marshmallows, these cookies are a playful twist on a classic treat.

Ingredients

Here’s what you need to make these Lucky Charm Cookies. Each ingredient adds to the buttery, sweet, and colorful magic.

Butter (½ cup, softened to room temperature, 1 stick): Creates a rich, soft cookie base.
**Sugar (¼ cup)*: Adds sweetness (*can adjust slightly for less sweetness if desired).
Light Brown Sugar (¾ cup): Provides moisture and a caramel-like depth.
Egg (1): Binds the dough and adds structure.
Vanilla Extract (1 teaspoon): Enhances flavor with a warm, sweet note.
**Flour (1 ½ cups, 210 grams, spooned and leveled)*: Forms the cookie structure (*use precise measurements for best results).
Baking Soda (¾ teaspoon): Helps the cookies rise and spread.
Sea Salt (½ teaspoon): Balances the sweetness.
White Chocolate Chips (1 cup): Add creamy, sweet bursts.
Cereal Marshmallows (1 cup, plus more for tops): Provide colorful, crunchy fun (Lucky Charms or similar brand).

Substitutions and Variations

Butter: Use vegan butter for a dairy-free version.
Sugar: Swap white sugar with coconut sugar or all brown sugar for a deeper flavor.
Flour: Use gluten-free all-purpose flour (1:1 ratio) for a gluten-free version.
Egg: Replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan option.
White Chocolate Chips: Swap with milk chocolate, dark chocolate, or butterscotch chips.
Cereal Marshmallows: Use other colorful cereal marshmallows or chopped dried fruit for a different twist.
Add-Ins: Mix in ¼ cup sprinkles, chopped nuts, or shredded coconut for extra flair.

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Instructions

Step 1: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream ½ cup softened butter, ¼ cup sugar, and ¾ cup light brown sugar until light and fluffy, about 3–5 minutes.
Add 1 egg and 1 teaspoon vanilla extract, beating until fully incorporated.

Tip: Ensure butter is softened (not melted) for a fluffy texture; cream thoroughly for light cookies.

Step 2: Mix the Dry Ingredients

In a separate medium bowl, whisk together 1 ½ cups flour (spooned and leveled), ¾ teaspoon baking soda, and ½ teaspoon sea salt.

Tip: Spoon and level flour to avoid packing too much, ensuring soft cookies.

Step 3: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients in three additions, beating on low speed until just combined after each addition.
Gently fold in 1 cup white chocolate chips and 1 cup cereal marshmallows using a spatula, being careful not to crush the marshmallows.

Tip: Mix gently to keep marshmallows intact; overmixing can break them down.

Step 4: Shape and Chill (Optional)

Use a 1.5-tablespoon cookie scoop or roll the dough into balls (about 1.5 inches in diameter).
Arrange on a parchment-lined baking sheet, spacing 2 inches apart.
For extra pretty cookies, press a few extra cereal marshmallows onto the tops of each dough ball.
Optional: Chill the dough balls in the fridge for 15–30 minutes to reduce spreading and enhance flavor (recommended but not required).

Tip: Chilling helps create thicker cookies with a chewier texture.

Step 5: Bake

Preheat your oven to 350°F (175°C).
Bake the cookies for 8–10 minutes, removing them just before they look fully done (edges barely golden). For crispier cookies, bake until lightly browned.
Let cookies sit on the baking sheet for 2–3 minutes, then transfer to a cooling rack to cool completely.

Tip: Underbaking slightly ensures soft, chewy cookies; they’ll continue to set as they cool.