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.
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.