Let’s get baking! These cookies are relatively easy to make, but following the steps carefully will ensure the best results.

1. Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes on medium-high speed, until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula as needed.

3. Add Eggs and Vanilla: Add the eggs one at a time, mixing on medium-high until fully incorporated after each addition. Add the vanilla extract and mix until incorporated.

4. Combine Dry Ingredients: In a separate large bowl, whisk together the baking soda, salt, cocoa powder, and flour.

5. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stop mixing and scrape down the sides of the bowl with a spatula once or twice as you go. Mix until just barely combined – it’s okay if a few streaks of flour remain.

6. Add Chocolate and Marshmallows: Add the white chocolate chunks and Lucky Charms marshmallows to the dough. Mix on low speed until just combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.

7. Scoop and Bake: Scoop the cookies onto the prepared baking sheets. I make these about 60g. Gently press the tops down to flatten them a bit. Add a few extra Lucky Charms marshmallows on top. Bake for 9-11 minutes. The middle should not quite look set.

8. Cool and Enjoy: Top with flakey salt immediately after the cookies come out of the oven. Allow to cool for 5-10 minutes before transferring to a cooling rack.