Description
These Lucky Charms Cookies are a delightful twist on classic sugar cookies, packed with colorful Lucky Charms marshmallows for a fun, chewy texture and a touch of sweetness. Perfect for a festive treat or a playful dessert, these cookies combine a buttery, tender cookie base with gooey marshmallows both inside and on top, creating a magical bite every time.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, melted and cooled
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups (68 g) Lucky Charms marshmallows, divided
Optional
- ¼ cup (50 g) sugar for rolling
Instructions
- Melt and Cool Butter: Melt the butter in a small bowl and then cool it in the fridge for about 15 minutes. Meanwhile, separate 2 cups of Lucky Charms marshmallows from the cereal into a bowl for use in the cookie dough and topping.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until fully combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled melted butter and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract; whisk again until smooth and well mixed.
- Incorporate Dry Ingredients and Marshmallows: Stir the dry ingredient mixture into the wet ingredients until just combined. Gently fold in 1 cup of Lucky Charms marshmallows. Save the remaining cup of marshmallows to top the cookies after baking. Optionally add sprinkles or white chocolate chips now if desired.
- Form and Chill Dough Balls: Using a medium cookie scoop (approximately 2 tablespoons), scoop the dough into balls. Roll each ball in sugar if using, then place on a lined plate or small baking sheet. Cover and chill the dough balls in the refrigerator for at least 30 to 60 minutes.
- Preheat Oven: Preheat the oven to 375°F (190°C) for at least 20-30 minutes beforehand. Line a large baking sheet with parchment paper.
- Arrange and Bake Cookies: Remove about 8 chilled dough balls and space them roughly 3 inches (8 cm) apart on the prepared baking sheet. Bake for 10 to 12 minutes, until the edges are light golden and set.
- Top with Marshmallows and Cool: Immediately after removing the cookies from the oven, top them with the reserved marshmallows. Shape any irregular cookies gently with a cup or biscuit cutter. Let the cookies cool on the baking sheet for 3 to 4 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Variations: Customize the cookies by adding sprinkles or white chocolate chips to the dough, or try different mix-ins and toppings as suggested in the blog post’s variations section.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
