Lucky Charms Cookies
Lucky Charms cookies are a chewy sugar cookie loaded with Lucky Charms marshmallows and the added flavour of crushed Lucky Charms cereal. Perfect for St Patricks Day, kids, and kids at heart.
Equipment
- large bowl
- baking pans
- measuring cups/spoons
Ingredients
- 1/2 C Lucky Charms cereal (no marshmallows)
- 1 C salted butter at room temperature
- 1 & 1/4 C white sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 2 & 1/4 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C Lucky Charms Marshmallows plus more for adding on top of the cookies
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Sort your Lucky Charms cereal so you have 1 cup of marshmallows (plus some more for adding on top of the cookies) and 1/2 cup of cereal. Set the marshmallows aside.
- Add the cereal into a zip lock bag and crush until no large pieces remain. Set aside.1/2 C Lucky Charms cereal
- In a large bowl or stand mixer cream together butter and sugars until light and fluffy. This takes a good 5 minutes.1 C salted butter, 1 & 1/4 C white sugar
- Add in vanilla and egg. Beat until mixture is well combined.1 large egg, 1 & 1/2 tsp vanilla extract
- In a second bowl whisk together flour, crushed cereal, baking soda, baking powder, and salt.2 & 1/4 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 C Lucky Charms cereal
- Add dry ingredients into wet and mix until combined.
- Fold in the Lucky Charms marshmallows.1 C Lucky Charms Marshmallows
- Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart. Top the cookie dough balls with extra Lucky Charms marshmallows.
- Bake cookies for 12 minutes or until bottoms are a light golden brown.The cookies will be puffed up and look slightly under done but they will continue to bake as they cool and flatten out.Let fully cool on the baking pan before moving.
Notes
*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.