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Lucky Charm Cookies Recipe

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3.8 from 15 reviews

Delightfully sweet and chewy, Lucky Charm Cookies combine buttery dough with luscious white chocolate chips and colorful cereal marshmallows for a nostalgic treat perfect for any occasion. These cookies bake up soft with just golden edges and a fun, crunchy surprise inside.

Ingredients

Cookie Dough

  • ½ cup butter, softened to room temperature (1 stick)
  • ¼ cup sugar
  • ¾ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (210 grams), spooned and leveled
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt

Mix-ins

  • 1 cup white chocolate chips
  • 1 cup cereal marshmallows (Lucky Charms or other brand), plus more for topping if desired

Instructions

  1. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, sugar, and light brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step ensures your cookies have a tender and rich texture. Add the egg and vanilla extract, beating until fully incorporated.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt to evenly distribute the leavening and seasoning.
  3. Mix Dry with Wet: Gradually add the flour mixture to the wet ingredients in thirds, mixing after each addition until just combined. Avoid overmixing to maintain a soft cookie texture.
  4. Fold in Mix-ins: Gently fold in the white chocolate chips and cereal marshmallows using a spatula or wooden spoon. Be careful to avoid stirring too vigorously, as this can cause the marshmallows to break down and bleed color.
  5. Optional Chilling: If desired, chill the dough for 15 to 30 minutes to help the cookies hold their shape during baking and to enhance flavor.
  6. Shape and Bake: Preheat your oven to 350°F (175°C). Using a 1.5 tablespoon scoop or your hands, form the dough into balls and place them on a parchment paper-lined baking sheet. Optionally, press extra marshmallows on top for an attractive finish. Bake for 8 to 10 minutes, removing the cookies just before they are fully set and only slightly golden at the edges to retain softness. For crisper cookies, bake until the edges brown more noticeably.
  7. Cool: Let the cookies rest on the baking sheet for 2 to 3 minutes after removing from the oven to firm up slightly. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Be sure to spoon and level your flour to avoid dense cookies.
  • Chilling the dough is optional but recommended for better shape retention.
  • Handle marshmallows gently to avoid melting or discoloration in the dough.
  • For prettier cookies, press a few marshmallows on top before baking.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Find it online: https://cookedbygrace.com/lucky-charm-cookies-recipe/