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–+ servings
5 from 1 vote

Lucky Charms Cookies

Brown butter cookies loaded with lucky charms cereal & marshmallow fluff.
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Prep Time:30 minutes
Cook Time:12 minutes
Chilling Time:30 minutes
Total Time:1 hour 12 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, lucky charms, small batch, st. patrick's day, sugar cookies
Servings: 8 cookies

Ingredients

  • 113 g unsalted butter room temperature (8 tbsp.)
  • 50 g lucky charms cereal (no marshmallows)
  • 100 g light brown sugar (½ c.)
  • 50 g granulated sugar (¼ c.)
  • 1 egg room temperature
  • 1 tsp. vanilla extract
  • 140 g all purpose flour (1 c. + 2 ⅔ tbsp.)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 30 g lucky charms marshmallows (scant 1 c.) + extra for topping
  • ~50 g marshmallow fluff (½ c.)

Instructions

  1. Brown the butter: In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
  2. Pour the brown butter into a medium sized mixing bowl. You should have 90g of brown butter - if you have a little less than that, you can add in a few grams of water until you reach 90g. Set aside.
  3. In the meantime, pour out some lucky charms into a medium sized bowl. Separate out 30g of the marshmallows and set them aside. Add 50g of the cereal (without marshmallows) to a ziploc bag and use a rolling pin or bowl to crush up the cereal. Set aside.
  4. Mix the brown sugar and granulated sugar into the brown butter.
  5. Whisk in the egg and vanilla.
  6. Add in the flour, crushed lucky charms cereal, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
  7. Add in the lucky charms marshmallows and fold just until no flour streaks remain.
  8. Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.*
  9. Once you're ready to bake the cookies, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
  10. Spread dollops of marshmallow fluff on top of the cookie dough.
  11. Scoop out heaping 3 tbsp. scoops of dough. Once you have used all of the marshmallow fluff on top, add on some more. Place the cookies spread apart to allow room for spreading.
  12. Bake for 12-14 minutes, or until the edges of the cookies are golden brown.
  13. Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. Also, press some more lucky charms marshmallows into the cookies while they're still hot, if desired. Enjoy!

Notes

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*If you are letting the dough chill for over 1 hour, you will want to bring it out to room temp for ~20-30 minutes, until it's scoopable, before adding in the marshmallow.