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–+ servings

Lucky Charms Cookies

5 from 1 vote
Brown butter cookies loaded with lucky charms cereal & marshmallow fluff.
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time12 minutes
Chilling Time 30 minutes
Total Time1 hour 12 minutes
Servings8 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 

  • 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.
  • 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.
  • 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.
  • Mix the brown sugar and granulated sugar into the brown butter.
  • Whisk in the egg and vanilla.
  • 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.
  • Add in the lucky charms marshmallows and fold just until no flour streaks remain.
  • 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.*
  • 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.
  • Spread dollops of marshmallow fluff on top of the cookie dough.
  • 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.
  • Bake for 12-14 minutes, or until the edges of the cookies are golden brown.
  • 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.