Lucky Charms Cookies - Fresh Bean Bakery

Ingredients

113 g unsalted butter room temperature (8 tbsp.)
80 g lucky charms cereal (2 c.)
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.)
¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
~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, add the lucky charms cereal 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, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
Add in 50g of the crushed lucky charms cereal 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.
Pour the remaining crushed lucky charms cereal into a shallow dish. Roll the tops of each of the cookie dough balls in the crushed cereal.
Place the cookies on your baking sheet at least 2" apart to allow room for spreading. Bake for 10-12 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

*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.

Nutrition