Saint Patrick's Day is almost here and this year we're celebrating with Lucky Charms Cookies. A brown sugar cookie is topped with those iconic and delicious Lucky Charms marshmallows to create a fun dessert.
These Lucky Charms Cookies have the perfect balance of flavor. The cookie base balances out the sweetness of the marshmallows so the cookies aren't overly sweet. They're really easy to make and take basic ingredients.
You'll want to pick the marshmallows out of the cereal and keep the actual cereal pieces for cereal eating. I liked placing a variety of marshmallow shapes on each cookie so that all of the shapes were represented with their fun colors and designs.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. In a stand mixer fitted with a paddle attachment, blend together the butter and sugars on medium speed until combined. Scrape down the sides of the bowl.
Add in the egg and vanilla and mix until combined. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
Place the bowl of dough in the fridge to chill for at least 30 minutes. Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart.
Top with Lucky Charms marshmallows. You can fit 8-10 on each cookie and might have some leftover. Bake the cookies for about 13-15 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 10 minute mark.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Lucky Charms Cookies
Saint Patrick's Day is almost here and this year we're celebrating with Lucky Charms Cookies. A brown sugar cookie is topped with those iconic and delicious Lucky Charms marshmallows to create a fun dessert.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 14 cookies
- Category: Dessert
Ingredients
- 4 oz (½ cup) unsalted butter, softened
- 106 grams (½ cup) brown sugar
- 99 grams (½ cup) sugar
- 1 egg
- 1 tsp vanilla
- 240 grams (2 cups) flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup Lucky Charms marshmallows
Instructions
- Preheat oven to 350º F.
- In a stand mixer fitted with a paddle attachment, blend together the butter and sugars on medium speed until combined. Scrape down the sides of the bowl.
- Add in the egg and vanilla and mix until combined.
- With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
- Place the bowl of dough in the fridge to chill for at least 30 minutes.
- Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart.
- Top with Lucky Charms marshmallows. You can fit 8-10 on each cookie and might have some leftover.
- Bake the cookies for about 13-15 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them out at about the 10 minute mark.
- Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
- Leftover cookies can be stored in an airtight container for a few days but are best when enjoyed right after baking as the marshmallows can become soggy.
- Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes, add the marshmallows, and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
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