3 1/2 cups all-purpose flour 1 3.4 oz. box Instant Vanilla Pudding Mix 2 tsp cornstarch 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup unsalted butter, cubed, cold 1 1/4 cup granulated sugar 2 large eggs 2 large egg yolks 1 Tbsp vanilla extract 1 1/2 cups lucky charm cereal, no marshmallows 1 cup lucky charms marshmallows 2 cup white chocolate chips
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set it aside.
In a medium sized mixing bowl combine the flour, pudding mix, cornstarch, baking powder, baking soda, and salt with a whisk until combined. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
Blend in the eggs, egg yolks, and vanilla. Scrape down the sides of the bowl as needed.
Add the flour mixture into the wet mixture in 3 same sized portions, mixing well on low speed between each until combined. Do not overmix. Note that the dough will become very thick so you may need to mix the remaining flour in by hand.
Stir in 1 cup of white chocolate chips, 1 cup of dry cereal and ½ cup of the marshmallows until evenly distributed.
Scoop the dough out into ¼ cup sized portions. Roll into a ball and place about 2 inches apart on your baking sheet. I was able to fit 8 per sheet.
Bake in the oven for 10-12 minutes or until just the edges look set, the tops are no longer glossy and there's just the lightest hint of darkening on the top.
Let the cookies rest on the baking sheet for about 5 minutes to finish cooking and settle. This makes it easier to pick them up and put on a wire rack.
Place the cooling on a cooling rack.
In a bowl, melt one cup of chocolate chips in the microwave in 30 second intervals, stirring well between each until smooth.
Drizzle the chocolate over the tops of the cooled cookies and then place some of the reserved cereal and marshmallows on top of each cookie.
Let rest until the chocolate has set. For a faster set, you can place the cookies into the freezer for about 5 minutes.