Lucky Charms Cookies
These Lucky Charms Cookies are made with soft cookie dough, your favorite cereal, and are studded with colorful marshmallows and white chocolate chips before receiving a white chocolate drizzle over the top.
Servings: 24 cookies
Calories: 282kcal
Cost: Recipe $7.97 / Serving $0.66
Equipment
Ingredients
- 1 cup unsalted butter, cold and cubed ($1.98)
- 1 ¼ cup granulated sugar ($0.45)
- 2 large eggs ($0.30)
- 2 large egg yolks ($0.15)
- 1 tablespoon vanilla extract ($0.09)
- 3 ½ cups all-purpose flour ($0.46)
- 1 box (3.4 ounces) instant vanilla pudding mix ($0.86)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking powder ($0.05)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.01)
Mix-Ins
- 2 cup white chocolate chips, divided ($2.62)
- 1 ½ cups Lucky Charms cereal, marshmallows removed ($0.59)
- 1 cup Lucky Charms marshmallows ($0.39)
Instructions
- Preheat and prep. Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Mix dry ingredients. In a medium mixing bowl, whisk together the all-purpose flour, instant vanilla pudding mix, cornstarch, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugar. In a large mixing bowl, beat the cold cubed butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla. Blend in the eggs, egg yolks, and vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Combine wet and dry. Add the flour mixture to the wet ingredients in three equal portions, mixing on low speed between each addition until just combined. Do not overmix. The dough will be very thick, so the final portion may need to be mixed in by hand.
- Fold in mix-ins. Stir in 1 cup of the white chocolate chips, 1 cup of the cereal (without marshmallows), and ½ cup of the marshmallows until evenly distributed.
- Portion dough. Scoop the dough into ¼-cup portions, roll into balls, and place about 2 inches apart on the prepared baking sheet. About 8 cookies will fit per sheet.
- Bake. Bake for 10 to 12 minutes, or until the edges look set, the tops are no longer glossy, and there is just a light hint of golden color.
- Cool. Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
- Melt chocolate. In a microwave-safe bowl, melt the remaining 1 cup of white chocolate chips in 30-second intervals, stirring well between each, until smooth.
- Decorate. Drizzle the melted chocolate over the cooled cookies, then top with the reserved cereal and marshmallows.
- Set and serve. Let the chocolate set at room temperature, or place the cookies in the freezer for about 5 minutes for a quicker set. Enjoy.
Notes
- Marshmallows. Adding most marshmallows after baking prevents them from melting into the dough.
- Cold butter. Smaller butter cubes make creaming easier and help create thick cookies.
- Giant cookies. Divide dough into 8 portions and bake a few minutes longer, until edges are lightly golden and centers are set.
- Storage. Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 282kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 206mg | Potassium: 81mg | Fiber: 1g | Sugar: 21g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
