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Lucky Charms Cookies: A Nostalgic Treat with a Whimsical Twist

These Lucky Charms Cookies are a nostalgic treat with a magical twist! Made with finely ground cereal for an extra flavorful dough, studded with colorful marshmallows and creamy white chocolate chips, each bite is chewy, sweet, and irresistibly fun. Perfect for parties, holidays, or whenever you need a little magic in your life!
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Prep Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup 2 sticks unsalted butter, softened
  • 2 large eggs
  • 2 cups Lucky Charms cereal no marshmallows, ground into a fine powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon salt
  • 1 cup Lucky Charms marshmallows
  • 2/3 cup white chocolate chips

Method
 

  1. Cream the Butter & Sugar: In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until smooth.
  2. Add the Wet Ingredients: Mix in the eggs and vanilla extract until well combined.
  3. Prepare the Dry Ingredients: In a food processor, grind the Lucky Charms cereal (excluding marshmallows) into a fine powder.
  4. Combine Dry & Wet Ingredients: In a separate bowl, whisk together the processed cereal, flour, baking soda, corn starch, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
  5. Fold in the Goodies: Gently fold in the Lucky Charms marshmallows and white chocolate chips.
  6. Chill the Dough: Refrigerate the cookie dough for at least 2 hours for better texture and thickness.
  7. Preheat & Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Shape the Cookies: Let the dough sit at room temperature for 10 minutes, then scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
  9. Bake & Cool: Bake for 10-12 minutes or until lightly golden. Cool on a wire rack before serving.

Notes

  • Chilling the dough is crucial for thicker cookies. If short on time, freeze for 30 minutes instead.
  • For extra gooey cookies, press a few extra marshmallows on top before baking.
  • Store in an airtight container for up to 5 days or freeze for up to 2 months.

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