Big, thin crispy edges chewy middled lucky charms cookies made with ground up bits of rice cereal and colorful gooey lucky charms marshmallows. All parts of these cookies taste like the cookie version of your favorite childhood cereal!
Cookies, made to taste like lucky charms cereal!
Comin’ in hot just in time for st patrick’s day. I do already have an ice cream and some cookie bars, but I couldn’t resist creating a rainbow colored, chewy and crispy edged cookie. Those kind of recipes are my calling!
“Hearts, stars and horseshoes
Clovers and blue moons
Unicorns, rainbows and
tasty red balloons!”
I recognize I could’ve gone with the usual – just use regular cookie dough and add the mallows but I really wanted to double down on that signature ‘lucky charm’ flavor.
For these I do, of course, add the marbits (they get gooey and leave such colorful marks on the cookies as they melt) and I am also using the brown rice cereal bits as well. We’ll use quite a bit of it, grind it up and add some in the dough then roll the cookie dough in the rest of the crumbs and some of the marbit dust for a little more flavor.
One thing you might be surprised at is the use of powdered sugar instead of granulated sugar. I’ve done this to aid in getting the thin and crispy edges while keeping the centers soft and gooey – just like those globs of colorful mallow goo!
As far as texture, this recipe has roots in my bakery style chocolate chip cookies.
Lucky Charms: You’ll want a 10 oz box (not family size) and err, don’t be made at me, but you’ll have to separate the mallow bits from the brown cereal.
Sugars: We’ll do a mix of brown sugar (light or dark is fine – but don’t use organic which is not as moist) and powdered. While unconventional for cookies, I like using the powdered sugar here because it makes the centers more tender and chewy.
Flour: Any all purpose flour will do, I used King Arthur’s AP which has a protein content of 11.7%, so I’m betting a lower protein will cause more spread. If you are using something that has 11 or less, add another 2 tablespoons of flour.
Milk powder: This is a flavor enhancer, I like a malted milk powder because it gives more of that ‘cereal’ taste but a regular non fat dry milk powder will work too.
Instead of melting the butter, have it softened instead. You’ll want to use either the stand mixer or a hand mixer to cream the sugar and butter together for at least 3-5 minutes. Proceed as directed. They will be a little less chewy in the center and have a little less flavor but otherwise be fine.
The dough itself will keep in the fridge overnight but don’t leave it any longer or it may dry out. If you want to make them days ahead of time, make them up to the point of scooping and dipping in the crumbs, then place them on an open plate or cookie sheet and freeze them for 15 minutes until solid.
Then transfer them to a ziplock bag and freeze until you want to bake. If baking from frozen the cookies will need another couple of minutes in the oven.
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