Lucky Charms Cookies
Big, thin crispy edges chewy middled lucky charms cookies made with ground up bits of rice cereal and colorful gooey lucky charms marshmallows.
Servings 12 large cookies
Ingredients
- 1 box lucky charm cereal
- 150 g unsalted butter about ⅔ cup
- 200 g brown sugar about 1 cup
- 40 g cup powdered sugar about ⅓ cup
- ¾ tsp fine sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 large egg 1 yolk
- 200 g ap flour about 1 ½ cups plus 1 tablespoon
- 2 tablespoons malted milk powder or milk powder, optional (for flavor)
- 60 g ground cereal bits from about 1 ½ cups cereal
- 1 tsp pure vanilla extract or imitation vanilla for a more ‘birthday cake’ like flavor
- 2 cups marshmallow bits
Instructions
Do ahead, separate a box of cereal so you have:
- 2 cups brown cereal bits
- 2 cups marshmallow bits
- Grind the brown cereal bits in a food processor and separate them so you have 60g (this will go into the dough). Place the remaining crumbs into a bowl and set aside. You can crush up some of the colorful marshmallows with your fingers to create more 'rainbow dust' for the topping.
Make the cookie dough
- In a large bowl, melt the butter in the microwave until it’s almost but not fully melted. Add in the brown sugar and whisk, very well. The butter will be separated from the sugar, whisk it until it’s fully combined.
- Crack in the egg and the egg yolk and whisk until the batter is smooth and light colored.
- Add the powdered sugar, salt, vanilla, milk powder, baking powder and soda and whisk well.
- Add the flour, ground cereal and marshmallow bits and switch to a rubber spatula to mix until fully combined. Cover with plastic wrap and set in the fridge to chill for at least 2 hours.
- Preheat the oven to 350 F. Line 2 greased cookie sheets with parchment paper.
- Use a cookie scoop to divide the dough, I made big cookies that were about 3 tablespoons each but you can make smaller ones if you like.
- With each cookie dough ball, dip face down into the bowl of leftover ground cereal bits pressing to get them to adhere.
- These cookies spread so ensure you have enough space between them, at least 1.5 inches between each dough ball. If you are making bigger cookies don’t do more than 5 on a sheet.
- Bake for about 12 minutes, until the edges are golden. If you like a bit more crunch on the sides you can bake for another 2 minutes. If you’ve scooped the smaller cookies, check them at the 10 minute mark. Sprinkle on some more cereal/rainbow dust when they come out of the oven.
- Store in an airtight container.