Lucky Charms Cookies
These Lucky Charms Cookies are so delicious and easy to make with only 10 ingredients! Impress all of your friends this spring with these lucky cookies that are a bakery-style dessert simple enough for anyone to make.
Servings: 16 cookies
Calories: 194kcal
Ingredients
- 1/2 cup salted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup Lucky Charms marshmallows plus extra for topping
- 4 ounce white chocolate bar chopped
- 2 tablespoons rainbow sprinkles
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla and almond extract to the creamed butter mixture, and beat until well combined.
- In a separate bowl, whisk together the flour and baking soda.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the Lucky Charms marshmallows and white chocolate chips until evenly distributed throughout the cookie dough.
- Using a cookie scoop (#20 size) or spoon, drop rounded 3 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie with a few extra Lucky Charms marshmallows and rainbow sprinkles, pressing them gently into the dough.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown.Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
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- Use room temperature butter for creaming. To ensure the best texture of cookie, the butter needs to be room temperature for even mixing.
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- Chill the dough for even more flavor. If you have the time, you can chill the dough overnight for an even tastier cookie. Chilling the dough allows for the flavors to marinate and also created an extra chewy texture.
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- Measure the flour correctly. This is extremely important so you're cookies aren't too dense. Spoon the flour into the measuring cup then use a knife to level off the top.
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- Underbake for extra chewy cookies. If you love a chewy cookie, underbake by 1 to 2 minutes, then let the cookies cool completely on the baking sheet. You won't regret it!
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- Swap the white chocolate chips. Use your favorite chocolate chips here or even try crushed freeze dried strawberries for a fruity twist!
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- Remove the almond extract. If you prefer just a classic cookie flavor, omit the almond extract.
- Storing the dough in the fridge for up to 48 hours is a great make-ahead tip. Chilling the dough is also beneficial for flavor development in the cookie as well as structure, but is not necessary.
- These cookies also freeze well after being baked. Ensure they are cooled to room temperature before placing in a zip top bag or freezer-safe container. Freeze for up to 2 months and thaw on the counter for a couple of hours before serving.
- If you want to freeze the cookie dough, that also works well! This is a great make-ahead tip. Simple scoop the cookie dough into mounds onto a baking sheet. Freeze the mounds for 1 to 2 hours until solid, then transfer to a zip top bag where they can be frozen for up to 6 months.
- The frozen cookie dough balls can then be baked, just keep an eye on the cookies the bake time will be a few minutes longer than the original recipe.
Nutrition
Calories: 194kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 196IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg
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