Ingredients
Equipment
Method
Prep Marshmallow & Preheat Oven
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Scoop 1 tablespoon-sized dollops of marshmallow fluff onto parchment paper (aim for 8-9 dollops). Transfer these dollops to the freezer to harden while you prepare the cookie dough. If using regular marshmallows, simply cut them in half; no freezing is needed.
Cream Butter & Sugars
- In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use a stand mixer or a hand mixer to beat the butter and sugars together for 3-4 minutes until the mixture is light, fluffy, and airy.
Add Wet Ingredients
- Add the room temperature egg and vanilla extract to the creamed butter and sugar mixture. Mix until everything is well combined and homogenous.
Blend Cereal
- Take the non-marshmallow pieces from the Lucky Charms cereal and place them into a blender. Blend until the cereal forms a fine powder.
Combine Dry & Wet
- To the wet ingredients, carefully add the all-purpose flour, the finely blended Lucky Charms cereal powder, baking powder, and salt. Gently mix these dry ingredients into the wet mixture until they are just combined, being careful not to overmix.
- Carefully fold in the 1 tablespoon of malted milk powder and 1 tablespoon of finely ground freeze-dried milk powder with the flour, ensuring it's evenly distributed.
- Finally, add the Lucky Charms marshmallows and mix just until they are incorporated.
Stuff & Shape
- Retrieve your hardened marshmallow fluff dollops from the freezer. Use a large cookie scoop (approximately 1/4 cup in size) to scoop out a portion of the cookie dough. Create a small cavity in the center of the dough with your fingers.
- Place one frozen marshmallow fluff dollop into this cavity, then gently close the dough around it, completely encapsulating the marshmallow to form a stuffed cookie dough ball.
Bake
- Transfer the stuffed cookie dough balls to a baking sheet lined with parchment paper, placing no more than 4 dough balls on each sheet. Transfer the baking sheet to your preheated oven and bake for 8-9 minutes.
- Look for the edges to be just set and very lightly golden; the centers of the cookies will still look soft, which is desired for a chewy texture.
Reshape & Cool
- Immediately upon removing them from the oven, while they are still warm, use a circular cookie cutter (slightly larger than your cookie) or the back of a spoon to gently nudge and reshape them into perfect circles.
- Let the Lucky Charms cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a cooling rack to cool completely. Then, they are ready to enjoy!
Nutrition
Notes
Enjoy these cookies warm for gooey centers. Store baked in airtight container for 3-5 days at room temp, or freeze up to 3 months. Raw dough also freezes well. Remember room temperature butter and egg, and avoid overmixing for best texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.