Easy Lucky Charms Cookies Recipe

Easy Lucky Charms Cookies Recipe: At the end of the rainbow, if you’re lucky, you’ll find these Lucky Charms cookies! These simple St. Patrick’s Day cookies require no chilling of the dough, are packed full of Lucky Charms, and are done in only 20 minutes!
You can be sure that these Lucky Charms cookies will have a buttery texture with crisp edges and a soft center since they are made with my all-time favorite cookie dough foundation, which I also use for my traditional chocolate chip cookies.

Easy Lucky Charms Cookies Recipe

INGREDIENTS

• ¾ cup butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 1 Tablespoon vanilla extract
• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 2 cup +2 2 tablespoons of all-purpose flour
• 1 cup Lucky Charms marshmallows

INSTRUCTIONS

• Adjust the oven temperature to 350 degrees Fahrenheit and place parchment paper on a baking pan.
• Beat the butter with the light brown sugar and granulated sugar in a big basin using a hand mixer or a stand mixer until creamy.
• Mix again after adding the egg and vanilla essence. For everything to get blended, you might need to scrape down the bowl’s sides!

• Add the dry ingredients and mix until a dough forms, then add in the marshmallows from Lucky Charms.
• Measure out one and a half tablespoons of cookie dough with a medium cookie scoop or a tablespoon. Arrange them 3–4 inches apart on the baking sheet.

• For 8 to 11 minutes, bake the cookies. The cookies should not be golden brown; instead, the tops may appear slightly underbaked. The edges should appear set. After five minutes of chilling on the baking sheet, move them to a wire cooling rack to finish cooling.

NOTES

• Measuring Flour: Use a kitchen scale or a fork to fluff up the flour in the bag. Then, use a spoon to scoop the flour into the measuring cup and level it off with the back of a butterknife (this is known as the scoop and level method).

• Butter: Coconut oil (which is solid at room temperature and never melts) can be used in place of butter if needed.

• White Chocolate Chips: You are welcome to include up to half a cup of these in your recipe. But be aware that the cookies become more sweeter as a result.

• Storage and Freezing: Keep the cookies at room temperature for five to six days in an airtight container or zip-top bag.

• For up to two months, the baked cookies can be stored in a freezer bag. When you’re ready to consume them, thaw them at room temperature.

ALSO SEE

Easy Strawberry Cake Recipe

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NUTRITION

• Calories: 193kca
• Carbohydrates: 31g
• Protein: 3g
• Fat: 6g
• Saturated Fat: 2g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 2g
• Trans Fat: 0.04g
• Cholesterol: 8mg
• Sodium: 200mg
• Potassium: 45mg
• Fiber: 1g
• Sugar: 11g
• Vitamin A: 386IU
• Vitamin C: 0.5mg
• Calcium: 18mg
• Iron: 2mg

FAQS AND QUESTION

EXPERT TIPS

• Measuring Flour: It’s so important to measure your flour properly, I recommend using a weighing scale. If you don’t have a scale, then you should spoon and level the flour. Adding too much flour will lead to dry or cakey cookies!

• Bakery Style Cookies: To get that bakery style look, I recommend keeping a few marshmallows to the side. Right before baking, gently press some extra marshmallows on top of each ball of cookie dough!

• Under-baking the cookies: The key to soft cookies is to not over-bake them! The edges should look set, but the tops of the cookies will look a little under-baked. The cookies will continue to bake on the baking sheet so that’s okay! If the cookies are golden brown, then they have been over-baked.