Ingredients:

  • 1.5 cups Lucky Charms Cereal (Oat pieces only, approx. 60g)
  • 1.75 cups All-Purpose Flour (210g)
  • 1 tsp Baking Soda
  • 1 tsp Cornstarch
  • 0.75 tsp Fine Sea Salt
  • 0.75 cup Unsalted Butter, room temperature (170g)
  • 0.75 cup Light Brown Sugar (150g)
  • 0.25 cup Granulated Sugar (50g)
  • 1 Large Egg, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1.5 cups Lucky Charms Marshmallows (separated)
  • 0.5 cup White Chocolate Chips

Instructions:

  1. Place the oat cereal pieces (without marshmallows) into a food processor and pulse until they reach a fine, sandy powder consistency. (Ensure cereal is toasted if not inherently toasted).
  2. In a medium bowl, whisk the cereal flour together with the all-purpose flour, baking soda, cornstarch, and fine sea salt.
  3. In a stand mixer or using an electric hand mixer, beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Fold in half of the Lucky Charms marshmallows and the white chocolate chips. Chill the dough in the refrigerator for 30 minutes.
  7. Preheat oven to 350°F (175°C). Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets.
  8. Bake for 10 minutes, pressing the remaining marshmallows onto the tops of the cookies halfway through or immediately after removing from the oven for the best visual appeal.