Lucky Charms Cookies Recipe (small batch)
These small batch lucky charms cookies are too much fun! Super soft cookies with chewy edges, packed with Lucky Charms iconic marshmallows and white chocolate.
Equipment
- Mixing bowl
- Baking sheet
- Parchment Paper
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
- ½ cup plus 1 tablespoon (70 grams) all purpose flour make sure to fluff the flour and spoon it into a cup if not weighing
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) unsalted butter room temperature
- ¼ cup (50 grams) packed light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup Lucky Charms marshmallows roughly chopped
- ¼ cup chopped white chocolate use high quality bar
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, salt, and baking soda.
- In a medium bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add the egg yolk and vanilla, beat until smooth and combined.
- Add the flour mixture, mix until combined and a dough forms. If your dough is dry, your egg yolk was too small, add ½ teaspoon of milk at a time until the dough comes together.
- Add the marshmallows and white chocolate, stir until combined. It will seem like too many add ins but keep stirring until the marshmallows and white chocolate is incorporated throughout the dough. I like to use my hands.
- Portion the dough and roll into 6 balls. Place on the baking sheet.
- Bake for 9-11 minutes, the edges will be set but the centers will look soft, they will continue baking on the cookie sheet. Do not over bake!
- Use a round object like a cookie cutter or a small bowl to swirl around the edges of freshly baked cookies, creating perfectly round shapes. See storage in notes below.
Notes
*you can easily double this recipe if desired
To measure flour properly in cups: First fluff the flour with a spoon to aerate it. Then, spoon it into the measuring cup without packing it down and level off the excess with a flat edge for accuracy.
Roll the Dough: Roll the cookie dough into balls before baking for a great look and texture.
Underdone is Perfect: Take the cookies out of the oven when the centers look slightly underbaked; they’ll firm up as they cool.
Shape Like a Pro: Use a round object like a cookie cutter or a small bowl to swirl around the edges of freshly baked cookies, creating perfectly round shapes.
Storage
Room Temperature: Store the cookies in an airtight container at room temperature for up to four days. This keeps them soft and chewy.
Refrigerator: Refrigeration isn’t recommended as it can dry out the lucky charm cookie texture.
Freezer: Place the cookies in an airtight container or freezer bag and freeze for up to two months. Thaw at room temperature and enjoy whenever you like.
small batch cookie recipe adapted from livewellbakeoften
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