Lucky Charms was one of my favorite cereals as a kid, one my mom would only buy as a special treat. I always made sure to save the colorful marshmallows for the end, like a miniature breakfast dessert. Now, thanks to The Recipe Rebel, we can all turn the “magically delicious” breakfast into a dessert fit for kids and kids-at-heart— and leprechauns, too!
–2 1/2 cups Lucky Charms cereal, no marshmallows
–1 cup marshmallows from cereal
–1 cup butter (2 sticks), room temperature
–1 cup granulated sugar
–3/4 cup brown sugar
–2 large eggs
–2 cups all-purpose flour
–1 teaspoon baking soda
–1 teaspoon salt
–1/2 cup white chocolate chips
–1/2 cup Lucky Charms cereal (no marshmallows, roughly chopped if desired)
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- In a food processor, process 2 1/2 cups of Lucky Charms cereal (without the marshmallows— save those for later!) until a fine powder. Set aside.
- In the bowl of a stand mixer, beat the butter until smooth.
- Add both the granulated and brown sugars, and beat on medium-high speed until smooth and fluffy, about 2 to 3 minutes.
- Add the eggs and beat until combined.
- Add the processed cereal, flour, baking soda, and salt. Mix on low-medium speed until combined.
- Stir in the marshmallows, white chocolate chips and additional 1/2 cup (without marshmallows) of cereal.
- Roll the dough into balls; each one should use about 1 tablespoon of dough. Place on a baking sheet 2 inches apart.
- Bake for 7 (for more moist cookies) to 8 or 9 (for darker, firmer cookies) minutes, until mostly dry on top and slightly puffed. They will continue to set after being removed from the oven, sinking down and becoming chewy as they cool.
These cookies are obviously perfect for St. Patrick’s Day, but don’t you think the cheery pastel colors also fit Easter and the arrival of spring? Have you ever baked with Lucky Charms or other cereals?