Lucky Charms Cookies
Soft, buttery sugar cookies packed with Lucky Charms vanilla marshmallows, white chocolate chips, and sprinkles.
Ingredients
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1/4 cup vegetable oil
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup Lucky Charms vanilla marshmallows
- 1/2 cup white chocolate chips
- 2 tablespoons rainbow or gold sprinkles
Instructions
- Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until creamy, about 2 minutes. Scrape down the bowl.
- Add the egg and vanilla bean paste and beat until the mixture looks lighter in color and slightly fluffy, 30 to 60 seconds. Scrape down the bowl again.
- Add the vegetable oil and brown sugar and mix on low speed until fully combined and smooth.
- Add the flour, baking soda, and baking powder to the bowl. Mix on low speed just until no dry flour remains and a soft dough forms. Do not overmix.
- Using a spatula, fold in the Lucky Charms vanilla marshmallows, white chocolate chips, and sprinkles until evenly distributed.
- Scoop the dough into balls of about 2 tablespoons each and place them at least 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes, until the edges are set and lightly golden and the centers are no longer glossy but still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
- For extra pretty tops, reserve a few marshmallows and press them gently into the tops of the dough balls just before baking.
- If the dough feels very soft, chill it for 10 to 15 minutes before scooping to help the cookies hold their shape.
- If the dough feels very soft, chill it for 10 to 15 minutes before scooping to help the cookies hold their shape.