Lucky Charm Cookies
Everyone's favorite part of Lucky Charms cereal--the marshmallows--are packed into these ‘magically delicious’ cookies. A sweet treat for the kiddos to celebrate upcoming St. Patrick's Day.
Prep
Cook
| Category: | Desserts |
| Seasons |
Ingredients
Cookies
| 3 Oakdell Cage Free Eggs |
| 1 1/2 cups unsalted butter |
| 1 1/2 cups granulated sugar |
| 1/4 cup vegetable oil |
| 3 tsp vanilla |
| 3/4 tsp salt |
| 3 tsp baking powder |
| 4 1/2 cups all-purpose flour |
| 2 cups Lucky Charms marshmallows |
Marshmallow Frosting
| 1/2 cup butter, softened |
| 1 (7 oz) jar marshmallow crème |
| 2 cups powdered surgar |
| 1 tsp vanilla extract |
| 1 tbsp milk |
| 72 mini marshmallows |
| 2 cups Lucky Charms cereal |
Lucky Charm Cookies Directions
- Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Mix in 1 egg at a time. Then mix in oil and vanilla. Mix in salt and baking powder. Slowly mix in the flour until well incorporated. Stir in the marshmallows.
- Scoop 2 tablespoons of dough for each cookie and place spread out on the prepared baking sheets. Bake for 15 minutes or until cooked through. Let cool.
- Make the frosting by mixing the butter and marshmallow crème in the bowl of a stand mixer, fitted with the paddle attachment, on medium-high for 2 minutes. Scrape the bottom and sides of the bowl and mix again for another minute. Turn the mixer to low and add the powdered sugar, vanilla, and milk. Turn up the speed to high and mix until well combined, about 1 minute. Scrape the bottom and sides of the bowl and mix for another minute. Spread a thin layer of frosting over each cookie and top with cereal and marshmallows.
