Ingredients
Equipment
Method
Pre-Step: Browning the Butter
- In a light-colored saucepan, melt the 1/2 cup of softened butter over medium heat. It will start to foam, then bubble, and eventually, golden-brown bits will form at the bottom. Swirl the pan occasionally to see the color change. Once you smell a rich, nutty aroma and the butter turns a beautiful amber color, immediately remove it from the heat. Pour the brown butter into a heatproof bowl to stop the cooking, letting it cool slightly before using. This Maillard reaction is where all the amazing caramelized notes come from!
Prepare the Marshmallow Filling
- Use a spoon or a 1 tbsp sized cookie scoop to scoop out 8-9 dollops of marshmallow fluff onto a piece of parchment paper. Transfer these to the freezer to harden. This step makes them much easier to handle when you stuff the cookies later. If you're using normal marshmallows, simply cut them in half; no need to freeze them.
Preheat Oven and Prep Pan
- Preheat your oven to 350F. Line a baking sheet with parchment paper, preparing it for your cookie dough balls.
Cream Butter and Sugars
- In a large bowl, add the cooled brown butter, brown sugar, and granulated sugar. Use a stand mixer or hand mixer to beat the butter and sugars for 3-4 minutes, until the mixture is light, creamy, and fluffy. This creaming method incorporates air, which is essential for soft cookies.
Add Wet Ingredients
- Add the room temperature egg and vanilla extract to the creamed mixture. Mix again until everything is well combined and smooth.
Prepare Lucky Charms Cereal
- Take the 1 cup of Lucky Charms cereal (make sure you're not adding the separate marshmallows yet) and add it to a blender. Pulse until it forms a fine powder. Avoid over-processing into a paste, as this can make your cookie dough oily. A fine powder is what we're aiming for to distribute that distinct cereal flavor evenly throughout the dough.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour (130 grams), blended Lucky Charms cereal, baking powder, and salt. Gradually add this dry mixture to your wet ingredients. Mix until just combined. You should see no streaks of flour, but be careful not to overmix, as this can lead to tough cookies. Finally, gently fold in the 1/2 cup of Lucky Charms marshmallows until they are just incorporated.
Stuff the Cookie Dough
- Take your marshmallow fluff dollops out of the freezer. Use a large cookie scoop (about 1/4 cup) to scoop out a portion of the cookie dough. While the dough is still in the scoop, use your fingers to create a cavity in the center. Place one frozen marshmallow fluff dollop (or a halved regular marshmallow) into the cavity, then carefully close the dough around it, ensuring the marshmallow is completely enclosed. Roll it gently into a ball.
Bake the Cookies
- Transfer the stuffed cookie dough balls to your prepared baking sheet lined with parchment paper. Leave enough space between them, placing up to 4 dough balls per sheet. Transfer the sheet to the preheated oven and bake for 8-9 minutes until just starting to set. This means the edges are lightly golden, and the centers still look soft and slightly puffy, not raw. They will firm up as they cool. Avoid overbaking to maintain that soft, chewy texture. Keep in mind that conventional ovens might bake slightly differently than convection ovens, so watch closely.
Reshape and Cool
- Because of the marshmallow on the inside, these cookies will likely spread into an odd shape as they bake. Immediately after removing them from the oven, use a circular cookie cutter slightly larger than your cookies, or the back of a spoon, to gently push the edges of each warm cookie back into a perfectly round shape. This trick works wonders! Let them cool on the baking sheet for 10 minutes to set before carefully transferring them to a cooling rack to cool completely. Enjoy your magically delicious Lucky Charms cookies!
Nutrition
Notes
This recipe uses brown butter for a rich, nutty flavor. For gooey centers, freeze marshmallow fluff dollops or use halved regular marshmallows. Ensure room temperature egg and blend Lucky Charms cereal into a fine powder. Avoid overmixing dough or overbaking. Reshape warm cookies for perfect rounds. Store in an airtight container at room temperature for 3-4 days, or freeze baked cookies/dough for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.