Ingredients
Equipment
Method
Brown the Butter
- In a light-colored saucepan, melt the 1/2 cup of butter over medium heat. Swirl the pan occasionally.
- Continue to cook until the butter foams, and the milk solids at the bottom turn golden brown and smell wonderfully nutty (about 5-7 minutes).
- Immediately remove the pan from the heat and pour the browned butter into a heatproof bowl.
- Chill the browned butter in the refrigerator until it returns to a softened, spreadable consistency (30-60 minutes). Check periodically to prevent it from getting too hard.
Prepare the Marshmallow Centers
- Preheat your oven to 350F (175°C).
- While the browned butter chills, scoop out about 8-9 dollops of marshmallow fluff, 1 tbsp in size, onto a piece of parchment paper.
- Transfer these dollops to the freezer to harden completely while you prepare the rest of the cookie dough. This freezing step prevents oozing during baking.
- If using normal marshmallows, simply cut them in half; freezing is not required.
Cream the Butter and Sugars
- Once the browned butter is softened, add it to a bowl with the brown sugar and granulated sugar.
- Using a stand mixer or a hand mixer, cream the butter and sugars together for a full 3-4 minutes to incorporate air for a light and tender texture.
Add Wet Ingredients
- Crack in the room temperature egg and add the vanilla extract.
- Mix again until everything is well combined and smooth.
Process the Cereal
- Take the 1 cup of Lucky Charms cereal (reserving the marshmallows for later) and place it into a blender.
- Blend until it becomes a fine powder to ensure even flavor distribution throughout the cookie dough.
Combine Dry Ingredients
- To the wet mixture, add the all-purpose flour, the blended Lucky Charms cereal powder, baking powder, and salt.
- Mix on low speed until the dry ingredients are just combined, being careful not to overmix.
- Gently fold in the 1/2 cup of Lucky Charms marshmallows until they are evenly distributed.
Stuff and Shape the Cookies
- Retrieve the frozen marshmallow fluff dollops from the freezer.
- Using a large cookie scoop (about 1/4 cup of cookie dough), scoop out a portion of dough.
- While the dough is still in the scoop, create a cavity in the center with your fingers.
- Carefully place one frozen marshmallow fluff dollop into the cavity, then gently close the cookie dough around it, ensuring it is completely sealed. This recipe typically yields 8-9 large cookies.
Bake the Cookies
- Transfer the stuffed cookie dough balls to a baking sheet lined with parchment paper, placing up to 4 dough balls per sheet to allow for spread.
- Transfer the baking sheet to the preheated oven and bake for 8-9 minutes.
- The cookies are done when the edges are just starting to set and look lightly golden, but the centers still appear slightly soft.
Reshape and Cool
- Immediately after removing from the oven, use a circular cookie cutter (slightly larger than your cookies) or the back of a spoon to gently push the edges inward, reshaping them into perfect circles while they are still warm and pliable.
- Let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
- Enjoy your magically delicious creation!
Nutrition
Notes
For the best experience, allow these cookies to cool completely to let the flavors meld and the texture set perfectly. Don't be afraid to reshape warm cookies for that ideal round look! Nutrition information is estimated based on common ingredients and serving sizes and may vary.