Lucky Charms Jumbo Cookies
Ingredients
Scale
- 1 cup (2 sticks) salted butter, cold and cubed
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup Lucky Charms marshmallows (I used the St Patrick’s Day Lucky Charms, but the regular are fine too!)
- 1/2 cup finely ground Lucky Charms cereal (the oat pieces), finely ground into crumbs
- 1/2 cup crushed Golden Oreos or vanilla wafer cookies, small pieces but not ground
- 1/4 cup rainbow sprinkles
- optional- green drizzle, edible gold glitter, extra rainbow sprinkles
Instructions
- Preheat the oven to 410°F (210°C). Line 1-2 baking sheets with parchment paper. (They bake 3-4 at a time, so you’ll need extra trays)
- In a stand mixer or with a hand mixer, beat the cold butter with granulated and brown sugars until just combined (2-3 minutes). The mixture should be smooth.
- Mix in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add it to the wet mixture and mix until just combined.
- Gently fold in white chocolate chips, Lucky Charms marshmallows, crushed Lucky Charms cereal, crushed Golden Oreos, and sprinkles.
- Divide the dough into large balls (about 5-6 oz each). Do not flatten the dough; keep each one shaped like a loose sphere.
- Place the dough on the prepared baking sheet, spacing them apart. There should be 3-4 per sheet. They will spread, so staggering 3 works best for me. Bake for 9-11 minutes, until the edges are golden but the centers are slightly underdone.
- Let the cookies cool on the baking sheet for at least 30 minutes before transferring them to a wire rack. Then let them cool completely before eating. They need time to set, and I promise they’re worth the wait!
Find it online: https://lifeandsprinkles.com/lucky-charms-jumbo-cookies/