Lucky Charms Cookies
Lucky Charms Cookies!!! A super soft vanilla cookie studded with lucky charms marshmallows and sprinkle of gold turbinado sugar, giving these incredible and unique texture.
Equipment
Ingredients
- 1 cup unsalted butter softened
- 1¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¾ cup unbleached all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1½ cups lucky charms marshmallows plus ½ cup more for pressing into the cookies after they have baked
- 2 tablespoons turinado sugar for sprinkling
Instructions
- Preheat your oven to 325℉ (or 160℃) and line 2 sheet pans with a silicone mat.*
- In the bowl of your stand mixer, cream the softened butter and sugar on medium-low heat for 2 mintues or until light and airy.
- Add 1 egg at a time, mixing well after each one. Adding the vanilla with the last egg.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Gradually add the dry ingredients into the mixer.
- Add 1½ cup of the marshmallows and gently fold them in using a spatula.
- Use a 1½ tablespoon scoop, measure out 8 cookies per pan. Roll into a ball and bake one pan on the middle rack for 10 to 12 minutes or until the cookies are set and the edges are barely golden.
- Once the pan comes out of the oven, work quickly pressing a few extra marshmallows into the top of each cookie and sprinkle a little of the turbinado sugar. Repeat with remaining cookies.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Cholesterol: 13mg | Sodium: 72mg | Sugar: 9g